Grilled Butterflied Turkey With Rosemary Garlic Gravy

• Brine and Turkey
• 1 1/2 cups kosher salt
• 6 large (7-in.) sprigs fresh rosemary
• 5 garlic cloves, crushed
• 1 turkey (12 to 14 lbs.), butterflied,* neck, back, and giblets reserved for gravy
• About 2 tbsp. canola oil
• Gravy
• Neck, back, and giblets from turkey
• About 7 cups reduced-sodium chicken broth
• 1 cup dry white wine or chicken broth
• 3 carrots, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, crushed, plus 2 cloves mashed
• 2 large (7-in.) sprigs fresh rosemary, plus 2 tsp. minced rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup flour

1. Make brine: Boil 1 1/2 qts. water with salt in a pot big enough to hold turkey, stirring until salt dissolves. Add rosemary, garlic, and 3 qts. cold water; let cool. Add turkey. Chill, covered, at least 12 hours or overnight; turn once.
2. Make broth for gravy: In a large pot, bring to a boil all ingredients except mashed garlic, minced rosemary, and flour; simmer 1 hour, or until giblets are tender. Strain; discard solids. Chill.
3. Thanksgiving Day: Put a rack in a large rimmed pan. Set turkey on rack and drain 30 minutes at room temperature. Pat dry and rub all over with oil.
4. Meanwhile, prepare grill for indirect medium-high heat (400u0b0 to 450u0b0). If using charcoal: Light 40 briquets on firegrate. When coals are covered with ash, in 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-high. Set a large metal or foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals and fill halfway with warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and replace it. If using gas: Turn all burners to high, close lid, and heat 10 minutes. Turn off 1 burner and reduce heat for other(s) to medium-high. Set a large metal or foil drip pan on turned-off burner and fill halfway with warm water. Oil cooking grate; replace it.
5. Set turkey, skin side up, on cooking grate over drip pan and cover grill. Cook until an instant-read thermometer inserted in thickest part of thigh registers 175u0b0, about 1 1/2 hours. Transfer turkey to a cutting board. Tent loosely with foil and let rest in a warm place 15 to 30 minutes.
6. Meanwhile, make gravy: Reheat turkey broth. In a 5- to 6-qt. pot, toast flour over medium heat, whisking, until deep golden brown, 7 to 10 minutes. Carefully pour in 3 cups broth and whisk into a smooth paste. Whisk in rest of broth, mashed garlic, and minced rosemary; bring to a boil, then simmer about 10 minutes, whisking often. Season with salt and pepper.
7. *Ask your butcher to butterfly the turkey for you, or do it yourself: See the video demonstration
8. .
9. Note: Nutritional analysis is per serving.

turkey, kosher salt, rosemary, garlic, turkey, canola oil, gravy, turkey, chicken broth, white wine, carrots, onion, celery stalks, garlic, rosemary, salt, freshly ground black pepper, flour

Taken from www.myrecipes.com/recipe/grilled-butterflied-turkey-with-rosemary-garlic-gravy (may not work)