Time: 10 hours 40 minutes
Complexity: easily
Servings: 10

Butterflying is a smart way to cook a large bird well: it cooks and roasts faster and more evenly. And if you grill it, you free up oven space for side dishes. Ask your butcher to remove the backbone and breastbone from the turkey so the bird will butterfly evenly while grilling.

Ingredients:

• 1 tbsp. granulated sugar
• 1 turkey, 12-15 lbs (5.5-6.5 kg), butterflyed (remove the backbone and breastbone)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• The day before roasting, combine sugar, 1/4 cup salt, and 2 teaspoons black pepper in a small bowl. Rub the mixture all over the turkey. Refrigerate the turkey on a baking sheet, uncovered, for at least 8 hours or overnight.
Step 2
• The next day, rinse and pat dry the turkey. Let it sit at room temperature for 30 minutes.
Step 3
• Preheat the grill, preparing the direct and indirect heat zones. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one side burner and reduce the heat of the others to medium. On a charcoal grill, place one chimney starter of burnt-out charcoal briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups (be sure to follow your grill's instructions).
Step 4
• Place the turkey breast-side up over the roasting pan and roast, covered, until the meat is about halfway cooked through, about 50 minutes. Turn over and cook until an electronic meat thermometer inserted into the thickest part of the thigh registers 160°F (76°C), about 50 minutes more.
Step 5
• Ten minutes before done, move the turkey to direct heat and cook, turning until the skin is evenly browned. Transfer to a cutting board, cover, and let rest for 10 minutes before carving.

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