Herb Butter Roasted Turkey

Remove the neck and giblets from the turkey. Place it breast-side down and use poultry shears to cut along both sides of the backbone; remove it. Flip the turkey breast-side up and press firmly on the center of the breast until the breastbone cracks and the turkey lies flat. Pat the turkey thoroughly dry with paper towels, then carefully loosen the skin over the breasts and thighs with your fingers, taking care not to tear it.

Season the turkey evenly on all sides with the garlic & herb seasoning, making sure to season the underside and work a small amount underneath the loosened skin. Place the turkey skin-side up on a wire rack set over a sheet pan and refrigerate uncovered for 12 to 24 hours. Leaving it uncovered helps dry the skin while the salt works its way into the meat.

Preheat your grill or smoker to 350°F for indirect cooking. Remove the turkey from the refrigerator while the grill comes to temperature.

Combine the softened butter, garlic & herb seasoning, parsley, rosemary, sage, and thyme. Mix until evenly combined.

Carefully spread the herb butter underneath the loosened skin over the breasts and thighs, then massage the outside of the skin to distribute the butter evenly underneath. Lightly spray the exterior of the turkey with duck fat — this helps the skin brown and crisp as it cooks.

Place the turkey skin-side up on a foil-lined sheet pan and set the pan on the grill over indirect heat. Roast at 350°F, basting with the melted butter and juices that collect in the pan every 30 to 45 minutes. Begin checking the internal temperature after about 1 1/2 hours.

When the thickest part of the breast reaches about 145°F, increase the grill temperature to 450°F and continue roasting until the skin is deeply browned and crisp. Cook until the thickest part of the breast reaches 160°F and the thighs reach at least 165°F. Total cooking time should be roughly 2 to 2 1/2 hours, depending on your turkey and grill.

Remove the turkey from the grill and baste it once more with the pan juices. Let it rest uncovered for 20 to 30 minutes before carving — the breast temperature will continue to rise during the rest.

Separate the legs and thighs from the breast. Remove each breast from the breastbone and slice across the grain. Arrange the sliced breast, thighs, drumsticks, and wings on a platter, and spoon a little of the pan juices over the meat before serving.