• You can choose to not print pictures along with recipe after choosing to PRINT.

Spatchcocking

• If the turkey is frozen, be sure to completely thaw it. Remove the neck and giblets package from inside and save for gravy or broth, if you like.
• Place the turkey on a large cutting board or clean work surface. With a pair of good quality poultry or kitchen shears, cut alongside the backbone, starting at the bottom all the way to the neck of the bird. Then, cut very close to the backbone on the other side to remove the backbone.
  
• Pull the turkey apart where the backbone used to be to reveal the breastbone. At the triangle where the breast bone starts, use shears or a sharp knife to snip into either side of the triangle of cartilage. This will allow the breast bone to open up.
  
• Turn the turkey over and press down on the lower part of the breast to flatten the breast bone. Fold the wings up under the top of the breast.
  
• Pat the bird completely dry with paper towels. Rub the outside skin with olive oil or melted butter.
• Combine salt, garlic powder and onion powder; sprinkle over both top and bottom of turkey.
• Place a large cooling rack on a foil-lined, rimmed half sheet pan (NOT NONSTICK if going on the grill).
• Place the turkey breast side up, on the rack. Flatten the drumsticks by rotating the thighs to be in the center and the drumstick bones on the outside.
• Place the turkey, uncovered, in the refrigerator 24 hours and up to 48 hours.

Grilling with Wood Pellet Grill

• Heat the grill to 375F. Place the turkey (still on the rack from the fridge) over the drip pan, legs facing the front of the grill.
• Close the lid and cook for about 1 hour. Using grill spatulas, grill tongs and silicone mitts, turn the rack (the one with the turkey on it, not the grill rack) around, with breast facing the front of the grill.
• Close the lid and cook an additional 40 to 50 minutes, depending on the size of the turkey, or until an instant read meat thermometer registers 165F in the thickest part of the thigh but not touching the bone. The breast should register 155F.

Grilling with Propane Gas Grill

• Light the left 3 burners on medium-high heat400F and placed the turkey (still on the rack) on the right side of the grill. (You may have more or less burners.) Place the turkey with the legs and thighs facing the lit burners so they will cook a little faster than the breast meat. Place a drip pan or aluminum foil below the turkey
• Close the lid and cook for 40 to 50 minutes. Using grill spatulas, grill tongs and silicone mitts, turn the rack (the one with the turkey on it, not the grill rack) around so the breast is now facing the lit burners.

Grilling with a Charcoal Grill

• Place about 6 quarts of ashy white charcoal (from a chimney or wait til they are white-hot coals) on one side of the grill. If desired, place a couple of pieces of apple or cherry chunks on the coals.
• Close the lid and cook at at 375F to 400F for 1 hour to 70 minutes. Using large metal grill spatulas, grill tongs or silicone mitts, turn the grill grate or the turkey rack (the one with the turkey on it) so the breast is now facing the hot coals. Check to make sure the coals are hot enough to maintain temperature. If not add more white ashy coals from a chimney, being careful not to allow ashes to float up to the turkey.
• Close the lid and cook an additional 30 to 40 minutes, depending on the size of the turkey and the heat consistency of the coals.Check the internal temperature with an instant read meat thermometer registers165F in the thickest part of the thigh but not touching the bone. The breast should register 155F.

Transferring turkey to a cutting board to rest

• Carefully remove the rack the turkey is on with potholders and transfer to a cutting board or rimmed baking sheet. Cover tightly immediately with aluminum foil for 20 to 30 minutes to rest.

  The breast meat temperature will rise to 160F and the thigh meat will rise to 170F.
• Carve and serve the turkey.