Sherry Butter Turkey
- 1 18 lb whole turkey, fully defrosted
- 2 c sherry, separated (cheap sherry works)
- 2 c melted butter, separated
- Gallon zip bag, 3/4 full of ice
- Seasoned salt, such as Lawry’s
- 1 small onion, quartered
- 1 small apple, quartered
- 1 lemon, quartered
An hour and a half before you plan to cook, mix one cup of the sherry with one cup of the melted butter. Inject this with a syringe evenly throughout the turkey. Place bag of ice directly on top of the breast. Secure with a skewer if necessary. Let rest at room temperature for an hour.
Time to Grill:
Meanwhile, prepare the grill or smoker to cook indirect at 325°F using apple wood for flavor. Sprinkle the turkey liberally with seasoned salt inside and out. Put the onion, apple and lemon in the turkey’s cavity. Tuck wings underneath and tie legs together with string if desired. Put turkey directly on the grate and cook for an hour.
Remove the turkey to a platter. Inject the turkey again with the rest of the sherry mixed with the remaining melted butter. Return the turkey to the grill and continue cooking until the thighs reach an internal temp of 175°F and the breast reaches an internal temp of 165°F. This should take an additional 1 to 2 hours depending on your cooker and the size of your turkey. Remove turkey to a platter and tent loosely with foil. Let it rest for 20 minutes. Carve and serve.