The swoonworthy results and surprising ease of cooking an entire turkey over a wood-infused fire should make you rethink cranking up the oven. Three steps make the method work:
- Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly.
- Slathering the bird with a fragrant paste made with brown sugar, vinegar, and red spices, along with a few fresh herb sprigs placed here and there, perfumes the meat (and bastes the skin) with warm, subtly sweet-and-spicy flavor.
- To address the perennial quandary of how to cook the dark meat through without drying out the breast, the coals are arranged in a crescent shape positioned under the legs and thighs, which allows both parts of the bird to reach the ideal temperatures at the same time.
I strongly recommend asking your butcher to spatchcock the turkey for you—or you can earn bragging rights and wrangle it yourself with poultry shears and a sharp chef’s knife (be sure to reserve the backbone, neck, and giblets for making turkey stock or gravy). It’s important to maintain the grill at a medium heat of 325°F (165°C) to 350°F (175°C) so the skin doesn’t get too dark while the meat cooks through.