Ingredients :

• 1 Turkey
• 1 tablespoon dried Thyme
• 1 tablespoon dried Rosemary
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Cayenne pepper
• 1 cup Chicken Stock
• 1/4 cup Olive oil
• 1/4 cup Melted butter
  

  
  COBB TIP

  For a crispy skin, try spatchcocking the turkey before grilling. This involves
  removing the backbone and flattening the bird.
  To add extra flavour, stuff the cavity with herbs, citrus fruits or vegetables. You can also add vegetables in the open spaces on the Roast Rack
  If you’re concerned about the turkey drying out, you can tent it with foil during the last 30 minutes of cooking.

Directions:

1. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water. Pat dry with paper towels.
2. In a small bowl, combine the thyme, rosemary, garlic powder, onion powder, black pepper, and cayenne pepper. Rub the herb mixture all over the turkey, both inside and out.
3. Drizzle the olive oil and melted butter over the turkey.
4. Prepare and light your COBB Supreme Grill with a 2 x CobbleStones or 12 pieces of briquettes. Place the Grill Grid and Roast Rack in place and heat up for 5 minutes.
5. Place the turkey, breast side up, on the Roast Rack and pour the chicken stock inside the moat/Inner Sleeve.
6. Close the lid and cook for approximately 2-3 hours, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh. Baste the turkey every 30 minutes with the pan juices. (Top up the fire basket with 6 briquettes once the first fire dies out).
7. Remove the turkey from the grill and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat.