Grilled Butterflied Turkey with Rosemary Garlic Gravy
Need a dairy free main course? Grilled Butterflied Turkey with Rosemary Garlic Gravy could be an amazing recipe to try. This recipe makes 10 servings with 651 calories, 89g of protein, and 26g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of salt, garlic cloves, celery stalks, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Make brine: Boil 1 1/2 qts. water with salt in a pot big enough to hold turkey, stirring until salt dissolves.
Ingredients you will need
Whole Turkey
Brine
Water
Salt
Equipment you will use
Pot
2
Add rosemary, garlic, and 3 qts. cold water; let cool.
Ingredients you will need
Rosemary
Garlic
Water
3
Add turkey. Chill, covered, at least 12 hours or overnight; turn once.
Ingredients you will need
Whole Turkey
4
Make broth for gravy: In a large pot, bring to a boil all ingredients except mashed garlic, minced rosemary, and flour; simmer 1 hour, or until giblets are tender. Strain; discard solids. Chill.
Ingredients you will need
Rosemary
Garlic
Broth
All Purpose Flour
Gravy
Equipment you will use
Pot
5
Thanksgiving Day: Put a rack in a large rimmed pan. Set turkey on rack and drain 30 minutes at room temperature. Pat dry and rub all over with oil.
Ingredients you will need
Whole Turkey
Cooking Oil
Dry Seasoning Rub
Equipment you will use
Frying Pan
6
Meanwhile, prepare grill for indirect medium-high heat (400 to 450). If using charcoal: Light 40 briquets on firegrate. When coals are covered with ash, in 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-high. Set a large metal or foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals and fill halfway with warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and replace it. If using gas: Turn all burners to high, close lid, and heat 10 minutes. Turn off 1 burner and reduce heat for other(s) to medium-high. Set a large metal or foil drip pan on turned-off burner and fill halfway with warm water. Oil cooking grate; replace it.
Ingredients you will need
Water
Cooking Oil
Equipment you will use
Grill
Aluminum Foil
Frying Pan
7
Set turkey, skin side up, on cooking grate over drip pan and cover grill. Cook until an instant-read thermometer inserted in thickest part of thigh registers 175, about 1 1/2 hours.
Ingredients you will need
Whole Turkey
Equipment you will use
Kitchen Thermometer
Grill
Frying Pan
8
Transfer turkey to a cutting board. Tent loosely with foil and let rest in a warm place 15 to 30 minutes.
Ingredients you will need
Whole Turkey
Equipment you will use
Cutting Board
Aluminum Foil
9
Meanwhile, make gravy: Reheat turkey broth. In a 5- to 6-qt. pot, toast flour over medium heat, whisking, until deep golden brown, 7 to 10 minutes. Carefully pour in 3 cups broth and whisk into a smooth paste.
Ingredients you will need
Broth
All Purpose Flour
Gravy
Toast
Equipment you will use
Whisk
Pot
10
Whisk in rest of broth, mashed garlic, and minced rosemary; bring to a boil, then simmer about 10 minutes, whisking often. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Rosemary
Garlic
Broth
Equipment you will use
Whisk
11
*Ask your butcher to butterfly the turkey for you, or do it yourself: See the video demonstration How to Butterfly Poultry.