So for some reason, despite the fact we had half as many people as usual my mom got the same massive amount of turkey.
Our oven's small so she got two and informed me I was to grill one.
Ingredients
1 medium young turkey (13 lbs)
1 medium shallot
1 small clove garlic (optional)
3-4 sprigs fresh thyme
3-4 leaves fresh sage
Poultry seasoning (more or less dried, ground sage/thyme/rosemary)
S&P
4 tbsp unsalted butter
2 tbsp olive oil
3/4 tbsp dijon mustard
Dash vinegar (I like sherry)
Lemon, zested
Procedure
The Bird
1. Google "spatchcock turkey." It's a sizable pain in the ass and not especially easy to explain without imagery/video. Basically whacking the spine out (shears, bonesaw if you can) and proceeding to flatten it out by splaying the (open) back out and cracking the sternum, either with a rubber mallet or my personal great size/weight.
Absolutely necessary for grill-roasting and saves a ton of cooking time.
2. Open, wash, remove gibs etc from turkey and dry thoroughly with loads of paper towels.
Spatchcock the bird and set aside on a board.
3. Turn all burners on your grill (I use gas, it's just better for cooking easily for many people, though charcoal is wonderful for small, intimate outdoors cooking). My burners are arranged | | | | as opposed to ==, so I do my left burners to med-high and right burners to low, just to heat the whole grill up.
-If you have two grates move the left grate over or off entirely before lighting.
4. Mix 1 tbsp (sea/kosher, if table drop this to 2/3 T) salt, 2 fat tsp pepper, 2 fat tsp poultry seasoning and one quarter of the zest in a custard cup. While the grill is heating dry the turkey once more, just to be sure and sprinkle the seasoning all over the skin and open cavity. Rub lightly with a tbsp or so oil.
5. Clean/oil your grill. Slice lemon ~1/2 thick slices and lay them on the right grates approximately center where your bird will lay. Place the bird cavity-side down on "cool" side of the grill with legs toward the heat.
6. Close grill and turn the right three burners to low. Let heat for five to ten minutes just to bring the temp up then cut off those burners while keeping the leftmost burner at 3/4 (med-high)
7. This should maintain a pretty stable 325F, splayed out as it is the bird will only need about two hours on the nose.
8. (optional) Soak two handfuls (I have large hands) of woodchips in hot water.
**I forgot to place a disposable pan beneath the grate to catch drippings, so that's an option before you light the burners**
The Baste
1. Mince shallot and garlic. Chiffonade sage and pluck leaves off the sprigs of thyme. Add herbs to aromatics and mince all till fine.
2. Add butter to a small saucepan over med-low (my stove runs too hot) and melt, add 1 tbsp olive oil and aromatics. Season lightly with salt & pepper and cook till shallots are soft and translucent (3-5 minutes)
3. Drop heat to low. Stir in 3/4 tsp poultry seasoning, the rest of the zest and the dijon; mix thoroughly. Add a dash or two of vinegar if you like. Cook 1-2 minutes.
4. This should all take about ten or fifteen minutes, about the right time I'd start lightly brushing the bird with the zest every half hour or so.
Drink a beer, etc
1. Drink a beer, cavort, watch the Lions lose or whathaveyou.
2. At one hour check the bird's breast temperature with a probe thermometer, it should be around 100F at that point but it never hurts to check.
3. Wait half an hour, [check temp again] and add chips to a smoke box or simply fold up in some aluminum foil. Place the chips onto the left burner and close the lid
4. Check the temp one last time. At this point it should register about 160. This is perfect, the temp will come up to about 170 while it's resting, covered. If it's under 160 leave on another five or ten minutes until it registers true. Remove with some big tongs, spatulas or whatever is most comfortable to you.
Cover with aluminum foil and cover this with some heavy towels for ten to fifteen minutes. Carve and serve.
