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Roasted Wild Turkey with Herb Butter

20

3

Hickory

Take your bird from field-to-table. The flavor of wild turkey is enhanced with a thyme, rosemary and sage butter and roasted over oak.

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  • 1 Cup butter, softened

  • 1 Tablespoon chopped thyme

  • 1 Tablespoon rosemary, chopped

  • 1 Tablespoon chopped sage

  • 5 Clove garlic, minced

  • 1 Teaspoon kosher salt

  • 1 Teaspoon coarse ground black pepper, divided

  • 1 As Needed salt and pepper

  • 1

    When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.

    : 350 ˚F

  • 2

    Clean out the cavity of the bird. Combine butter, herbs, garlic and 1 tsp salt and 1 tsp pepper.

    • 1 Cup butter, softened

    • 1 Tablespoon chopped thyme

    • 1 Tablespoon rosemary, chopped

    • 1 Tablespoon chopped sage

    • 5 Clove garlic, minced

    • 1 Teaspoon kosher salt

    • 1 Teaspoon coarse ground black pepper, divided

  • 3

    Spread the herbed butter under the skin on the turkey breast and other places on the turkey you can get under the skin.

  • 4

    Season the outside of the turkey and cavity liberally with salt and pepper.

    • 1 As Needed salt and pepper

  • 5

    Place turkey on grill and cook for 3 hours; check the internal temperature. The desired temperature is 175˚F in the thigh next to the bone, and 160˚F in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165˚F in the breast.

    : 350 ˚F

    : 175 ˚F

  • 6

    If the desired temperature is not reached, continue cooking for an additional 20 minutes until done.

    : 350 ˚F

  • 7

    Remove from grill and let rest for 15 minutes before slicing. Enjoy!

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