Brine the turkey overnight. Turkey brine recipe can be found here. If it hasn’t been removed yet, remove the backbone from the turkey (see instructions in blog post- save yourself some trouble and have your butcher do this for you!).

Combine the butter, lemon zest, rosemary and salt with a stick blender until uniform in consistency and all the rosemary needles have been chopped up.

Take your finger and separate the skin from the meat of the turkey to create a pocket to put the butter underneath the skin and gently get the butter in as many places as possible under the skin of the turkey. Repeat and slather the outside of the bird with butter too.

Create direct/indirect zones on your grill opting for between 375-400 degrees. Add wood chips if you like- cherry, maple, oak, apple are all great for turkey. Remember, you will be smoke roasting on the grill on indirect heat until the very end. Cook on indirect heat with the breast facing up until an internal read thermometer reads 160 degrees. When you hit that temp, transfer the turkey to the direct side and grill until the breast reads 165 degrees internal temp. Keep in mind the bird will continue to cook once you take it off the grill. Tent it under foil for 10 minutes to let the juices redistribute before slicing into it.