Savory Grilled Turkey Recipes

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Steps:

• In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water.
• Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining 1-1/2 cups water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. , Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack. , Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste with pan drippings. Cover and grill 1-1/2 to 2 hours longer or until a thermometer reads 180°, adding 10 briquettes to maintain heat and brushing with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) , Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey. If desired, serve with toppings.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
• Roast, uncovered, in the preheated oven for 1 hour.
• Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
• Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
• Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.