Grilled Bourbon and Molasses Turkey
Serves: 8 to 10
Have plenty of foil on-hand as a brined turkey will brown a lot faster than one that has not been brined. If your turkey starts looking too browned, too early, just loosely cover with aluminum foil and continue roasting.
  • Bourbon Molasses Brine
  • Whole turkey (12 to 15 pounds), thawed
  • Kosher salt and ground black pepper
  • 1 orange, sliced
  • 1 bulb garlic, cut in-half to expose cloves
  • Fresh herbs – sage, thyme, rosemary
  • 4 celery ribs, cut into chunks
  • 2 yellow onions, thickly sliced
  • 2 carrots, cut into chunks
  1. Remove turkey from the brine one hour prior to cooking. Pat dry, inside and out, with paper towels. Discard the brine. Season the turkey inside and out with salt and pepper. Loosely stuff the cavity (and neck cavity) with orange slices, garlic, and herbs – save some herbs for the roasting pan. Tuck wings under and truss turkey – even if you just tie the legs together. Trussing keeps everything close to the body of the bird so that it all cooks at the same rate.
  2. Scatter the chopped celery, onions, carrots, and remaining herbs in the bottom of a foil roasting pan. You can either place the turkey directly on top of the vegetables or on a roasting rack above the vegetables (I used the Bull Stainless Steel Reversible Roasting/Rib Rack and the bird sat there perfectly).
  3. Set up your grill for indirect cooking over medium-low heat (300° to 350°F). Place the pan so it is not directly over any heat. Close the grill cover and cook until the skin is nicely browned* and the juices at the thigh run clear. About 2½ to 3½ hours (12 to 15 minutes per pound). To test for doneness, the temperature of the thigh, away from the bone, should be 170°F and the breast should be between 155° to 160°F.
  4. Transfer turkey to carving board and tent with foil for 20-30 minutes before carving.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at