@Grillin_With_Dad's Guide to Spatchcocking and Grilling a Turkey

Method

Directions

1. 1
   If frozen, thaw the turkey completely. See Crowd Cow's thawing guide for help.
2. 2
   Prepare the brine: dissolve 1 1/2 cups of kosher salt in a small pot of warm water and let it cool completely.
3. 3
   Place the thawed turkey in a 5-gallon bucket. Add the cooled salt water, then top up with cold water until the turkey is fully covered. Squeeze in a few limes, lemons, and an orange and drop them in.
4. 4
   Add ice to keep the water cold, cover the bucket, and brine overnight.
5. 5
   The next day, remove the turkey from the brine, rinse under cold water, pat dry, and set on a cutting board with the back bone facing you.
6. 6
   Using kitchen shears, cut out the back bone. Flip the turkey over and press on the breast bone to flatten — spatchcocking helps the bird cook faster and more evenly.
7. 7
   Coat both sides of the turkey with olive oil, then season generously with Hardcore Carnivore RED (or your preferred rub). Work seasoning under the skin, especially on the breast.
8. 8
   Lay sliced oranges, lemons, and limes on a sheet pan as a citrus bed. Place the spatchcocked turkey on top, skin side up.
9. 9
   Preheat the grill to 375°F and place the turkey on, baking sheet and all. Cook until the breast reaches an internal temperature of 165°F — an 18 lb pasture-raised turkey takes about 4 1/2 hours.
10. 10
    Remove from the grill, cover the sheet pan with aluminum foil, and rest for 20–30 minutes so the juices redistribute.
11. 11
    Uncover, carve, and serve.