GRILL ROASTED TURKEY WITH
LEMON-ROSEMARY DRY BRINE – RECIPE

Cook a juicy turkey Look for a good-quality turkey that is not “self-basting,” since those birds have already been pumped full of brine. Start this recipe at least 4 days before you plan to cook the turkey, as it will need to brine for 3 days in a bag and then 1 day out of the bag.

GRILL ROASTED TURKEY WITH
LEMON-ROSEMARY DRY BRINE – THE STEPS

Note the total weight of the turkey. Remove the neck and giblets and set aside for making gravy, if desired. Use 1 tablespoon coarse sea salt for every 5 lb of turkey. For a 12-lb turkey, use 2½ tablespoons coarse sea salt; for a 15-lb turkey, use 3 tablespoons coarse sea salt. Place the salt in a small bowl. Chop enough of the rosemary to equal 2 tablespoons, add it to the salt and stir well. Grate the zest from the lemon into the salt mixture and then stir to mix. Rub 1 tablespoon of the mixture lightly inside the turkey cavity. Sprinkle the rest of the mixture evenly all over the outside of the turkey, moving the legs and wings to reach every area. Cut the lemon into quarters and place in the turkey cavity along with the remaining rosemary.

Truss the turkey if you want it to hold a compact shape. Slip the bird into an extra-large zippered plastic bag, seal closed, and refrigerate for 3 days, turning the turkey over once a day.

Set a large wire rack in a roasting pan. Remove the turkey from the bag and place it. breast side up, on the rack in the pan. Refrigerate uncovered overnight or up to 24 hours to dry the skin so it will crisp as it cooks.

Remove the turkey from the refrigerator 1 hour before cooking. Heat a grill for high indirect heat (about 450°F/230°C). Brush the grill grate.

Turn the turkey breast side down on the rack in the roasting pan. Place the pan on the grill grate away from the fire, close the lid, and cook for 30 minutes. Remove the pan from the grill and use silicone grill gloves to turn the turkey breast side up. Lower the grill temperature to 325° F (165°C), return the pan to the grate away from the fire, cover the grill, and grill roast the turkey until an instant-read thermometer inserted into the inside of a thigh away from bone registers 165° F (74°C), 2-3 hours longer; the timing depends on the weight of the bird. If you are using charcoal, you will need to replace the coals about once an hour during cooking.

Remove the pan from the grill and let the turkey rest on the rack in the pan for at least 30 minutes or up to 1 hour. Tilt the bird to pour the juices from the cavity into the roasting pan. Transfer the turkey to a platter. Reserve the juices in the pan for making gravy, if you like. Carve the bird and serve.

GRILL ROASTED TURKEY WITH
LEMON-ROSEMARY DRY BRINE – SERVES 12

High-quality turkey, about 12 lbs
2½ tablespoons coarse sea salt or l½ tablespoons fine sea salt, or as needed depending on size of bird
3 large fresh rosemary sprigs
1 lemon
½ teaspoon freshly ground pepper