GREEN BAY (WLUK) — Chris Schemm, the Titletown Griller, will be firing up his grill for Thanksgiving. That’s fitting, since it’s also game day with the Packers in Detroit. Schemm is using a spatchcock method to grill the turkey. “It’s a foolproof way to make it on the grill. Comes out juicy , tasty with crispy skin and will impress everyone at your meal,” says Schemm.

Schemm used a 16 pound turkey. By using the spatchcock method, Schemm says it allows the bird to self-baste itself with all the juices staying on top instead of running off like it normally would. He says it allows you to cook it hotter and quicker.

To make a compound butter he used two sticks of unsalted butter at room temperature, a teaspoon and a half of salt and pepper, the zest of one lemon, the juice from that lemon and a quarter cup of chopped herbs: parsley, sage rosemary and thyme. Once you work the herbs into the butter, put the butter on top of the skin and under the skin.

Schemm used a Big Green Egg grill which was set up for indirect cooking and stabilized at 300 degrees. “I’m utilizing a meat thermometer inserted into the thickest part of the breast. Once it reaches 160 degrees I’m going to pull it and let it rest because I know it’s going to climb that last 5 degrees to 165 before I slice it.” Schemm let it rest for 15 to 20 minutes to allow to it reabsorb most of the juices.

Then slice it, arrange on a platter, serve it up and enjoy!

Schemm shares more grilling tips and recipes on Facebook and Instagram.