Our West Coast B-Team correspondent, Charlotte March, developed this grilled turkey recipe. The turkey is spatchcocked (split along the backbone so it can lay flat), and cooks in under two hours. It emerges browned, smoky and flavorful. Check out step-by-step photos here -- and if you have a grill at your disposal, give it a try!
1 12-14-pound turkey
2½ tablespoons kosher salt
1 teaspoon freshly ground black pepper
½ cup white wine
4 tablespoons unsalted butter, melted
4 tablespoons olive oil
2 tablespoon finely chopped rosemary, sage or thyme
Wood chips, soaked (optional)
1. Remove the turkey from the refrigerator at least an hour before grilling so it can come to room temperature. Place the bird on a rimmed baking sheet or large cutting board. Using a sturdy pair of kitchen shears, snip along both sides of the backbone to remove it entirely. (Save the bone for making stock for your gravy.) Snip through the top 1-2 inches of the breastbone to make flattening the turkey easier. Turn the turkey over (breast-side up) and push firmly down to split the breastbone. Tuck the wings behind the breast. This technique is called spatchcocking, and now the turkey should flat. Using paper towels, blot any remaining moisture. Season the turkey on both sides liberally with salt and pepper.
2. Stir the wine, butter, oil and herbs together and set aside for basting.
3. Wrap a metal sheet pan or shallow metal roasting dish in aluminum foil to deflect some of the heat from the breast and to catch the drippings. Place the pan underneath the grill grates and heat the grill to medium-low heat (about 325-375°). If using charcoal, add a few pieces of soaked hardwood for additional flavor, or wrap the soaked wood in aluminum foil and place next to the turkey. Brush the grates clean. Place the turkey in the middle of the grill over the pan, breast-side up.
4. Cover the turkey and grill, basting every 20 mins, over medium-low indirect heat for 1 hour and 45 mins, or until the thickest part of the breast is 160°. Remove the turkey to a rimmed baking dish and allow to rest for 30 minutes before carving. Add any accumulated juices and pan drippings to your gravy. Carve and serve.