Turkey , Spatchcock , Herb Butter , Lemon
Best for: A whole turkey that lies flat and cooks more evenly.
Flattening the bird gives the legs and breast more even exposure to the grill’s heat. A butter mixture with parsley, sage and lemon brings the sort of straightforward flavor that belongs beside cornbread dressing.
Grill: Covered gas or charcoal grill, two-zone setup with indirect cooking at 375°F; no added smoking wood. Equipment: Heavy poultry shears, large cutting board, rimmed tray, drip pan, grill thermometer, instant-read thermometer.
Ingredients
2–2½ Hours Rest: 25 minutes. Total: 3 hours–3 hours 30 minutes.
- 1 fully thawed 12–14 lb whole turkey, not enhanced or kosher, neck and giblets removed
- 8 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons finely grated lemon zest
- 3 garlic cloves, finely grated
- 24 g kosher salt
- 2 teaspoons black pepper
- 1 tablespoon neutral oil
Directions
Pat the turkey dry. Cut down both sides of the backbone with poultry shears and remove it; turn the turkey breast-side up and press firmly on the breastbone to flatten it.
Mix the butter, parsley, sage, thyme, zest, garlic, salt and pepper. Spread most beneath the breast and thigh skin and the remainder over the surface; lightly coat the exposed skin with oil.
Preheat the grill to 375°F with a large indirect zone and a drip pan below it. Make sure the flattened bird fits entirely away from direct flame and the lid closes.
Place the turkey skin-side up over indirect heat, legs facing the hotter side. Close the lid and grill 2–2½ hours, rotating the bird on its tray or grate halfway through if one side browns faster.
Begin temperature checks at 1¾ hours. Continue until the thickest breast and innermost thigh and wing each reach 165°F; tent dark areas with foil as needed.
Rest on a clean board for 25 minutes, then carve into breast slices, thighs and drumsticks. Refrigerate leftovers within 2 hours.
Grilling tip: Ask the butcher to remove the backbone if your shears struggle with a large turkey.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
