Charcoal Roasted Spatchcocked Turkey Breast with Herb Butter | Giant National Capital Barbecue Battle

Charcoal Roasted Spatchcocked Turkey Breast with Herb Butter

This recipe is brought to you by Dr. BBQ himself aka Ray Lampe!


2 sticks butter at room temperature

1/2 cup mixed chopped freshherbs (Basil, rosemary, thyme, parsley and sage all work well)

One 6-7 pound bone in turkey breast

Salt and pepper


  1. Prepare the grill to cook indirect at 350° with apple or cherry wood added if desired for smoke flavor.
  2. In a medium bowl combine the butter and the herbs. Mix well and set aside. With kitchen shears and a sharp knife, split the backbone of the turkey. Using your hands spread it open as much as you can. Using your knife, remove the bone and cartilage in the center allowing you to open the breast up to a flat position.
  3. Season the turkey all over with salt and pepper. With your hands, loosen the skin on top of the breast. Stuff the herb butter under the skin smoothing it to make a flat layer. With the butter that’s on your hands, rub the breast all over until you have a light coating of the butter all over.
  4. Lay the breast flat and skin side up on the cooking grate with a drip pan positioned under the grate to catch the drippings. (The butter won’t be usable but if it goes into the coals it will create a grease fire)
  5. Cook until the breast reaches an internal temperature of 165° in the thickest part of the meat, about one and a half hours.
  6. Remove to a platter and let rest for 5 minutes. To carve, remove the breast meat in two big pieces and slice them. With your hands, remove the remaining meat from the bones and serve as pulled turkey.