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Butterflied Grilled Turkey Recipe

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GrillGrate

Recipe and photo courtesy of www.grillgrate.com

You may never roast a turkey in the oven again! Grilling time is approx 2 hours with GrillGrates. Our local supermarket was happy to butterfly a fresh turkey for us so the hard part was done. Then we brined it overnight and used a rosemary herb rub to add flavor and crispy up the skin.

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Ingredients

12 pounds Fresh turkey (12 to 15 lb)
BRINE:
2 gallons of cold vegetable broth
ROSEMARY RUB:
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon white wine
1 tablespoon balsamic vinegar
4 teaspoons of fresh rosemary, chopped
4 teaspoons of fresh thyme, chopped
4 teaspoons onion , minced
4 teaspoons garlic , minced
2 teaspoons salt

Directions

BRINE TURKEY:

Place turkey in cooler, large brine bag, or a garbage bag inside a bucket
Keep cool for 8-10 hours

ROSEMARY RUB:

Combine all ingredients and mix well. Store in the refrigerator in an airtight container.

PREPARATION FOR GRILLING:

Remove the turkey from the brine and rinse and wash thoroughly
Dry the bird
Lightly oil the skin with canola oil
Salt and Pepper

GRILLING:

Set grill for indirect grilling initial temps 400-450F.
For charcoal grills, bank coals around perimeter of the grill.
For gas grills, turn off center burner(s), only use the outside burners.
Place turkey in the center of the grill skin-side down for first 20-25 minutes. After 10 minutes lift and twist the bird to reposition it on the Grates, keeping skin down.
After 25 minutes (or sooner if you see dark sear marks) Use a grill mit along with the GrateTool to turn the Turkey skin side up.
REDUCE heat to medium / low target is 350F.
Baste with herb rub sparingly, brush the entire skin saving 1/2 of the rub to baste again in 45 minutes to 1 hour.
After 1 1/2 hours test temperature with an instant read thermometer at the deepest part of the leg.
Remove from grill at 165F.
Tent loosely with foil on a cutting board and allow to rest for 20 minutes.

CARVING BUTTERFLIED TURKEY: I found it easier to de-construct the bird. Cut out the breasts intact and then carve Remove the legs, debone or serve intact Remove wings and serve intact

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