Grilled Butterflied Turkey with Rosemary Garlic Gravy

Ingredients

• 1 teaspoon pepper black freshly ground
• 10 servings brine and turkey 
• 2 tbsp canola oil 
• 3  carrots chopped
• 2  celery stalks chopped
• 1 cup chicken broth dry white
• 0.8 cup flour 
• 3  garlic cloves crushed mashed
• 5  garlic cloves crushed
• 10 servings gravy 
• 1.5 cups kosher salt 
• 7 cups chicken broth reduced-sodium
• 1  onion chopped
• 2 large sprigs rosemary fresh minced (7-in.)
• 6 large sprigs rosemary fresh (7-in.)
• 1 teaspoon salt 
• 12 lbs turkey for gravy
• 10 servings neck 

Equipment

• frying pan
• whisk
• pot
• grill
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Make brine: Boil 1 1/2 qts. water with salt in a pot big enough to hold turkey, stirring until salt dissolves.
2. Add rosemary, garlic, and 3 qts. cold water; let cool.
3. Add turkey. Chill, covered, at least 12 hours or overnight; turn once.
4. Make broth for gravy: In a large pot, bring to a boil all ingredients except mashed garlic, minced rosemary, and flour; simmer 1 hour, or until giblets are tender. Strain; discard solids. Chill.
5. Thanksgiving Day: Put a rack in a large rimmed pan. Set turkey on rack and drain 30 minutes at room temperature. Pat dry and rub all over with oil.
6. Meanwhile, prepare grill for indirect medium-high heat (400 to 450). If using charcoal: Light 40 briquets on firegrate. When coals are covered with ash, in 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-high. Set a large metal or foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals and fill halfway with warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and replace it. If using gas: Turn all burners to high, close lid, and heat 10 minutes. Turn off 1 burner and reduce heat for other(s) to medium-high. Set a large metal or foil drip pan on turned-off burner and fill halfway with warm water. Oil cooking grate; replace it.
7. Set turkey, skin side up, on cooking grate over drip pan and cover grill. Cook until an instant-read thermometer inserted in thickest part of thigh registers 175, about 1 1/2 hours.
8. Transfer turkey to a cutting board. Tent loosely with foil and let rest in a warm place 15 to 30 minutes.
9. Meanwhile, make gravy: Reheat turkey broth. In a 5- to 6-qt. pot, toast flour over medium heat, whisking, until deep golden brown, 7 to 10 minutes. Carefully pour in 3 cups broth and whisk into a smooth paste.
10. Whisk in rest of broth, mashed garlic, and minced rosemary; bring to a boil, then simmer about 10 minutes, whisking often. Season with salt and pepper.
11. *Ask your butcher to butterfly the turkey for you, or do it yourself: See the video demonstration How to Butterfly Poultry.