Chef Tom makes a holiday feast with the Napoleon Prestige P500 Gas Grill. This recipe will help you make a juicy, golden-brown turkey glazed with fragrant honey butter.
Honey Butter Glazed Christmas Turkey
Tom Jackson
Rated 4.4 stars by 7 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
20 minutes
Cook Time
2 hours 30 minutes
Calories
118
Chef Tom fires up the Napoleon Prestige P500 Gas Grill for a Honey Butter Glazed Christmas Turkey!
Ingredients
- 14 lb turkey
- 2 lb Cattleman’s Grill Butcher House Brine
- 2 1/2 gallons water
- Yoder Smokers Chicken Rub
- 2 large yellow onions, large dice
- 2 cups apple cider
- 1 cup unsalted butter, melted
- 1 cup Reida Farm Kansas Wildflower Honey
- 1/2 tsp pumpkin pie spice
- 1/2 tsp roasted garlic base
Injection/Glaze:
Directions
- Combine the Cattleman’s Grill Butcher House Brine and water in a 22 quart Briner Bucket. Whisk well.
- Place the turkey in the bucket, and brine in the refrigerator for 1 hour per pound (14 lb turkey = 14 hour brine).
- Remove the turkey from the Briner Bucket. Dry the skin with paper towels. Place on a wire rack over a sheet pan. Place the turkey in the refrigerator uncovered to dry the skin out for 12-24 hours.
- Fire up your Napoleon Grill Prestige P500RSIB-3 Gas Grill. Set the burners on one side to high heat (both burners). On the other side, set the burners to low heat (both burners). Place a Lodge 12” Cast Iron Skillet on the hot side and fill with hot water.
- Combine injection/glaze ingredients in a marinade shaker or quart mason jar. Blend with an immersion blend until smooth. Pour out half and save for glazing.
- Inject the other half of the glaze into the turkey; breasts first, then legs.
- Season the turkey over and under the skin with Yoder Smokers Chicken Rub.
- Truss the turkey with kitchen twine to hold the legs together and close to the breasts, and hold the wings in tight against the breasts.
- Place diced onions in the Lodge Casserole Dish. Place turkey on top of onion. Transfer to grill (low heat side). Pour the apple cider in the casserole pan.
- To add smoke, place wood chips in a small foil basket on hot side of the grill. Leave and let smoke. Do not soak chips in water.
- Try to maintain a temperature of 400ºF-425ºF, adjusting burners as needed.
- When the internal temperature reaches about 115ºF, about 90 minutes into the cook, begin glazing the turkey with the reserved honey butter. Pour/brush onto surface of the turkey. Glaze every 20-30 minutes until the bird is fully cooked or the glaze is gone.
- Roast until the internal temperature reaches 155ºF in breasts, about 2.5-3 hours total cook time.
Recipe Note
You might also enjoy: Smoked Fried Turkey & Maple Glazed Ham
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 118
Amount/Serving % Daily Value
- Carbs
- 6.1 grams
- 3%
- Fiber
- .6 grams
- 2%
- Sugar
- 6.1 grams
- Protein
- 8.6 grams
- Fat
- 6.1 grams
- 8%
- Saturated Fat
- 3.1 grams
- 15%
- Sodium
- 170 milligrams
- Cholesterol
- 29 milligrams
- 10%
- This is an estimation and may vary depending on exact measurements and cooking methods.
- grams