- 1 (12-lb.) whole turkey
- Extra-virgin olive oil, for rubbing
- Kosher salt
- Freshly ground black pepper
- 1 c. (2 sticks) unsalted butter
- 10 cloves garlic, grated or minced
- Zest and juice of 1 medium lemon
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme
- 2 c. low-sodium turkey stock
- Sprigs thyme and grilled lemon halves, for serving (optional)
- Preheat grill to 400°. Rub outside of turkey with oil; season with salt and pepper on all sides.
- In a small pot over medium-high heat, melt butter. Stir in garlic, lemon zest and juice, parsley, rosemary, sage, and thyme. Remove from heat; set aside.
- Arrange turkey breast side down on grill. Grill until char marks appear, 5 to 10 minutes. Using large tongs, carefully turn turkey and continue to grill until char marks appear, 5 to 10 minutes.
- Carefully transfer turkey to a large aluminum roasting pan and pour in stock. Brush turkey with reserved herb butter.
- Place pan on grill and close grill. Grill turkey, basting with herb butter every 30 minutes, until an instant-read thermometer inserted into thickest part of turkey registers 165°, about 2 hours 30 minutes.
- Let turkey sit 30 minutes before slicing. Arrange turkey and thyme, if using, on a platter. Serve with lemon halves, if using, alongside.
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here