Roasted Garlic Rosemary Grilled Turkey

Roasted Garlic Rosemary Grilled Turkey

Grilling a whole turkey over indirect heat yields smoky, juicy meat with a crisp, herb-rubbed skin.

Total 4 hr 15 min Makes 12 servings Calories 520/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

A whole turkey is rubbed under and over the skin with a roasted garlic and rosemary butter, then grilled over indirect heat for smoky flavor and a burnished, crackling skin. The grill frees up oven space and shortens cook time compared to roasting, making it a practical option for holiday gatherings or a weekend feast. Resting the bird before carving keeps the juices locked in.

Ingredients

  • 1 whole turkey (12 to 14 pounds), thawed, giblets removed
  • 2 heads garlic, roasted and peeled
  • 1 cup unsalted butter, softened
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 sprigs fresh rosemary, whole
  • 2 cups low-sodium chicken broth

Method

  1. Remove the turkey from the refrigerator and pat it dry inside and out with paper towels. Let it sit at room temperature for 30 minutes.

  2. In a small bowl, mash the roasted garlic cloves with the softened butter, chopped rosemary, thyme, salt, and pepper until well combined.

  3. Loosen the skin over the turkey breast and thighs with your fingers, then rub about two-thirds of the garlic rosemary butter directly under the skin.

  4. Rub the remaining butter over the outside of the turkey skin, then drizzle with olive oil and rub to coat evenly.

  5. Stuff the turkey cavity with the lemon halves, onion quarters, and rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.

  6. Set up the grill for indirect heat by heating burners on one side only (or banking charcoal to one side), targeting a grill temperature of 325°F. Place a drip pan with the chicken broth under the grate on the unheated side.

  7. Place the turkey breast-side up on the cooler side of the grill, over the drip pan. Close the lid and grill, maintaining 325°F, until a thermometer inserted into the thickest part of the thigh reads 165°F.

  8. Rotate the turkey a quarter turn every 45 minutes for even browning, and tent with foil if the skin darkens too quickly.

  9. Transfer the turkey to a cutting board and let it rest, loosely tented with foil, before carving.

  10. Carve the turkey and serve warm.

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Roasted Garlic Rosemary Grilled Turkey

A whole turkey is rubbed under and over the skin with a roasted garlic and rosemary butter, then grilled over indirect heat for smoky flavor and a burnished, crackling skin. The grill frees up oven space and shortens cook time compared to roasting, making it a practical option for holiday gatherings or a weekend feast. Resting the bird before carving keeps the juices locked in.

4 hr 15 min 12 servings 520 cal

Ingredients

  • 1 whole turkey (12 to 14 pounds), thawed, giblets removed
  • 2 heads garlic, roasted and peeled
  • 1 cup unsalted butter, softened
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 sprigs fresh rosemary, whole
  • 2 cups low-sodium chicken broth

Method

  1. 1

    Remove the turkey from the refrigerator and pat it dry inside and out with paper towels. Let it sit at room temperature for 30 minutes.

  2. 2

    In a small bowl, mash the roasted garlic cloves with the softened butter, chopped rosemary, thyme, salt, and pepper until well combined.

  3. 3

    Loosen the skin over the turkey breast and thighs with your fingers, then rub about two-thirds of the garlic rosemary butter directly under the skin.

  4. 4

    Rub the remaining butter over the outside of the turkey skin, then drizzle with olive oil and rub to coat evenly.

  5. 5

    Stuff the turkey cavity with the lemon halves, onion quarters, and rosemary sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body.

  6. 6

    Set up the grill for indirect heat by heating burners on one side only (or banking charcoal to one side), targeting a grill temperature of 325°F. Place a drip pan with the chicken broth under the grate on the unheated side.

  7. 7

    Place the turkey breast-side up on the cooler side of the grill, over the drip pan. Close the lid and grill, maintaining 325°F, until a thermometer inserted into the thickest part of the thigh reads 165°F.

  8. 8

    Rotate the turkey a quarter turn every 45 minutes for even browning, and tent with foil if the skin darkens too quickly.

  9. 9

    Transfer the turkey to a cutting board and let it rest, loosely tented with foil, before carving.

  10. 10

    Carve the turkey and serve warm.