Grilled Turkey with Butter Baste
This grilled turkey is extra juicy with crispy golden skin. It is cooked on the barbecue which leaves room in your oven for the delcious sides you want to make.
Ingredients
- 1 12-14 lb whole turkey =
- 3 tbsp store-bought BBQ or poultry rub recommended brands: Killer Hogs, or Meat Church
- 2 tablespoons olive oil if needed
Wet Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup whole black peppercorns
- 4 bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 lemons quartered
- 1 orange quartered
- 1 large onion quartered
- 4 garlic cloves crushed
Butter Baste
- 1 1/2 cups unsalted butter melted
Instructions
- Combine water, salt, sugar in a large pot. Heat until dissolved. Add herbs, citrus, and aromatics. Cool completely.
- Remove giblets from turkey. Submerge turkey in brine. Refrigerate 12-24 hours.
- Remove turkey from brine. Pat completely dry with paper towels.
- Melt butter. Using a basting brush, completely coat the entire turkey with melted butter, ensuring full coverage.
- Generously coat the butter-covered turkey with store-bought rub. If the butter doesn't provide enough moisture, lightly brush with olive oil to help rub adhere.
- Preheat grill to 325-350°F and set up for indirect cooking.
- Place turkey on cooler side of grill and cook for 15 minutes per pound
- The target internal temperature: 165°F in thickest parts of thigh, breast, and wing, use a instant read thermometer to check
- Baste with remaining melted butter every 45 minutes
- Remove from grill when the turkey reaches 165°F. Then tent with foil and rest 20-30 minutes before carving.