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["Prep time incl. butterflying - about 1 hour", "Cook time +/- 90 minS til skin is brown", "N0T a ""brine"" recipe, but marinated overnight", "Prep night before:", "Chop garlic small (or mince large), if you use the pre-peeled, you'll need the whole pint container", "Mix mustard + oil so that they're both well incorporated into a loose paste", "Chop sage, thyme + parsley so you have a nicely sized pile -you can't have too much =it's ok to chop stems if they're not woody", "These next steps you will repeat on both sides - you might need help to flip it over", "Lay turkey out flat - skin side down, sprinkle liberally w/ kosher salt (I like the level of saltiness in kosher salt + it seems more organic but you can use table salt if you like)", "Brush mustard oil mix on EVERY SURFACE", "Sprinkle chopped garlic liberally", "Sprinkle herbs liberally - if you need to - you can sprinkle dried thyme + sage as well)", "Sprinkle whole thing w/ juice of a lemon, sprinkle w/ black pepper", "Flip over, to skin side up + REPEAT", "Roll the turkey up on itself, put it in a bag, seal + leave in frig over night", "Thanksgiving - Using kettle/Weber type grill - adjust for gas", "Make sure you have enough coals to fill grill bottom w/a solid base, in a Weber, open the UNDERNEATH holes + fire up the coals til they're red hot ( gas grill heat to 350 + maintain)", "Make sure no flames shoot up", "Lay turkey flat on grill, SKIN SIDE UP (all parts intact) + cover the grill. YOU WILL NOT FLIP IT -Skin will be perfect", "Open cover holes slightly - there will be smoke coming out the top for the entire cooking time. Not sure if you can open holes on a gas grill - but if you can, you should", "Cook it until the skin is evenly browned +/- 90 mins"]
