Active Time
45 Mins
Total Time
3 Hours 45 Mins
Yield
Serves 16 (serving size: about 5 oz.)
Photo: Jennifer Causey

How to Make It

Step 1

Preheat one side of grill to medium (375°F).

Step 2

Combine first 6 ingredients. Remove giblets and neck from turkey; discard or reserve for another use. Place turkey, breast side down, on a cutting board. Using kitchen shears, cut along both sides of backbone; discard backbone. Turn turkey breast side up; press firmly against breastbone with the heel of your hand so that the bird is splayed open, butterfly style. Trim excess fat; tuck wing tips under turkey. Place turkey on a large rimmed baking sheet. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under loosened skin.

Step 3

Coat grill grate with cooking spray. Place turkey, skin side up, on grate over unlit side of grill. Cover and grill 2 1/2 hours or until a thermometer inserted into thickest portion of thigh registers 160°F, rotating turkey 90 degrees every 30 minutes. Place turkey on a cutting board. Let stand, loosely covered with foil, 30 minutes (internal temperature will rise to 165°F). Remove skin before carving.

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