Spatchcocked or Butterflied Turkey on the BBQ

So, all you need to do is remove the turkey's backbone.  Don't worry, it's not very hard.  You just have to use a good pair of scissors and cut the ribs on either side of the backbone. There'll be some pulling and twisting involved, but the backbone will come out. (Save it to make stock)

Now turn the turkey over and press down with the heel of your hand to flatten as much as you can.

That wasn't so hard, eh? Sorry, no pictures.  I was a little messy  : )

You can use whatever seasonings or sauces you like here, this recipe was mainly to talk about the method, but here's what I used.

1 tbsp lime juice

3 tbsps olive oil

paprika

thyme

salt and pepper

Mix the lime juice and olive oil together and massage all over the bird, then sprinkle on the seasonings.

You can place it right on the grill, but we chose to do it in a pan so we'd be able to make gravy from the drippings.

Barbecue on 400 F for 1  1/2 hours.

This is a small turkey, only 10 lbs, so if you have a bigger bird increase the time a little.  But it's still WAY faster, am I right?

A whole turkey would usually take 2 -3 hours!