Grill-Roasted Turkey

Grill-Roasted Turkey
Photo by Scott Phillips


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

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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