Grilled Turkey

Stuffed Turkey








1 – 12lb. turkey (neck, giblets removed)

1 – stick of unsalted butter

1 – medium onion chopped

1 – large carrot chopped

1 – large apple chopped

Poultry Seasoning


Freshly ground black pepper

3 tbsp dried rosemary

1 – bottle Port wine

Cotton Butchers’ string



Preheat grill. Rinse turkey under cold water and pat dry with paper towels. Season the turkey cavity with salt, pepper, and poultry seasoning. Add ½ stick of butter, chopped carrots, chopped apples, and chopped onions. DO NOT STUFF TURKEY! Close cavity with poultry lacer and string kit and truss legs together butchers’ string. Rub entire skin of bird with butter and season with salt, pepper, and poultry seasoning. Sprinkle the turkey with 2 tbsp of rosemary. Truss wings to body of bird with butchers’ string. 

See “It’s Turkey Time” article for cooking methods and times.

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