Last year at this time, we did Boneless, Stuffed Turkey on the Rotisserie to save some room in the oven and it was a big success. A lot of you wrote to me saying that you loved the recipe but didn’t have a rotisserie so this year we did it on the grill in a roasting pan and I’ve got to tell you – it was great, too! I love the fact that we save so much room in the oven for other dishes and there is no clock watching and juggling of the other dishes.
Most importantly – you’re going to cook this on indirect heat. This is basically allowing you to slow roast your turkey. If you have a two burner grill, turn one on and place your roasting pan over the one that is off. If you have a larger three burner (like this one), place the pan on the far burner and turn it off and leave on the other two. This allows the heat to move around while the lid is closed and will not burn the bottom of your roasting pan. Detailed temperatures are in the recipe below.
We put carrots, celery and onions in the pan before placing the turkey on a rack above. I saw this on The NY Melrose Family’s blog and it made for some truly delicious gravy. You’ll want to be sure to use your baster to keep the bird moist – about every 40 minutes or so. Do this quickly though, because you don’t want all the heat escaping from your grill. A consistent temperature is important for even cooking. You can see below how the steam is rising as the liquid hits the turkey.
I didn’t get nearly enough pictures because that day there were just too many cooks in the kitchen! No one has the patience to let me snap away while they’re wanting to get going on the carving. Can you imagine the uproar if I tried to set up my tripod?!
For the first time, we did the dressing separately rather than stuff the bird. Click here to see the recipe. After many different tries, I think I’ve got this down to a science and I’ll be sticking with this recipe for years to come.
Be sure to let your turkey rest a good amount of time – 45 minutes minimum but the longer the better. We let it rest for an hour and it was SO tender.
I chuckle every time I look at this final picture because it reminds me of a football! But I suppose that’s appropriate given that the game has become synonymous with Thanksgiving.
If you find that your oven is too busy during the holidays, I hope you’ll give this a try. Cheers!
I am linking up with these fun bloggers this week.
- One 13- to 15-pound turkey
- 2 tablespoons kosher salt, plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoon freshly ground pepper
- 2 onions, peeled and cut into large chunks
- 8 celery sticks, cut into halves
- 6 carrots, peeled
- 1.5 cups chicken broth
- salt and pepper.
- Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels. Season the cavity with 1/2 tablespoon of the salt, then season the outside with the remaining 1 1/2 tablespoons of salt. Let the turkey stand at room temperature for 1 hour before roasting.
- Place vegetables in bottom of roasting pan, pour chicken broth over them to coat, salt and pepper.
- Preheat the grill to 425°. Rub the turkey all over with the olive oil, season with salt and the pepper and transfer to rack fitted into the large roasting pan. Roast for about 1 hour, until lightly golden. Reduce the temperature to 375° and roast for 2 to 2 1/4 hours longer, until an instant-read thermometer inserted in an inner thigh registers 165°; cover the breast with foil if it browns too quickly. Transfer the turkey to a carving board and let rest for at least 45 minutes before carving and serving.