Rosemary Lemon Spatchcocked Turkey
- 1 13 lb turkey, spatchcocked
- 1.5 sticks butter (room temperature)
- zest of 2 lemons
- 1 tbsp sea salt
- 6 bunches of rosemary, stems removed
- 2.5 qt water
- 2 c sea salt
- 1.5 c sugar
- 1 orange, sliced
- 8 sprigs rosemary
- 4 tbsp peppercorns
- 4 bay leaves
Combine all brine ingredients in a large 12-quart stock pot and bring to simmer long enough for the the sugar and salt dissolve in the mixture.
Once the mixture has cooled, submerge your turkey in the pot.
If your turkey does not fit, use a cooler lined with a trashbag where you put the turkey and brine solution in to separate it from the ice to keep it cool. Brine the turkey overnight or for a minimum of 8 hours.
If it hasn’t been removed yet, remove the backbone from the turkey.
Combine the butter, lemon zest, rosemary and salt with a stick blender until uniform in consistency and all the rosemary needles have been chopped up.
Take your finger and separate the skin from the meat of the turkey to create a pocket to put the butter underneath the skin and gently get the butter in as many places as possible under the skin of the turkey. Repeat and slather the outside of the bird with butter too.
Time to Grill:
Create direct/indirect zones on your grill opting for between 375-400°F. Add wood chips if you like- cherry, maple, oak, apple are all great for turkey.
Cook on indirect heat with the breast facing up until an internal read thermometer reads 160°F. When you hit that temp, transfer the turkey to the direct side and grill until the breast reads 165°F internal temperature.
Keep in mind the bird will continue to cook once you take it off the grill. Tent it under foil for 10 minutes to let the juices redistribute before slicing.