Citrus & Herb Brined Grilled Turkey
This Citrus & Herb Brined Grilled Turkey is the perfect centerpiece for your festive gatherings. After soaking in a flavorful brine infused with fresh herbs and zesty citrus fruits, the turkey emerges juicy and succulent, with a beautifully charred skin that seals in all that flavor. This method adds a depth of taste and moisture, ensuring each bite is bursting with deliciousness. Whether it’s Thanksgiving, a holiday celebration, or a summer barbecue, this turkey is bound to impress your guests and elevate your culinary reputation.
N/A
Servings
404
Calories
20
Ingredients
Ingredients
Salt
1 1/2 cups (None)
Brown sugar
1 1/2 cups (None)
Oranges
4, quartered (Quartered)
Lemons
4, quartered (Quartered)
Fresh thyme
9 sprigs (None)
Fresh rosemary
6 sprigs (None)
Cold water
3 gallons (None)
Whole turkey (18-24 lb)
1 (None)
Large oranges
2, cut into 1/8ths (Cut into 1/8ths)
Unsalted butter
6 tablespoons, at room temperature (At room temperature)
Salt and pepper
To taste (None)
Large yellow onions
2, cut into 1/8ths (Cut into 1/8ths)
Celery
2 stalks, cut into 1-inch pieces (Cut into 1-inch pieces)
Large carrots
2, cut into 1-inch pieces (Cut into 1-inch pieces)
Bay leaves
4 (None)
Fresh thyme
4 sprigs (None)
Fresh rosemary
4 sprigs (None)
Fresh sage
1/2 bunch (None)
Fresh parsley
6 sprigs (None)
Turkey stock
2 cups, for basting (None)
Instructions
1
In a large clean, food-safe container or heavy-duty plastic storage bag, combine the salt and brown sugar with 3 gallons of cold water, stirring until fully dissolved to create your brining solution.
2
Add the quartered oranges, lemons, thyme sprigs, and rosemary to the brine, infusing the liquid with refreshing citrus and herb flavors.
3
Rinse the turkey thoroughly under cold running water, both inside and out. Submerge it into the brine, ensuring it is fully covered. Seal the bag or cover the container and refrigerate for up to 24 hours.
4
After brining, remove the turkey from the solution and rinse it again under cold water. Pat it dry thoroughly inside and out with paper towels.
5
Position the turkey breast side up in a large, foil roasting pan fitted with a rack. Rub the breasts with the quartered orange segments and generously coat the entire turkey with room temperature unsalted butter, making sure to get some under the skin as well.
6
Lightly season the interior and exterior of the turkey with salt and pepper to enhance the flavors.
7
Prepare the stuffing by filling the cavity of the turkey with the onion wedges, remaining quartered orange, celery pieces, carrot chunks, bay leaves, thyme, rosemary, sage, and parsley.
8
Using kitchen twine, gently tie the drumsticks together to help the turkey cook evenly and retain moisture.
9
Preheat your grill to medium heat and grill the turkey uncovered, breast side down, for 1 hour to achieve a beautiful golden crust.
10
Carefully flip the turkey, baste it with 1/2 cup of turkey stock, and cover it with foil. Continue grilling with the breast side up until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, which will take approximately 2 to 2.5 hours more (3 to 3.5 hours total cooking time). Remember to baste the turkey every hour with 1/2 to 3/4 cup of turkey stock.
11
Once done, remove the turkey from the grill and transfer it to a platter. Tent it with aluminum foil and let it rest for 20 minutes before carving to allow the juices to redistribute.
Nutrition Information
25g
Fat
11g
Carbs
34g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus & Herb Brined Grilled Turkey?
It is a festive centerpiece turkey dish that is soaked in a citrus and herb brine then grilled to achieve a juicy, succulent interior and beautifully charred skin.
How long should the turkey be brined?
The turkey should be refrigerated in the brining solution for up to 24 hours.
What size turkey does this recipe require?
This recipe is designed for a whole turkey weighing between 18 and 24 pounds.
What ingredients are used in the brining solution?
The brine consists of 3 gallons of cold water, 1.5 cups of salt, 1.5 cups of brown sugar, quartered oranges, lemons, fresh thyme sprigs, and rosemary.
Why is brown sugar used in the brine?
Brown sugar is used to add a touch of sweetness and help with the browning of the skin during the grilling process.
Do I need to rinse the turkey?
Yes, rinse the turkey thoroughly under cold water both before placing it in the brine and again after removing it from the brine.
How should I dry the turkey before grilling?
After the final rinse, pat the turkey dry thoroughly inside and out using paper towels.
What should I rub on the turkey skin?
Rub the breasts with orange segments and coat the entire turkey generously with 6 tablespoons of room temperature unsalted butter.
Should I put butter under the skin?
Yes, the instructions recommend getting some butter under the skin as well as on top to enhance moisture.
What aromatics are used to stuff the turkey cavity?
The cavity is filled with onion wedges, orange segments, celery, carrot, bay leaves, thyme, rosemary, sage, and parsley.
How should the turkey be positioned at the start of grilling?
The turkey should be placed breast side down in a large foil roasting pan for the first hour of grilling.
Why is the turkey grilled breast side down first?
Grilling it breast side down for the first hour helps achieve a beautiful golden crust.
When should I flip the turkey?
Carefully flip the turkey to be breast side up after the first hour of grilling.
At what temperature should the grill be set?
The grill should be preheated to medium heat.
How do I prevent the turkey from burning after flipping?
After flipping the turkey breast side up, cover it with foil and continue grilling.
What do I use to baste the turkey?
Baste the turkey with turkey stock throughout the cooking process.
How often should I baste the turkey?
Baste the turkey every hour with 1/2 to 3/4 cup of turkey stock.
What is the total estimated cooking time?
The total cooking time is approximately 3 to 3.5 hours.
What is the target internal temperature for a safe turkey?
The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
Should I tie the turkey legs together?
Yes, use kitchen twine to gently tie the drumsticks together to help the turkey cook evenly.
How long should the turkey rest after it is removed from the grill?
Let the turkey rest on a platter, tented with foil, for 20 minutes before carving.
Why is resting the turkey important?
Resting allows the juices to redistribute throughout the meat, ensuring it stays moist when carved.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a perfect centerpiece for festive gatherings like Thanksgiving.
What kind of onions are used in the stuffing?
The recipe calls for 2 large yellow onions cut into 1/8ths.
How many calories are in this recipe?
The recipe contains approximately 404 calories per serving.
How much protein is in one serving?
There are 34 grams of protein per serving.
What is the fat content per serving?
The recipe contains 25 grams of fat per serving.
Can I use this recipe for a summer barbecue?
Yes, the grilled method makes it an excellent choice for a summer barbecue.
What citrus fruits are used in this recipe?
The recipe utilizes both oranges and lemons for the brine and stuffing.
What type of container should I use for brining?
Use a large, clean, food-safe container or a heavy-duty plastic storage bag.