Barbecued Turkey with White Wine Gravy

Recipe from Weber's Real Grilling™ by Jamie Purviance

• 8 medium garlic cloves, finely chopped
• 2 cups lightly packed fresh Italian parsley leaves, finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons prepared chili powder
• Zest of 2 oranges
• ½ cup (1 stick) unsalted butter, softened
• 1 turkey, 11 to 13 pounds, fresh or defrosted, neck and giblets removed
• 2–4 cups reduced-sodium chicken stock
• 1 large onion, roughly chopped
• 1 large carrot, roughly chopped

GRAVY (MAKES ABOUT 3 CUPS)

• 6 tablespoons collected fat (use melted butter if necessary)
• 6 tablespoons all-purpose flour
• 4 cups reduced-sodium chicken stock and pan juices
• ½ cup dry white wine
• 2 tablespoons finely chopped fresh Italian parsley leaves

1. In a small bowl combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. If your turkey has a metal or plastic trussing clamp, leave it in place. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to cover the top and sides of the turkey evenly. Generously season with salt and pepper. Quarter the oranges and place inside the cavity of the turkey.

2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

3. Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set it inside the pan. Grill the turkey over indirect medium heat, with the lid closed as much as possible. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 2 cups of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 2¼ to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise 5 to 10 degrees during this time). It will remain warm for 45 minutes. Meanwhile make the gravy.

4. Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat. Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan, sprinkle the flour into the pan, and cook, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems to thin, simmer it longer until it is as thick as you like. If it seems too thick, add more stock. Season with salt and pepper. Strain the gravy. Add the parsley. Carve the turkey and serve warm with the gravy.