Description
Juicy spatchcocked turkey grilled over indirect heat and brushed with a fragrant herb butter for crisp golden skin and tender, flavorful meat.
Ingredients
- Whole Turkey: 12–14 pounds, spatchcocked
- Unsalted Butter: 1 cup, softened
- Fresh Rosemary: 2 tablespoons, finely chopped
- Fresh Thyme: 2 tablespoons, finely chopped
- Fresh Sage: 1 tablespoon, finely chopped
- Garlic: 6 cloves, minced
- Lemon Zest: 1 tablespoon
- Olive Oil: 2 tablespoons
- Salt: 2 tablespoons, kosher
- Black Pepper: 1 tablespoon, freshly ground
Instructions
- Preheat Your Equipment: Heat the grill to 375°F and set up for indirect cooking with a cooler zone to place the turkey.
- Combine Ingredients: In a bowl, mix 1 cup softened unsalted butter with 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 1 tablespoon chopped sage, 6 cloves minced garlic, 1 tablespoon lemon zest, 2 tablespoons olive oil, 2 tablespoons kosher salt, and 1 tablespoon freshly ground black pepper until smooth.
- Prepare Your Cooking Vessel: Lightly oil the grill grates and position a drip pan under the cooking area to catch juices and prevent flare-ups.
- Assemble the Dish: Pat the 12–14 pound spatchcocked turkey dry, rub olive oil over the skin, then spread the herb butter generously under the skin and over the top, ensuring even coverage.
- Cook to Perfection: Place the turkey breast-side up on the cooler side of the grill. Close the lid and grill for about 1 hour 30 minutes to 2 hours, brushing with additional herb butter every 30 minutes. Cook until the thickest part of the breast reaches 165°F.
- Finishing Touches: Remove the turkey from the grill and let it rest uncovered or tented loosely with foil for 15–20 minutes to allow juices to redistribute.
- Serve and Enjoy: Carve the turkey, arrange on a platter with herb sprigs and lemon wedges if desired, and serve warm.
Notes
- Trust me, you are going to love the extra brushing of herb butter during cooking, it builds layers of flavor and helps crisp the skin.
- Dry the skin thoroughly before applying butter to ensure the crispiest result.
- If you prefer extra smokiness, soak wood chips and add them to the grill smoker box or directly to coals.
- To reheat leftovers without drying, warm gently in a 300°F oven with a splash of broth and covered with foil.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 8 oz cooked)
- Calories: 420
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 150 mg
Keywords: spatchcock turkey, grilled turkey, herb butter turkey, holiday turkey, smoked turkey, easy turkey recipe, roast turkey alternative