Thinking of switching up your Easter meal this year? Since temps are on the rise, why not fire up the grill and BBQ your turkey? Not sure how to even start? No worries because we’re thrilled to share Chef Rob Gentile’s recipe for a smoky juicy whole turkey cooked over charcoal! Using lots of herbs, spices, and aromatics, this ain’t your regular ol’ bird. It’s been brined so that means it’ll stay gorgeous and moist throughout cooking. Basically, it doesn’t get any better or juicier than this! If grilling your turkey sounds a bit daunting, Chef Rob has even shared his tips and tricks to ensure your Easter turkey recipe turns out perfect.
Keep reading for the full Grilled Turkey recipe and Chef Rob’s grilling tips!
Ingredients for the brine:
- 7 L water
- 1 ½ cups salt
- ¾ cup brown sugar
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp cracked black pepper
- 2 whole dried chili pepper (or 1 tsp of flakes)
- 2 onion or 4 shallots
- 4 cloves of garlic
Ingredients for the Turkey:
- 12 lb whole turkey
- ½ lb butter
- 2 L water
- 1 whole lemon, quartered
- 2 whole onions, quartered
- 1 tbsp cornstarch for every cup of dripping (can substitute flour if needed)
Method For the brine:
- Combine all ingredients in a large pot.
- Bring to a boil over high heat, remove and cool.
- Submerge whole turkey in brine for 48hrs.
- After 48 hrs allow turkey to dry refrigerated and uncovered for 24hrs.
Method for Cooking the turkey and gravy:
- Light charcoal in BBQ and allow to come up slowly with venting 1/2 closed. Once BBQ hits 300 degrees F, close venting to ¾. If using a gas BBQ, turn on one side only and allow to come up to temperature.
- Place the bird in a roasting rack & rub turkey skin well with room temperature butter.
- Add water, lemon & onions to diffuser and set over top of charcoal. Place whole bird directly on the grill over diffuser so turkey juices drip into the diffuser. If using a gas BBQ add water & lemons to a roasting pan. Add turkey with roasting rack overtop of water in roasting pan. Making sure bird is not touching any water, adjust amount of water if necessary. Place roasting pan with turkey on side of the BBQ that is not on. (In direct cooking)
- Insert probe thermometer into the thickest part of the turkey leg to monitor temperature as it cooks.
- Cook at 300 degrees F for 3-4 hours monitoring the temperature along the way.
- Baste with melted butter every 20-30 min throughout cooking process.
- Add water to diffuser or roasting pan if needed along the way, you should aim to end up with ½ L when bird reaches done temperature.
- When internal temperature hits 170 degrees F, rest for 30 min before slicing.
Here are a few of Chef Rob’s tips to keep in mind when making this grilled turkey recipe!
Tip #1: Manage your temperature and don’t let the bbq get too hot.
Tip #2: Catch all the drippings for your gravy and add water if you have too much evaporation.
Tip #3 Baste with butter often; the more the better!
Featured Image & Recipe: Chef Rob Gentile