Yield: 12 servings
Active Time: 1 hour
Total Time: 20 hours
- 1 packet Fleishers brine spice mix
- 1 packet Fleishers dry rub
- 1 stick unsalted butter, room temperature
- 1 12 lb. Fleishers pastured turkey
- 1 large white onion, roughly chopped
- 2 large carrots, roughly chopped
- 2 lemons, quartered
- 3 cups turkey stock or water
To grill the perfect Thanksgiving turkey, pick up the Fleishers Turkey Essentials Kit for everything you need to brine and season your bird. Follow the instructions provided in the kit to brine your bird overnight for maximum juiciness and flavor. Do not brine more than 18 hours.
After removing your bird from the brine solution, pat dry all over with clean paper towels. This will ensure the skin gets nice and crispy when grilling. Let the bird come to room temperature as you mix the dry rub blend together with the butter using a fork. Rub the herb butter all over the turkey, including inside the cavity and under the skin without tearing it. Place onions, carrots, lemons and stock or water into an aluminum pan fitted with a roasting rack and place turkey on top.
Build a medium-size fire and arrange all the briquettes on half of the bottom grate of a kettle grill. Start the grill, put the cover on, but leave the bottom and top vents open. Aim for the internal temperature of the grill to hit 500° F. Transfer the roasting pan and turkey onto the top grate of the grill on the opposite half as the coals. Keep the grill covered and adjust the vents to maintain a cooking temperature of 350° F. Add coals throughout cooking as needed. After 30 minutes of cooking, cover the breasts with foil so as not to overcook or dry out.
As the bird cooks, add stock or water to the pan as needed. Continue cooking until an instant read thermometer in the thickest part of the thigh reads 155° F. Remove turkey and cover with foil to let it rest and come up the final few degrees in temperature (approx. 165° F).
For an extra smoky flavor, add apple juice- or whiskey-soaked wood chips along with coals every hour for the first 3 hours.
The best way to add coals throughout is to light them first in a chimney until they ash over. This maintains your kettle grill temperature and ensures that no matter what type of coals you’re using, your turkey won’t end up tasting like lighter fluid.