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.