Turkey Slow Roast
A great way to take advantage of a Ferno Grill’s versatility is by cooking breakfast on it. One of our favorite recipes is grilled French toast and fruit. The flat side of the cast iron grates caramelizes the toast and fruit. Note that a variety of fruit can be used for this recipe depending on what is in season, including peaches, mangos, pears and apples.
- Turkey (12 to 14-pounds and fully defrosted)
- 6-8 garlic cloves, chopped coarsely
- 4-6 sprigs rosemary
- Olive oil
- Herbes de Provence
(Any dry rub will work but this combination compliments the garlic and rosemary)
- Coarsely chop the garlic cloves.
- Clean and separate the rosemary sprigs.
- Run your fingers under the skin separating the skin from the breast meat
- Place the chopped garlic evenly in the space created between the skin and meat and then do the same with the sprigs of rosemary.
- Rub the skin with olive oil.
- Generously salt and pepper the skin and sprinkle with herbs.
- Preheat the grill for 10 minutes using the right and left burners set to medium-low, leaving the center burner off. The temperature will settle between 270°F and 285°F depending on the ambient temperature outside.
- Place the turkey, breast side up, over the center burner and close the lid.
- Roast for 2 hours and 30 minutes for a 12-pound bird, up to 3 hours for a 14-pound bird. It should take approximately 13 minutes per pound. PLEASE set a timer to avoid over cooking.
- Check the internal temperature using a instant read digital thermometer. Insert the probe into the breast meat and push deep into the meat until the lowest temperature is found. Pull the turkey when this location indicates 157°F. Check out this in-depth article on the ThermoBlog for more information.
- Let the turkey rest for 15 minutes before carving.