How can we count all of the reasons to grill your turkey on Thanksgiving!? 1) It tastes incredible! 2) It leaves your oven open for sides, pies and more! We could go on, but hope you're already convinced. This turkey is a MUST!

What You Need:

1 whole Turkey (about 12 pounds), thawed if frozen, giblets discarded
coarse salt and ground pepper
1 apple, quartered
1 lemon, quartered
1/4 cup Tessemae’s BBQ
½ stick butter
4 carrots, peeled and cut into 1 inch pieces
4 ribs celery, cut into 1 inch pieces
1 yellow onion, peeled and cut into 1 inch pieces
1 Recipe Veggie & Cider Gravy

What To Do:

1. Set your gas grill to high and let it heat up for about 15 minutes, until it reaches 500. (For charcoal grilling instructions, we trust the experts atWebber.) Set a roasting rack inside a double layer of disposable aluminum pans.
2. Turkey tip: Clean out your kitchen sink and do all of the turkey prep that follows inside it! Pat the turkey dry with paper towels and tuck the wing tips underneath the turkey body. With your fingers, starting at the back cavity, gently loosen the skin over the breast from the meat, without tearing the skin. Spread most of the Matty’s BBQ evenly under the skin. Rub a very light layer of BBQ and the softened butter over the outside of the breast, legs, and thighs. Scatter the veggies around the turkey in the pan.
3. Season the whole bird, including inside the cavity, with salt and pepper.Stuff the apple and lemon in the cavity. Place the bird on the prepared roasting rack, breast side up. Wash your greased up hands and then tie the turkey legs together with kitchen twine.
4. Reduce the grill heat to medium. (For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn both burners to medium. Keep grill covered during cooking. You want the grill temp to be around 375F) Position the turkey pan in the center of the cooking grate. Add 2 cups water to the pan and close the grill lid. (Throughout cooking, if the pan dries, add a little more water.)
5. Cook about 12 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh, registers 170, and the juices run clear. About 2 ½ hours for our 12 pound turkey.
6. Rotate the whole pan 180 degrees at least once during cooking. If your turkey is getting too brown for your liking, lightly tent with foil. Transfer the turkey to a cutting board and let rest for 30 minutes before carving and serving. Reserve your pan for the gravy!

Tip: Our favorite carving method!