You may never roast a turkey in the oven again! Grilling turkey is easy and butterflying makes it even easier. 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.
Ingredients:
Fresh turkey 12-15lb
2 gallons of brine
Rosemary Rub
Canola Oil
Brine: We used a simple brine since we used such a flavorful rub.
2 gallons of vegetable broth in cold water
Place turkey in cooler, large brine bag, or a garbage bag inside a bucket
Keep cool for 8-10 hours
Herb Turkey Rub from Derrick Riches, BBQ guide for bbq.about.com
Ingredients:
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
Combine all ingredients and mix well. Store in the refrigerator in an airtight container.
Preparation for Grilling:
Remove the turkey from the brine and rinse and wash thoroughly
Dry the bird
Lightly oil the skin with canola oil
Salt and Pepper
Grilling Butterflied Turkey on GrillGrates:
GrillGrates are a nice addition to grilling turkey. They provide added protection from burning and the sizzle effect utilizes the drippings more effectively to add more flavor and ‘sizzle-back’ to the bird compared with traditional drip pan methods. GrillGrates also radiate heat to evenly cook the bird while not drying out the white meat. NOTE: GrillGrates will catch a lot of grease so make sure to use The GrateTool to push the grease out of the valleys when you take the turkey off the grill. The rest will burn off the next time you grill.
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 Butterfled 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
