Finished grilled turkey on a white plate, sitting on a slotted wood table.

Sherry Butter Turkey

Name: Sherry Butter Turkey
Prep time: 1 h 30 min
Cook time: 2 h
Yield: 10 Servings
Cuisine: Poultry
Ingredients: 1 18 pound whole turkey, fully defrosted; 2 cup Cheap sherry, separated; 2 cup 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

Courtesy of National Turkey Federation

Makes: 10 servings
Prep Time: 1 - 2 hours
Cook Time: 1 - 3 hours

Ingredients:

1 18 pound whole turkey, fully defrosted
2 cup Cheap sherry, separated
2 cup 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

Directions:

An hour and a half before you plan to cook, mix one cup of the sherry with one cup of the melted butter.
Inject the mixture with a syringe evenly throughout the turkey.
Place the bag of ice directly on top of the breast. Secure with a skewer if necessary.
Let rest at room temperature for one hour.
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 the wings underneath and tie the legs together with string if desired.
Put the turkey directly on the grate and cook for one 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 1-2 hours depending on your cooker and the size of your turkey.
Remove the turkey to a platter and tent loosely with foil. Let it rest for 20 minutes.
Carve and serve.