Ingredients

The following ingredients have 6 Servings
  • 1 turkey, (10-12 pounds, completely defrosted)
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 4 cloves garlic, (minced)
  • 1 cup butter, (unsalted, softened)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 lemons (halved)

Instruction

  • If you are using a Big Green Egg, fill the basket with charcoal and preheat the grill to 350 °F without inserting the plate setter. Once it comes up to temperature, sprinkle one cup of your favorite wood chips or a few small chunks of wood over the coals. You do not need to soak the wood first. Add the plate setter with the legs facing up. Next, place a drip pan filled with water on the plate setter, and finally, add the grill grate on top of the plate setter legs. 
  • If you are using another type of grill, follow the manufacturer's directions or set up the grill for indirect grilling. Nestle a drip pan filled with water in the middle of the charcoal to catch the turkey drippings. Light the charcoal and preheat the grill to 350 °F.
  • Remove the giblets and any other parts from the cavity of the bird, and if there is any type of plastic holding the legs together, or one of those plastic instant read thermometers, remove that as well. Use a paper towel and pat dry the turkey all over, including inside the cavity.
  • In a small bowl, mix the softened butter with one-fourth cup of chopped sage, thyme, rosemary, and garlic.
  • Sprinkle salt and pepper inside and outside of the bird.
  • Mix the softened butter with the garlic and one-fourth cup each of the chopped sage, thyme, and rosemary.
  • Use your hands or a small spatula and rub half of the butter herb mixture over the top and sides of the bird. Next, use the handle of a wooden spoon and loosen the skin over the breast so you can put some of the butter between the skin and the breast.
  • Stuff the remaining herbs, and lemon halves in the cavity. Optional: tie the legs together with kitchen string.
  • Place the bird on the grill grate and insert temperature probes in the thickest part of the breast and thigh, not touching the bone. Close the grill lid or cover the entire grill with heavy-duty aluminum foil if you don't have a lid.
  • Maintain the grill heat at 350 °F (depending on what type of grill you are using, you may have to add additional charcoal), and plan to smoke the gobbler for about three hours or 13-15 minutes per pound. About every 30 minutes or so, brush the bird with the remaining herb and garlic butter mixture. Add additional water to the drip pan if needed.
  • The bird is done when an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F. Keep in mind that the turkey will continue to cook even after you remove it from the grill. The temperature will rise another five to ten degrees while it rests, so plan for that.
  • There are many variables when smoking a turkey, so be sure to use a digital instant-read meat thermometer to check for doneness. I like to pull mine off the grill at about 160 degrees. After removing it from the grill, place the bird on a platter, cover loosely with foil and let it rest for at least 30 minutes before carving and serving.