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Grill-Roasted Turkey with Red Wine Gravy

Grill-Roasted Turkey with Red Wine Gravy

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Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!


  • 6 dried bay leaves, crumbled
  • 1 teaspoon coriander seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon whole black peppercorns plus more freshly ground
  • ¼ cup kosher salt plus more
  • 1 12–14-lb. turkey, giblets and neck removed
  • 1 medium onion, quartered
  • 4 cloves garlic, peeled, crushed
  • 11 sprigs rosemary, divided
  • 2 cups (or more) turkey stock or low-sodium chicken broth
  • 4 large shallots, quartered
  • 1 pound red seedless grapes, snipped into small clusters
  • 1½ cups dry red wine (such as Cabernet Sauvignon)
  • 2 tablespoons (or more) all-purpose flour
  • 2 tablespoons unsalted butter, room temperature

Recipe Preparation

Special equipment:

  • A chimney starter (if using a charcoal grill), a large foil baking pan, and a grill thermometer


  • Place bay leaves, coriander seeds, red pepper flakes, and 1 tsp. peppercorns in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet; mix in ¼ cup salt.

  • Season turkey inside and out with spice mixture. Chill, uncovered, at least 6 hours and up to 12 hours.

  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). If using a charcoal grill, start more charcoal in chimney starter to add as needed to maintain heat while turkey is roasting.

  • Stuff turkey with onion, garlic, and 10 rosemary sprigs and place in baking pan. Place on grill over indirect heat and add stock to pan. Cover grill and fit with grill thermometer. Maintain a temperature of about 350°, opening vents to increase heat and closing them to decrease heat as needed. Roast turkey, basting with pan juices every 30 minutes, adding more broth as needed to maintain some liquid in pan, and adding more hot coals to grill as needed, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 3–3½ hours. Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

  • Strain pan drippings through a fine-mesh sieve into a measuring cup. Let sit 30 minutes, then skim fat from surface (you should have about 2 cups drippings).

  • Meanwhile, heat a large cast-iron or other flameproof skillet on grill until hot. Toss shallots, grapes, and oil in a large bowl; season with salt and pepper. Transfer to hot skillet and cook, gently tossing occasionally, until shallots and grapes are lightly charred in spots and some grapes have burst, 8–10 minutes.

  • Bring wine to a boil in a medium saucepan and cook, stirring occasionally, until reduced to ½ cup, 12–15 minutes. Add pan drippings and return to a boil. Whisk flour and butter in a small bowl; whisk into wine mixture. Add remaining rosemary sprig, reduce heat, and simmer, stirring occasionally, until thickened, about 5 minutes. Remove rosemary sprig. Strain gravy again, if desired; season with salt and pepper.

  • Carve turkey and serve with grilled shallots and grapes and red wine gravy alongside.

Nutritional Content

Calories (kcal) 740 Fat (g) 10 Saturated Fat (g) 2 Cholesterol (mg) 355 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 10 Protein (g) 129 Sodium (mg) 1810Reviews Section

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