Butterflied Grilled Turkey Recipe

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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  • 12 pounds Fresh turkey (12 to 15 lb)
  • BRINE:
  • 2 gallons of cold vegetable broth
  • 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
  • Place turkey in cooler, large brine bag, or a garbage bag inside a bucket
  • Keep cool for 8-10 hours

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

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

  • 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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