I love this recipe as using the grill has so many other benefits. Not only does it free up your stove for pies or other Thanksgiving dishes, but since you don’t have your oven on for hours, it won’t warm up your house so much.

This recipe is great with roasted vegetables. I roasted turnips, celery, and carrots, but you can roast any of your preference or try this one. Balsamic Roasted Vegetables | Cucina Ciccu For a full dinner menu for this turkey, consider the following along with a green salad.

• Potato Stackers
• Acorn Squash Soup
• Green Beans Almondine
• Buttery Dinner Rolls
• Pumpkin Pie

Grilled Roast Turkey with Fennel and Coriander

Using the grill for the turkey frees up your oven for other dishes. This turkey is best accompanied by roasted vegetables. I used celery, carrots and turnips, but red onions, squash, or yellow beets would be great too.

No ratings yet

Print Recipe Pin Recipe Add to Shopping ListGo to Shopping List Add to Collection Go to Collections

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 10

Calories 771 kcal

Equipment

• 1 Grill
• 1 13 x 9 x 2 Roasting Pan
• Spice mill, grinder or mortar and pestle

Ingredients

  

1x2x3x

• 1 12-14 lb turkey rinsed patted dry
• 2 Tbsp fennel seeds whole
• 2 Tbsp coriander seeds whole
• 2 Tbsp black peppercorns whole
• 1 Tbsp salt coarse kosher
• 3 Tbsp olive oil extra virgin
• 1 Tbsp fresh parsley chopped

Gravy

• ½ cup reserved turkey fat, and butter if needed
• 2 – 3 cups low salt chicken broth
• ½ cup all-purpose flour (gluten-free, if needed)
• 2 tsp Sherry wine vinegar
• 2 tsp fresh thyme finely chopped
• coarse kosher salt
• black pepper freshly ground

Instructions

 

Turkey

• Let turkey stand at room temperature 30 minutes.
• Prepare barbecue (medium heat) for indirect grilling. If using charcoal, light briquettes in chimney. Remove top grill rack. Place briquettes at left and right sides of bottom rack, leaving center empty (you may need to light additional briquettes in chimney to replenish during grilling time). Replace top grill rack. If using 3- or 4-burner gas grill light burners on left and right leaving center burner(s) off. If using two 2-burner gas grill, light burner on just one side.
• Toast fennel seeds, coriander seeds, and peppercorns in medium skillet over medium heat until fragrant and fennel seeds have begun to darken. Cool about two to three minutes. Pour spices into spice grinder or small coffee mill. Grind spices finely. Transfer to small bowl; mix in coarse salt.
• Brush turkey all over with oil. Sprinkle inside and out with spice mixture. Place in 13 x 9 x 2-inch metal or aluminum foil roasting pan. Ensure bottom of pan is well greased or use a small rack. Place turkey, breast side down, in pan. Place pan with turkey on rack over unlit portion of grill. Cover grill. Insert stem of instant read thermometer into hole in hood and maintain temperature as close as possible to 350°F by opening vents to increased temperature and closing meant to reduce temperature. Cook turkey for one hour.
• Rotate pan. Using oven mitts, turn turkey, breast side up. Cover grill and continue cooking turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, covering any parts of turkey that are browning too quickly with foil, about 1 1/2 hours longer. Transfer turkey to platter. Tent with foil and let rust 30 to 45 minutes (internal temperature will rise 5 to 10°).

Gravy

• Strain pan juices into large measuring cup, pressing to extract as much liquid as possible. Spoon off fat that rises to surface into 1-cup measuring cup and, if necessary, add enough butter to fat to measure half cup. Add enough chicken broth to degreased juices to measure 4 cups.
• Heat turkey fat in large saucepan over medium low heat. Whisk in flour. Cook roux until deep golden brown (like dark peanut butter), whisking often, about 20 minutes. Gradually whisk in broth mixture. Boil until gravy thickens enough to coat spoon, whisking often, about 5 minutes. Whisk in vinegar and thyme. Season gravy to taste with coarse salt and pepper.
• Serve turkey with gravy on the side.

Nutrition

Serving: 1gCalories: 771kcalCarbohydrates: 8gProtein: 125gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 389mgSodium: 1429mgPotassium: 1394mgFiber: 2gSugar: 0.5gVitamin A: 512IUVitamin C: 2mgCalcium: 98mgIron: 6mg

Keyword dairy-free, gluten-free, main dish, poultry

Tried this recipe?Let us know how it was!