Gas grill turkey –Are you ready to take your turkey game to the next level? Forget about those boring oven-roasted birds; we’re firing up the grill and turning this turkey into a smoky masterpiece! Grab your apron, because we’re about to grill the turkey that will have everyone asking for seconds— or thirds! Let’s dive in!
Grilled Turkey
This isn’t just any turkey; it’s a glorious, juicy, and flavorful grilled turkey that’ll make your taste buds do a happy dance. Imagine a turkey that’s tender on the inside with a crispy, charred skin on the outside. Are you drooling yet? Let’s get started!
Ingredients
- 1 whole turkey (10-12 pounds)
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 tablespoon rosemary, chopped
- 1 lemon, zested and juiced
- 1 cup chicken broth
- Wood chips (hickory or applewood for smoke)
Instructions
- First things first, fire up your gas grill and preheat it to 325°F, or medium heat. Remember, we want to create a cozy environment for that turkey. It’s like giving it a warm hug!
- In a bowl, mix together olive oil, minced garlic, salt, black pepper, smoked paprika, dried thyme, rosemary, lemon zest, and lemon juice. This is your flavor potion, and your turkey won’t know what hit it!
- Pat the turkey dry with paper towels. Don’t skip this step; we want that skin crispy, not soggy! Rub the flavor potion generously all over the turkey, inside and outside. Get in there—don’t be shy!
- Place the turkey in a roasting pan and insert a meat thermometer into the thickest part of the thigh, avoiding the bone. This is your trusty buddy that’ll let you know when the turkey is cooked to perfection.
- Soak some wood chips in water for about 30 minutes. This step is crucial for the smokiness! Drain them and wrap them in aluminum foil, creating a pouch with holes punched in it.
- Put the wood chip pouch on one side of the grill and the turkey on the other side. This will create an indirect cooking environment. Close the lid and let the magic happen!
- Cook for approximately 2 to 3 hours, or until the internal temperature reaches 165°F. Remember to baste the turkey every 30 minutes with the chicken broth to keep it juicy.
- Once done, let the turkey rest for at least 20-30 minutes before carving. This will help the juices redistribute, ensuring every bite is succulent!
- Grab your carving knife, and get ready to slice into your beautifully grilled turkey. Enjoy with your favorite side dishes and maybe some stretchy pants!
There you have it! A grilled turkey that smells amazing and tastes even better. Prepare for the compliments and the eager requests for your secret recipe. Happy grilling!