Add the garlic and salt into a mini food processor and pulse.

Next add the parsley, thyme and sage leaves, blend to chop down the herbs.

Add the butter and blend until incorporated.

Place a large drip pan or sheet pan under the grates. This is to prevent flare ups from the turkey drippings.

Preheat the grill to medium-high (about 450°F)

Open the turkey like a book and snip the top of the breast.

Flip the turkey over with the breast facing upwards. Place your hands on the thickest part of the turkey breast, like you are about to give it CPR, and press firmly downwards. This will break the turkey breastplate and fully open the chest. Flattening the turkey will help it cook evenly.

Carefully place your hand under the breast skin, to separate the skin from the meat. Repeat this process for the other breast and both thighs.

Using about half of the herb butter, coat the meat under the skin of the breast and thighs.

Use the remaining herb butter to apply onto the outside skin of the turkey.

Place the turkey, skin-side up with the legs facing towards the back of the grill, over the drip pan on the grill. Close the lid and cook for 30 minutes undisturbed with the lid closed. The turkey should be beginning to brown.

Turn the turkey so that legs are at the front of the grill.

Lower the heat to medium (about 375°F) Close the lid and cook for another 30 minutes. Rotate the bird again and begin checking the internal temperature of the thigh meat. A 12-pound turkey will take approximately 1 hour and 45 minutes to 2 hours 15 minutes depending on the grill temperature, outside temperature and how often the lid is being opened.

Remove the turkey from the grill and tent with foil. Let the turkey rest for at least 20 minutes before carving.

Serve with Jalapeno Ginger Cranberry sauce, gravy, grilled local sprouts on the stalk and hasselback butternut squash or your favourite sides.