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

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Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy
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Ingredients
13
Count
Nutrition
926
Calories
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Ingredients:

Directions:

  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 45°F.
  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 350°F.
  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 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 926.01 Kcal (3877 kJ)
Calories from fat 369.46 Kcal
% Daily Value*
Total Fat 41.05g 63%
Cholesterol 450.74mg 150%
Sodium 7846.03mg 327%
Potassium 1468.97mg 31%
Total Carbs 3.27g 1%
Sugars 1.29g 5%
Dietary Fiber 0.94g 4%
Protein 138.2g 276%
Vitamin C 13.6mg 23%
Iron 6.5mg 36%
Calcium 85.7mg 9%
Amount Per 100 g
Calories 105.44 Kcal (441 kJ)
Calories from fat 42.07 Kcal
% Daily Value*
Total Fat 4.67g 63%
Cholesterol 51.33mg 150%
Sodium 893.43mg 327%
Potassium 167.27mg 31%
Total Carbs 0.37g 1%
Sugars 0.15g 5%
Dietary Fiber 0.11g 4%
Protein 15.74g 276%
Vitamin C 1.6mg 23%
Iron 0.7mg 36%
Calcium 9.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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