I am spatchcocking a 16 pound turkey. I can either try to fit it in the oven or grill it on a charcoal Weber. Which would work best so it's not dry?
I am putting an orange herb garlic compound butter on the turkey and not brining or dry brining it. I'm not sure if it will fit in my oven so if it can't how should I proceed grilling it??
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You'll be aiming to pull the turkey when the breast meat reaches ~165 and the thigh meat ~180. If you position the turkey so that the legs face the coals, you should be able to make it so both parts of the turkey hit the desired temps at the same time.