COOK IT.
Place the Himalayan Salt Block onto your Napoleon grill while everything is still cold. Preheat the grill to 450°F to 500°F using all burners.
While the grill is preheating use the PRO Poultry Shears or Executive Chef’s Knife to remove the spine from your turkey. Starting on one side of the neck cut down beside the spine, repeat on the other. Once the spine is out, flip the bird over and press down between the breasts until the whole thing flattens.
Gently release the skin where you can and brush the meat underneath with the roasted garlic oil. Brush top of the skin with oil too, then season to taste on all sides with poultry seasoning and pepper.
Once the grill is properly heated up with the Himalayan Salt Block on it, place the turkey skin/top side down and using heatproof BBQ gloves, place the salt platter on top. Insert the probe of a wireless BBQ thermometer into the breast to make sure that you cook the turkey to the perfect temperature. Turn off the burners under the turkey.
After about 20 minutes, remove the salt platter and flip the bird over, then replace the platter, cooking until the turkey’s internal temperature reaches 165°F. Remove the turkey from the grill at this point, leaving the salt platter to cool on the grill naturally and slowly.
Rest the turkey for a minimum of 10 minutes before slicing and serving with your favorite holiday side dishes.
If you didn’t get up at the crack of dawn to put the turkey in the oven or the smoker, don’t fret, this recipe for Spatchcocked Salt Platter Turkey is fast and easy, producing the most succulent holiday meal ever. This turkey may be under a salt (platter) but it will definitely come to the rescue when you’re cooking one of the most challenging meals of the year! Tell us about your holiday disasters and successes by sharing pictures and stories on our social pages like Grills Facebook and Instagram using the hashtags #HolidayBBQ and #NapoleonGrills.
Happy Grilling!