Slow-roasted Turkey

Here's a recipe from our friend Christine for the best Thanksgiving turkey you've ever tasted! With a Memphis, it's as easy as your indoor oven and comes out tender and juicy every time! All-purpose pellets work great, but cherry or apple are just as delicious.


  • 12 pounds whole turkey, rinsed and patted dry
  • 1 Tbsp extra-virgin olive or vegetable oil
  • ¼ C coarse salt
  • Pepper to taste


  1. Set the Intelligent Temperature Control on the Memphis Grill to 350 degrees F.
  2. Combine oil, salt and pepper to make a paste and rub over outside of turkey.
  3. Tie legs together with kitchen twine and place turkey breast side up on a metal grate inside a large roasting pan and cover.
  4. Place turkey on center of rack over pan, breast side up, and cover. Grill until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F in the breast and 175 degrees F in the thigh (approx. 12-14 minutes per pound).
  5. Tent with parchment-lined foil. Let stand 15-20 minutes before carving and be sure to reserve drippings from roasting pan for gravy.

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