Brined Herb Grilled Turkey
Elevate your holiday feast with this Brined Herb Grilled Turkey, a show-stopping centerpiece that's bursting with flavor and juiciness. By brining the turkey in a fragrant mixture of kosher salt, brown sugar, fresh herbs, garlic, and peppercorns, you'll ensure every bite is tender and moist. The star of the recipe is the aromatic herb rub, featuring olive oil, parsley, lemon zest, and black pepper, which infuses the turkey with a fresh, zesty kick. Grilled to perfection over indirect heat, this turkey boasts beautifully golden, crispy skin and a subtle smoky finish. Perfect for Thanksgiving, holiday gatherings, or any special occasion, this recipe combines traditional flavors with a modern grilling technique. Serve it alongside your favorite sides for a truly unforgettable meal.
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Recipe Information
Ingredients
- 12 lbs Whole turkey
- 1 cup Kosher salt
- 1 cup Brown sugar
- 1 gallon Water
- 8 cups Ice cubes
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 6 Fresh sage leaves
- 6 Garlic cloves, smashed
- 2 tbsp Black peppercorns
- 0.25 cup Olive oil
- 2 tbsp Chopped parsley
- 1 tsp Lemon zest
- 1 tsp Salt
- 1 tsp Ground black pepper
Instructions
Rinse the turkey thoroughly and remove any giblets or excess fat. Pat dry with paper towels.
In a large pot, dissolve the kosher salt and brown sugar in 1 gallon of water over medium heat. Stir until fully dissolved.
Remove the pot from heat and add ice cubes to cool the brine completely.
Once the brine is cool, stir in fresh rosemary, thyme, sage leaves, smashed garlic, and black peppercorns.
Place the turkey in a large brining bag or a clean cooler. Pour the brine over the turkey, ensuring it is fully submerged. If needed, weigh the turkey down with a plate.
Brine the turkey in the refrigerator or a cooler filled with ice for 8-12 hours.
After brining, remove the turkey and discard the brine. Rinse the turkey thoroughly under cold water and pat dry with paper towels.
Preheat your grill to medium heat, about 350°F (175°C). Set up a two-zone cooking area by keeping one side of the grill hot and the other side cool.
In a small bowl, mix olive oil, chopped parsley, lemon zest, salt, and ground black pepper to make the herb rub.
Loosen the skin of the turkey by gently sliding your fingers underneath it. Rub the herb mixture under the skin, over the skin, and inside the cavity of the turkey.
Place the turkey breast-side up on the cooler side of the grill. Cover the grill and cook for 2.5-3 hours, or until the thickest part of the breast reaches an internal temperature of 165°F (74°C) and the thighs reach 170°F (77°C).
Rotate the turkey occasionally for even cooking. If the skin starts to brown too quickly, cover it loosely with foil.
Once the turkey is cooked, remove it from the grill and let it rest under a foil tent for at least 20 minutes before carving.
Carve the turkey and serve with your favorite sides. Enjoy your flavorful, juicy herb-grilled turkey!
Nutrition Facts
Calories |
8492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 113180 mg | 4921% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 140.8 g | ||
| Protein | 1310.0 g | 2620% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1126 mg | 87% | |
| Iron | 66.2 mg | 368% | |
| Potassium | 13608 mg | 290% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
