Though a little unusual, this recipe is one of editor-in-chief Hunter Lewis's favorite ways to do Thanksgiving. The wood smoke and cumin/sage/lemon give this traditional centerpiece a burst of flavor, and putting it on the grill frees up the oven for making more sides. And because you're dealing with a flattened bird, instead of a round one, carving it is even a little easier.
Combine salt, cumin, sage, red pepper, and lemon zest in a bowl. Rub turkey skin with oil; season skin and cavity with salt mixture. Place turkey, skin side up, on a rack set in a rimmed baking sheet. Refrigerate uncovered overnight to season it and air-dry skin.
Preheat grill to medium-high (400°F to 450°F). (If using charcoal grill or clay oven like a Big Green Egg, let charcoal burn down to glowing embers). Place turkey, skin side down, on oiled grates, and grill, covered, until skin is light golden, about 30 minutes. Put wood chips in aluminum foil to make a loose packet; place directly on heating element (Throw wood chips directly on coals, if using.) Reduce heat to low (maintain grill temperature of 300°F to 350°F). Cover and grill until a thermometer inserted into thickest part of thigh registers 165°F, about 1 more hour. Let rest 20 minutes before serving.
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