Pesto Rubbed Grilled Turkey

Ingredients

• 1 whole turkey (12 to 14 pounds), spatchcocked
• 1 1/2 cups basil pesto
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 lemons, halved
• 4 sprigs fresh rosemary
• 1 cup low-sodium chicken broth

Method

1. 1

   Remove the turkey from the refrigerator and pat it dry with paper towels. Using kitchen shears, spatchcock the turkey by cutting along both sides of the backbone and pressing down firmly on the breastbone to flatten it.

2. 2

   Loosen the skin over the breasts and thighs with your fingers, then rub about 1 cup of the pesto directly onto the meat under the skin. Rub the remaining pesto, olive oil, salt, and pepper over the outside of the skin.

3. 3

   Let the turkey sit at room temperature for 30 minutes to take the chill off before grilling.

   30:00 · Rest at room temperature
4. 4

   Preheat the grill for indirect heat, banking lit coals or lighting burners on one side only, targeting a grill temperature of 350°F.

   10:00 · Preheat grill
5. 5

   Place the lemon halves and rosemary sprigs on the cool side of the grill grate, then set the turkey on top, skin side up. Pour the chicken broth into a drip pan beneath the turkey if using a kettle grill.

6. 6

   Close the lid and grill over indirect heat, maintaining 350°F, until a thermometer inserted into the thickest part of the thigh reads 165°F, rotating the turkey once halfway through for even cooking.

   2:00:00 · Grill turkey
7. 7

   Transfer the turkey to a cutting board and let it rest for 20 minutes before carving to allow the juices to redistribute.

   20:00 · Rest before carving
8. 8

   Carve the turkey into slices and serve with any extra pesto on the side.