Pellet Grill Spatchcock Turkey
Looking for an easy pellet grill recipe check out this sheet pan Cajun Spicy Spatchcock turkey recipe.
Preheat Pellet Grill to 350 degrees F.
Using a sharp knife or kitchen shears cut along the side of the backbone all the way down the turkey then cut along the opposite side of the backbone so that you have removed the entire spine.
Trim off the Rib cage bones on both sides then make a cut down the center of the breast plate. Save the bones for stock or gravy
Flip the chicken skin side up and press down cracking the breast plate so the turkey sits flat on the cutting board.
Rub down turkey on all sides with olive oil. Season the backside of the turkey with cajun seasoning then transfer to a sheet pan. Season the skin then place in the smoker.
place a probe in the deepest part of the breast and thigh if you have 2 probes. Cook for about 3-4 hours until the internal temperature of the breast is 165 and the dark meat is 185 degrees F.
Let turkey breast for 20-30 minutes before carving.
Serving: 8oz | Calories: 276kcal | Carbohydrates: 1g | Protein: 41g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 211mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg