Grilling a whole turkey can seem daunting, but spatchcocking (also called butterflying) makes the process much easier. Spatchcocking involves removing the backbone and flattening the bird so it cooks quicker and more evenly. The result is a turkey that’s incredibly moist, tender and full of flavor.
In this article, I’ll explain the benefits of spatchcocking and walk through the step-by-step process of prepping, seasoning and grilling a spatchcocked turkey on a gas grill With a few simple techniques, you’ll be able to make this flavorful, crowd-pleasing centerpiece for your next backyard barbecue or holiday feast
What is Spatchcocking and Why Do It?
Spatchcocking, sometimes called butterflying, is a method of preparing poultry and other birds for grilling or roasting It involves removing the backbone and flattening the bird out.
Here are some of the biggest benefits of spatchcocking a turkey before grilling:
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Cooks Faster: With the backbone removed and bird flattened, it takes much less time to fully cook. A 12 lb spatchcocked turkey may cook in only 1.5 hours compared to 3+ for an intact turkey.
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Cooks More Evenly: The flattened shape allows all parts of the turkey to cook at the same rate, preventing dried out breast meat.
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Better Flavor: More surface area is exposed to smoke, spices and marinades, giving you more seasoned, juicy meat.
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Easier to Carve: With the backbone gone and breastbone spread, carving is much simpler.
Overall, spatchcocking delivers a turkey that’s moist, flavorful and cooks perfectly from edge to edge in a fraction of the normal time.
How to Spatchcock a Turkey in 4 Simple Steps
Butterflying a turkey takes just 10-15 minutes. Here’s how it’s done:
1. Remove the Backbone
Place the turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut closely along both sides of the backbone from the tail to the neck. Remove and discard the backbone.
2. Flip and Crack Breastbone
Turn the turkey over so it’s breast-side up. Firmly press down on the breast with the heel of your hand until the breastbone cracks and the turkey flattens.
3. Adjust Legs if Needed
The thigh joints may need to be separated from the body cavity slightly so the legs lay flat. Make a shallow cut where needed.
4. Flatten Completely
Continue pressing until the turkey is fully flattened. Rub all over with oil and generously season. It’s ready for the grill!
Grilling a Spatchcock Turkey on a Gas Grill
Grilling over indirect heat is ideal for large cuts like a spatchcocked turkey. Follow these steps for perfectly cooked, juicy, smoky meat every time.
1. Preheat and Set Up Grill
Preheat your gas grill on high heat, around 450°F. If it has multiple burners, turn off the middle one(s) to create indirect heat. For a 2-burner grill, use one on low and one on medium.
2. Add a Drip Pan
Place a foil pan with water, stock or beer on the unlit burner(s). This adds moisture.
3. Oil the Grates
Lightly brush the grates with oil to prevent sticking.
4. Grill Turkey Indirectly
Place the spatchcocked turkey skin-side up on the grill grate over the drip pan/unlit burner. Grill covered for 12-15 minutes per pound.
5. Rotate and Check Temp
Halfway through, rotate the turkey 180 degrees for even cooking. Check temp in thickest part of thigh and breast. It’s done at 165°F.
6. Let Turkey Rest
Once cooked, transfer to a cutting board and tent with foil. Let rest 15-20 minutes before slicing.
Tips for Maximum Flavor
There are several ways to pack even more flavor into your spatchcocked grilled turkey:
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Brine It: Soak the turkey overnight in a saltwater brine to infuse moisture and seasoning.
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Rub It Down: Coat with aromatic spice rubs, herb blends or compounds butters before grilling.
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Stuff It: Fill the cavity with lemons, onions, herbs or use stuffing.
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Add Wood Chips: Soak cherry, apple, hickory or other wood chips in water for smoky flavor.
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Finish over Direct Heat: Quickly char the skin over direct heat at the end for crispy texture.
Carving and Serving Spatchcock Turkey
With the backbone removed, carving a spatchcocked turkey is much easier. Simply slice the breast meat from each side of the breastbone. Then remove the leg quarters and slice as desired.
Serve the turkey hot off the grill alongside classic Thanksgiving sides. Offer both the smoky dark meat and juicy white breast meat.
Grilled Spatchcock Turkey Delivers Big Flavor
By spatchcocking your turkey and grilling it over indirect heat, you can enjoy perfectly cooked, juicy and smoke-infused meat – not to mention quicker cooking times. With the right prep and techniques, you’ll have a showstopping barbecue turkey ready in record time. Give spatchcock grilling a try for your next special occasion meal!
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One of the big thrills of grilling a whole turkey is the presentation. Placing a plump, golden brown bird in the middle of the dinner table is one of the most picturesque and memorable settings of the holiday season. At least it is if you carve the bird at the table. I don’t. I make a mess in the kitchen.
While there is no denying how wonderful a perfectly grilled turkey looks, my guests rarely see it unless they happen to intercept me on my trip in the backdoor from the grill. Instead, they are treated to a beautiful platter of sliced breast meat, pulled thighs, and criss crossed turkey legs. Once the food goes down, it’s time to eat, not stare.
