Grilled Spatchcocked Turkey with Maple Dry Rub

Grilling season has gone on a little longer this year thanks to the beautiful weather. Grilled Spatchcocked Turkey with Maple Dry Rub from Samuel Joubert of @lecoupdegrace is a recipe that all grill masters will love. Spatchcocking a turkey means splitting, then flattening the turkey. Your grilled spatchcocked turkey will cook in much less time and you can enjoy your feast and spend less time in the kitchen. This is a delicious way of extending grilling season into Thanksgiving. It’s also the perfect way to enjoy turkey through the spring and summer too!

Serves: 8

Preparation time: 25 minutes

Cooking time: 1 hour

INGREDIENTS:

1 small turkey (5-6 kg), thawed, giblets removed
1/4 cup maple sugar
2 Tbsp smoked paprika
1 1/2 Tbsp salt
1 Tbsp dried oregano
1 Tbsp dried parsley
1 Tbsp Italian spices
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 Tbsp pepper
Olive oil, for cooking

DIRECTIONS:

For the turkey:

Preheat the BBQ on medium (approx. 375°F).
On a large surface, put the turkey, spine facing upwards. With a chef’s knife or poultry shears/scissors, cut the bones on either side of the spine, from top to bottom, to remove the spine completely. You might have to cut multiple times with your scissors to release the spine. Discard the spine.
Turn the turkey over to the other side and place on a large baking sheet. Set aside.
In a large bowl, add the maple sugar and the spices and mix well.
Sprinkle turkey with a drizzle of olive oil, then rub to coat. Sprinkle dry marinade all over the top, in the cracks and under the legs.
Oil the grates. Put the turkey on grates and cook for 45-60 minutes, or until internal temperature reaches 170°F in the thickest part of the thigh (without touching the bone). Cover tightly with foil, if the turkey is browning too quickly. Remove from heat and let rest for 15-20 minutes before cutting and serving!