Ingredients
8
8 servings
- •1 (12 pound) whole turkey, neck and giblets removed
- •3 cups water
- •2 cups cold butter, cut into pieces
- •2 tablespoons seasoned salt (such as LAWRY'S®)
- •1 tablespoon ground black pepper
- •2 cubes chicken bouillon granules
Instructions
- Gather all ingredients.
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey into a roasting pan with the breast facing up.
- Bring water to a boil in a large pot. Stir in butter, seasoned salt, pepper, and bouillon cubes until butter melts and bouillon dissolves.
- Draw 30 milliliters liquid into a marinade injector; inject all over turkey. Pour remaining liquid into the bottom of the roasting pan. Cover the pan with aluminum foil.
- Bake on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).
- Remove turkey from the grill, cover, and let rest in a warm area for 10 to 15 minutes before slicing.
Nutritional Facts
Per 8 servings
- Calories: 1422
- Carbohydrate: 2g
- Fat: 93g
- Fiber: 0g
- Protein: 137g
- Sugar: 0g
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