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Grill-Roasted Turkey with Sage Butter Recipe

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This recipe for Grill-Roasted Turkey with Sage Butter is from The Loos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 gallons cold water
1 cup plus 2 t. coarse kosher salt
1 cup (packed) golden brown sugar
2 T. whole black peppercorns
6 large bay leaves
5 fresh rosemary sprigs
1 20-to 22-pound turkey; neck, heart, and gizzard reserved for gravy

5 cups hickory wood chips, soaked in water 1 hour, drained
1 to 3 disposable 9x6 ¼-inch aluminum broiler pans

1 ¼ cups butter, room temp
1/3 cup chopped fresh sage
2 celery stalks, cut into 1-inch pieces
1 onion, peeled, quartered
2 cups dry white wine
Directions:
Directions:
Stir 2 gallons water, 1 cup salt, sugar, peppercorns, bay leaves, and rosemary in large bowl until salt and sugar dissolve. Line large pot with two 33-gallon plastic bags, 1 inside the other. Place turkey in bag-lined pot, breast side down. Pour brine over turkey; press to submerge. Twist tops of bags to eliminate air pockets and secure. Refrigerate turkey in brine 1 day.

IF USING GAS OR ELECTRIC BARBECUE: Preheat barbecue with all burners on high. Turn off center burner; reduce outside burners to medium-low. Place ½ cup drained soaked hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan under grill rack over unlit burner. Position grill rack at least 6 inches above burners.

Drain turkey; discard brine. Rinse turkey; pat dry. Blend ¼ cup butter and sage in small bowl; season with pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread sage butter over breast meat under skin. Sprinkle cavities with salt and pepper. Stuff main cavity with celery and onion. Fold wing tips under; tie legs together. Melt 1 cup butter over low heat. Remove from heat; whisk in wine.

Place turkey in center of grill rack, breast side up, above empty broiler pan. Brush turkey generously with butter-wine basting mixture. Cover barbecue. Cook until thermometer inserted into thickest part of thigh registers 175º, basting with butter-wine mixture and adding 1 cup drained wood chips every 30 minutes, about 3 hours total. (Cover top of turkey with foil if browning too quickly.) Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temp will increase 5 to 10 degrees.)
Personal Notes:
Personal Notes:
Brine the turkey for one day before grilling so that it remains moist and juicy.

 

 

 

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