Lemon Pepper Spatchcock Turkey on the Ninja Woodfire Grill
Spatchcock turkey with lemon pepper butter, an overnight dry brine, and fresh lemon slices, smoked on the Ninja Woodfire XL.
Change up your Thanksgiving centerpiece with this lemon pepper turkey on the Ninja Woodfire Grill. Lemon pepper butter tucked beneath the skin, an overnight dry brine, and fresh lemon slices bring citrus flavor to a smoky holiday favorite.
CJ spatchcocks the turkey so it lies flat, helping the breast, legs, and thighs cook more evenly while fitting inside the grill. This recipe uses the Ninja Woodfire XL and a turkey weighing approximately 12 pounds. Plan ahead for the overnight brine, then cook by internal temperature.
Lemon Pepper Spatchcock Turkey
Spatchcock turkey with lemon pepper butter, an overnight dry brine, and fresh lemon slices, smoked on the Ninja Woodfire XL.
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Equipment
- Ninja Woodfire XL Grill
- Poultry shears or suitable knife
- Cutting board
- Tray with rack
- Meat thermometer or wireless probes
- Grill-compatible smoking pellets
Ingredients
- 1 whole turkey Approximately 12 pounds; check grill fit.
- butter Amount not specified in video.
- lemon pepper seasoning For the butter and exterior; amount not specified.
- kosher salt For the overnight dry brine; amount not specified.
- fresh lemon Sliced; amount not specified.
Instructions
- Remove the backbone and flatten the turkey so it lies open.
- Mix butter with lemon pepper seasoning. Gently loosen the skin from the meat with your fingers and work the mixture beneath the skin wherever you can reach.
- Season the outside with kosher salt. Place the turkey on a tray with a rack and refrigerate overnight. CJ suggests two nights for a larger bird.
- Slide fresh lemon slices between the skin and meat. Sprinkle additional lemon pepper seasoning over the outside, as shown in the video.
- Load grill-compatible smoking pellets according to the grill instructions. CJ uses Smokin Pecan pellets. Set the smoker to 325°F (163°C). Insert temperature probes and position the turkey with adequate lid and fan clearance.
- Smoke until a thermometer verifies at least 165°F (74°C) in the thickest part of the breast and innermost portions of the thigh and wing, avoiding bone. This endpoint follows USDA guidance; see the note about CJ’s video method.
- Rest for approximately 20–25 minutes. Separate the legs, thighs, and wings at the joints. Remove the breast meat from the breastbone and slice.
Video
Notes
- Exact amounts of butter, lemon pepper seasoning, kosher salt, and lemon are not stated or measured visibly. Confirm with CJ before presenting this as a measured recipe.
- CJ uses an approximately 12-pound turkey in the XL. He suggests approximately 9–10 pounds for the original Woodfire, but fit and clearance must be checked.
- CJ verbally specifies 325°F and initially shows that setting. A later loading shot shows 350°F; confirm whether he changed the temperature. This draft uses his stated 325°F.
- CJ reports about two hours for cooking and resting combined, excluding the overnight brine. Separate prep and cook times are not specified.
- CJ removes the turkey at approximately 158–160°F in the breast and expects carryover cooking to reach 165°F. The written draft instead uses USDA’s verified 165°F endpoint in the breast, thigh, and wing; do not assume carryover will reach it.
- CJ mentions other smokers and ovens but does not demonstrate separate settings or timings.
- No serving count, nutrition, or ingredient brand assumptions have been added.