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Fresh Herb Grilled Turkey

November 2011
Fresh Herb Grilled Turkey

by 3 people

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Makes: 12 servings

Prep: 15 mins

Grill: 1 hr 10 mins

Ingredients
  • 2 boneless breast halves, 2 thighs and 2 drumsticks of a 14- to 16-lb. turkey, rinsed and patted dry (giblets, neck and 2 wings reserved for Easy Turkey Stock
  • 2 cloves garlic
  • 2 lightly packed cups flat-leaf parsley sprigs
  • 1/2 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 1/4 cup EVOO, plus more for grilling
  • Coarse salt and pepper
Directions
  1. Arrange the turkey parts on a large rimmed baking sheet. Let come to room temperature for 1 hour.
  2. Meanwhile, using a food processor, pulse the garlic until chopped bits stick to the bowl. Add the parsley and coarsely chop. Add the rosemary, thyme, 1/4 cup EVOO, 1 tbsp. salt and 1 tsp. pepper and pulse until finely chopped but not smooth. Using your hands, slather the herb paste on the turkey parts.
  3. Preheat a gas grill to medium (350 degrees ). Brush the hot grill grate clean, then grease it with a bunched-up paper towel dipped in EVOO. Add the turkey parts skin side up, cover the grill and cook for 30 minutes, adjusting the heat as necessary to maintain a temperature of 350 degrees to 375 degrees . Flip the turkey parts and cook for 20 minutes, then flip again and cook until the meat registers 150 degrees to 155 degrees on an instant-read thermometer, 10 to 20 minutes longer (breasts will take about 10 minutes longer than thighs and drumsticks).
  4. Transfer the turkey parts to a large carving board, tent with foil and let rest for at least 15 minutes before carving, while you make the gravy.