All of them have a red, white, and slight maple tint. The cookies have a white bottom, a red center, and a white top when they are cut open. For the rest of the day, they will have you singing “O Canada”!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 4 hrs |
| Servings: | 8 |
Ingredients
- 1 (12 pound) whole turkey, neck and giblets removed
- 3 cups water
- 2 cups cold butter, cut into pieces
- 2 tablespoons seasoned salt (such as LAWRY’S®)
- 1 tablespoon ground black pepper
- 2 cubes chicken bouillon granules
Instructions
- Gather all ingredients.
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- Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey into a roasting pan with the breast facing up.
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- Bring water to a boil in a large pot. Stir in butter, seasoned salt, pepper, and bouillon cubes until butter melts and bouillon dissolves.
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- Draw 30 milliliters liquid into a marinade injector; inject all over turkey. Pour remaining liquid into the bottom of the roasting pan. Cover the pan with aluminum foil.
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- Bake on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
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- Remove turkey from the grill, cover, and let rest in a warm area for 10 to 15 minutes before slicing.
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Nutrition Facts
| Calories | 1422 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 519 mg |
| Dietary Fiber | 0 g |
| Protein | 137 g |
| Saturated Fat | 43 g |
| Sodium | 1593 mg |
| Sugars | 0 g |
| Fat | 93 g |
| Unsaturated Fat | 0 g |
Reviews
If you take the foil off when the turkey is just about done & turn the grill off (leave grill lid closed) for about 20-30 minutes it will finish cooking & get that nice brown crisp skin like it gets on the oven Also when cooking I usually keep the center burners on low & the end ones on medium heat so you get indirect heat & nothing burns. Cook our turkey on the grill every Thanksgiving for 20 years now & it’s nice & juicy every time. Our biggest enemy is the wind & cold in NJ but as long as you keep an eye on the grill temp when you baste you should be good to go.
Next time will add a few more herbs/spices.
Simple but effective
I was extremely skeptical about doing this but it turned out good. I had already brined my bird so instead of injecting it, I just put the liquid at the bottom of the roasting pan and used it for basting. The one thing I did not like is that it didn’t get that dark golden brown look you would get in the stove. What I did love was that doing it this way freed up my oven for all of the sides that cook at a lot higher temp than you would cook a turkey. Everything was done at exactly the same time which is a huge thumbs up for me. I will definitely do this again but next time I will pull it off the grill a little early and finish it up uncovered in the oven so that I get that nice golden skin.