Grilled Spatchcock Turkey

🧂 Ingredients

• 15 lbs turkey

  (thawed [https://bakeitwithlove.com/how-to-safely-thaw-turkey/])
• ½ tablespoon Kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika

  (or paprika [https://bakeitwithlove.com/paprika-substitute/])

Instructions

• 1 Place your turkey onto a large cutting board and remove the packaged items that
  come inside the turkey (giblets, heart, neck, gravy packet).
• 2 Using poultry shears (or kitchen shears), start at the bottom of the bird and
  cut alongside both sides of the tail and backbone all the way up to the neck and
  remove it.
• 3 Using the opening from the removed backbone, pull open the turkey and locate the
  breastbone. Use your shears to snip both sides of the cartilage connecting the
  area where the breast bone starts.
• 4 Flip over the bird and firmly press down on the lower area of the breast to
  flatten out the breast bone.
• 5 In a small bowl, mix together Kosher salt, ground black pepper, onion powder,
  and smoked paprika.
• 6 Place your spatchcock turkey onto a baking sheet and use paper towels to pat it
  completely dry. Then, use the seasoning mixture to season both the top and
  bottom of the turkey.
• 7 Transfer the seasoned turkey to the refrigerator, uncovered, and allow it to dry
  brine overnight (or up to 3 days).
• 8 When ready, clean and oil the grates of your grill and prepare it for two-zone
  cooking (or indirect heat) with an ideal temperature of 450°F (230°C).
• 9 Once preheated, place the turkey onto the grill over indirect heat, with the
  legs and thighs pointed towards the coals (if using).
• 10 Close the lid and grill the turkey until the internal temperature reads 155°F
  (63°C) in the thickest part of the breast meat and 165°F (74°C) in the thigh but
  not touching the bone. This will take about 1 hour and 30 minutes.
• 11 Remove the turkey from the grill and transfer it to a wire rack on top of a
  cutting board or serving tray. Cover the bird with aluminum foil and leave it to
  rest for 20 minutes before carving and serving.

Nutrition Info