Barbecue-Roast Lemon Herb Turkey with Gravy

By The Canadian Living Test Kitchen

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Barbecue-Roast Lemon Herb Turkey with Gravy

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	469469 cal
pro	57 g57g pro
total fat	24 g24g total fat
sat. fat	8 g8g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	177 mg177mg chol
sodium	245 mg245mg sodium
% RDI:	-
calcium	55 calcium
iron	2727 iron
vit A	44 vit A
vit C	22 vit C
folate	77 folate

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Roasting turkey on the barbecue is surprisingly easy. Perhaps the crisp-skinned, bronzed bird, with its hint of smokiness, will create a whole new tradition as guests watch the grill instead of the television. It also frees up space in the oven for accompaniments, such as stuffing and vegetables.

Ingredients

14 lb turkey 14 14lb lbturkey
1/2 lemon 1/2 1/2lemonlemons
2 fresh thyme sprigs 2 2fresh thyme sprigfresh thyme sprigs
2 Fresh rosemary sprigs 2 2Fresh rosemary sprigFresh rosemary sprigs
Chicken stock Chicken stock
2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
pinch salt pinch pinchsalt
pinch pepper pinch pinchpepper
Lemon Herb Butter
1/3 cup softened butter 1/3 1/3cup cupsoftened butter
2 tbsp fresh thyme 2 2tbsp tbspfresh thyme
2 tbsp fresh rosemary 2 2tbsp tbspfresh rosemary
3 cloves of garlic , minced3 3clove garliccloves of garlic, minced
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Lemon Herb Butter: In bowl, vigorously stir together butter, thyme, rosemary, minced garlic, lemon rind, salt and pepper; set aside.

Remove neck and giblets from turkey; rinse turkey inside and out. Pat dry. Place, breast side up, on work surface. Using hands and being careful not to tear skin, gently loosen skin from meat, starting at end of largest cavity (not neck) and working toward neck end. Spread Lemon Herb Butter under skin, all over breast. Gently press skin to distribute Lemon Herb Butter evenly underneath.

Squeeze lemon into cavity; place in turkey along with thyme and rosemary. Skewer neck skin to back. Using kitchen string, tie legs together and wings to body.

Place foil drip pan under grill of barbecue where turkey will sit. Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place turkey, breast side up, on greased grill over unlit burner. Close lid and cook, adjusting heat to keep temperature at 350°F (180°C), until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 2-3/4 hours. Transfer to platter or cutting board. Tent with foil; let stand for 20 minutes before carving.

Meanwhile, remove drip pan from barbecue. Reserving 1 tbsp (15 mL) fat for gravy, strain drippings into measuring cup; skim off fat. Add enough chicken stock to make 2 cups (500 mL).

In saucepan, heat reserved fat over medium-high heat; add flour and cook, stirring, for 1 minute. Whisk in stock mixture, any juices from platter, salt and pepper; cook, whisking, until bubbly and thickened, about 5 minutes. Pour into gravy boat and serve with turkey.

Additional information :

Tip: Turkeys that are 14 lb (6.25 kg) or less fit better on the barbecue than larger ones.