Rosemary Lemon Spatchcocked Turkey

Directions:

1. Brine the turkey overnight using our Rosemary Orange Turkey Brine or your preferred recipe. If it hasn’t been removed yet, remove the backbone from the turkey.
2. Combine the butter, lemon zest, rosemary and salt with a stick blender until uniform in consistency and all the rosemary needles have been chopped up.
3. Take your finger and separate the skin from the meat of the turkey to create a pocket to put the butter underneath the skin and gently get the butter in as many places as possible under the skin of the turkey. Repeat and slather the outside of the bird with butter.
4. Preheat your grill for indirect grilling between 375-400°F.
5. Add wood chips to the smoker box and place on the grill.
6. Grill on indirect heat with the breast facing up until an internal read thermometer reads 160°F.
7. When you hit that temperature, transfer the turkey to the direct side and grill until the breast reads 165°F internal temperature. Keep in mind the bird will continue to cook once you take it off the grill.
8. Remove from the grill and tent it under foil for 10 minutes to let the juices redistribute before slicing into it.
9. Serve and enjoy.