For those of you lucky enough to secure a pasture-raised turkey, here is a step-by-step guide from Instagram legend @grillin_with_dad for nailing your Thanksgiving turkey.
Brine overnight
The key to a juicy turkey is an overnight brine. If frozen, start by thawing your turkey (see Crowd Cow's thawing guide).
Dissolve 1.5 cups of kosher salt in a small pot of warm water and let it cool completely. Place your thawed turkey in a 5-gallon bucket. Add the cooled salt water, then add enough cold water to fully cover the turkey. Squeeze in a few limes, lemons, and an orange and drop them into the water. Add ice to keep things cold, cover, and brine overnight.
Spatchcock the bird
The next day, remove the turkey from the brine and rinse it under cold water. Pat it dry and set it on a cutting board with the backbone toward you. Using kitchen shears, cut out the backbone. Flip the turkey over and press on the breastbone to flatten it. Spatchcocking helps the bird cook faster and more evenly.
Season
Apply a coat of olive oil to both sides of the turkey, then season generously. Hardcore Carnivore RED is a great choice — originally meant for pork, but balanced enough to work beautifully on turkey. Work some of the rub under the skin, especially over the breast, so flavor reaches the meat.
Grill on a citrus bed
Line a sheet pan with sliced oranges, lemons, and limes — that's the bed for the turkey. Place the spatchcocked turkey on the citrus, skin side up.
Preheat the grill to 375°F and put the turkey on, sheet pan and all. Cook until the breast reaches an internal temperature of 165°F. An 18 lb pasture-raised turkey takes about four and a half hours.
Rest, carve, serve
Cover the sheet pan with aluminum foil and let the turkey rest for 20-30 minutes so the juices redistribute. Remove the foil, carve, and serve.
