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grilled butterflied turkey

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Ingredients

  • Ingredients
  • •Butterflied turkey, skin on – make sure it’s patted dry after washing
  • • 3 heads of garlic (you can use the pre-peeled cloves but not the pre-chopped)
  • • FRESH herbs by the double bunch: Sage, Thyme, maybe a little oregano, amended by some dried sage and thyme
  • • 2 fresh lemons
  • • Peanut oil – about a cup and a half (you have a lot of turkey real estate to cover)
  • • Dijon (grey poupon) mustard - a large jar
  • • Kosher Salt and Pepper
  • • Large platter as a work surface and a large plastic bag for over night in the frig

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preparation
Prep time incl. butterflying – about 1 hour
Cook time +/- 90 minS til skin is brown

Prep night before:
Chop garlic small (or mince large), if you use the pre-peeled, you’'ll need the whole pint container
Mix mustard + oil so that they’'re both well incorporated into a loose paste
Chop sage, thyme + parsley so you have a nicely sized pile –- you can’'t have too much =it’'s ok to chop stems if they’'re not woody
These next steps you will repeat on both sides – you might need help to flip it over
Lay turkey out flat – skin side down, sprinkle liberally w/ kosher salt (I like the level of saltiness in kosher salt + it seems more organic but you can use table salt if you like)
Brush mustard oil mix on EVERY SURFACE
Sprinkle chopped garlic liberally
Sprinkle herbs liberally – (if you need to – you can sprinkle dried thyme + sage as well)
Sprinkle whole thing w/ juice of a lemon, sprinkle w/ black pepper
Flip over, to skin side up + REPEAT
Roll the turkey up on itself, put it in a bag, seal + leave in frig over night
Thanksgiving - Using kettle/Weber type grill – adjust for gas
• Make sure you have enough coals to fill grill bottom w/a solid base, in a Weber, open the UNDERNEATH holes + fire up the coals til they’'re red hot ( gas grill heat to 350 + maintain)
• Make sure no flames shoot up
• Lay turkey flat on grill, SKIN SIDE UP (all parts intact) + cover the grill. YOU WILL NOT FLIP IT –Skin will be perfect
• Open cover holes slightly – there will be smoke coming out the top for the entire cooking time. Not sure if you can open holes on a gas grill – but if you can, you should
• Cook it until the skin is evenly browned +/- 90 mins

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