INSTRUCTIONS

• Combine the ingredients for the spice/herb mixture in the bowl of a food processor. Process until it is well blended and the sage and fennel are coarsely chopped.
• Carefully remove the skin from the turkey breast and lay it flat.
• Using your hands and a boning knife, carefully remove the breast meat from the carcass. Reserve the carcass for gravy.
• Lay one breast half on top of the turkey skin and butterfly the thicker end by cutting through it horizontally with a boning knife, leaving the last 1/2-inch intact, then fold out the flap.
• Repeat with the other breast half.
• Make a series of parallel slashes at 1-inch intervals in the turkey meat, cutting about 1/2-inch into the meat.
• Repeat with a second series or slashed perpendicular to the first. Rub the spice/herb mixture into the meat, making sure to get it into all of the cracks.
• Carefully roll the turkey meat into a tight cylinder, using the skin to completely enclose it.
• Tie the roast tightly with butcher’s twine at 1-inch intervals, as well as once lengthwise.
• Transfer the roast to a wire rack set in a rimmed baking sheet, cover loosely with plastic wrap, and refrigerate at least 6 hours and up to 2 days.
• When ready to cook, set up your Big Green Egg direct with a hot cast iron grid or pan.
• Season the thighs with a layer of Raising the Steaks.
• Sear the turkey for a few minutes per side until browned all around.
• Remove the turkey and reset your egg for indirect cooking (plate setter feet up with grid) at 300F degrees dome temp.
• Roast until the thickest part of the turkey registers 145°F on an instant-read thermometer, about 1 1/2 hours. Remove from oven, transfer to cutting board, and let rest for 10 minutes.
• Carve and serve.