In a small bowl combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. If your turkey has a metal or plastic trussing clamp, leave it in place. If the turkey has a pop-up thermometer, discard it. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to cover the top and sides of the turkey evenly. Generously season with salt and pepper. Quarter the oranges and place inside the cavity of the turkey.
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Mincing Garlic
Chopping Parsley
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Put 480 grams of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set it inside the pan. Grill the turkey over indirect medium heat, with the lid closed. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 480 grams of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 74°C in the thickest part of the thigh (not touching the bone), 2¼ to 3 hours total. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise a few degrees during this time). Meanwhile, make the gravy.
Put 480 grams of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set it inside the pan. Grill the turkey over medium heat, with the lid closed. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 480 grams of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 74°C in the thickest part of the thigh (not touching the bone), 2¼ to 3 hours total. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise a few degrees during this time). Meanwhile, make the gravy.
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Chopping an Onion
Strain the juices from the roasting pan into a large heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Discard the solids. Let the liquid stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat.
Related Grill Skills
Making Gravy
Place the roasting pan on a side burner or two stovetop burners set to medium heat. Whisk in the flour and and cook, whisking occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Add enough chicken stock to the skimmed pan juices to make 960 milliliters. Whisk the stock mixture and the wine into the pan, scraping up the browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for about 5 minutes, whisking occasionally. If the gravy seems too thin, simmer it longer until it is as thick as you like. If it seems too thick, add more stock. Season with salt and pepper. Strain the gravy. Add the parsley. Carve the turkey and serve warm with the gravy.
Related Grill Skills
Chopping Parsley
Carving Turkey
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