So yes, a whole turkey looks awesome. However, what if we had a way to grill turkey in half the time that tastes twice as good and doesn’t require a photo opportunity? We do. We can spatchcock it.
I’m a huge fan of spatchocked chickens, which is the process of removing the back bone, cracking the breast bone, and grilling the entire bird flat. It’s a faster, more even cook, which yields wonderfully moist meat and crisp skin. It works great for a chicken and it definitely works great for a turkey, too.
Spatchcock Turkey by Mike Lang
Serves: 8-10 people
Ingredients: 1 fresh or thawed turkey, 10-14 pounds ½ cup unsalted butter, room temperature 2 T Herbes de Provence olive oil salt and pepper
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
Place the turkey breast side down. With a sturdy pair of kitchen shears, start to just one side of the turkey’s tail and cut up one side of the turkey’s backbone.
Next, cut up the other side of the backbone.
Remove the backbone and either discard or save for another use.
Locate the breast bone and snip an inch or so in with the shears.
Flip the turkey over so it is skin side up. Place both hands on the breast and push down. You will hear the breast bone and cartilage snap. The turkey should now lie flat.
Tip: For really crisp skin, spatchcock the turkey the day before and allow to rest, uncovered, in the refrigerator 24 hours before grilling.
Prep
While I love well-seasoned turkey skin, I also like the meat to have a little something extra. To ensure this, I separate the skin from the turkey and work seasonings directly into the meat.
With a fork, mix the herbs, butter, and a dash of salt and pepper. Separate the turkey’s skin from the breast meat by working your fingers directly under the skin.
Continue to work from the bottom of the turkey all the way to the neck.
Once separated, add equal parts of the herb butter to both sides of the turkey and massage in.Generously season both sides of the turkey with salt and pepper.
The Grill
Prepare the grill for indirect medium heat (350 F). Since the turkey is so big, I place all of my Weber Briquettesto one side of the grill in a semi-circle fashion using the Char-Basket Charcoal Fuel Holders.
Tip: I like just a little bit of smoke on my turkey, so I always add one small chunk of apple wood just before closing the lid. It’s just enough to make the turkey more interesting and yet not too overpowering for guests not fond of smoked foods.
Tip: If your turkey takes up a lot of space on the grill, consider using aluminum foil to shield parts of the bird too close to the coals.
On average, a 12 pound turkey will take approximately 90 minutes to grill. The turkey is done when both the breast and thigh reads 165 F with an instant read thermometer or iGrill bluetooth thermometer.
Remove from the grill, tent with aluminum foil, and allow to rest for 20-30 minutes. Carve and serve.
Easy Spatchcocked Turkey on a Grill: A Tutorial Twist on a Thanksgiving Classic
FAQ
How long do you grill a spatchcock turkey?
Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.
How to cook a spatchcock turkey on a Weber gas grill?
Place the turkey and butter pan on the indirect side of the grill. After 30 minutes, baste the turkey with the butter every 15 minutes, until the internal temperature, when measured at the breast, reaches 150°F (See recipe tips below). This will take about 1 hour 15 minutes for a 12-pound turkey.
Can you grill a turkey on a gas grill?
When grilling a turkey on a gas grill you will want to use wood chips. I like to use 2 handfuls of cherry and 1 handful of hickory. Soak the wood chips in water or beer before you use them for anywhere from 30 minutes to 2 hours.
Can you cook a spatchcocked Turkey on a gas grill?
Grilling a turkey can seem like an intimidating task but spatchcocking (butterflying) the turkey makes the process much easier. Spatchcocking allows the turkey to cook faster and more evenly resulting in juicy, flavorful meat. Grilling the spatchcocked turkey on a gas grill gives it a delicious smoky flavor while keeping it moist and tender.
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.
What is Spatchcock grilled Turkey?
This Spatchcock Grilled Turkey recipe is the ultimate KISS (Keep It Simple, Stupid) method for achieving a perfectly cooked, juicy whole turkey with minimal effort. By using the low and slow indirect grilling technique, you’ll create a beautifully golden-brown bird with crispy skin and tender, flavorful meat.
How do you cook a Spatchcock Turkey?
Place the spatchcocked turkey skin-side up over the drip pan on the grill grate. Grill over indirect heat, covered, for about 12-15 minutes per pound. Rotate the turkey 180 degrees halfway through grilling to ensure even cooking. Use an instant-read thermometer to check the internal temperature, aiming for 165°F in the thickest part of the thigh.
Should you use Spatchcocking on a gas grill?
If you’re tired of dry meat and uneven cooking, spatchcocking might be the game changer you need. This technique flattens the turkey, allowing it to cook more evenly and quickly on your gas grill.
Should you salt a spatchcocked Turkey before grilling?
Time to grill the spatchcocked turkey! No need to wipe off the salt before grilling. Much of it will be absorbed and the rest will taste yummy. The oil and salt helps to prevent the skin from drying out in the fridge and creates that crispy turkey skin.