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Spatchcocked Grilled Turkey with Sage Butter Baste

See full recipe on: Ruhlman



Ingredients

I�m going to try to do a grill post every friday since cooking over fire is in my nature and it�s something people love to do generally. and i�m starting with grilled turkey (1) because people don�t cook it nearly enough (why is it relegated to winter holidays and the deli counter?) and (2) because turkey lends itself so well to grilling. the smoky grilled flavor is intense and gratifying. i submerged mine in a brine�\u0094a great idea if you have the time. i needed 8 liters and 400 grams of salt (thank you, ratio app !), an onion, sage, bay, garlic, pepper (see more on brining here) . i spatchcocked it just like a chicken, cut up the backbone, and roasted it with the neck, heart, and gizzard for a roasted chicken stock, thickened with roux for a simple gravy (see spanker video ).
I built a ring of fire around the grill and put a foil-encased cake pan in the center to catch the fat, and basted it throughout with a sage butter sauce. the legs take longer than the breast, so you can cook the turkey all at once; what i like to do, and did on father�s day with the above bird, was to take the legs off and finish them in the oven, just letting the breast rest, rewarming it with the legs while finishing the risotto and salad and serving.
1 turkey (ours was about 12 pounds)
Kosher salt as needed (if you�re not brining the turkey; for brining info see below)
Juice of 1 lemon
8 ounces butter, cut into 8 pieces
1 bunch of sage, minced (you�ll want a good handful after it�s minced)
2 tablespoons mustard powder (my dad always used colman�s, the best)
1 shallot, minced
Ground black pepper to taste

Nutrition 34 servings

Per Serving % Daily Value
Calories 373
Fat 24g 37%
Carbs 0g 0%
Protein 35g 70%
Fiber 0g 0%
Cholesterol 145mg 48%
Sodium 367mg 15%
     
Fat
Carbs
Protein

Preparation






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