Grilled Whole Turkey

Ingredients

• 1 (14- to 16-pound) fresh or thawed frozen whole turkey, patted dry using paper towels, giblets and neck removed
• 1 cup (8 ounces) unsalted butter, melted, plus more for serving
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh chives
• Flaky sea salt
• Fresh sage leaves, fresh rosemary sprigs, fresh thyme sprigs

Steps

1. Lay the turkey breast side down on a cutting board. With sharp kitchen shears, cut along 1 side of the backbone, then along the opposite side, and remove and discard the backbone. Flip breast side up and press firmly on the breast bone until flat. Set the turkey breast side down on a wire rack inside a large rimmed baking sheet.
2. Combine the melted butter, kosher salt, pepper, sage, rosemary, thyme, and chives in a small bowl by stirring. Rub about 2 tablespoons of this mixture inside the turkey, then flip it and gently loosen the skin. Gently rub the remaining mixture under and on top of the skin. Refrigerate breast side up, uncovered, for at least 12 hours or up to 48 hours.
3. Leave the turkey uncovered at room temperature for 30 minutes. Meanwhile, preheat a gas grill to medium (350°F to 400°F), lighting the outer burners and leaving the centre burners unlit. Alternatively, push hot coals to 1 side of a charcoal grill.
4. Set the turkey breast side up on oiled grates over the unlit side. Grill covered until a thermometer in the breast reads 160°F and the thigh reads 175°F, about 2 hours. Turn and flip the turkey breast side down once halfway through grilling. During the final 3 to 5 minutes, uncover the grill and move the turkey over the lit side; grill uncovered until the skin is deep golden brown and charred. On a charcoal grill, the coals may need replenishing after about 1 hour.
5. Take the turkey off the grill and place it breast side up on a cutting board. Rest for 20 minutes before carving. Put the carved turkey on a platter, sprinkle with flaky sea salt, and brush with additional melted butter. Garnish with fresh herbs.