Using salt in a dry rub can tenderise the meat by breaking down muscle proteins. It also enhances the flavour by drawing out and concentrating the meat’s natural juices
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 90 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Other |
| Preparation | Easy |
| Calories | 756 |
| Fat | 19.5g |
| Saturates | 6.3g |
| Protein | 114.7g |
| Carbs | 26g |
| Sugars | 11.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium heat. Lightly oil the grates.
Whisk all the ingredients for the dry rub in a bowl and set aside.
Using paper towels, pat the turkey dry. Using a pair of kitchen scissors, remove the backbone of the bird. Start at the tail end and cut to the top. Repeat on the other side of the backbone and remove it. Flip the turkey over and using both palms, press down to flatten the turkey.
Generously sprinkle the dry rub all over the turkey including inside the cavity.
Place the turkey on the grill, skin side down, and cook for 8-10 minutes. Flip the turkey and turn the temperature down to low. Close the lid and cook for 1 hour 30 minutes, until the bird is cooked through.
Remove the turkey from the grill and rest for approx. 20-30 minutes, before carving and serving.
