Rub your turkey with a mix of butter, garlic, sage, and thyme. Slide some herb butter under the skin for extra flavor insurance. A sprinkle of smoked paprika adds a touch of drama to the final color.
Don’t forget salt—lots of it. A dry brine the night before (just salt, no liquid) works like a charm if you skipped the wet brine. Pat the skin dry before grilling for that satisfying crunch.
Pro tip: place a halved lemon and a few garlic cloves inside the cavity, even if spatchcocked. They steam from within, infusing the meat with citrus warmth.
Monitoring Heat and Time
For a 12- to 14-pound bird, expect 2.5 to 3.5 hours of indirect grilling at 325°F to 350°F. If spatchcocked, aim for 1.5 to 2 hours. Use a reliable meat thermometer—don’t guess.
Insert the thermometer into the thickest part of the thigh, avoiding bone. The magic number is 165°F. At 160°F, you can rest it, and carryover cooking will finish the job.
Resist the urge to lift the lid every five minutes. Every peek lets heat escape, like opening the oven door on a soufflé—just don’t.
