Grilled Rosemary Lemon Spatchcocked Turkey
Ingredients
The turkey and brine
-
1
each
13 lb turkey, spatchcocked
The compound butter
-
1½
sticks
butter (room temperature)
-
2
each
lemons (zest)
-
1
tbsp
sea salt
-
6
bunches
rosemary (stems removed)
Instructions
- Brine the turkey overnight.
- Remove the backbone from the turkey if it hasn't been done yet.
- Blend the butter, lemon zest, rosemary, and salt until uniform.
- Create pockets under the skin of the turkey and insert the butter mixture.
- Slather the outside of the turkey with the remaining butter.
- Set up the grill for direct and indirect heat at 375-400 degrees.
- Cook the turkey on indirect heat until the internal temperature reaches 160 degrees.
- Transfer the turkey to direct heat until the breast reaches 165 degrees.
- Tent the turkey under foil for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
0g
Total protein
30g
Sodium
500mg
Cholesterol
120mg
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