Directions

1. Preheat Grill or Oven to 350F
2. Make compound butter: combine butter and Desert Gold in a small bowl
3. Spatchcock the turkey, set the neck and the backbone to the side
4. Rub the compound butter under the skin and on all top exterior turkey parts
5. Slice the onion and place in pan with the backbone and neck
6. Snuggle the turkey into the pan, on top of the sliced onion, backbone, and neck
7. Place on smoker/in oven and cook for 2 hours, or until internal breast temp is 158F
8. At 1 hour, add a little turkey stock if you feel there aren’t enough juices to make gravy
9. Pull from smoker/oven at 158F internal temperature
10. Rest the bird, at least 20 minutes – make your gravy during this time (see recipe below)
11. DO NOT carve the turkey until all sides are prepared/finished. Carving should be the last thing you do.
12. To carve: Separate both breasts and cut against the grain. This will ensure that your breast meat is moist and juicy. Separate the thighs and the legs. Plate as desired (see photos for inspiration!).
13. Gravy Directions: Once turkey is removed from pan and set aside to rest, remove the neck and the backbone from the pan
14. Strain the pan juices into a fat separator
15. Blend cube of butter with 5 tablespoons of fine flour in a small bowl (aka make a roux)
16. Deglaze the pan, add the roux and slowly add the turkey stock/pan juices from the fat separator over medium-high heat – whisk and add stock until you receive your desired consistency and remove from heat
17. Once desired consistency is achieved, transfer to gravy boat/serving bowl.
18. Note: No need to season this gravy, as the seasonings from the bird have already added the required flavor!