Grilled Butterflied Turkey with Rosemary Garlic Gravy Recipe

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Grilled Butterflied Turkey with Rosemary Garlic Gravy
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Ingredients
16
Count
Nutrition
10404
Calories
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Ingredients:

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°). If using charcoal: Light 40 briquets on firegrate. When coals are covered with ash, in 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-high. Set a large metal or foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals and fill halfway with warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and replace it. If using gas: 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 grate; replace it.
  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.
  7. *Ask your butcher to butterfly the turkey for you, or do it yourself: See the Sunset video demonstration How to Butterfly Poultry.
  8. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10404.42 Kcal (43561 kJ)
Calories from fat 3892.37 Kcal
% Daily Value*
Total Fat 432.49g 665%
Cholesterol 4571.28mg 1524%
Sodium 54222.84mg 2259%
Potassium 17261.64mg 367%
Total Carbs 160.86g 54%
Sugars 18.72g 75%
Dietary Fiber 24.12g 96%
Protein 1433.74g 2867%
Vitamin C 30.6mg 51%
Vitamin A 1.8mg 61%
Iron 71.5mg 397%
Calcium 1386.6mg 139%
Amount Per 100 g
Calories 115.42 Kcal (483 kJ)
Calories from fat 43.18 Kcal
% Daily Value*
Total Fat 4.8g 665%
Cholesterol 50.71mg 1524%
Sodium 601.53mg 2259%
Potassium 191.5mg 367%
Total Carbs 1.78g 54%
Sugars 0.21g 75%
Dietary Fiber 0.27g 96%
Protein 15.91g 2867%
Vitamin C 0.3mg 51%
Iron 0.8mg 397%
Calcium 15.4mg 139%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 243.3
    Points
  • 258
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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