Grilled Thanksgiving Turkey

Equipment

Grill

Ingredients

• 2 cups chicken broth to catch drippings under turkey
• 4 Tbsp. butter melted
• 1 onion
• 1 batch rosemary sea salt rub
• citrus of your choice I used lemons and clementines, cut into wedges
• fresh chopped parsley optional, for garnish
• fresh rosemary, sage, and thyme optional, for garnish and stuffing
• 20 lb. turkey

Instructions

1. Season turkey with rosemary salt seasoning. Pat the rub all over the bird, into the meat, and under the skin.
2. Dab turkey with melted butter all over. Dab to avoid brushing off the seasoning.
    
   Then, stuff the turkey with citrus wedges along with an onion and fresh sage, rosemary, and thyme if using. Sprinkle with parsley if desired.
3. Preheat the grill to 450°F.
    
   Pour chicken broth into a foil roasting pan and place under the grill where you’ll be cooking the turkey to catch the drippings.
    
   Reserve drippings to make gravy!
4. Turn off the middle burner and set the side burners to low. Grill turkey over indirect heat for 2½ hours, over the foil roasting pan.
    
   Check the turkey every 30 minutes or so to reach an internal temperature of 165°F.