Grilled Turkey with Lemon Pepper Glaze

Votes: 1

How to Make - Grilled Lemon-Pepper Glazed Turkey

Time: 8 hours 50 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 791, total fat 43 G., saturated fats 13 G., proteins 88 G., carbohydrates 10 G., fiber 1 G., cholesterol 310 mg, sodium 1432 mg, sugar 7 G.

To ensure a whole turkey cooks evenly on the grill and the skin is crispy, it's best to butterfly the bird. Pre-marinate it in a savory, herb-and-lemon brine for extra-juicy, tender meat. Brush the turkey with a lemon-pepper glaze several times during grilling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brine

1 bunch of fresh sage
1 bunch of fresh thyme
1 lemon, cut in half
1/4 cup coarse salt
0.5 tsp black peppercorns
1 turkey weighing 6.5-7.5 kg.

Turkey

110 g unsalted butter, chilled, cut into small pieces
Olive oil to drizzle

Lemon Pepper Glaze

1/4 cup olive oil
1 tbsp. coarsely ground black pepper
1/4 cup honey
1 tbsp Worcestershire sauce
Zest and juice of 2 lemons (about 0.5 cup juice)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Brine:

Combine the sage, thyme, lemon, salt, peppercorns, and 1.5 liters of water in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer until the salt dissolves and the water becomes fragrant. Turn off the heat and let the brine cool completely.
Place the turkey in a roasting bag, a large plastic bag, or a bowl large enough to accommodate the brine. Pour in the brine and seal the bag or cover the bowl with a lid. If there isn't enough room for all the brine, be sure to at least add herbs, lemon, and peppercorns.

Refrigerate at least overnight or up to 3 days. When ready to cook, remove the turkey from the refrigerator and drain the brine.
Turkey:

Pat the turkey dry with paper towels. Place it cavity-side down on a rack set in a roasting pan and let it rest on the counter for about 2 hours to come to room temperature.
Using kitchen shears or a knife, remove the turkey's backbone and crack the breastbone open to flatten the bird like a butterfly. Turn over and pat dry. Using your finger, gently separate the skin from the turkey's muscles and press pats of butter between the skin and the meat all over the surface. Drizzle with olive oil and season with salt and black pepper.
Preheat grill to 200°C.
Place the turkey skin-side down on the grill. Reduce the grill temperature to 350°F (175°C) and close the lid. Grill until the turkey pulls easily from the grate and shows grill marks, about 20 minutes.
Meanwhile, prepare the glaze.:

In a large nonstick skillet over medium heat, heat the olive oil and add the black pepper. Cook over medium heat until the oil is infused with the pepper flavor, 6-8 minutes. Add the honey, Worcestershire sauce, lemon zest, and lemon juice to the same skillet. Increase the heat to medium-high and cook, stirring occasionally, until the glaze begins to simmer, then reduce the heat slightly. Remove the glaze from the heat and let it sit until it thickens slightly, about 2 minutes.
Turn the turkey over and brush the skin with the lemon-pepper glaze. Close the grill lid and continue cooking, brushing with the glaze every 30 minutes, until a thermometer inserted into the thigh registers 160°F (71°C), 1 to 2 hours.
Remove turkey from grill and let stand at room temperature, covered with foil, for 30 minutes before carving.