Turkey gets burnished gold on the grill, and the method is effortless. You can literally put it on and forget about it (except for replenishing the charcoal every hour or so). The turkey is cooked in a roasting pan so that you can catch its drippings for the apple cider jus.

Prep: 30 to 40 minutes (plus 5 minutes for rub)
Grill: 3 to 4 hours.

– Marinade injector
– Heavy-duty roasting pan with roasting rack
– Heat-resistant grill mitts
– Kitchen twine.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
60 to 80 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.

4 cups apple cider
½ cup chicken broth
5 tablespoons butter, salted or unsalted
3 teaspoons Tuscan Rosemary Rub
1 fresh turkey, 12 to 14 pounds
Kosher salt and ground black pepper to taste.

1. Heat the grill as directed.
2. To make the basting liquid, heat ½ cup of the cider, the broth, 3 tablespoons of the butter, and 1 teaspoon of the Tuscan rub in a saucepan over medium heat until the butter melts. Cool to room temperature. This can be made a day ahead.
3. Wash the turkey inside and out with cold water and remove any visible pockets of fat. Pat dry. Rub 1 teaspoon Tuscan rub onto the walls of the interior cavity. Set on a roasting rack in a roasting pan.
4. Strain the basting liquid into a small bowl. Fill the injector with as much basting liquid as it will hold. Inject 1 ounce (30 cc) into each thigh and drumstick and each side of the breast, making several injections into each part. Pour and rub the remaining basting liquid over the outside of the turkey.
5. Put the roasting pan on the grill away from the heat, cover, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, 3 to 4 hours, depending on the turkey’s weight. If your grill has a temperature gauge, it should register around 350°F during that time. If you are using charcoal, you will probably have to replenish the coals every hour.
6. When the turkey is done, use grill mitts to remove it to a carving board, and cover it with foil to keep warm. Remove the rack from the roasting pan and put the roasting pan on a burner heated to medium. Add the remaining 3½ cups apple cider and 1 teaspoon Tuscan rub. Bring to a boil, scraping any brown bits clinging to the bottom of the pan into the jus. Boil for 2 minutes, remove from the heat, and swirl in the remaining 2 tablespoons butter. Adjust the seasoning with salt and pepper, and strain into a serving dish.
7. Carve the turkey and serve with the apple cider jus on the side.


This entry was posted on Monday, April 30th, 2012 at 6:36 am and is filed under Mastering The Big Kahuna And Other Incredible BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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