re: Spatchcock turkey

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That's what I am talking about!! Looks awesome.
What temp and how long?

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Thanks! I cut the backbone out with kitchen shears and saved it for soup. The skin was rubbed with melted butter and seasoned with sea salt, black pepper, granulated onion powder, thyme and rosemary.

I grill on a Weber propane Summit. I put the bird directly on the grill. Under the grill grates, I placed a disposable lasagne pan, on the flavorizer bars, to catch the drippings for gravy. I used indirect heat at 400°F until the internal temperature reached 175°F, measured by Thermapen. It took about 2 hours.

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You have become quite the grill master

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Thank you, sir. I primarily work, lift weights and grill meat! So I have lots of practice.

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That's a beauty!!!

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Thank you! Quite the compliment coming from you. Your posts are some of my favorite.

I was quite pleased with the results. I didn't like how the wing tips burned but that's essentially only cosmetic. Next time I will leave out the rosemary. It was too powerful a flavor.

I meant to document the process in a thread but was too busy to write it up and have since deleted all the photos of the intermediate steps. I'll capture the process next time. It was not difficult and the results were excellent.