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.
Turkey doesn’t always get a good reputation. It is intimidating to make for most and many times it turns out dry and not flavorful. But that is not the case with when you spatchcock and grill the turkey. It tastes great and is juicy, and I think this way is easier than cooking it in the oven. It cooks in half the time.
When you butterfly or spatchcock a turkey, you remove the backbone so it cooks faster and is easier to carve later. I prefer making like this than any other way.
If you are in charge of the turkey for Thanksgiving or are having people over for the holiday, I really think you should try this grilled turkey and spatchcocking it. It is so delicious, easy to make and your family or friends and you will love it.
I also prefer getting a fresh turkey over a frozen one and it’s typically 10-12 lbs or so. It’s a great size for serving a larger group and makes for an easy spatchcock. Which means butterflying the turkey by removing the backbone with kitchen shears.
I cannot wait for you guys to try making turkey like this! Let me know what you think.
Cooking turkey can be intimidating, especially when tackling a whole bird. Many home cooks struggle with dried out meat and uneven doneness. However, spatchcocking (butterflying) your turkey makes grilling a breeze. By removing the backbone and flattening the bird, a spatchcock turkey cooks faster and more evenly on the grill.
So how long should you cook a spatchcock turkey on a gas grill? Read on for timing guidelines, techniques, and tips to achieve perfect results every time.
What is Spatchcocking and Why Bother?
Spatchcocking involves removing the backbone of the turkey and flattening it out This allows the turkey to lie flat with uniform thickness so the inside and outside cook at the same rate.
The benefits of spatchcocking over roasting a turkey whole include
- Shorter cook time – Around 1-1.5 hours total
- Even cooking – No overcooked breast or underdone thighs
- Better browning – More skin surface touches grill grates
- Easier carving – Flat shape simplifies slicing
With spatchcocking, you’ll get exceptionally moist meat and beautifully crisped skin in half the time. It’s absolutely worth the minimal extra effort compared to traditional methods.
How to Spatchcock a Turkey
Butterflying a turkey is surprisingly easy
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Place turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
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Turn turkey over and press firmly on the breastbone to flatten it. You may hear it crack – don’t worry!
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Tuck wing tips under to prevent burning. Your spatchcocked turkey is ready for grilling!
Gas Grill Setup and Cooking Tips
Follow these tips for grilling success with your spatchcocked bird:
- Pat turkey dry and coat in oil or butter to keep moist
- Generously season under skin and over skin
- Place turkey skin-side up for crisping
- Use a 2-zone fire for controlled heat. Leave center burners off and outside burners on high.
- Sear turkey over direct heat, then move to indirect heat to finish cooking.
How Long to Grill a 12-14 lb Spatchcock Turkey
For a 12-14 pound spatchcocked turkey, target approximately 60-75 minutes total cooking time on a gas grill.
Here are more details on timing:
- 15 minutes – Sear turkey skin-side down over direct high heat to crisp skin
- 45-60 minutes – Move to indirect heat, skin-side up, until breast reaches 150°F and thighs 165°F. Baste occasionally.
- 10 minutes – Rest before carving to let juices redistribute. Temperature will rise 5-10°F.
Always use a meat thermometer to confirm doneness rather than relying on color. Insert into the thickest part of breast and thigh, avoiding bone.
For smaller or larger birds, adjust grill time by about 10-15 minutes per pound. Monitor temperature closely toward the end.
Common Pitfalls and How to Avoid Them
With a few easy tips, you can sidestep the most common spatchcock turkey mistakes:
- Undercooked meat – Use a meat thermometer for guaranteed doneness
- Burnt skin – Avoid direct heat on the skin after searing
- Dry breast meat – Cook no more than 1.5 hours max and baste frequently
- Uneven cooking – Use a 2-zone fire to sear then finish over indirect heat
- Flare-ups – Trim excess fat and use a drip pan to minimize drips and flames
Juicy, Flavorful Spatchcock Grilling Perfection
Cooking spatchcock turkey on a gas grill delivers exceptionally moist, tender meat infused with delicious smoky flavor in just 60-75 minutes. With the right techniques, even grill novices can achieve poultry perfection. Just remember to sear briefly over direct heat before letting the turkey finish over indirect low heat.
