Spatchcocked Turkey on the Grill
Ingredients
-
1
stick
butter, softened
-
1
large bunch
rosemary, tarragon and thyme (leaves removed off the stems)
-
2
units
lemons (juiced)
-
1
large pinch
sea salt
-
1
large pinch
fresh ground pepper
-
1
unit
turkey, spatchcocked with backbone removed
Instructions
- If brining, brine the turkey overnight and then pat dry.
- In a small mixing bowl, combine the butter, herbs, salt, pepper, and lemon juice using a stick blender.
- Lay the turkey out on a cutting board or plate and spread it out. Slide your fingers under the skin and separate it from the meat to place the butter underneath.
- Spread the butter underneath the breast and legs to keep the turkey moist.
- Heat the grill to 350 degrees Fahrenheit and lightly oil the grill grates.
- Grill the turkey on each side for 8-10 minutes until char marks form.
- Remove the turkey and place it on a grill-safe pan to collect juices for gravy.
- For crispy edges, during the last 20 minutes, place the turkey directly on the grill.
- Cook until the internal temperature reaches 170 degrees Fahrenheit, which may take 2 to 3+ hours depending on the turkey size.
Nutrition Facts (estimated)
Servings
8-10
Calories
500
Total fat
35g
Total carbohydrates
5g
Total protein
45g
Sodium
300mg
Cholesterol
150mg
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