Recipes

Wood-Fired Spatchcock Turkey Vesuvio with Grilled Lemons and Oregano

Elevate your holiday menu with this modern spin on a classic dish. Our wood-fired Spatchcock Turkey Vesuvio captures the rustic charm of open-flame grilling and delivers mouthwatering flavors that no oven can match. The savory Vesuvio gravy, enriched with bright notes of grilled lemon and fresh oregano, takes this centerpiece to unparalleled heights. Transform your outdoor kitchen into a stage for culinary excellence this holiday season. With every bite, you'll taste the synergy of thoughtful preparation and the timeless allure of live-fire cooking.

By Stephanie Banyas
Image of Wood-Fired Spatchcock Turkey Vesuvio with Grilled Lemons and Oregano
Ingredients
Directions
Ingredients

Spatchcock Turkey

  • 1 8-10 pound turkey, butterflied/spatchcocked 
  • 1 cup olive oil
  • 20 cloves garlic, chopped
  • 2 tablespoons dried oregano
  • 2 cups dry white wine
  • 4 cups low sodium turkey stock or chicken stock
  • Zest of 3 fresh lemons
  • Kosher salt, divided
  • Freshly ground black pepper, divided
  • Juice of 3 fresh lemons
  • Parsley
  • Butter
  • Fresh Oregano
  • Lemons, halved and grilled
  • Whole branches of oregano, lightly grilled, for garnish

Vesuvio "Gravy"

  • 1 tablespoon neutral oil
  • Reserved neck and backbone from the turkey
  • 4 cups low-sodium turkey or chicken stock
  • 1/2 cup dry white wine
  • 5 cloves garlic, peeled and smashed, 
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon dried oregano
  • 3 tablespoons cold butter, cut into small pieces
  • 2 tablespoons chopped fresh flatleaf parsley leaves
  • Finely grated zest of 1 large lemon
  • Juice of 1 large lemon
  • Kosher salt and freshly ground black pepper
Directions

Prepare the turkey and marinade 1 to 3 days in advance. Place turkey in a large container with a lid or an extra large turkey brining bag. Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 5 minutes or until lightly golden brown, stirring occasionally. Stir in the oregano and cook for 30 seconds.

Add the wine and cook until reduced by half. Add the stock and bring to a boil, then reduce to simmer and cook for 10 minutes until the garlic is soft. Remove the mixture from heat, stir in the sugar and let it cool at room temperature for 30 minutes. Then, transfer the garlic and 1 cup of the liquid to a blender and blend until smooth. Return the mixture to pan and whisk to combine. 

Transfer half of the liquid to a large measuring glass, Stir in half of the lemon zest and half of the lemon juice, 3 tablespoons kosher salt, and 1 teaspoon of ground pepper. Reserve the remaining liquid until later. Pour the mixture over the turkey, making sure that the marinade is evenly distributed over the entire turkey, and seal the bag or container. Marinate in the refrigerator for at least 24 hours and up to 72 hours. 

Prepare the grill. Remove the turkey from the refrigerator 1 hour before grilling. Load your Hybrid Fire Grill with wood splits for live-fire indirect grilling and preheat to 500°F. This will take about 45 minutes. 

Prepare the Vesuvio gravy. Heat the oil in a large saucepan over high heat until it shimmers.  Add the turkey neck and back, season with salt and cook until golden brown, turning several times. Add the stock, wine, whole garlic and bring to a boil over high heat. Cook until it is reduced by half. Turn off heat, cover, and let sit while the turkey is grilling. 

Cook the turkey. Put the turkey flat of the grill in the indirect zone skin side up, breast toward the front of the grill. Cook the turkey, without touching, about 90 minutes or until the internal temperature of the thigh measures 170°F. 

Finish the Vesuvio gravy. While the turkey is resting, strain the stock into a bowl, discarding the turkey neck and back, and whole garlic. Return the stock to the pot and bring it to a boil. Add the chopped garlic, oregano, lemon juice, lemon zest, butter and parsley. Cook until butter has melted, then season with salt and pepper. Keep the gravy warm until ready to use. 

Carve and serve the turkey. Remove the bird to a cutting board, loosely tent with foil and let rest 15 minutes before carving. Remove legs, wings, and breasts. Cut the breasts crosswise into 1/2-inch thick slices, arrange everything on a platter with the potatoes, and pour the Vesuvio gravy over the potatoes and around the turkey. Serve immediately