A flavorful twist on a classic turkey recipe, perfect for gatherings.
Prepare the herb butter by mixing the garlic, parsley, salt, pepper, chili powder, and butter until well combined.
Ensure the butter is softened for easier mixing.
Clean the turkey thoroughly and pat it dry with paper towels.
Removing excess moisture helps the skin crisp up during cooking.
Carefully separate the skin from the turkey meat and spread the herb butter under the skin and over the surface of the turkey.
Distribute the butter evenly for consistent flavor.
Quarter the oranges and place them inside the turkey cavity.
The oranges add moisture and a subtle citrus aroma to the turkey.
Place the onions, carrots, and broth in the roasting pan. Position the turkey on a roasting rack above the vegetables.
The vegetables and broth create a flavorful base for basting.
Grill the turkey over indirect medium heat until the internal temperature reaches 165°F (74°C), approximately 3 hours.
Check the temperature in the thickest part of the breast and thigh.
Let the turkey rest for 30 minutes before carving to allow the juices to redistribute.
Cover the turkey loosely with foil while resting to retain heat.
Carve the turkey and serve with the roasted vegetables from the pan.
Use a sharp carving knife for clean slices.
