Grilled Spatchcocked Turkey with Maple Dry Rub

For the turkey:

Preheat the BBQ on medium (approx. 375°F).

On a large surface, put the turkey, spine facing upwards. With a chef’s knife or poultry shears/scissors, cut the bones on either side of the spine, from top to bottom, to remove the spine completely. You might have to cut multiple times with your scissors to release the spine. Discard the spine.

Turn the turkey over to the other side and place on a large baking sheet. Set aside.

In a large bowl, add the maple sugar and the spices and mix well.

Sprinkle turkey with a drizzle of olive oil, then rub to coat. Sprinkle dry marinade all over the top, in the cracks and under the legs.

Oil the grates. Put the turkey on grates and cook for 45-60 minutes, or until internal temperature reaches 170°F in the thickest part of the thigh (without touching the bone). Cover tightly with foil, if the turkey is browning too quickly. Remove from heat and let rest for 15-20 minutes before cutting and serving!