Grilled Butterflied Turkey with Celery Herb Rub
After years of experimenting with different techniques in the Test Kitchen, we've landed on butterflying and grilling as the path to a better bird. Flattened out, the turkey cooks more evenly and quickly, keeping the meat moist, while grilling produces ultra-crisp skin. Plus, your oven is freed up for cooking sides.
Equipment Notes: For brining, you'll need a 12-qt. or larger stockpot (or a smaller pot and a brining bag). You'll also need a 12- by 18-in. foil roasting pan. Lastly, consider getting an inexpensive cable-style thermometer (such as Polder); it will let you track the bird's temperature without uncovering the grill and losing heat. We went for classic Thanksgiving flavors here in the rub, but feel free to try a variation, Grilled Butterflied Turkey with Fennel Garlic Rub.
This recipe goes with: Make-Ahead White Wine Gravy