By Aries Jones, intern
Start unbuckling your belt, because it’s almost time for Thanksgiving dinner! There’s potato salad, pecan pie, and dressing galore, but you can’t forget the main attraction: the famous Thanksgiving turkey!
Speaking of turkey, have you been given the role of “kitchen master” this year? If you’re like me and a huge fan of keeping things simple, you’ll love this recipe for Grilled Butterflied Turkey from Christy Rost’s, Celebrating Home: A Handbook for Gracious Living. Here’s what you’ll need:
1 10-to-12-pound turkey, thawed, rinsed, and dried n paper towels
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter, melted
Preheat a charcoal grill. Place the turkey, breast side down, on a cutting board. Cut the turkey in half lengthwise through the back bone, using a heavy-duty chef’s knife or cleaver. Spread open the turkey and cut through the underside of the breast bone, without cutting into the breast meat and skin. Fan the turkey out so the meat lies flat. Brush the turkey with olive oil on both sides and season with salt and pepper.
Place the turkey, rib side down, on the grill, cover the grill, and cook the meat slowly, 1½ to 2 hours over medium heat, without turning the meat over. Baste the meat occasionally with melted butter as it cooks. When the meat is done, transfer it to a cutting board, cover it to keep warm, and let it rest 10 minutes before carving.
This recipe is easy and requires very few ingredients, so forget about the stress in making last minute trips to the crowded store! Keep things simple this Thanksgiving with this recipe and more in Christy Rost’s Celebrating Home: A Handbook for Gracious Living.
Bright Sky Press
Where Texas meets books Turkey.