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Roasting the turkey on the grill is the only way to go in my opinion. It tastes great and keeps the oven free for the rest of the stuff.
Soak bird in brine for at least 24 hours. Brine= sugar, honey, and chicken broth. Add hot water to sugar and honey to dosolve, then add the broth to cover.
Rub under the breast skin with sage butter, generously.
Put in a foil roasting pan and cover with foil. I put the giblets in the pan too for gravy.
Roast at 325-350 for 20 min a pound or until inner deepest part of the thigh or breast is 160-165. Pull foil off last 2 hours and baste every 30 min.
Pull off and cover back in foil. I then put into a soft cooler bag then put into an ice chest for 2 hours before serving. Still piping hot, but super tender and juicy! Enjoy!
Soak bird in brine for at least 24 hours. Brine= sugar, honey, and chicken broth. Add hot water to sugar and honey to dosolve, then add the broth to cover.
Rub under the breast skin with sage butter, generously.
Put in a foil roasting pan and cover with foil. I put the giblets in the pan too for gravy.
Roast at 325-350 for 20 min a pound or until inner deepest part of the thigh or breast is 160-165. Pull foil off last 2 hours and baste every 30 min.
Pull off and cover back in foil. I then put into a soft cooler bag then put into an ice chest for 2 hours before serving. Still piping hot, but super tender and juicy! Enjoy!