roasted citrus-herb spatchcock turkey


  • 1 Cup salt

  • 1 Cup brown sugar

  • 2 oranges, quartered

  • 2 lemons, quartered

  • 6 Sprig fresh thyme

  • 4 Sprig fresh rosemary

  • 1 (10-13 lb) turkey

  • 2 Stick butter, softened

  • 1 Clove garlic, pressed or minced

  • 4 Sprig thyme, leaves pulled

  • 1 Teaspoon freshly ground black pepper

  • 1 Large onion, cut into eighths

  • 4 Stalk celery, finely chopped

  • 4 Large carrot, roughly chopped

  • 2 bay leaves

  • 6 Sprig fresh thyme

  • As Needed extra-virgin olive oil

  • 2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 2 Cup chicken or turkey stock, preferably homemade




For the Brine: Dissolve the salt and sugar in 2 gallons of cold water in a large 5 gallon bucket or clean cooler. Add the oranges, lemons, thyme and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.


Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.


Place the turkey in the brine, cover, and refrigerate for at least 4 hours, and up to 24 hours.


Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.


For the Herb Butter: Combine ingredients and mix thoroughly. Set aside until ready to use.


To spatchcock the turkey, begin by cutting out the backbone. Open the turkey by breaking the breastbone. Flatten the turkey, breast side up, then tuck the wings under the spatchcock.


Next, gently stick your hand under the skin, releasing it from the breast and creating a pocket. Stuff the herb butter evenly under the skin of each breast, creating a thick even layer.


In a roasting pan, place turkey on top of celery, carrot, onion, herbs, stock, salt and pepper. Brush with oil, then season with salt and pepper.


When ready to cook, set Z Grill temperature to 350℉ and preheat, lid closed for 15 minutes.


Roast the turkey for 2 to 3 hours or until the breast reaches an internal temperature of 160℉. The skin should be golden and crispy.


Let rest 20 minutes before carving. Enjoy!

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