Prep Time:  30 mins
Cook Time:  240 mins
Total Time:  270 mins
Servings:  6-8

It is that time of year for families, neighbors, and friends to get together around a big beautiful open fire pit and roast that turkey using this recipe from Al Frugoni! Why not have an event outside where everyone can sit around the pit for warmth, enjoying the aroma of your roasted dinner, and indulge in a festive beverage.

Ingredients

Ingredients for Turkey

  • Young 12lb turkey
  • Chicken Rub
  • 2 Tbsp Olive oil

Ingredients for Chimichurri Compound Butter

  • 2 sticks of butter, softened
  • 2 sticks of butter, melted
  • 2 Tbsp Parsley
  • 1 Tbsp Oregano
  • 2 Tbsp Garlic powder
  • 1 Tbsp Red Chili flakes
  • 1 Tbsp Salt
  • 1 Tbsp Pepper

Items You'll Need

Instructions

  1. Let's start by gathering the wood and making a nice fire in the pit. Make sure you are well stocked with wood to burn for 4 hours. While we are getting those perfect coals going, we are preparing the Chimichurri Compound Butter.
  2. In a bowl add all dry ingredients and mix well. Add the softened butter and mix it all.
  3. Cut two sheets of the plastic wrap measuring roughly 12"x12" and add half of the mix in the center of one and then the other. Try to make the form of a cylindrical stick of butter by closing up the wrap and forming it with your hands. Place the two sticks into the refrigerator for later.
  4. Time to prepare the Turkey by taking it out of its packaging and removing all packages or extra content it may have stuffed in the chest cavity. Take a very sharp knife and clip the tip of the turkey wings off. Leaving the more meaty part of the wings. Do not cut, but score the skin at the junction of where the legs meat the body.
  5. Cut between the breastbone and the backbone to flatten the turkey out. Learn how to spatchcock a turkey
    Frog-style grilled whole turkey on butcker block
  6. Pull out the seasoned butter from the fridge and slice them in 1/4" thick chunks.
  7. Lifting up the skin of the turkey, Place the slices all over the body of the turkey. The skin will hold the butter in place and keep it from drying out.
  8. Now place the turkey bone side down on the grill on a medium-low heat and leave it there for three hours, from now on just manage and control that fire.
  9. When it has been almost 3 hours, start assembling your BBQGuys meat injector and fill it with the melted butter. Inject the breasts and legs all over with the melted butter and then flip your bird leaving it for an additional hour.
  10. Our turkey is done when internal temperature reaches 160°F and juices run clear.