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| Prep Time | 20 minutes |
| Cook Time | 2-3 hours |
| Servings |
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Ingredients
- 1 fresh thawed turkey 12-15 lbs.
- 1 cup mayonnaise
- 2 tbsp orange zest
- 1 tbsp minced fresh rosemary
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh sage
- 1 tbsp orange juice
- kosher salt and pepper to taste
In the cavity
- 2 oranges cut into wedges
- onion
- garlic
Ingredients
In the cavity
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Instructions
Preparation
- Mix the mayonnaise, orange zest, juice and spices in a small bowl, then apply liberally to a clean turkey. Give the bird a good massage of mayo mixture UNDER the skin, then over the skin. Salt and Pepper liberally
- Pop a thermometer into the breast so the tip is in the center of the thickest part, but not touching the ribs.
- Place an onion, garlic, and orange wedges into the cavity of the bird.
- Take 4 pieces of aluminum foil, each about 8" square, and spray one side with vegetable oil so it won't stick. Cover the tops of the wings and drumsticks.
Grilling
- Heat the grill to a low temperature - 325°F or as close as possible. Prop the lid if needed to maintain a lower temp, or use indirect heat (only one burner).
- Place the bird on a cooking rack in a large aluminum pan, breast side up. Close the lid of the grill and don't open it for an hour. That means no basting, if you want crispy skin.
- After an hour, open the cooker and remove the aluminum foil from the wings and drums. This lets them brown properly and gives the bird potato chip crunchy skin.
- Cook until the thermometer reaches 160°F. At a low temperature of 325°F it should take a 14lb turkey around 2½ -3 hours to cook.
- * Add a little smoke flavor by dropping in a chunk of wood near the flames, or wrap chips/pellets in a small foil pouch and poke holes in one side and place near the flames.
Recipe Notes
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