Nutrition Facts

Lemon Pepper Garlic Butter Spatchcocked Turkey

Cooks in 1 hour 30 minutes
Serves 10




Backyard Boss


Ray Lampe, Dr. BBQ


  • 12 lb. Whole Turkey (fully defrosted)
  • Vegetable oil
  • Salt and pepper
  • 2 Sticks butter at room temperature
  • 1 Tablespoon black pepper
  • ½ Teaspoon kosher salt
  • 6 Cloves garlic, crushed
  • 2 Large lemons, thinly sliced (on a mandolin if possible)


Prepare the grill to cook indirect at 325° using apple or cherry wood for smoke flavor, if desired.

In a medium bowl, combine the butter, black pepper, salt and garlic. Mix well and set aside.

With a pair of kitchen shears and/or a sharp knife cut the backbone out of the turkey.

Split the breast bone and flatten the turkey into a spatchcock cooking position.

Rub the turkey all over with the oil then season with salt and pepper.

Slide your hands under the skin to loosen it over all the meaty parts of the turkey, including the thighs and drumsticks.

Spread the butter under the skin evenly over all the turkey meat.

Lay the lemon slices on the butter evenly in a nice pattern.

Transfer the turkey to the grill. Cook until the turkey is golden brown and reaches an internal temperature of 165° deep in the breast meat near the wing joint and in the thickest part of the thighs. This will take about 2-2.5 hours depending on your grill.

Remove to a platter. Tent loosely with foil and let rest for 15 minutes.

Slice and serve.