Apple Sage Turkey

Apple Sage Turkey

Apple Sage Turkey

1 hrs
3 hrs
12

This spatchcocked Apple Sage Turkey is a fall flavor explosion for your holiday table. A honey-butter marinade injection, compound butter massage and a good old-fashioned poultry rub add layers of deliciousness without overpowering it. Evoke memories of holidays past while making new traditions with a lemony, sweet apple and savory sage flavored turkey that’s buttery soft on the inside and crispy on the outside.

Ingredients

FOR THE TURKEY

  • 1 (12-14 pound) turkey, thawed and spatchcocked

FOR THE MARINADE

  • 1/3 cup chicken stock
  • 1/2 cup unsalted butter
  • 1/4 cup honey
  • 1/4 ounce dried apple
  • 4 whole sage leaves

FOR THE COMPOUND BUTTER

  • 1 1/2 sticks butter, softened
  • 1/4 teaspoon dried lemon peel, in addition to the apple and sage from the marinade

FOR THE POULTRY RUB

  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons granulated garlic
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon dried parsley

Directions

Step 1 Of 9
1
Combine chicken stock, butter and honey in a saucepan over low heat. Add apple and sage. Bring to a simmer; then remove from heat, allowing the mixture to steep for 5 minutes.
2
In a large bowl, combine butter and lemon peel. Remove sage and apple from the marinade, finely mince and stir into the butter and lemon peel mixture. Set aside.
3
Combine salt, pepper, garlic, lemon peel and parsley in a small bowl.
4
Preheat grill to 325°F.
5
Place the turkey skin side down on a flat surface. Fill a meat syringe with marinade and inject the mixture into the underside of the breasts and thighs, refilling the syringe as needed. Inject the legs in two or three places under the skin on the front side.
Hot Tip
Injecting the bird from the backside avoids tearing the skin on the front side. Inject slowly as you pull the needle back out.
6
Stuff the compound butter under the skin of the turkey and massage the butter into place.
Hot Tip
Residual compound butter can be melted and drizzled over the top of the turkey to help the rub stick to the bird.
7
Season the front and back of the turkey with poultry rub.
8
Place the turkey, skin side up, onto grill grate. Close the lid and cook until the internal temperature reaches 160-165°F and the thighs are 175-180°F, about 15 minutes per pound.
Hot Tip
Always use a quality digital thermometer to verify that the breasts are 160-165°F and the thighs are 175-180°F.
9
Remove the turkey from the grill and allow to rest for 10-15 minutes before serving.
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