Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo (bison) steaks are leaner, richer, and slightly sweeter than traditional beef, making them ideal for high-heat grilling. Pairing with grilled mushrooms and a garlic-infused gravy elevates the dish into a sophisticated, yet hearty meal. Cooking buffalo requires attention because of its low-fat content, ensuring it stays tender and juicy.

🧠 Key Principles

Lean Meat Management
- Buffalo cooks faster than beef due to low fat.
- Aim for medium-rare to medium (125–135°F / 52–57°C) to retain moisture.
Flavor Layering
- Grilling adds smoky depth, complementing earthy mushrooms.
- Garlic and aromatics in the gravy enhance richness without overpowering the natural meat flavor.
Balance of Texture
- Juicy, tender steak
- Caramelized, slightly crispy mushrooms
- Silky, garlicky gravy

🥩 Ingredients (Serves 2–4)

Ingredient	Quantity	Notes
Buffalo steaks	2 x 8–10 oz (225–280 g each)	Ribeye, striploin, or sirloin
Olive oil	2 tbsp	For brushing steaks & mushrooms
Salt & black pepper	To taste	Generous seasoning
Garlic	4–5 cloves	Minced for gravy, whole for roasting optional
Mushrooms	8 oz (225 g)	Cremini or portobello, sliced or halved
Shallots	2 medium	Minced
Butter	2 tbsp	For gravy and mushrooms
Beef or buffalo stock	1 cup	Low-sodium
Fresh thyme	2 sprigs	Optional, flavor infusion
Worcestershire sauce	1 tsp	Optional, deepens flavor
Cornstarch slurry	1 tsp cornstarch + 1 tsp water	To thicken gravy if needed
Fresh parsley	1 tbsp	Chopped, for garnish

🔥 Step-by-Step Cooking Method

1. Prepare the Buffalo Steaks

Pat steaks dry with paper towel.
Brush with olive oil, season with salt and black pepper.
Let sit at room temperature 20–30 minutes before grilling.

2. Preheat the Grill

High heat (450–500°F / 230–260°C) for direct searing.
For charcoal: allow coals to become white-hot.
Optional: Soak wood chips for smoky flavor.

3. Grill the Mushrooms

Toss mushrooms with olive oil, salt, and pepper.
Place on grill-safe pan or foil tray over indirect heat.
Grill 6–8 minutes, turning occasionally until tender and caramelized.
Optional: Add whole garlic cloves to grill alongside for roasting.

4. Grill the Buffalo Steaks

Sear over direct heat 2–3 minutes per side for 1-inch thick steaks.
Move to indirect heat if needed, and cook until medium-rare (125–130°F / 52–54°C).
Remove from grill and rest 5–10 minutes under foil.

5. Make the Garlic Gravy

In a skillet, melt butter over medium heat.
Sauté minced shallots and garlic until fragrant and translucent.
Add grilled mushroom juices and stock.
Simmer 5–7 minutes until slightly reduced.
Add cornstarch slurry if thicker consistency is desired.
Finish with Worcestershire sauce and fresh thyme.
Adjust seasoning with salt and pepper.

6. Combine & Serve

Slice buffalo steaks against the grain.
Plate with grilled mushrooms.
Pour garlic gravy over steaks and mushrooms.
Garnish with fresh parsley.

🧠 Chef’s Tips

Do not overcook buffalo: The low-fat content means it becomes dry if overdone.
Use indirect heat for thicker cuts: Avoid burning while ensuring the inside cooks evenly.
Rest meat: Resting 5–10 minutes allows juices to redistribute.
Enhance umami: Grilled mushrooms absorb smoke and intensify sauce flavor.
Optional finishing: A knob of butter or splash of cream in the gravy enriches the sauce.

🔥 Flavor Enhancements

Add smoked paprika or chipotle powder for a smoky kick.
Deglaze mushrooms with red wine before adding stock.
Use a mix of wild mushrooms for earthy complexity.
Finish with truffle oil for luxury variation.

🥂 Suggested Pairings

Wine: Malbec, Syrah/Shiraz, Zinfandel
Beer: Robust porter or amber ale
Sides: Roasted vegetables, garlic mashed potatoes, polenta, grilled asparagus

⭐ Why Buffalo Steaks with Grilled Mushrooms & Garlic Gravy Works

Combines lean, flavorful meat with smoky grill notes.
Mushrooms provide earthy umami, enhancing steak richness.
Garlic gravy ties the dish together, delivering comfort and elegance.
Perfect for gourmet outdoor grilling or special occasions.

OTHER RECIPES

WEBER GRILL RECIPE INGREDIENTS
Paste

4 teaspoons soy sauce
2 teaspoons peanut oil
1 teaspoon freshly ground pepper
1 teaspoon cardamom
1/2 teaspoon onion powder
1/2 teaspoon paprika
4 buffalo strip steaks, about 10 ounces each

Gravy

2 portabello mushrooms, about 3 ounces each
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, divided
2 tablespoons minced onion
6 garlic cloves, minced
1/2 cup red wine
1-1/2 cups brown gravy
1/8 teaspoon freshly ground pepper

WEBER GRILL RECIPE INSTRUCTIONS

1. In a small bowl combine the paste ingredients. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

2. Rub the mushrooms with 2 tablespoons of the olive oil, the lemon-pepper seasoning, and 1/4 teaspoon salt. Grill the mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, for 8 to 10 minutes, turning as needed. Remove from the grill, cut into small dice, and set aside.

3. Sauté the onion and garlic in the remaining 2 tablespoons of oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushrooms. Stir to blend; simmer for 15 minutes, stirring occasionally. Taste and season the gravy with the remaining 1/4 teaspoon salt and the pepper.

4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 8 to 12 minutes, turning once....enjoy the weber grill recipe of bufalo steak !
Weber grill recipes: grilled-shrimp-with-mexican-salsa

VIDEO:

Beef Stroganoff on the Weber Grill

on the Weber Grill

Grilling Beef Stroganoff on a Weber grill is a clever twist on the classic Russian dish. By using the grill to sear beef and infuse smoky flavor, you elevate the dish while keeping the creamy mushroom sauce signature to stroganoff. This approach combines outdoor grilling techniques with traditional stovetop finishing.

🔥 Key Principles for Grilled Beef Stroganoff

High-Heat Searing:
- Grills provide a perfect Maillard reaction, giving beef a rich, caramelized crust.
Indirect Cooking:
- Prevents overcooking and allows even heat distribution for larger cuts.
Creamy Sauce Finishing:
- After grilling, combine beef with mushrooms, onions, stock, and sour cream off the direct heat to preserve creaminess.
Smoke Infusion:
- Using wood chips or charcoal adds a subtle smoky depth, enhancing flavor.

🥩 Ingredients (Serves 4–6)

Ingredient	Quantity	Notes
Beef tenderloin or sirloin	1 lb (450 g)	Cut into thin strips
Mushrooms	8 oz (225 g)	Sliced, cremini or button
Onion	1 medium	Thinly sliced
Garlic	2 cloves	Minced
Beef broth	1 cup	Low-sodium
Sour cream	½ cup	Adds creaminess at end
Dijon mustard	1 tsp	Optional, for tang
Paprika	1 tsp	Sweet or smoked
Olive oil	2 tbsp	For brushing beef
Butter	1 tbsp	For mushroom saute
Salt & pepper	To taste	Season generously
Fresh parsley	2 tbsp	Chopped, for garnish
Optional: white wine	¼ cup	Deglaze pan if needed
Egg noodles or rice	For serving	Cook separately

🔥 Step-by-Step Cooking Method on the Weber Grill

1. Preheat the Grill

Direct heat: High (450–500°F / 230–260°C)
If using charcoal, let coals reach white-hot stage.
Optional: Soak wood chips in water (10–15 min) for smoke infusion.

2. Prepare the Beef

Slice beef into thin strips (~¼ inch) for fast grilling.
Toss with olive oil, paprika, salt, and pepper.
Let sit 10–15 minutes to absorb seasoning.

3. Sear Beef on Direct Heat

Place beef strips on grill grate directly above heat.
Sear 1–2 minutes per side, just enough to brown (don’t fully cook).
Remove beef and set aside.

4. Grill the Vegetables

Toss onions and mushrooms with olive oil or butter.
Grill in a grill-safe pan or foil tray over indirect heat for 5–7 minutes until softened and lightly charred.

5. Assemble the Sauce

Transfer grilled mushrooms and onions to cast iron skillet or sauce pan.
Deglaze with beef broth and optional white wine.
Stir in sour cream and Dijon mustard off the heat (to prevent curdling).
Adjust salt, pepper, and paprika to taste.

6. Combine Beef and Sauce

Add grilled beef to the sauce.
Heat gently over indirect heat for 2–3 minutes, just to warm through.

7. Serve

Spoon over egg noodles, mashed potatoes, or rice.
Garnish with fresh parsley.
Optional: Sprinkle with extra paprika for color.

🧠 Pro Tips for Grilling Beef Stroganoff

Use tender cuts (tenderloin, sirloin, or ribeye) for quick grilling.
Thin strips cook faster and stay tender.
Sear first, finish in sauce to maintain creaminess and prevent overcooked beef.
Control smoke—too much can overpower the sour cream sauce.
Grill-safe pan or foil tray ensures vegetables don’t fall through the grate.

🔥 Flavor Enhancements

Add smoked paprika for a subtle grill aroma.
Splash sherry or brandy into the sauce for richness.
Use cremini or shiitake mushrooms for deeper umami.
Top with crispy shallots or grilled garlic slices for texture contrast.

🥂 Suggested Pairings

Wine: Pinot Noir, Merlot, or Zinfandel
Beer: Brown ale, amber ale
Side Dishes: Grilled asparagus, garlic bread, roasted potatoes

⭐ Why Grilled Beef Stroganoff Works

Grilling introduces smoky depth and char flavor that stovetop stroganoff lacks. By carefully controlling heat and finishing with a creamy sauce, this technique combines outdoor grilling flavor with classic comfort food richness, making it ideal for Weber grills, backyard gatherings, or elevated weeknight dinners.

OTHER SOURCES

A nice weber grill recipe to try !

Weber Grill Recipe INGREDIENTS :

1 large onion, cut into 1/2-inch slices
2 pounds top sirloin steak
Extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Sauce :

1 teaspoon extra virgin olive oil
2 garlic cloves
1 pound mushrooms, quartered
4 tablespoons butter
1/2 cup flour
3 cans (14-1/2 ounces each) beef broth
1 cup red wine
3 tablespoons Worcestershire sauce
2 tablespoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup sour cream
1 pound egg noodles, cooked

Weber Grill Recipe INSTRUCTIONS

1. Lightly brush or spray the onion slices and steak with the olive oil and season with salt and pepper. Weber Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the Weber grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.

2. In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté 3 minutes more.

3. In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally.

Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more.

The weber grill recipe of beef stroganoff is ready to serve immediately over the cooked noodles; gently toss to combine...enjoy it !

weber-grill-beef-ribs-with-cabernet.

VIDEO:

Grilled Shrimp with Mexican Salsa

Serves: 4

Prep Time: 20 minutes

Cook Time: 5–7 minutes

Ingredients

For the Grilled Shrimp

1 ½ lbs large shrimp, peeled and deveined (tails on optional)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
Optional: wooden skewers (soak 20 minutes)

For the Mexican Salsa (Pico de Gallo–Style)

3 medium ripe tomatoes, diced
½ medium white onion, finely chopped
1–2 jalapeños, seeded and finely chopped (keep seeds for extra heat)
¼ cup fresh cilantro, chopped
Juice of 1 lime
1–2 tbsp olive oil (optional for richer texture)
Salt and pepper, to taste

Instructions

1. Make the Mexican Salsa

In a bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice, and olive oil.
Season with salt and pepper.
Toss gently and let rest 10–15 minutes so flavors meld.
Taste and adjust salt or lime as needed.

2. Marinate the Shrimp

In a separate bowl, mix olive oil, garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice.
Add shrimp and coat evenly.
Marinate 10–15 minutes, no longer (shrimp cooks quickly even in citrus).

3. Grill the Shrimp

Outdoor Grill or Grill Pan:

Preheat to medium-high.
Skewer shrimp if desired (easier to flip).
Grill 2–3 minutes per side, until pink, curled, and lightly charred.
Do not overcook — remove as soon as they are opaque.

4. Serve

Spread salsa on a platter or individual plates.
Top with hot grilled shrimp.
Add extra lime wedges and cilantro.
Optional: drizzle a little olive oil for shine.

Serving Suggestions

Serve over warm tortillas for easy tacos.
Add avocado slices or a dollop of crema.
Pair with Mexican rice, grilled corn, or a crisp salad.
Turn into a bowl with rice, beans, and cabbage slaw.

OTHER RECIPES

...a nice recipe to try !

INGREDIENTS
Salsa

12 tomatillos, husked and washed
1 ripe Haas avocado, cut into 1/4-inch dice
1 medium ripe tomato, cut into 1/4-inch dice
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon minced jalapeño
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Paprika

INSTRUCTIONS

1. Grill the tomatillos over direct high heat (450F to 550°F), with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

2. Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
The of shrimp Mexican salsa is ready to serve....Enjoy it !
grilled-salmon-and-smokey-tomato.

VIDEO:

Grilled Salmon and Smokey Tomato Chipotle Sauce

Grilled Salmon with Smoky Tomato Chipotle Sauce

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

For the Salmon

4 salmon fillets (about 6 oz each), skin on
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
Salt and black pepper, to taste
1 tbsp lime juice

For the Smoky Tomato Chipotle Sauce

1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) fire-roasted tomatoes, crushed or blended slightly
1–2 chipotle peppers in adobo sauce, chopped (plus 1 tsp adobo sauce)
1 tsp brown sugar or honey
½ tsp dried oregano
½ tsp ground cumin
Salt and pepper, to taste
Juice of ½ lime
2 tbsp chopped fresh cilantro (optional)

Instructions

1. Season the Salmon

Pat salmon dry.
Mix olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.
Brush the mixture generously over the salmon fillets.
Let marinate for 10–15 minutes while you prepare the sauce.

2. Make the Smoky Tomato Chipotle Sauce

Heat olive oil in a saucepan over medium heat.
Add onions and sauté until soft and lightly golden, about 5 minutes.
Add garlic and cook 30 seconds.
Stir in crushed fire-roasted tomatoes, chipotle peppers, adobo sauce, brown sugar/honey, oregano, cumin, salt, and pepper.
Simmer gently, uncovered, for 8–10 minutes, until slightly thickened.
Finish with lime juice and fresh cilantro.
Keep warm.

3. Grill the Salmon

Outdoor Grill:

Preheat grill to medium-high and oil grates.
Place salmon skin-side down. Grill 4–6 minutes until the skin crisps.
Flip carefully and grill 3–4 minutes more, until cooked to desired doneness.

Stovetop Grill Pan:

Heat lightly oiled grill pan over medium-high.
Cook salmon the same times as above.

4. Serve

Spoon a generous layer of smoky tomato-chipotle sauce onto plates.
Place grilled salmon on top.
Add extra sauce over the top if desired.
Garnish with cilantro and lime wedges.

Serving Ideas

Serve with cilantro-lime rice, avocado salad, roasted corn, or grilled vegetables.
Add a drizzle of crema or sour cream to cool the heat if needed.

OTHER RECIPES

INGREDIENTS
Sauce

2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1 canned chipotle chile in adobo sauce
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely chopped black pepper
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

INSTRUCTIONS

1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally.

Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally.

Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper.

Bring the sauce to a boil, then lower the heat to a simmer.

Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften.

Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste.

Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes.

Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates.

The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
grilled-shrimp-with-mexican-salsa.

VIDEO:

Beer-Marinated Chicken Tacos

🌮 Beer-Marinated Chicken Tacos (Detailed Recipe)

Servings: 4–6

Prep Time: 20 minutes

Marination Time: 1–12 hours

Cook Time: 10–15 minutes

🧂 Ingredients

For the Chicken Marinade

1 ½ lbs (680 g) boneless skinless chicken thighs or breasts
1 cup light Mexican beer (Corona, Modelo, Pacifico, or similar)
3 tbsp lime juice (freshly squeezed)
2 tbsp orange juice (optional but recommended for flavor depth)
1 tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder (or smoked paprika if you prefer smoky notes)
1 tsp oregano (Mexican oregano preferred)
½ tsp onion powder
½ tsp black pepper
1 tsp salt (or to taste)
Optional heat: 1 minced jalapeño or ½ tsp cayenne

For Serving

10–14 small corn or flour tortillas, warmed
Diced white onion
Fresh cilantro, chopped
Lime wedges
Salsa (verde, roja, chipotle, or mango salsa)
Diced avocado or guacamole
Cotija or queso fresco (optional)
Pickled red onions (optional)

🍺 Instructions

1️⃣ Prepare the Marinade

In a bowl or zip-top bag, combine beer, lime juice, orange juice, olive oil, garlic, and all spices.
Whisk until everything blends well.
Add the chicken, ensuring it’s fully submerged.

Note: Don’t marinate for more than 12 hours or the acids may soften the meat too much, causing mushiness.

2️⃣ Marinate the Chicken

Seal the bowl or bag and refrigerate.
Minimum: 1 hour
Ideal: 3–6 hours
Maximum: 12 hours

3️⃣ Cook the Chicken

You can grill, pan-sear, or air-fry the chicken:

Grilling (Best Flavor)

Heat grill to medium-high.
Remove chicken and pat lightly with paper towels.
Grill 5–7 minutes each side until lightly charred and cooked through.

Pan-Searing

Heat a skillet over medium-high and add a bit of oil.
Sear chicken until browned and cooked through, flipping once.

Air Frying

Preheat to 190°C (375°F).
Air fry 12–15 minutes, flipping halfway.

Chicken is ready when it reaches 74°C / 165°F internal temperature.

4️⃣ Slice and Finish

Let chicken rest 3–5 minutes before cutting.
Slice or chop into taco-friendly pieces.
Warm tortillas over a dry skillet or flame until slightly charred.

🌮 Assemble Your Tacos

Layer in this order for best texture:

Warm tortilla
Chicken
Onions + cilantro
Salsa + avocado
Cheese or pickled onions
Fresh lime squeeze

⭐ Optional Add-Ons

Add-On	Notes
Chipotle mayo	Adds creamy smoky heat
Grilled pineapple	Adds sweet-tangy balance
Shredded cabbage	Adds crunch
Refried beans base spread	Adds richness

🔥 Flavor Variations

Smoky Variant: replace chili powder with chipotle in adobo + smoked paprika
Citrus-Forward: increase lime juice, reduce beer slightly
Sweet-Heat: add 1 tbsp honey + a pinch of cayenne
Dark Beer Twist: use porter or stout for caramel-like flavor

🥂 Serving Pairings

OTHER RECIPES

..a great recipe to try !

INGREDIENTS
Marinade

1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each

Guacamole

2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 flour or corn tortillas (6 to 7 inches)

INSTRUCTIONS

1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.

4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm. The makes 4 to 6 servings ..a great one !
sage-orange-and-clove-rotisserie-turkey.

VIDEO:

Sage, Orange, and Clove Rotisserie Turkey

🦃 Sage, Orange & Clove Rotisserie Turkey

Serves: 10–14
Prep Time: 30 minutes
Optional Brine Time: 8–24 hours
Cook Time: ~2–3.5 hours depending on bird size & grill temp

This turkey features warm holiday spices, bright citrus, and classic savory herbs—all designed to pair perfectly with rotisserie wood-smoke flavor.

🧂 Optional But Recommended Citrus-Herb Brine

Ingredients:

1 ½ gallons cold water (or enough to fully submerge bird)
1 cup kosher salt
½ cup brown sugar
1 large orange, sliced
1 lemon, sliced
10–12 whole cloves
2 bay leaves
2–3 garlic cloves, smashed
1 tbsp whole black peppercorns
Fresh sage sprigs (4–6) or 1 tbsp dried

Instructions:

Warm 2–3 cups of the water and dissolve salt + sugar; cool completely.
Add the remaining cold water + all aromatics.
Submerge turkey (10–16 lbs recommended for rotisserie), cover, and refrigerate 8–24 hours.
Remove, rinse lightly, and pat completely dry—inside and out.

🍊 Aromatic Citrus & Sage Seasoning Rub

Ingredients:

2 tbsp olive oil or softened butter
2 tbsp fresh sage (finely chopped) or 1 tbsp dried
1 tbsp fresh thyme or rosemary, chopped
1 tsp ground cloves or 10–12 whole cloves for cavity only
1 tsp paprika (optional for color)
4 garlic cloves, minced
Zest from 1 whole orange
1–1½ tsp kosher salt (less if brined)
½ tsp black pepper

Mix into a paste.

🧄 Stuffing Aromatics for the Cavity

1 whole orange, quartered
½ onion, quartered
3–5 fresh sage leaves
1 cinnamon stick (optional but fantastic with clove)
4–6 whole cloves (stick into the orange flesh)

Note: Do not over-pack the cavity or airflow & cooking time are affected.

🔧 Rotisserie Preparation

Truss the turkey tightly with kitchen twine — especially wings & legs.
Insert rotisserie spit rod centered through body cavity & tighten forks firmly.
Brush exterior with oil or butter for crisping.
Preheat grill or smoker (charcoal or gas) to 325–350°F (163–177°C) using indirect heat.
Add applewood, cherry, pecan, or maple wood chunks for aroma.

🔥 Cooking Instructions (Rotisserie)

Mount turkey on rotisserie and start rotating.
Maintain grill temperature between 300–350°F (149–177°C).
Baste lightly every 30–40 minutes with melted butter + orange juice mix.
Cook until thigh reads 170–175°F (76–80°C) and breast 160–165°F (71–74°C).

Estimated Cooking Times:

Turkey Weight	Est. Time
10–12 lbs	2 to 2.25 hrs
12–14 lbs	2.25 to 3 hrs
14–16 lbs	3 to 3.5 hrs

🧈 Final Glaze (Optional but Amazing)

Mix and brush during final 20 minutes:

2 tbsp melted butter
2 tbsp orange marmalade or honey
Pinch of ground clove
Pinch of salt

OTHER RECIPES

.a great Weber grill recipe to try !

INGREDIENTS

Rub

2 tablespoons dried granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 turkey, 12 to 14 pounds
2 small oranges, washed and dried
12 whole cloves
6 medium garlic cloves, crushed
1 bunch fresh sage, tied with cotton string

INSTRUCTIONS

1. In a small bowl thoroughly mix the rub ingredients.

2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. And the weber grill recipe of Turkey is ready to serve warm. Enjoy it !
grilled-salmon-and-smokey-tomato.

VIDEO: