I walked in my local Winn-Dixie and saw a great offer: Now through 11/21/18 you get a free Thanksgiving turkey when you get a no cost flu shot. As I had been planning to get a vaccine anyway, I headed over to the pharmacist and got a jab and my coupon. Because my health insurance covers annual flu vaccines, I walked out with a 10lb bird for absolutely no cost.
I decided to cook it on the grill. The only way I was going to fit the bird on my Weber was if I spatchcocked it first. A bonus for cutting out the backbone and pressing it flat it it cut down the cooking time. By putting the legs closest to the coals, it also makes sure the white meat and dark meat reach 165 degrees F at the close to the same time.
I cut the backbone and wings off and added them and the neck to a pot with 3 quarts of water, a quartered onion, 3 stalks of celery and 2 carrots, broken in half. After about two hours of simmering, I strained out the solids and had around two quarts stock, perfect for making gravy.
I took a picture at an hour and then forgot to take another. Trust me, it looked prettier in person when done and tasted marvelous – juicy and flavorful.
Grilled Spatchcocked Turkey
1 10-12lb turkey
1 stick butter, softened
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons rubbed sage
1 teaspoon coarse salt
salt and pepper to taste
To spatchcock the turkey, use poultry shears to cut out the backbone. Flip the bird over and press down to snap the breastbone. Set aside the backbone and neck (and I also cut off the wings, as they tend to get dry and burn) to make a stock.
Mix half the herbs with the softened butter. Divide butter mixture in half. Gently lift the skin up and work half the butter over each breast. Massage it around for good coverage. Sprinkle both sides of the turkey with remaining herb mixture. Place the bird in the refrigerator, breast side down overnight to dry out the skin.
Pull the turkey out of the refrigerator about an hour before ready to grill. Coat with olive oil.
Build an indirect fire and place a wood chunk on the coals to smoke. Place a drip pan on the cool side and replace the grill. Set the turkey on the grill, bone side down and with legs closest to the coals. Grill for 60-90 minutes depending on the weight of the bird. Safe temperature is 165 degrees F. If you check it and find any parts getting too brown, cover those areas with aluminum foil.
Once turkey has been grilled to golden perfection, remove to a carving board and tent with foil. Let rest at least 15 minutes and as long as thirty while you make the gravy.
You need two cups of liquid for the gravy. I usually pour about 1/2 cup of stock in the pan with the drippings and use that to help loosen all the brown bits. I pour it in a two cup measuring cup and skim off the fat. I then fill the rest of the measuring cup with stock.
1/4 cup butter (1/2 stick)
1/4 cup all purpose flour
Pan drippings and stock to make two cups
salt and pepper to taste
Melt butter in a large heavy skillet. Whisk in the flour and stir until well coated. Keep stirring until lightly brown and the flour taste has been cooked out, about 5 minutes.
Slowly whisk in the liquid, adding only small amounts in at a time and stirring until incorporated and lump free. Once all the liquid is added, continue to stir and cook until bubbly. Reduce heat to low. Let thicken and then begin to season.
Should you get it too salty, you can add more stock, stir well and let thicken again. This is why I recommend not seasoning until the gravy has thickened.