Honey Balsamic Rosemary Grilled Turkey

  • Servings: 12
  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon finely chopped fresh rosemary (can substitute 2 teaspoons crushed dried rosemary)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 Butterball®
  • Turkey (12 to 14 pounds), thawed if frozen


1. Prepare outdoor grill for indirect cooking over medium heat.

2. Combine honey and vinegar in small saucepan. Heat on medium heat to boiling. Reduce heat to simmer. Cook 5 minutes, stirring frequently. Stir in ketchup, rosemary, salt and pepper.

3. Simmer 2 minutes longer, stirring frequently. Cool to room temperature before using.

4. Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin in place Return legs to the tucked position, if untucked.

5. Place turkey, breast up, on cook grate over drip pan. Cover grill and cook turkey to an internal thigh temperature of 180?F and breast temperature of 170?F on a meat thermometer, about 2-1/4 to 2-3/4 hours. About a 30 minutes before turkey is done, brush turkey generously with glaze.

6. Remove turkey from grill.

7. Let turkey stand 15 minutes before carving.

Nutritional Analysis: Calories per serving (based on 12 servings) - 238; Total Fat - 10g; Saturated Fat - 3g; Trans Fat - 0g; Cholesterol - 89mg; Sodium - 262mg; Carbohydrate - 14g; Total Sugar - 13g; Protein - 26g; Iron - <1mg; Fiber - <1g; Potassium - 30mg

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben