Lemon Sage Spatchcocked Turkey
Ingredients
-
1
stick
butter, softened
-
1
large bunch
fresh sage
-
juice of 2
lemons
lemon juice
-
large pinch
sea salt
-
large pinch
fresh ground pepper
-
1
organic young turkey
spatchcocked with backbone removed
Instructions
- If brining, brine the turkey overnight and pat dry.
- In a bowl, mix the butter, sage, salt, pepper, and lemon juice until well combined.
- Lay the turkey flat and separate the skin from the meat to place the butter mixture underneath.
- Preheat the grill to 350°F, creating direct and indirect cooking zones.
- Grill the turkey on the indirect side, flipping halfway through, until the breast reaches 160°F, which takes about 2 hours.
- Finish the turkey on the direct side to crisp the skin, flipping halfway, until the internal temperature reaches 170°F, taking an additional 10-20 minutes.
- Remove the turkey from the grill and tent with foil for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
1g
Total protein
40g
Sodium
500mg
Cholesterol
120mg
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