Spatchcock Turkey

Ingredients

• • Turkey, 12 -14 lbs - spatchcocked 

  • 3 Yellow onions - cut into 3/4“ dice

  • 3 Parsnip - peeled and cut into 1/2“ dice 

  • 3 Carrots - peeled and cut into 1/2" dice

  • 2 Sweet Potatoes - cubed

  • 3 Ribs celery - 1/2” Dice

  • 4 Radish - chunked

  • ¼ Cup olive oil

  • BBQ Seasoning (Slow Bone Brisket)

  • 4 sprigs fresh rosemary

  • ½ Bunch fresh thyme

  • ~1 Cup chicken stock

  • ~1 Cup white wine

  • Butter (unsalted)

  • Parsley for garnish (optional)

Preparation

• • Spatchcock your turkey, dry brine with salt ~24 in advance of your planned cook

  • Set up your grill for an indirect cook

  • Stabilize your grill at 325 degrees F

  • Cut all of your vegetables and mix them together in your roasting tray with the oil, chicken stock, and herbs then season with 1 tablespoon of your BBQ seasoning.  Spread the vegetables out evenly.

  • With a paper towel, dab off any excess salt/moisture from the bird if desire less salt.  If desired, insert/rub compound butter between the skin and the meat.   Then lightly oil and season both sides of the bird with your BBQ rub. Fold the wings behind the drumettes. 

  • Place the Turkey and root roast in the indirect grill and roast for ~2.5 hours.  If the bird doesn't fit in your roasting tray, place the roasting tray below the grates to catch the drippings.   Begin taking internal temperatures after an hour and add more cooking time as needed.  Add white wine to the drippings and additional chicken stock if necessary (to be used for the gravy later)

  • The turkey is finished when the breast temperature is 160 and the leg/thigh temp is 170. 

  • Once the target temperatures are reached, remove the roasting tray. Take the bird off the root roast and allow it to rest for 20 minutes. Carry-over cooking will bring the internal temp up another 5 degrees or so, reaching the 165 we are looking for in the breast meat.

  • Transfer the root roast to the presentation plate, rearrange your grill for a direct cook, or pour the drippings into a small sauce pot. Place the drippings over the heat and reduce by 3/4.

  • While the sauce is reducing, carve the bird then transfer it to the presentation plate.

  • Once the sauce is reduced by ¾, mount the butter by swirling it in the gently reducing gravy. No need to season, just pour the liquid directly over the sliced and plated bird. 

  • Top with chopped parsley