There are few recipes easier than roasted turkey. Once made, the turkey can be frozen or refrigerated for sandwiches and dinners for weeks to come. Our version is full of flavor and high in protein and would be perfect for anything Thanksgiving Day celebration!


You'll need:

Turkey – the size of the bird will depend on the number of guests that are attending the meal, and the size of the BBQ grill that you have.

Aromatics: lemon, orange, onion, etc.

For the curing brine:

  • 1 cup salt (1/2 cup for every gallon of water)
  • 1 cup brown sugar (1/2 cup for every gallon of water)
  • 2 lemons, 2 oranges, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • [To make the brining solution, dissolve the salt and sugar in cold water in a large bowl or pot. Add the oranges, lemons, thyme and rosemary. Place Turkey in brine. Keep in a refrigerator for about 12 hours.]

For the Rub:

  • 1/2 cup paprika
  • 2 teaspoons cayenne pepper
  • 2 tablespoons kosher salt
  • Black pepper – 6 good twists of course ground fresh black pepper from a mill.
  • Herbs – 1/2 cup fresh herbs should be diced as small as possible; rosemary, thyme, basil, oregano, etc.
  • 1 cup corn oil
  • 1 stick butter, melted

[Mix all dry ingredients thoroughly and add oil. Mix vigorously until completely mixed.]

For Cooking:

  • 2 large bags of charcoal
  • Drip pan
  • 1 Foil cake pan to fit turkey
  • 1 roll of tin foil



Stuff your aromatics into the bird and tie the legs closed with butcher’s twine. Using a basting brush on your hands, liberally apply all of the rub mixture. Runoff will occur, but it will be caught in the pan the bird is resting in, and can be applied later, during basting.

Charcoal BBQ grill: The size of the grill is only important because it will define the size of the bird that can be accommodated.

Cooking: Using a chimney started, or by piling the coals and using starter fluid, light your fire. Give the coals ample time to light and turn grey. Once coals are ready, separate them into two equal piles on either side of the grill.

You should consider using a long metal spatula, and wearing long fireplace gauntlets, as you will be adding coals throughout the cooking process.

Position drip pans between the piles of coals directly in the center of the grill. Make sure that no coals are touching the side of the drip pan, as they can burn through the pan, and this can start a grease fire.

Place your rack on the grill. You should have rack that will allow you to add coals. Make sure that you position it right so you can slip coals through the rack handles onto the coals piles during cooking.

Position the bird on grill rack directly over the drip pan. To prevent the skin from darkening too quickly, wrap foil along the bottom edges of the bird and the breast. Close the lid, and don’t open it for ½ an hour. Over the course of cooking you should check the coal piles every ½ hour and add coals ads needed. You want to keep an even steady fire going. When the cooking is nearly complete remove the foil from the top of the bird, and baste if desired, with the remaining rub in the original pan.

Cooking time: 13 minutes per pound. Turkey is done when the meat thermometer reaches 180 degree Fahrenheit deep in the thigh. Let turkey rest for 15 minutes before carving.


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