Grilled Butterflied Turkey & Rosemary Garlic Gravy Recipe – Sunset Magazine

Ingredients

• Brine and Turkey
• 1 1/2 cups kosher salt
• 6 large (7-in.) sprigs fresh rosemary
• 5 garlic cloves, crushed
• 1 turkey (12 to 14 lbs.), butterflied,* neck, back, and giblets reserved for gravy
• About 2 tbsp. canola oil
• Gravy
• Neck, back, and giblets from turkey
• About 7 cups reduced-sodium chicken broth
• 1 cup dry white wine or chicken broth
• 3 carrots, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, crushed, plus 2 cloves mashed
• 2 large (7-in.) sprigs fresh rosemary, plus 2 tsp. minced rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup flour