Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

Name: Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 celery stalk, cut crosswise into 3-inch pieces; 473 milliliters coarse kosher salt; 355 milliliters (packed) golden brown sugar; 3 liters ice cubes; 118 milliliters fresh lemon juice; 5 lemons, divided; 59 milliliters olive oil; 1 medium onion, quartered; 44 inches long rosemary sprigs, divided; 16 servings Tea-and-Lemon Gravy; 18 Earl Grey tea bags; 2 turkey-size oven-roasting bags; 10 kilograms turkey; neck, heart, and gizzard reserved for gravy

Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy might be just the hor d'oeuvre you are searching for. This recipe covers 52% of your daily requirements of vitamins and minerals. One portion of this dish contains around 174g of protein, 60g of fat, and If you have ice cubes, coarse kosher salt, tea-and-lemon gravy, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Bring 6 1/2 quarts water to boil in large pot.

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Water

Equipment you will use

Pot

Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only).

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Vegetable

Lemon

Equipment you will use

Peeler

Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes.

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Rosemary

Tea Bag

Water

Remove tea bags.

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Tea Bag

Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm.

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Lemon Juice

Sugar

Salt

Add ice to reduce temperature to below 45°F.

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Ice

Place 1 roasting bag inside the second, forming 2 layers.

Place inside large pot.

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Pot

Place turkey in roasting bags, breast side down.

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Whole Turkey

Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely.

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Brine

Whole Turkey

Pour ice over and around turkey in bags.

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Whole Turkey

Ice

Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt).

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Cooler

Whole Turkey

Ice

Remove top rack from grill.

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Grill

Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).

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Baking Pan

Grill

Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Baking Pan

Grill

Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together.

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Rosemary

Celery

Lemon

Whole Turkey

Brine

Onion

Brush turkey all over with oil.

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Whole Turkey

Cooking Oil

Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan