Grill-Roasted Turkey

Grill-Roasted Turkey
Photo by Scott Phillips


  • 2 tsp. herbes de Provence
  • One 14-lb. fresh, natural turkey
  • 1 carrot, coarsely chopped
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • Vegetable oil as needed
  • ¾ oz. kosher salt (3 Tbs.if using Diamond Crystal; 1-½ Tbs. if using Morton)
  • 1 large yellow onion, coarsely chopped
  • + 3 more ingredients
    • 1 lemon, quartered
    • 1 Tbs. freshly ground black pepper
    • 1 medium celery rib, coarsely chopped

Remove the neck and giblets and reserve them (excluding the liver) if you plan to make broth with the carcass. Rinse and dry the turkey. Mix the salt and pepper and rub one-third of it in the cavity. Rub the remaining all over the outside of the turkey. Put the turkey on a rack set over a baking ...

View full recipe at Fine Cooking


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