Spatchcock Christmas Turkey
The process of spatchcocking isn’t difficult, but it can be a little rough without the right tools. Best to have a pair of heavy-duty kitchen scissors. You’re going to be cutting through the rib cage on either side of the bird, along the sides of the backbone which is the piece you need to remove.
Place the bird on a stable surface, with the breasts down and the legs towards you. You should be able to see and feel the backbone of the bird on top.
With kitchen scissors or shears, start cutting up the side of the backbone, cutting through the ribs. This takes some muscle, and time.
Cut up the other side of the backbone, through the ribs, and remove the backbone.
Flip the turkey over and lay it flat. Using the heel of your hand, press down on the breastbone, hard, to flatten it out more.
That’s it! You are ready to season and grill!
Preheat your Grill of choice to high 350F or 180c (we have used pellet grill)
Season the bird well on both sides, and place skin-side up onto your pre-heated grill. You can also place it in a pan if you want to catch the drippings!
Grill on high heat for 30 minutes, and then turn the temp down to 325F or 160c for the remaining 45 minutes.
Check your turkey at around the 60-minute mark because it may be done already depending on the size of your bird! You want it to be at 165° no matter where you test it.
Remove from the grill, let rest for 15-20 minutes, and then cut into pieces and serve.