If the turkey is not pre-brined, apply either the dry brine (refrigerate uncovered for 24–36 hours) or wet brine (submerge 8–12 hours, then rinse and pat dry).
Place the turkey breast-side down. Using boning shears, cut along both sides of the backbone to remove it. Save the backbone for stock.
Flip the turkey breast-side up and press firmly on the breastbone to flatten it.
Season Carefully lift the skin and apply your seasoning blend underneath and on the surface of the bird.
Pat the turkey dry and let it sit while you preheat the grill.
Cook Preheat your pellet grill to 250°F.
Insert a temperature probe near the breastbone for accurate readings.
Place the spatchcocked turkey on the pellet grill and cook for about 1 hour.
Increase the pellet grill temperature to 325°F and continue cooking until the breast reaches 160°F internal temperature.
Rest & Serve Remove the turkey from the grill and cover loosely with foil.
Let it rest for 15–30 minutes to allow the juices to redistribute.
