Ingredients:

– 1 whole turkey, approximately 12-14 pounds
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme leaves
– 2 tablespoons fresh sage, chopped
– 2 teaspoons salt
– 1 teaspoon black pepper

Instructions:

1. Prepare the Herbed Rub:
In a small bowl, combine the minced garlic, fresh rosemary, thyme, sage, salt, and black pepper. Drizzle in the olive oil and mix well until all the ingredients are blended together into a fragrant paste. Set this herbaceous elixir aside to let the flavors mingle and deepen.

2. Ready the Grill:
Preheat your grill to medium-high heat, setting up for indirect grilling. If using a charcoal grill, light the coals and spread them to the sides, creating an empty space in the center for the turkey. For a gas grill, turn on the outer burners and leave the center burner off.

3. Prep and Season the Turkey:
Ensure your turkey is clean and pat it dry with paper towels. Gently separate the skin from the flesh, being careful not to tear it. Take generous spoonfuls of the herbed rub and slide them under the skin, spreading it evenly over the breast and thigh meat. Massage any remaining rub onto the skin’s surface, allowing it to adhere to every nook and cranny.

4. Grill the Turkey:
Place the herbed turkey, breast side up, on your grill’s indirect heat section, away from any direct flames. Close the lid and let the grill work its magic. Now, sit back, relax, and practice your patience – this glorious process will take around 2.5-3 hours.

5. Keep an Eye Out:
Every 30 minutes or so, lightly baste the turkey with any accumulated juices to ensure a moist and succulent end result. Use a meat thermometer to periodically check the internal temperature; once the breast reaches 160°F (71°C), and the thighs reach 175°F (79°C), your Herb-Roasted Turkey is ready to be admired and devoured!

6. Rest and Carve:
Remove the turkey from the grill and let it rest for 20-30 minutes, allowing the juices to redistribute gently. Then, with a sharp knife, carve the turkey into beautiful, generous slices, showcasing the tender meat and crispy, herb-rubbed skin.

Optional Tips and Variations:

– For an extra layer of flavor, consider adding lemon zest to the herbed rub. The citrusy tang beautifully complements the herbs and adds a refreshing zing to the turkey.
– Don’t have a grill? Fear not! This recipe can also be adapted for roasting in the oven. Simply preheat your oven to 325°F (163°C) and follow the same steps, adjusting the cooking time accordingly. A meat thermometer remains your most reliable guide to doneness.
– Feel free to experiment with additional fresh herbs of your liking, such as parsley or marjoram. Customize the rub to make it uniquely yours and let your taste buds guide the way!

Conclusion:
As we close this chapter of our culinary adventure, it’s my hope that this Herb-Roasted Turkey on the Grill recipe brings delight to your table, just as it has to mine. With its captivating aroma, flavorful herbs, and tantalizing grill marks, this turkey is sure to become a showstopper at any festive gathering or a centerpiece of comfort during quiet family dinners. So, raise your grill tongs high and toast to the delights of grilling and the wonders of herb-infused culinary creations!