Stabilize your grill at 350°F and set up for an indirect cook.
Cut all of your vegetables and mix them together with the oil and herbs then season with 1 tablespoon of your bbq seasoning and transfer to the roasting tray you will use for the cook. Spread the vegetables out evenly.
Spatchcock the turkey Use the method in the video to cut out the backbone or use kitchen shears to cut it out if you are more conferrable. Press down on the breast meat to ensure the bird is flattened. Knock off the knuckles at the end of the thighs.
With a paper towel, dab off any excess moisture from the bird. Lightly oil and season both sides of the bird. Fold the wings behind the drumettes as seen in the video.
Toss the removed back bone and neck bone in with the vegetables and top with the spatchcocked and seasoned turkey.
Place the Turkey and root roast in the indirect grill and roast for an hour and a half. Begin taking internal temperatures and add more cooking time as needed. Look for a breast temperature of 160°F and the leg and thigh temp of 170°F.
Once the target temperatures are reached, remove the roasting tray. Take the bird off the root roast and allow it to rest for 20 minutes. Carry over cooking will bring the internal temp up another 5 degrees or so, reaching the 165°F we are looking for in the breast meat.
Transfer the root roast to the presentation plate, rearrange your grill for a direct cook or pour the drippings into a small sauce pot. Place the drippings over the heat and reduce by 3/4.
While the sauce is reducing, carve the bird as seen in the video and transfer it to the presentation plate. As you cut around the rib cage feel free to add to the reduction sauce. 10. Once the sauce is reduced by ¾, mount the butter by swirling it in the gently reducing gravy. No need to season, just pour the liquid directly over the sliced and plated bird. Top with chopped parsley and enjoy!