This isn't your average Thanksgiving turkey! Loaded with spices of the Southwest, the flavor of this bird is enhanced even more by grilling. Removing the backbone from the turkey, called "spatchcocking" or butterflying, allows it to lay flat on the grill so it cooks faster. Make sure you have a good pair of kitchen shears to make it easier to remove the backbone.
Tip: The recipe uses the indirect method for grilling, which means that the heat source is on one side of the grill and the food is cooked over the unheated side of the grill. A traditional charcoal kettle grill has enough room to place a spatchcock turkey over the unheated side. Depending on the placement of the heating elements, some gas grills may not allow you enough space to place a turkey over the unheated area. However, if your gas grill has two heating elements, one on either side, you may cook the turkey on a gas grill, using the indirect method.
Equipment: Large charcoal grill
150 calories; protein 25.7g; carbohydrates 1.8g; dietary fiber 0.6g; sugars 0.8g; fat 3.8g; saturated fat 1.1g; cholesterol 91.5mg; vitamin a iu 496.5IU; vitamin c 0.8mg; folate 9.8mcg; calcium 16.8mg; iron 1.2mg; magnesium 28.5mg; potassium 239mg; sodium 276.1mg; thiamin 0.1mg; added sugar 1g.