Grilled spatchcock turkey with dry maple

  • Preparation 25 min
  • Cooking 1 h
  • Servings 8
  • Freezing Absolutely



  • 1 thawed young turkey, giblets removed
  • 1/4 cup maple sugar
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoon salt
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon Italian spice
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon pepper
  • Olive oil, for cooking



  • On a large work surface, place your turkey with the spine up. Using a chef’s knife or a pair of ninja scissors, cut the bones on each side of the spine from top to bottom. The goal is to remove it completely. You may need to give a few stab wounds here and there if certain bones give you a challenge. Discard the spine.
  • Turn the turkey over and place on a large baking sheet. Set aside.
  • In a large bowl, add the spices and mix.
  • Drizzle the turkey with a thin drizzle of olive oil and massage to coat. Sprinkle the dry marinade all over the top, in the cracks and under the thighs.
  • Preheat the BBQ on low, about 375 °F. Oil the grates. Place the turkey on the grills and cook for 45 minutes to 1 hour or until the internal temperature is 165 °F in the breast and 185 °F in a thigh (without touching the bone). Cover tightly with foil if the turkey gets too brown quickly. Remove from heat and let stand 15-20 minutes before carving and serving!