Ingredients
Scale
- 1 whole turkey (10–12 pounds), backbone removed and flattened
- 1/4 cup olive oil (extra virgin preferred for depth)
- 4 cloves garlic, minced (fresh from the garden if you can!)
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper (optional, for a gentle kick)
- 1 lemon, zested and juiced
- 1/4 cup apple cider vinegar (or substitute with white wine vinegar)
- 1/2 cup chicken broth (low sodium preferred)
- Wood chips for smoking (hickory or applewood work beautifully)
If fresh herbs aren’t available, dried rosemary and thyme can be used but reduce quantities to 1 tablespoon each to avoid overpowering the turkey. For a milder flavor, omit the cayenne pepper entirely, especially if you’re cooking for little ones like Olivia and Isabella.
Instructions
- Start by preparing your turkey. Place the bird breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut alongside both sides of the backbone and remove it completely. This step might remind you of those afternoons kneading dough with Nonna Rosa—there’s a tactile satisfaction in transforming raw ingredients into something special.
- Flip the turkey over and press down firmly on the breastbone to flatten the bird. You want an even thickness for consistent cooking.
- In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, paprika, black pepper, salt, cayenne, lemon zest, and juice. This marinade carries the essence of the herb garden my mother and grandmother cherished, a fragrant echo of those family meals.
- Place the turkey in a large roasting pan or rimmed baking sheet. Brush the marinade generously over both sides of the turkey, making sure to coat evenly. Let it rest for at least 1 hour at room temperature, or refrigerate for up to 12 hours for deeper flavor penetration.
- Prepare your grill for indirect heat by setting up two-zone cooking: one side with medium-high heat and the other side off or on low heat. Add soaked wood chips to the coals or smoker box for that authentic smoky flavor.
- Place the turkey skin-side up on the cooler side of the grill. Cover and cook for about 1.5 to 2 hours, maintaining a grill temperature of 325°F to 350°F. Rotate the turkey halfway through cooking for even smoke exposure.
- Every 30 minutes, baste the turkey with a mixture of apple cider vinegar and chicken broth to keep it moist and enhance the tangy undertones. This step is one my daughters love—they call it “turkey spa time.”
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F in the thickest part of the breast and 175°F in the thigh.
- Once cooked, remove the turkey from the grill and let it rest for 15-20 minutes before carving. This pause allows the juices to redistribute, a trick Elena always emphasized to keep the meat juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
