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.
Grilling a whole turkey may seem daunting, but spatchcocking (butterflying) the turkey makes it much easier to grill it to perfection. Grilling a spatchcock turkey on a gas grill results in a juicy flavorful bird with a delicious smoky flavor. With a few tips and techniques, you can become a pro at grilling a spatchcock turkey on your gas grill.
What is a Spatchcock Turkey?
Spatchcocking is a technique where the backbone is removed from the turkey and it is flattened out before cooking. Also called butterflying, this method allows the turkey to cook faster and more evenly than cooking a whole intact turkey.
Here are some key benefits of spatchcocking a turkey for grilling
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Cooks faster – Removing the backbone reduces the thickness so it cooks quickly, in about half the time of an intact turkey
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Cooks evenly – Flattening out the bird allows all sections to cook through at the same rate.
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Better smoke absorption – More surface area exposed to grill and smoke results in greater flavor development.
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Easier to carve – With no backbone and flattened breastbone, carving is much simpler.
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Prevents overcooking – The expedited cook time gives less opportunity for the meat to dry out.
How to Spatchcock a Turkey
Butterflying the turkey only takes 10-15 minutes. Here is a step-by-step guide:
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Place turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from tail to neck.
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Remove and discard the backbone completely. This may take some effort.
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Flip turkey over and press down firmly on the breastbone until the bird flattens. The breastbone may crack – this is normal.
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If needed, cut where the thighs meet the body so legs lie flat.
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Coat all over with oil and season well with salt, pepper, herbs, etc.
The turkey is now ready to hit the hot grill!
Setting Up a Gas Grill for Indirect Grilling
Indirect heat is key for grilling a spatchcock turkey. This allows the turkey to cook slowly next to the heat rather than directly over it. Here are some tips for setting up a gas grill for indirect cooking:
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Preheat grill to medium-high, around 375-400°F.
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If your gas grill has multiple burners, turn off the middle burner(s) to create a cool zone. Leave outer burners on.
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For a 2-burner grill, use one burner on medium and one on low.
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Place a drip pan with water or broth on the unlit burner(s).
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Oil the hot grill grates well before cooking.
Grilling Process for Spatchcock Turkey
Once your gas grill is hot and prepped for indirect grilling, follow these steps for a perfectly cooked spatchcock turkey:
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Place spatchcocked turkey skin-side up on grill grate over drip pan.
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Grill over indirect heat, covered, approximately 12-15 minutes per pound.
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Rotate turkey 180 degrees halfway through grilling time.
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Use an instant-read thermometer to check temperature; target is 165°F in thickest part of thigh and breast.
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Once turkey reaches 165°F, transfer to a platter and tent with foil to rest for 15-20 minutes before carving.
Infusing More Flavor
A basic spatchcock turkey grilled on a gas grill is delicious, but you can pack even more flavor into the meat with various techniques:
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Brining – Soak turkey in a saltwater brine before grilling to infuse flavor and moisture.
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Rubs – Coat turkey with spice rubs, herb blends, mustard, etc. to form a flavorful crust.
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Wood chips – Soak wood chips like hickory, pecan or apple and add to grill for smoky flavor.
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Beer can method – Crack open a can of beer and add to the cavity to steam and impart subtle beer flavor.
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Stuffing – Fill cavity with aromatics like lemon, herbs, garlic or use bread-based stuffing.
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Charring – At the end, quickly char turkey over direct high heat for crispy skin.
Carving and Serving the Grilled Turkey
Carving a spatchcock turkey is much easier than carving a whole intact bird. Here is one simple carving method:
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Remove leg quarters by cutting through the skin where thigh meets breast. Slice through the joint.
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Slice breast meat by making even cuts along each side of the breastbone.
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Arrange slices on a platter and garnish with fresh herbs.
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Encourage guests to enjoy both the flavorful crispy skin and the juicy, tender smoked meat.
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Pair with classic Thanksgiving sides or your favorite grilled veggie dishes.
Grilling Spatchcock Turkey Tips
Here are some top tips to ensure perfect results when grilling a spatchcock turkey on your gas grill:
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Use quality poultry shears to butterfly the turkey neatly.
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Apply a dry brine of salt and aromatics under the skin a day before grilling.
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Grill over an aluminum pan filled with stock or beer rather than water for better flavor.
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Use a digital probe thermometer with an alarm for hands-free temperature monitoring.
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Let turkey rest 20 minutes before slicing for the juiciest meat.
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Carve turkey right on the pre-warmed serving platter to catch all the juices.
With these handy tips and techniques, you can masterfully grill a spatchcock turkey on your gas grill. Just remember indirect heat, frequent rotation, and thermometers are key. Your guests will be amazed at the juicy, smoky turkey you serve up!
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
How To Grill A Spatchcocked Thanksgiving Turkey With Amazing Results!
FAQ
How long does it take to cook a spatchcock turkey on a gas grill?
Can you cook a turkey on a gas grill?
How do you Grill a spatchcocked Turkey?
On a charcoal grill, this is done by arranging your coals to build the right intensity of heat and placing the bird in the appropriate location; on the gas grill this is done by selecting which burners are turned on and which are left off. This turned out to be a pretty big deal for my spatchcocked turkey. So how do you do it?
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.
What is gas grilled Spatchcock Turkey?
gas grilled spatchcock turkey is a delicious and easy-to-cook dish that is perfect for a summertime meal. The spatchcock method allows the turkey to cook evenly and quickly, resulting in a juicy and flavorful bird. Be sure to use a meat thermometer to ensure that the turkey is cooked to the desired temperature.
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.
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
How long does a Spatchcock Turkey take to cook?
Separating the legs from the breast also means that you’re left with white meat and dark meat, which can cook at separate rates. If one part is done before the other, simply take it off the grill so that it doesn’t overcook! A spatchcocked turkey also cooks much faster than a whole one: our 15-pound bird only took about 1 1/2 hours to grill.