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Brined and Grilled Turkey from Zestuous
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Brined and Grilled Turkey

Ingredients

Brine

  • 1 quart buttermilk
  • 1 bottle Saucy Mama Dirty Olive Juice reserve ½ cup juice
  • 1 16- oz jar peperoncinis reserve ½ cup juice
  • 1 12-14- lb. turkey
  • 5 sage leaves coarsely chopped
  • 4 cloves garlic coarsely chopped
  • 1 tablespoon Zestuous Poultry Powder
  • 4 cups water

Rub

  • 1 stick butter melted
  • 3 tablespoons Zestuous Poultry Powder
  • 1 stalk celery cut
  • 3 lemons halved
  • 1 onion quartered
  • 4 cloves garlic smashed
  • 4-5 leaves sage
  • 1 sprig thyme

Instructions

  • Pour ½ cup olive juice and ½ cup peperoncini juice into a pitcher or bowl and reserve for later.
    Brined and Grilled Turkey from Zestuous
  • Place turkey in a large bag. In a large pitcher, combine the buttermilk, remaining olive juice, peperoncinis with remaining juice, sage, garlic and 1 tablespoon Zestuous Poultry Powder.
    Brined and Grilled Turkey from Zestuous
  • Pour over the turkey. Add four cups water. Tie the bag to seal, place in a large pan and refrigerate 1 hour per pound.
  • Brined and Grilled Turkey from Zestuous
  • Remove from the brine and rinse. Season all over and under the skin with poultry powder and melted butter. Fill the cavity with celery, lemons, onion, garlic, sage and thyme.
  • Brined and Grilled Turkey from Zestuous
  • Place the turkey in an aluminum pan, breast-side up. Add ½ cup peperoncini juice, ½ cup olive juice and ½ cup water to the pan.
  • Brined and Grilled Turkey from Zestuous
  • Place on a grill over medium heat. Close the cover. Baste every 30 minutes and cook for 1 ½-2 hours, until thickest part reaches 165 degrees. Add more water to the pan, as needed.
    Brined and Grilled Turkey from Zestuous
  • Turn the grill off and let rest in the covered grill, until ready to serve.