Ingredients:

  • 1 gallon cold water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp whole black peppercorns
  • 4 whole bay leaves
  • 1 head garlic, halved crosswise
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 (13 lb) whole turkey, giblets removed

Instructions:

  1. Place the turkey breast-side down. Use kitchen shears to cut along both sides of the backbone from the tail to the neck and remove the backbone entirely.
  2. Flip the turkey over. Place the palm of your hand on the center of the breastbone and press down firmly until the joint pops and the bird lies flat.
  3. Combine cold water, kosher salt, brown sugar, peppercorns, bay leaves, and halved garlic in a large brine container. Submerge the turkey and refrigerate for 12 to 24 hours.
  4. Prepare the marinade by mixing softened butter, minced garlic, lemon juice, rosemary, thyme, smoked paprika, salt, and black pepper.
  5. Remove turkey from the brine and pat dry with paper towels. Apply the butter marinade evenly under the skin and over the exterior of the bird.
  6. Set up the grill for indirect heat by placing coals or burners on the sides, leaving the center empty.
  7. Place the spatchcocked turkey on the grill grate in the center. Close the lid and grill until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the breast and thigh.
  8. Remove from grill and let the turkey rest for 15-20 minutes before carving.