Direct Heat Thanksgiving Turkey

Making the Compound Butter:

• In a bowl, combine the softened butter, dried or fresh thyme, fresh rosemary, fresh sage, flaky salt, cayenne pepper, and fresh parsley. Whisk together until well mixed.
• Take your turkey and remove the giblets and any ice from the body cavity of the turkey.
• Spatchcock the turkey by removing the spine. Use a pair of poultry shears to cut down either side of the spine, allowing the turkey to lay flat.
• Make a small cut below the breast bone to help the turkey lay flat.
• Tuck the wings underneath the turkey to prevent them from burning.
• Dry brine the turkey by flipping it over and sprinkling kosher salt all over the bird front and back. -Let it sit uncovered in the refrigerator for a few days.
• Rub the compound butter all over the turkey, ensuring that you go underneath the skin without tearing it.
• Sprinkle granulated garlic and 16 mesh black pepper all over the turkey.
• Fire up your pit and let it come up to a temperature of 300 degrees Fahrenheit (150 degrees Celsius).
• Place the turkey breast side towards the fire, right in the middle of your pit.
• Let the turkey cook for a couple of hours, or until the breast meat reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) and the thigh meat reaches 180 degrees Fahrenheit (82 degrees Celsius).
• If the wing tips are getting too dark, you can place a piece of wood in front of them to protect them from direct heat.

Resting and Serving:

• Once the turkey reaches the desired internal temperatures, carefully remove it from the pit and let it rest for a few minutes before carving.
• If the turkey has cooled down slightly while waiting for guests, you can heat up some of the remaining compound butter and pour it over the turkey before serving.