Tuscan Grilled Whole Turkey
Yield: 15 -20 Servings
Ingredinets
For the Brine
1 1/2 Gallons Water
1 Cup Packed Light Brown Sugar
1 Cup Kosher Salt
3 Tbsp. Hartz Seafood & Poultry Seasoning
1 Bunch Fresh Thyme
1 Bunch Fresh Rosemary
6 each Garlic Cloves – Sliced
4 each Lemons – zest (reserve the zested lemons for below)
For the Turkey
1 each Whole Turkey (15 to 20 Pounds) – Giblets Removed
1 Bunch Fresh Thyme
1 Bunch Fresh Rosemary
1 each Yellow Onion – Chopped
10 each Garlic Cloves
4 each Lemons from above (1 cut into 8 chunks, 3 cut in half)
2 Tbsp. Olive Oil
1 Tbsp. Black Pepper
3 Tbsp. Hartz Seafood & Poultry Seasoning
Procedure
- Combine the water, brown sugar, salt, and the 3 Tbsp. Hartz Seafood & Poultry Seasoning in a large pot. Bring to a boil then remove from heat.
- Add the 1 bunch of thyme, 1 bunch of rosemary, 6 garlic cloves sliced, and the zest from the 4 lemons.
- Mix well and chill completely.
- Once the brine is cold, add the turkey and brine for about 10 to 12 hours.
- Remove the turkey, rinse off and pat dry.
- Light a charcoal BBQ. (You can use a gas BBQ, just prepare it to cook indirectly)
- Stuff the turkey with the 1 bunch of thyme, 1 bunch of rosemary, yellow onion, garlic cloves, and the lemon chunks.
- Drizzle the chicken with olive oil and sprinkle the 1 Tbsp. black pepper and 3 Tbsp. Hartz Seafood & Poultry Seasoning all over.
- When the coals are hot, arrange them on either end of the BBQ to cook indirectly.
- Place the turkey breast side down for 1 hour.
- Flip the turkey over so the breast side is up and drizzle with one of the lemons that are cut in half.
- Cook for about an hour more or until the internal temperature is 160 degrees F.
- Remove the turkey from the grill, drizzle with another lemon, then cover with foil and allow to rest for about an hour.
- Cut the turkey off the bone and place on a platter, squeeze the last lemon over it and serve.
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