Grilled Whole Turkey with Apple Spice Brine

Thanksgiving traditions often begin in the kitchen, yet many families are discovering how much better the holiday feels when the meal—and the memories—move outdoors. Grilled Whole Turkey with Apple Spice Brine offers a bold, seasonal twist that brings richer flavor, steadier heat, and a more relaxed atmosphere to your celebration. The gentle sweetness of apple, the warmth of fall spices, and the crisp kiss of live fire come together to create a turkey that stands apart from the usual oven routine. Every slice feels special, and every moment around the grill feels more connected.

Autumn air brings its own kind of comfort, and grilling a whole turkey turns that comfort into an experience worth sharing. Instead of juggling oven space or trying to manage crowded counters, you step outside and settle into a slower rhythm. The brine lays the foundation with balance and depth, giving the turkey a tender interior and a beautiful golden exterior. The grill adds character—subtle smokiness, steady heat, and the kind of texture you simply don’t get indoors. Guests gather near the warmth, conversations flow, and the day unfolds with less stress and more intention.

Holiday meals should feel inviting, not rushed. Preparing a Grilled Whole Turkey with Apple Spice Brine helps you create that atmosphere from the first hour of brining to the moment the carving board hits the table. The process encourages patience, care, and attention to flavor, turning an ordinary task into something that feels seasonal and satisfying. Even better, outdoor cooking frees space inside for sides, desserts, and those last-minute details that always seem to pop up.

If Thanksgiving calls for a fresh approach, start with the centerpiece. Outdoor cooking brings out the best in your bird and creates a gathering place your guests will remember. You can explore our vast selection of products at www.alfrescobackyard.com or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.

Grilled Whole Turkey with Apple Spice Brine Ingredients

• 1 (15 to 20 pound) turkey, fresh or thawed, with giblets and neck removed.
• 1/2 cup butter, room temperature or softened, divided
• Turkey Stuffing or your favorite stuffing/dressing recipe
• 3 to 4 slices of uncooked bacon
• Basting Juice (see recipe below), or use the juices that drain off

Apple Spice Turkey Brine

• 4 cups of water
• 4 cups apple juice
• 1 1/2 cups kosher salt (or 1 cup table salt)
• 1/2 cup brown sugar
• 1 Tablespoon ground cinnamon
• 1 Tablespoon black peppercorns
• 1 Tablespoon candied ginger
• 10 cloves
• 2 sprigs each of rosemary, sage, and thyme

After the brine is cooked

• 6 cups of ice cubes
• 4 cups apple juice
• 1 large apple (quartered)
• 1 yellow onion (quartered)

Basting Juice

• 1/2 cup butter
• 1 medium onion, chopped
• Neck and gizzard
• 2 teaspoons chopped dried rosemary
• 3 cups chicken stock or water
• Salt and pepper to taste
• 1 cup sweet Marsala wine or port wine*
• 1/2 cup dry vermouth or white wine*
• Juice from two lemons

Grilled Whole Turkey with Apple Spice Brine Directions

Apple Spice Turkey Brine

1. Combine the water, apple juice, salt, spices, and herbs in a large stockpot. Bring to a boil.
2. Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. Once the brine is thoroughly chilled, pour it over your turkey. Nestle the sliced apple and onion in the brine around your turkey. Brine in a container that can keep the turkey fully submerged in the brine.
3. Keep your turkey and brine below 40 degrees F during the entire brining process. Brine your turkey for approximately 1 hour per pound of turkey.
4. Once your turkey has been in the brine long enough, remove it from the brine and rinse it gently on the inside and outside of the bird. Pat completely dry and drizzle with a bit of cooking oil or melted butter for crispier skin. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine.

Turkey

1. Clean the turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Pat dry with paper towels. Secure legs with twine or a clip (optional).
2. Preheat the barbecue grill. Instead of a roasting pan, it is easier to use a homemade pan made from extra-heavy-duty foil (use three layers of aluminum foil, making it just big enough to hold the bird; the sides need to be about 2 1/2 inches high).
3. Rub the inside cavity of the turkey with 1/4 cup of the softened butter.
4. Stuff the cavity with your favorite stuffing or dressing. Also, place a little stuffing in the neck cavity, tuck the neck skin under, and skewer shut. With any remaining turkey stuffing, stuff a little between the skin and the breast meat.
5. With the remaining 1/4 cup of butter, rub some over the turkey's skin. Salt and pepper the turkey, then place the uncooked bacon slices on top.
6. Place the turkey crosswise on the gas or charcoal grill to evenly distribute the pan over the two burners. Set the flame, so a temperature of 300 to 325 degrees F. is maintained (usually the lowest setting). Cover with heavy-duty aluminum foil for the majority of the cooking time. The cooking time is approximately 20 minutes per pound at 300 degrees F.
7. Remove the aluminum foil for the last hour of cooking. Every once in a while, baste the turkey with the juices (or with the basting juice recipe below). If you have "hot spots" in the jets of the grill, twice during the cooking, turn the turkey around (and the pan, of course) so that one side is not more cooked than another.
8. Toward the end of the cooking time, open the grill and insert the meat thermometer into the fleshy part of the thigh and cook until the internal temperature reaches 165° F. (Remember that the turkey will continue to cook after it is removed from the heat of the fire.) NOTE: The USDA has adopted a one-temperature-suits-all approach to poultry safety: 165° F. For safety and doneness, the internal temperature should be checked with a meat thermometer.
9. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it's loose indicates that the turkey is ready, but by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.
10. Allow the cooked turkey to sit for approximately 10 to 15 minutes before carving.

Basting Juice

1. In a heavy pot over medium-high heat, melt the butter, then sauté the onion until just translucent. Add the neck and gizzard; continue cooking for approximately 4 minutes. Add the rosemary and chicken stock or water; simmer until reduced by half. Remove from heat and strain well.
2. Use the gizzard and neck in the stuffing or the gravy. For the basting juice, mix the strained stock mixture, marsala or port wine, vermouth, and the juice of the lemons.

Taken from americanmadegrills.com