Grilled Turkey: A Flavorful and Juicy Twist on Traditional Roast Turkey

Begin by thawing the turkey completely if frozen. Remove the giblets and pat the turkey dry with paper towels.
Rub the turkey inside and out with olive oil and melted butter. Make sure to coat every surface evenly.
Season the Turkey:

In a small bowl, combine the garlic powder, onion powder, paprika, thyme, rosemary, and sage. Season the turkey generously with the spice mixture, making sure to cover the entire surface. Don’t forget to season inside the cavity.
Stuff the turkey cavity with the lemon halves and fresh rosemary sprigs for added flavor.
Prepare the Grill:

Preheat your grill to a medium heat (around 350°F/175°C). If using a charcoal grill, set up two zones: one for direct heat and one for indirect heat.
Place a drip pan under the grill grates on the indirect heat side. Add chicken broth or water to the drip pan to keep the turkey moist during grilling.
Grill the Turkey:

Position the turkey breast side up on the indirect heat side of the grill. Close the lid and cook the turkey for about 2 to 2 1/2 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Every 30 minutes, check the turkey and baste it with the leftover melted butter and olive oil mixture for added moisture and flavor. If the turkey skin starts to get too dark, cover it loosely with aluminum foil.
Rest and Serve:

Once the turkey reaches the desired internal temperature, remove it from the grill and let it rest for about 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the turkey and serve with your favorite side dishes.
Serving and Storage Tips
Serving: