Turkey Slow Roast

November 12, 2019

Prep Time: 1 hour   

Cook Time: 3-4 hours


  • Turkey (12 to 14-pounds and fully defrosted)
  • 6-8 garlic cloves, chopped coarsely
  • 4-6 sprigs rosemary
  • Olive oil
  • Salt
  • Pepper
  • Herbes de Provence
    (Any dry rub will work but this combination compliments the garlic and rosemary)


  1. Coarsely chop the garlic cloves.
  2. Clean and separate the rosemary sprigs.
  3. Run your fingers under the skin separating the skin from the breast meat
  4. Place the chopped garlic evenly in the space created between the skin and meat and then do the same with the sprigs of rosemary.
  5. Rub the skin with olive oil.
  6. Generously salt and pepper the skin and sprinkle with herbs.
  7. Preheat the grill for 10 minutes with the burners lowered in the bottom position and the center burner set on low heat. The temperature will settle settle around 220°F.
  8. Place the turkey breast side up over the center burner and cook for 3-4 hour before checking the internal temperature. Roast for 3 hours for a 12-pound bird, up to 4 hours for a 14-pound bird. It should take approximately 20 minutes per additional pound. Set a timer to avoid over cooking.
  9. Check the internal temperature using an instant read digital thermometer. When the coolest internal temperature (found by probing deep in the breast meat near the junction with the thigh) reads 135-140°F, turn right and left burners on, set on low heat and cook for an additional 30-45 minutes, this will crisp the skin. Check out this in-depth article on the ThermoBlog for more information.
  10. Check for an internal temperature of 160-165 and pull the turkey and let rest for 15-20 minutes before carving.

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