Grilled Tea-Brined Turkey With Tea-And-Lemon Gravy

Name: Grilled Tea-Brined Turkey With Tea-And-Lemon Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lemons, divided; 18 Earl Grey tea bags; 11 4-inch-long rosemary sprigs, divided; 2 cups coarse kosher salt; 1 1/2 cups (packed) golden brown sugar; 1/2 cup fresh lemon juice; ½ cups ice cubes; 2 turkey-size oven-roasting bags; 1 22-pound turkey; neck, heart, and gizzard reserved for gravy; 1 12 3/4x9x2-inch disposable aluminum pan; 1 celery stalk, cut crosswise into 3-inch pieces; 1 medium onion, quartered; 1/4 cup olive oil

Servings: persons

5 lemons, divided
18 Earl Grey tea bags
11 4-inch-long rosemary sprigs, divided
2 cups coarse kosher salt
1 1/2 cups (packed) golden brown sugar
1/2 cup fresh lemon juice
½ cups ice cubes
2 turkey-size oven-roasting bags
1 22-pound turkey; neck, heart, and gizzard reserved for gravy
1 12 3/4x9x2-inch disposable aluminum pan
1 celery stalk, cut crosswise into 3-inch pieces
1 medium onion, quartered
1/4 cup olive oil

1
Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45u00b0F.
2
Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. 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. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt). Remove top rack from 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).
3
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 350u00b0F.
4
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. Brush turkey all over with oil.
5
Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350u00b0F. Roast turkey until thermometer inserted into thickest part of thigh registers 175u00b0F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

1005

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 lemons, divided, 18 Earl Grey tea bags, 11 4-inch-long rosemary sprigs, divided, 2 cups coarse kosher salt, and more.

Yes, Grilled Tea-Brined Turkey With Tea-And-Lemon Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!