Best Grilled Turkey With Gravy Recipes

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

ROAST TURKEY WITH GRAVY

Steps:

• Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
• Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
• Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
• Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
• For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
• Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
• Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
• Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
• Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
• Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

GRILLED TURKEY

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

GRILLED TURKEY WITH CRANBERRY GRAVY

Steps:

• For turkey:
• Soak wood chips in water to cover 30 minutes and drain well.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some lemon halves and herbes. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
• Put an oiled rack inside a metal roasting pan that will fit inside grill. Spread turkey with butter and put on rack in pan. Add water to pan.
• Prepare grill:
• Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.) Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
• Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.) Remove lid and add 10 more briquettes on each side. Grill turkey, covered, 1 hour more. Remove lid and add 10 more briquettes on each side. Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh. If thermometer registers 180°:F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
• Transfer turkey to a heated platter, reserving juices in pan, and discard string. Keep turkey warm, covered loosely with foil.
• In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
• Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
• Discard lemon halves and herbs from turkey cavities. Garnish turkey with lemon halves and/or slices and herbs.

GRILLED SALT-AND-PEPPER TURKEY WITH GIBLET GRAVY

Steps:

• Turkey:Stir together 1/4 cup salt and 2 teaspoons pepper. Season inside turkey cavities with half of mixture, then stuff with lemons, 2 1/2 oranges, all but 6 thyme sprigs, and 1 1/2 heads garlic. Tie legs with twine. Rub butter evenly over skin of turkey, then season with remaining half of salt mixture. Let stand at room temperature while preparing grill.
• Open grill vents. Place a chimney starter on small lower grill grate, fill starter with char- coal (75 to 80 pieces), and ignite; let burn until ash gray. Pour charcoal evenly around perimeter of lower grate. Place a 9-by-13-inch disposable aluminum roasting pan on center of grate inside charcoal. Place remaining orange half, 6 thyme sprigs, garlic half, and wine in pan. Place upper grate in grill. Cover grill with vents partially open and preheat to 350 degrees, about 10 minutes.
• Place turkey on center of grate, directly over pan. Cover and cook, adding 16 to 20 pieces of charcoal around pan every 45 minutes to maintain temperature, until a thermometer inserted into thickest part of thigh (not touching bone) registers 165 degrees, 2 1/2 to 3 1/2 hours, depending on size of bird.
• Gravy:Meanwhile, in a saucepan, combine turkey giblets and neck, carrot, celery, onion, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Strain, reserving giblets and neck. (You should have 3 cups turkey stock; if not, add more chicken broth.) When cool enough to handle, shred meat from neck and coarsely chop giblets; reserve, discarding bones.
• Transfer grilled turkey to a platter; let stand at least 20 minutes before carving. Meanwhile, carefully lift disposable pan from grill. Strain drippings through a sieve into a fat separator or measuring cup; let stand until fat rises to surface. Discard fat.
• Combine pan drippings and 2 1/2 cups turkey stock in a saucepan. Bring to a simmer over medium-high. Whisk together remaining 1/2 cup turkey stock and flour in a small bowl. Slowly whisk flour mixture into saucepan. Simmer, whisking frequently, until gravy has reduced and thickened slightly, about 5 minutes. Stir in reserved neck meat and giblets; simmer 1 minute more. Remove from heat and stir in butter.
• Serve turkey, garnished with citruses, pecans, and lemon leaves, and with gravy alongside.

ROASTED ROLLED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.