Combine the stock, butter and honey in a saucepan over low heat. Add the apple and sage, bring to a simmer and then shut off the burner. Let the mixture steep for 5 minutes.
This recipe's fall flavors build on sweet apple and savory sage flavor profile with an infused butter injection to get the flavor inside the meat and a compound butter on the outside of the bird.
Spatchcocking a turkey will make it cook more evenly and quickly. Injecting it with a flavorful honey-butter mixture will add juiciness to the meat.
Combine the butter and lemon peel. Remove the sage and apple from the injection mix and finely mince them. Stir into the butter and lemon peel. Set aside.
Combine the salt, black pepper, garlic, dried lemon peel, and parsley together in a small bowl.
Set up the grill for raised direct cooking and preheat to medium low heat (325 degrees).
Inject the turkey. Flip the turkey skin side down. Fill a meat syringe with the injection and inject the mixture from the back side of the breasts and thighs, refilling the syringe as needed. Inject the legs in two or three places from the front side.
Stuff the compound butter under the skin of the turkey. Whatever is left in the bowl can be melted and drizzled over the top of the turkey to help the rub stick to the bird.
Season the turkey on front and back with the rub.
Place turkey skin side up on the elevated grill grate, close the lid and cook over medium low heat until the internal temperature of the breasts are 160-165 degrees and the thighs are 175-180 degrees. With this set up and heat, that should take about 15 minutes per pound or three hours total.
Remove the turkey from the grill and allow to rest for 10-15 minutes before serving.