3 burner gas grills Spatchcocked Grilled Turkey

How to make this recipe.Mix sugar, 1/4 cups of salt and 2 teaspoons of pepper in a small bowl the day before baking.Rub the turkey with a salt mixture.Refrigerate on a baking sheet for at least 8 hours until overnight.The next day, wash the turkey and shoot it dry.Let's sit at room temperature for 30 minutes.Prepare a medium indirect heat grill: For Gas Grill (with 3 or more burners) turn all burners into medium heathigh heat;After about 15 minutes, close an intermediate burner and turn the remaining one down to medium.For the charcoal grill, the starter of the Bank No. 1 chimney is full of lighting and grayingCharcoal coal balls on one side of the grill.Set up a drip tray on the other side to avoid the torch-ups.(Please be sure to consult the Grill Manufacturer's guide for the best results.Breast of TurkeySide on the drip pan and grill, covered until the meat is cooked for about half, about 50 minutes.Turn around and cook until the momentRead the thermometer inserted into the deepest part of the thigh, reading 170 degrees Fahrenheit, about 50 minutes.During the last 10 minutes of cooking, heat the Turkey directly and rotate to a uniform brown skin.Transfer to the cutting board 10 minutes before engraving, cover and rest.Copyright 2017 TV Food NetworkP.All rights reserved.