Grilled Butterflied Turkey with Rosemary Garlic Gravy – Thankful It’s Thanksgiving! Series

Thanksgiving Day is not the same with out turkey. However, it’s really not about the bird, but rather sharing food with one another in thankfulness. Our Thankful It’s Thanksgiving series continues with Grilled Butterflied Turkey with Rosemary Garlic gravy. Butterflying the turkey – removing the back so it lies flat – is a great way to cook a turkey on the grill because it cooks faster.

Every grilled turkey begins with a brine to fully moisturize and season the bird so it stays tender and juicy through the long cooking process. The brine four our bird will include salt, rosemary, and garlic for a classic herbal essence. By having the turkey butterflied, cooking time will be reduced to about 90 minutes, depending on size. The dish is topped off with rosemary and garlic gravy using the neck, back, giblets, white wine, onion, celery, and carrots. So fire up the grill, and let’s get thankful ‘cause turkey day is comin’…

Servings: 10-12

Grilled Butterflied Turkey with Rosemary Garlic Gravy Ingredients

Brine and Turkey

  • 1 1/2 cups kosher salt
  • 6 large (7-in.) sprigs fresh rosemary
  • 5 garlic cloves, crushed
  • 1 turkey (12 to 14 lbs.), butterflied*, neck, back, and giblets reserved for gravy
  • About 2 tbsp. canola oil


  • Neck, back, and giblets from turkey
  • About 7 cups reduced-sodium chicken broth
  • 1 cup dry white wine or chicken broth
  • 3 carrots, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, crushed, plus 2 cloves mashed
  • 2 large (7-in.) sprigs fresh rosemary, plus 2 tsp. minced rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup flour

Grilled Butterflied Turkey with Rosemary Garlic Gravy Directions

  1. Make brine: Boil 1 1/2 qts. water with salt in a pot big enough to hold turkey, stirring until salt dissolves. Add rosemary, garlic, and 3 qts. cold water; let cool. Add turkey. Chill, covered, at least 12 hours or overnight; turn once.
  2. 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.
  3. 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.
  4. Meanwhile, prepare grill for indirect medium-high heat (400° to 450°). 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 grates; replace them.
  5. 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. Transfer turkey to a cutting board. Tent loosely with foil and let rest in a warm place 15 to 30 minutes.
  6. 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. 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.

*Ask your butcher to butterfly the turkey for you, or do it yourself

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