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Spicy Extremely Easy Grilled Turkey Recipe

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We are so excited for Thanksgiving this year! My daughter has been helping in the kitchen and this will be the first year we make dinner together. Today was a practice run that went so awesome! My daughter helped me injection the turkey and spice it! She’s such a big help and it was awesome being able to share this with her.

 

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I had the idea to grill the turkey last year when we fighting over the oven. By grilling the turkey, we are able to free up space in the oven for side dishes.

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Easy Grilled Turkey Recipe

grilled-turkey-12-of-20Ingredients

8 to 10 Pound Shady Brook Farms Honey Suckle White – Fresh Young Turkey
1 8 oz Package Salted Butter
1 Cup Basil
1 Lemon
1 Yellow Onion
1 Jalapeno Pepper, seeded
1 cup Herbed Poultry

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Instructions
Fresh turkeys are always best, but you if you buy a frozen turkey. Start by thawing the Turkey according to these sizing guidelines.  You might need to thaw several days in advance if you use the refrigerator thawing method. The cold water thawing method is what we used and is much quicker.


Once the turkey is thawed, remove neck and giblets packet, and free legs from clamp.

Wash the turkey and dry with paper towels. We used this step by step guide to help use prep the turkey, but instead of patting the butter inside the skin, I injected a liquid butter mixture.


Take the turkey out of the fridge and let sit in a cool place while you make the injection butter.

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Place ½ cup of basil, jalapeno seeded sliced in big pieces, 1 package of salted butter, 1 tbsp salt, ½ tbsp black pepper in a small pot and simmer for five minutes until butter is melted.
Let Cool for 5 minutes.

Strain or ladle the big pieces out of cooled sauce.
Pour into a cup for ease of injection.

Using an injection needle inject liquid into the turkey throughout all the breast and thighs.

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Try not to make too many holes.

You can make 3 different angle injections with one hole.

You want 2 injections per thigh and 3 per breast. You can let these marinate for an hours or even overnight in the fridge before you cook the turkey. I left it sit for about an hour and that was good.

If any of the injection liquid oozes out you can rub it gentle over the turkey.

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Preheat the grill to 425˚ F. Cooking time will vary by size of bird. Check the cook time based on size HERE.

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Baste the turkey with vegetable oil on top and flip.  

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Season with herbed poultry seasoning on top and flip to get the bottom of the turkey.

grilled-turkey-2-of-20Add ½ cup fresh basil, 1 lemon sliced in half, 1 onion sliced in half into the turkey cavity.  

Line the grill with a grill liner.

Place the turkey on the liner on the grill for the amount of time based on the weight of the turkey.

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I could not keep the temperature up this high on my electric grill so I added an hour and checked on the turkey a few times with the a thermometer during the last hour so I did not overcook it.

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The turkey came out extremely juicy and tasted great! This is definitely how I am going to cook it for Thanksgiving this year.

Juicy Grilled Turkey Recipe

Easy Grilled Turkey Recipe - the whole turkey cooked grill so that you can free up the oven for sides. It makes serving Thanksgiving much easier
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Grilling, Turkey, Whole Turkey
Prep Time: 30 minutes
Cook Time: 2 hours 50 minutes
Resting Time: 15 minutes
Total Time: 3 hours 35 minutes
Servings: 10 people
Calories: 627kcal
Author: Aprilgolightly

Ingredients

  • 10 Pound Turkey
  • 8 oz Butter Salted, Melted
  • 1 Cup Basil
  • 1 Lemon
  • 1 cup Yellow Onion
  • 1 Jalapeno Pepper seeded & diced
  • 1 cup Herbed Poultry

Instructions

  • Fresh turkeys are always best, but you if you buy a frozen turkey. Start by thawing the Turkey according to these sizing guidelines. You might need to thaw several days in advance if you use the refrigerator thawing method. The cold water thawing method is what we used and is much quicker.
  • Once the turkey is thawed, remove neck and giblets packet, and free legs from clamp.
  • Wash the turkey and dry with paper towels. We used this step by step guide to help use prep the turkey, but instead of patting the butter inside the skin, I injected a liquid butter mixture.
  • Take the turkey out of the fridge and let sit in a cool place while you make the injection butter.
  • Place ½ cup of basil, jalapeno seeded sliced in big pieces, 1 package of salted butter, 1 tbsp salt, ½ tbsp black pepper in a small pot and simmer for five minutes until butter is melted.
  • Let Cool for 5 minutes.
  • Strain or ladle the big pieces out of cooled sauce.
  • Pour into a cup for ease of injection.
  • Using an injection needle inject liquid into the turkey throughout all the breast and thighs.
  • Try not to make too many holes.
  • You can make 3 different angle injections with one hole.
  • You want 2 injections per thigh and 3 per breast. You can let these marinate for an hours or even overnight in the fridge before you cook the turkey. I left it sit for about an hour and that was good.
  • If any of the injection liquid oozes out you can rub it gentle over the turkey.
  • Preheat the grill to 425 Degrees F. Cooking time will vary by size of bird.
  • Baste the turkey with vegetable oil on top and flip.
  • Season with herbed poultry seasoning on top and flip to get the bottom of the turkey.
  • Add ½ cup fresh basil, 1 lemon sliced in half, 1 onion sliced in half into the turkey cavity.
  • Line the grill with a grill liner.
  • Place the turkey on the liner on the grill for the amount of time based on the weight of the turkey.
  • I could not keep the temperature up this high on my electric grill so I added an hour and checked on the turkey a few times with the a thermometer during the last hour so I did not overcook it. For a 10 pound turkey, I cooked the turkey for 110 minutes. It is 11 minutes for every pound of turkey. 
  • The turkey came out extremely juicy and tasted great! This is definitely how I am going to cook it for Thanksgiving this year.

Nutrition

Serving: 3oz | Calories: 627kcal | Carbohydrates: 2g | Protein: 70g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 280mg | Sodium: 523mg | Potassium: 772mg | Fiber: 0g | Sugar: 1g | Vitamin A: 17.8% | Vitamin C: 10.9% | Calcium: 5.2% | Iron: 16.4%

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