Ingredients

1 stick butter, softened
1 large bunch rosemary, tarragon and thyme- leaves removed off the stems
juice of 2 lemons
sea salt, large pinch, large pinch
fresh ground pepper, large pinch
1 turkey, spatchcocked with back bone removed

Directions

In a small mixing bowl, combine the butter, herbs, salt, pepper, and lemon juice with a stick blender.

Next, lay the turkey out on a big cutting board or plate and spread it out. Slide your fingers under the skin and separate it from the meat to placement of butter. Slather butter underneath the breast, legs, etc- anywhere you can get butter underneath the skin.

Heat your grill to 350 degrees. Lightly oil the grill grates and when nice and heated up, grill the turkey on each side for 8-10 minutes or until nice char marks have begun to form.

Remove the turkey now and place on a grill safe pan so you can collect juices from the turkey to make gravy with.

Now, place the turkey back onto the cooker and let cook until an internal read thermometer reads 170 degrees. Depending on the size of the turkey, this could take between 2 and 3+ hours.