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The Perfect Thanksgiving Turkey Made Only On the Memphis Wood Fire Grill!

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Make your entire Thanksgiving meal: Turkey, stuffing, pumpkin pie and more on the Memphis Wood Fire Grill at the touch of a button! This delicious turkey has mouth-watering meat, golden-brown skin and hints of rosemary, sage and thyme. The magical ingredient is the Memphis Wood Fire Grill and its exceptionally precise temperatures.  Set it and forget it - it does all the work for you while you visit with friends or family. When cooking the turkey on the grill (or any meal), follow the same oven recipe directions and remember to keep the lid closed to maintain even heat.  

Allow 15-20 minutes per pound to cook the turkey.  Here is an approximate cooking time guide and number of servings:  (remember to allow time for thawing):

Ingredients list

  • 1 Turkey
  • 2 sticks of butter (1 stick for herbed butter and 1 stick for roasting pan basting)
  • 1 celery stalk 
  • 1 carrot
  • 1 - 14.5 oz. can of chicken broth
  • 1 onion
  • 2 Tbsp parsley (optional)
  • 2 Tbsp rosemary (optional)
  • 2 Tbsp sage
  • 2 Tbsp thyme
  • 1 orange, grated for zest
  • 1 tsp salt and pepper 

Directions:

  1. Thaw turkey in the refirgerator for 24-48 hours.
  2. Remove giblets from inside the cavity and rinse with cold water and pat dry.  If desired, save giblets for the gravy or gravy may be made with pan drippings.
  3. Most turkeys come with the legs trussed together.  If they are not, tuck the end of the tail under and loosely tie the end of the drumsticks together.  Tuck the wing ends under the bird.
  4. Preheat the Memphis Wood Fire Grill to 350 degrees F.
  5. If using fresh herbs to season butter, chop 2 Tbsp of parsley, rosemary, sage and thyme.  Dry herbs may also be used instead. 
  6. Grate 1-2 Tbsp of orange zest.
  7. Combine 1/2 C (1 stick) of room temperature butter, herbs and orange zest.

8. Generously rub herb butter underneath the skin directly onto the turkey breast.  Rub external turkey with herb butter, salt and pepper.

9. If you want to stuff the bird, insert stuffing mixture inside the turkey cavity.  Do not pack and allow extra time for cooking.  Note: You can also add flavoring by placing 1 quartered onion, 1 chopped carrot and 1 chopped celery stalk inside the cavity. (1/2 orange optional)
10. Using a quality roasting pan with a rack, place the turkey on the rack, breast side up.
11. Pour can of chicken broth, 1/2 C of water and 1/2 stick of butter in the roasting pan.  
12. Create an aluminum tent over turkey, sealing aluminum foil to the pan. Try not to let the foil touch the bird skin insert a couple toothpicks to assist in the process.
13. For improved flavor and moisture, baste the turkey every 20 minutes to half hour with drippings from the pan.  Do not baste during the last 1/2 hour to hour to brown the skin.
14. Remove the foil 30 minutes to 1 hour prior to completion.  Insert thermometer in the center of the thigh, not touching the bone.  
15. Cook until internal thigh temperature is 165-170 degrees F.  The breast meat will cook more quickly.  If the turkey is stuffed, check the stuffing temperature as well.  The stuffing should be 160 degrees F.

Grilled Turkey

16. After removing the turkey from the grill, you may cover with foil again to maintain heat if needed while making    gravy or other sides.  Remove vegetables or stuffing from inside the cavity.
17. Let rest for approx. 20-25 minutes, allowing juices to reabsorb.
18. Carve and enjoy!

You may use pan drippings to make delicous gravy.  See our easy-to-make Turkey Gravy Recipe.

Thanksgiving Turkey


The Perfect Thanksgiving Turkey Made Only On the Memphis Wood Fire Grill!


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