Citrus Rosemary Grilled Turkey

My oven is usually maxed out on Thanksgiving and when you have 30 people coming to dinner one turkey is not going to cut it, so what do you do? Utilize the Grill! Grilling a whole turkey is easier than it sounds. Not only does the Turkey cook more quickly using this method, but it tastes awesome.

Ingredients:
1/4 cup fresh rosemary leaves
6-8 cloves garlic, roughly chopped
zest of one orange
zest of one lemon
2 tablespoons fresh thyme
1 tablespoon orange or lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
10-12 lb turkey
Preparation:
Place all ingredients, except turkey, in food processor container and process until blended.

This rub has more of a paste consistency. If not using right away, place in airtight container and refrigerate.

Next cut the backbone out of the Turkey with a pair of kitchen scissors. Pick a side to start on and insert kitchen scissors and cut along side of the backbone. Repeat on other side.

Flip turkey over and place on a cookie sheet. Press firmly on the breast bone of the turkey and break it so the Turkey lies flat.

Next gently loosen skin over the turkey breast by slipping your hand under the skin and wiggle your hand to free the skin, taking care not to tear it (take off rings before doing this).

Take about one third of Citrus Rosemary Rub and spread it under the skin. Take the remainder of rub and cover the the outside of turkey.

Preheat grill to Medium heat. Place turkey on a cookie sheet onto grill. Grill turkey for about 25 minutes per pound (a 10lb Turkey should take about 2 1/2 hours) If it is especially cold out it WILL take longer, if its over 70 it will cook more quickly. I usually check it half way through to check the progress. The absolute most important thing to remember is not to open the grill more than once or twice. You are turning your grill into an oven, so if you open it up you will lose the heat and lengthen the cooking process. (I once threatened to break a guests arm if they opened my grill one more time, dinner was delayed over an hour, grr!)

Turkey is done once a thermometer inserted into the thigh reached 180 or once the leg is loose in the joint, I like to say when you can shake the Turkeys “hand” its done.
Let it rest under foil for 30 minutes to redistribute the juices before carving.