In this final video in a three part series I show you how to brine, spatchcock, and make a Rosemary Lemon compound butter and now GRILL Your Spatchcocked Turkey. Create direct and indirect zones on your grill set to 400 degrees and let the turkey smoke-roast on indirect heat until the turkey reaches an internal temp of 160 degrees. Once it hits 160 transfer the turkey to direct heat to crisp up the skin and remove the turkey once it has hit 165 internal degrees with an internal read thermometer. Rest for 10 minutes under foil to let the juices redistribute before serving.
Made in partnership with the National Turkey Federation.
Full Recipe Can Be Found Here:
ROSEMARY LEMON SPATCHCOCKED TURKEY
Grilled Rosemary Lemon Spatchcocked Turkey (How to Grill a Spatchcocked Turkey)
ORANGE ROSEMARY TURKEY BRINE RECIPE
https://grillgirl.com/2020/11/orange-rosemary-turkey-brine-recipe/
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
