If you are looking for the easiest way to make a turkey, try this Spatchcock Grilled Turkey. It is super-moist, requires half the cook time of a roasted turkey and it is bursting with flavor.
Mix together the spices in a small bowl and set aside
Mix together the oil and mustard and set aside
Please use meat handling gloves on (I do this for safety purposes) and pat the whole turkey dry with paper towel
Using kitchen shears, cut the backbone out of the turkey. Start at the tail end, making cuts up to the neck along the spin (complete this on both sides of the spine until it is fully removed)
Make a cut with the shears by the end of the breast plate, which will help the turkey lay flat (depending on the turkey you may need to make additional cuts near the thighs to help the turkey lay flat as the goal is to ensure all parts of the turkey are laying flat to evenly cook on the grill!)
Brush the spices mixture and oil rub onto the turkey (rub into all areas of the turkey wearing the gloves)
Preheat the grill to medium/high heat and lightly brush the grates with oil and lay the turkey skin side down in the middle of the grill and cook for 5 minutes (this is to crisp the skin)
Flip over the turkey and bring the heat down to low and cook for 90 minutes (grill temp should be around 375-400 degrees – 2 middle burners were set to low and 2 outside burners were medium to obtain this temperature)
Check temperature of turkey with meat thermometer (it should be 165 degrees) then remove turkey from grill and let it rest for 20-30 minutes before carving and enjoy!