Print

Perfectly Roasted Christmas Turkey Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This recipe guides you through preparing a perfectly roasted Christmas turkey with a flavorful dry brine and expertly cooked on a grill, ensuring juicy meat and crisp skin. The turkey is seasoned with salt, pepper, and baking powder, then slowly cooked over indirect heat on either a charcoal or gas grill, resulting in a festive main dish ideal for holiday gatherings.

Ingredients

Scale

Turkey and Seasoning

  • 1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy
  • Kosher salt (4 teaspoons inside cavity, 1 tablespoon under skin of each breast, 1 teaspoon under skin of each leg, plus 1 teaspoon for dry brine)
  • 1 teaspoon ground black pepper
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil

Equipment

  • Large disposable aluminum roasting pan (if using charcoal grill) or 2 disposable aluminum pie plates (if using gas grill)

Instructions

  1. Prepare the Turkey: Place the turkey breast side down on a work surface. Make two 2-inch incisions below each thigh and breast along the back (total of 4 incisions). Carefully separate the skin from the thighs and breast using your fingers or the handle of a wooden spoon. Rub 4 teaspoons of salt evenly inside the cavity, 1 tablespoon of salt under the skin of each breast, and 1 teaspoon of salt under the skin of each leg.
  2. Dry Brine the Turkey: In a small bowl, combine 1 teaspoon salt, 1 teaspoon pepper, and baking powder. Pat the turkey dry with paper towels and evenly sprinkle this baking powder mixture all over the turkey’s surface. Rub it in thoroughly to coat evenly. Wrap the turkey tightly with plastic wrap and refrigerate for 24 to 48 hours to enhance flavor and crisp the skin.
  3. Prepare for Grilling: Remove the turkey from the refrigerator and unwrap it. Tuck the wings underneath the bird. Using your hands, rub the vegetable oil evenly over the entire surface of the turkey to promote browning and prevent sticking.
  4. Set Up the Grill: For a charcoal grill, open the bottom vent halfway and place a disposable pan filled with 3 cups of water in the center of the grill. Arrange 1.5 quarts of unlit charcoal briquettes on either side of the pan (3 quarts total) in an even layer. Light a large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When the top coals are partially covered with ash, pour 2 quarts of lit coals on top of each pile of unlit coals. Set the cooking grate in place, cover the grill, and open the lid vent halfway. Heat until hot, about 5 minutes. For a gas grill, place 2 disposable pie plates each filled with 2 cups of water directly on one burner that will be off during cooking. Turn all burners to high, cover, and heat until hot, about 15 minutes. Then, turn the primary burner (opposite side burner from pie plates) to medium and turn off the other burners. Adjust to maintain a temperature of 325°F.
  5. Cook the Turkey: Clean and oil the cooking grate. Place the turkey breast side up in the center of the grill or on the cooler side of the gas grill ensuring the turkey is over the disposable pans, not over direct flame. Cover the grill placing vents over the turkey if using charcoal. Cook until the breast reaches 160°F and the thighs/drumsticks reach 175°F, approximately 2.5 to 3 hours. Rotate the turkey after 1 1/4 hours if using a gas grill to ensure even cooking.
  6. Rest the Turkey: Transfer the cooked turkey to a carving board and let it rest uncovered for about 20 to 30 minutes. This allows the juices to redistribute for moist and flavorful meat before carving.

Notes

  • Removing the skin carefully and seasoning beneath helps infuse deeper flavor and creates a crispy skin.
  • The baking powder in the dry brine helps to dry out the skin for extra crispiness during roasting.
  • Maintaining grill temperature at 325°F ensures even cooking without burning the skin.
  • Resting the turkey is important to keep the meat juicy and easy to carve.
  • Use a meat thermometer inserted into thickest parts of breast and thigh for accurate doneness.
  • The reserved neck and giblets can be used to make flavorful gravy or stock.

Keywords: Christmas turkey, roasted turkey, grilled turkey, holiday turkey, dry brine turkey, festive turkey recipe

Find it online: https://spatulaqueen.com/perfectly-roasted-christmas-turkey-recipe/