Next holiday season, skip the oven and wow your guests with your masterful backyard grilling skills. Trust in your thermometer and embrace the spatchcock!
How spatchcock grilled turkey:
- In a small bowl, mix the spices together.
- Mix together the oil and mustard and set aside
- To keep everyone safe, please wear gloves when handling meat and pat the whole turkey dry with a paper towel.
- Using kitchen shears, cut the backbone out of the turkey. Beginning at the tail end, cut along the spine up to the neck. Do this on both sides of the spine until it is completely gone.
- Cut the turkey in half along the end of the breast plate with the shears. This will help it lay flat. Depending on the turkey, you may need to make more cuts near the thighs to help it lay flat. The goal is for all parts of the turkey to be flat so that it cooks evenly on the grill!
- Brush the turkey with the oil and spice mix (rub the turkey all over while wearing gloves).
- Set the grill to medium to high heat and lightly oil the grates. Place the turkey skin side down in the middle of the grill and cook for 5 minutes, until the skin is crispy.
- Turn the turkey over, lower the heat to low, and cook for 90 minutes. The grill temperature should be between 375 and 400 degrees; to get this temperature, two middle burners were set to low and two outside burners were set to medium.
- Make sure the turkey is 165 degrees on a meat thermometer. Take it off the grill and let it rest for 20 to 30 minutes before carving it. I hope you enjoy!
What ingredients you need to spatchcock and grill a turkey:
- Turkey: A 10–12-pound turkey works well for this. The average size turkey most stores sell.
- You don’t have to use Dijon mustard. You can also use honey mustard or plain mustard. Whichever you prefer.
- Olive oil, or avocado oil if you’d rather.
- It’s one of the most important spices in the rub.
- The smoked paprika, which is another important spice in this rub, tastes SO good.
- Parsley: I like to use dried parsley, but you can also use fresh parsley that has been chopped very small if you’d rather.
- Oregano – same here, I use dried oregano
Spatchcocked Grilled Turkey | Food Network
FAQ
How long does it take to cook a spatchcock turkey on a gas grill?
How many minutes per pound of turkey on a gas grill?
How long to cook spatchcock turkey at 275?
How long does a Spatchcock grilled Turkey take to cook?
The cooking time for a spatchcock grilled turkey depends on several factors, including the size of the bird, the temperature of your grill, and the consistency of the heat. However, here’s a general guideline for grilling a spatchcocked turkey at 300-350°F: Estimate about 10-12 minutes per pound for a spatchcocked turkey.
How long do you cook a Turkey on a gas grill?
Before grilling the turkey, you will need to preheat your grill to medium heat. If you are using a gas grill, you can turn all of the burners to high and let them heat for 10-15 minutes. If you are using a charcoal grill, you will need to build a fire and let it burn for 30-45 minutes until the coals are white and ash-covered. Grilling the Turkey
Should you cook a spatchcocked Turkey before grilling?
Spatchcocking your turkey first before grilling allows you to cook faster than a whole one. Stuff cubes of butter under the turkey skin before grilling, and once the turkey skin turns brown, baste it with more butter. Here’s how to grill that spatchcocked turkey. Dry-brine the turkey before grilling.
Can You Grill a spatchcocked Turkey with charcoal?
A: Yes, you can grill a spatchcocked turkey using charcoal. Follow the same instructions for spatchcocking and adjust the charcoal placement for indirect heat cooking. Maintain a consistent temperature and adjust the airflow on the grill as needed.
How do you cook a spatchcocked Turkey?
Stuff cubes of butter under the turkey skin before grilling, and once the turkey skin turns brown, baste it with more butter. Here’s how to grill that spatchcocked turkey. Dry-brine the turkey before grilling. Stuff cubes of butter under the turkey skin before grilling so it starts to baste the meat.
Can a Spatchcock chicken fit on a grill?
While a spatchcock chicken can fit on any grill, a spatchcock turkey takes up a little more real estate. My 14 pound turkey easily fits on my 26.75” One Touch Gold, or if I was using a gas grill, my Summit Grill Center. For a 22” kettle, I would use a turkey closer to 10 pounds. The Spatchcock Tools: Kitchen Shears