Spatchcock is a great way to prepare poultry. I had never tried to expand it use to a turkey but it turned out fantastic. Spatchcock is a style where you cut out the backbone and the breastbone of the bird you are preparing. You then flatten it out and grill it. it is much faster then a beer can chicken and I believe much more flavorful.
My turkey was prepared by first brining it for 48 hours. I used a classic brine with salt and sugar. Seasoning added were salt, pepper, garlic, cominos, cayenne, and bay leaf. I started the fire using my chimney starter.
While the fire was getting ready, I prepared the turkey. First I cut the backbone out, then the breastbone.
After removing the breast and backbone I seasoned the Turkey using olive oil, salt, pepper, ancho chili powder, cumin, garlic, and spanish paprika.
I headed outside with the turkey. The UDS was up to 325, just right. I placed the spatchcocked bird on he grill bones side down.
Closed up the pit, the temperature dropped to 300 a I kept it there for 2 hours. I was not sure about time since this was the first time.
2 hours were enough the thighs were at 174 and the breast as at 165. It looked great.
The turkey will go along with the sides. Libby cooked a squash casserole, fresh green beans with mushrooms and corn on the cob. For a warm up before the meal we put on about a dozen stuffed jalapenos. They are the classic, cream cheese stuffing and bacon wrapped.
The meal should be great I will up date when its time to eat.