Herb Compound Butter-Infused Spatchcocked Turkey on the Grill
Embrace the essence of Thanksgiving with this recipe for a succulent, herb-infused spatchcocked turkey grilled to perfection. Indirect heat ensures even cooking, while the aromatic herb compound butter imparts a symphony of flavors that will elevate your holiday feast.
Equipment
- Gas Grill
- Spatchcocked turkey (12-14 pounds)
- Meat thermometer
- Large aluminum foil pan
- Aluminum foil
- Tongs
- Basting brush
Ingredients
- For the Herb Compound Butter:
- 1 cup 2 stick unsalted butter, softened
- 1 cup Mayo
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 1 tablespoon grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Turkey:
- 1 spatchcocked turkey 12-14 pounds
- 1 onion quartered
- 2 carrots quartered
- 2 celery stalks quartered
- 1 head of garlic halved
- 1 cup chicken broth
Instructions
- Herb Compound Butter Preparation:
- In a small bowl, combine the softened butter, mayo, parsley, thyme, sage, lemon zest, salt, and pepper. Mix thoroughly until a smooth compound butter forms.
- Place the herb compound butter on a sheet of plastic wrap and roll it into a log shape. Refrigerate for at least 30 minutes to allow it to firm up.
- Turkey Preparation:
- Preheat the grill to medium-high.
- Pat the turkey dry with paper towels.
- Generously rub the herb compound butter all over the turkey, ensuring even coverage.
- Place the turkey on a roasting rack that is on a large aluminum sheet pan, and arrange the onion, carrots, celery, and garlic around the turkey.
- Pour the chicken broth into the bottom of the pan, being careful not to overfill it.
- Indirect Grilling Technique:
- Set up the grill for indirect heat by turning off the outermost burners. Place the pan on the side of the grill with the off burners. In order to cook the turkey safely, most grills should be able to maintain a temp of 350°F.
- Close the lid of the grill and cook for 1 1/2 to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 150 degrees F.
- Baste the turkey with pan juices every 30 minutes to keep it moist and flavorful.
- Resting and Carving:
- Once the turkey is cooked through, transfer it to a cutting board and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
- Carve the turkey into thin slices and serve with your favorite Thanksgiving sides.
Video
Notes
Tips:
If the turkey is browning too quickly, you can cover it with aluminum foil.
To ensure the turkey is cooked through, use a wireless meat thermometer to monitor the temperature while cooking. The temperature should reach 150 degrees F.
Allow the turkey to rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Enjoy your herb-infused spatchcocked turkey grilled to perfection, and savor the symphony of flavors that will make your Thanksgiving feast truly memorable!
If the turkey is browning too quickly, you can cover it with aluminum foil.
To ensure the turkey is cooked through, use a wireless meat thermometer to monitor the temperature while cooking. The temperature should reach 150 degrees F.
Allow the turkey to rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Enjoy your herb-infused spatchcocked turkey grilled to perfection, and savor the symphony of flavors that will make your Thanksgiving feast truly memorable!
Tried this recipe?Let us know how it was!