Herb-Crusted Spatchcock Turkey

Step-by-step instructions.

1. Brine, if desired

   • Brine overnight using your preferred orange brine, following its recommended dilution and timing. Keep refrigerated at 40°F or below.
   • Brining is optional and adds another layer of flavor. Skip the extra brine for a turkey already labeled enhanced, self-basting, or pre-brined.

2. Dry and spatchcock

   • Remove the turkey from the brine and discard the liquid. Pat thoroughly dry with paper towels; do not rinse raw poultry.
   • Place breast-side down on a sturdy board. With heavy-duty poultry shears, cut along both sides of the backbone and remove it.
   • Turn breast-side up and press firmly on the breastbone until the turkey lies flat. Tuck the wing tips underneath.

3. Preheat and mix the herb butter

   • Preheat the pellet grill to 400°F for indirect cooking. While it heats, combine the parsley, rosemary, thyme, and sage.
   • Mix half the herbs into the softened butter with the minced garlic. A rough compound butter is perfect; reserve the remaining herbs for the outside.

4. Butter beneath the skin

   • Gently slide your fingers between the skin and breast meat, working slowly to avoid tears.
   • Spread about two-thirds of the compound butter directly over the breast meat beneath the skin, reaching toward the thighs where accessible. Massage gently through the skin to distribute it.

5. Build the herb crust

   • Spread the remaining butter in a thin layer over the outside.
   • Mix the paprika, garlic powder, onion powder, black pepper, and ground mustard. Add the listed salt only for an unbrined, unenhanced bird. Sprinkle evenly over the turkey.
   • Toss the reserved herbs with the olive oil and gently press them onto the buttered skin.

6. Start hot

   • Place the turkey breast-side up on the grill over indirect heat. Insert a probe into the thickest part of the breast without touching bone.
   • Cook at 400°F for about 30 minutes, until the skin begins turning golden. Check the herbs toward the end; lower the heat sooner if they darken quickly.

7. Lower the heat and finish

   • Reduce the grill to 300°F and continue cooking. Start checking doneness around 2 hours into the total cook.
   • Plan on approximately 2½–4½ hours total cooking time. Larger birds or cooler conditions may need another 3–4 hours after the initial hot stage; smaller spatchcocked birds can finish sooner. Cook to temperature, not the clock.
   • Check the thickest breast and innermost thigh and wing, away from bone. All must reach at least 165°F before removing the turkey. Loosely shield any areas browning too quickly with foil.

8. Rest, then carve

   • Rest for 30 minutes before carving. Leave uncovered or tent very loosely with foil to avoid trapping steam against the skin.
   • Separate the legs and thighs, remove the breast meat, and slice across the grain.