This recipe was adapted from Tessamae Website
1. Set your gas grill to high and let it heat up for about 15 minutes, until it
reaches 500. (For charcoal grilling instructions, we trust the experts at
Webber). Set a roasting rack inside a double layer of disposable aluminum
2. Turkey tip: Clean out your kitchen sink and do all of the turkey prep that
follows inside it! Pat the turkey dry with paper towels and tuck the wing tips
underneath the turkey body. With your fingers, starting at the back cavity,
gently loosen the skin over the breast from the meat, without tearing the
skin. Spread most of the olive oil/garlic mixture evenly under the skin. Rub a
very light layer of mixture over the outside of the breast, legs, and thighs.
3. Season the whole bird, including inside the cavity, with salt and pepper.
Stuff the lemon and thyme in the cavity. Place the bird on the prepared
roasting rack, breast side up. Wash your greased up hands and then tie the
turkey legs together with kitchen twine. Scatter the veggies around the bird.
4. Reduce the grill heat to medium. (For three burner grills, set front and back
burners to medium and turn off center burner. For two burner grills, turn the
front and back burners to medium. Keep grill covered during cooking).
Position the turkey in the center of the cooking grate. Add 2 cups water to
the pan and close the grill lid. (Throughout cooking, if the pan dries, add a
little more water).
5. Cook about 12 minutes per pound or until an instant read thermometer
inserted into the thickest part of the thigh, registers 170, and the juices run
clear. About 2 ½ hours for our 12 pound turkey. Baste the turkey with the
olive oil/ lemon juice mixture throughout cooking. If your turkey is getting too
brown for your liking, lightly tent with foil. Transfer the turkey to a cutting
board and let rest for 30 minutes before carving and serving.