1 (15 to 18 pound) whole turkey
2 onions, halved
2 lemons, sliced
1 bulb of garlic, top sliced off
1 large bunch of fresh herbs, including sage, thyme, rosemary
10 tablespoons unsalted butter, softened (enough to cover the entire bird)
kosher salt
freshly cracked black pepper
dried herbs, like sage, thyme and rosemary
2 cups chicken stock,
The night before grilling your turkey, remove any giblets and the neck and pat the turkey dry with paper towels. Place the turkey in a large baking dish. At this point, I stick it in the fridge overnight, uncovered – away from anything that it could touch. I’ve been doing this for a few years and it makes for amazing crispy turkey skin!
Remove the turkey from the fridge one hour or so before grilling. Before grilling, make sure your propane tank is full and that you have a backup!
Preheat your grill to medium-high heat. preheat all burners. Prepare a stack of disposable foil roasting pans (about 2 or 3 pans) stacked together.
Place the turkey in a roasting pan, breast-side up. Fill the cavity with 1 halved onion, 1 lemon, the garlic bulb and a bunch of fresh herbs. Tie the legs loosely together with kitchen twine. Tuck the wings under the turkey.
Rub the turkey all over with the softened butter. Sprinkle it with the salt and the pepper. I also like to add a sprinkling of dried herbs, like thyme, sage and rosemary.
Pour 1 to 2 cups chicken stock in the bottom of the roasted pan. Add the other lemon wedges and onions.
Place the roasting pan on the grill and turn the center burner to medium-low. Close the grill. Ideally, you want the temperature to be about 425 to 450 degrees F
1 (15 pound) whole turkey, neck and giblets removed.
1 cup butter, softened
¼ cup chicken soup base
5 medium apples, cored and cut into wedges
3 sweet onions, peeled and cut into wedges
1 cup butter, cut into cubes
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine
Preheat a gas grill for low heat.
Rub turkey all over with softened butter, inside and out, Repeat with chicken base.
Toss apples, onions, butter cubes, and garlic together in a large bowl. Stuff turkey with apple mixture and place into a disposable aluminum roasting pan. Fold turkey skin around the neck area to cover the hole. Turn turkey over and pour wine into the opening at the other end until turkey is full or the bottle is empty.
Turn turkey so the breast is facing up. Insert a pop-up timer or heat-safe meat thermometer into the breast. Cover the pan loosely with aluminum foil.
Place the roasting pan on the preheated grill and close the lid. Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill.
Just before turkey reaches the correct temperature, remove the aluminum foil so it can brown during the final minutes of cooking. If it starts to brown too much, replace the foil.
Remove from the grill and let rest for at least 20 minutes before serving.
