Cooking a whole turkey on your Weber kettle grill can be an intimidating task. It’s a big bird that requires a lot of time and attention to cook properly. However, there is a way to transform that daunting whole turkey into an easy grilling project – it’s called spatchcocking.
Spatchcocking (or butterflying) a turkey involves removing the backbone and flattening the bird for quicker, more even cooking When spatchcocked, the turkey lies flat on the grill, allowing you to achieve crispy skin, tender and juicy meat, and robust flavor in a fraction of the normal cooking time.
The iconic Weber kettle grill is the perfect vessel for spatchcock turkey success. Its versatile kettle design accommodates the large flattened bird and facilitates indirect heat for gentle, even cooking The ample space also allows you to impart delicate smoky flavors through the use of wood chunks
If you want to wow your guests this holiday season (or anytime!) with a show-stopping spatchcock turkey cooked to perfection on your trusty Weber kettle, then this guide is for you. We will cover everything from prepping the bird to grilling techniques for mouthwatering results. Let’s get started!
Why Cook Spatchcock Turkey on a Weber Kettle?
Here are some of the main benefits of spatchcocking your turkey on a Weber kettle grill:
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Faster cooking time – Spatchcocking reduces cooking time significantly, allowing you to get your turkey from grill to table much quicker.
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Even cooking – With the bird flattened, it cooks more uniformly, eliminating the issue of dry breast meat or undercooked thighs.
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Incredible crispiness – The flattened bird has lots of surface area for the skin to get super crispy and delicious.
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Better smoke absorption – More surface area also means your turkey will absorb smoke flavor more efficiently.
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Easier to carve – Carving a spatchcocked turkey is much simpler since it lies flat. No wrestling with an awkward whole bird!
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Versatile cooking – The Weber kettle’s ample space and indirect heat lets you grill even very large spatchcocked turkeys with ease.
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Infuses flavors – The turkey’s open structure allows spices, herbs, and rubs to really permeate the meat.
Step-By-Step Guide to Spatchcocking Your Turkey
Follow these simple steps for spatchcocking success:
Prep Your Turkey
- Remove giblets and neck from the turkey cavity. Rinse turkey and pat dry with paper towels.
Butterfly the Turkey
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Place turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut down one side of the backbone.
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Repeat on the other side to remove the backbone completely. Discard or save for stock.
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Flip turkey over so it is breast-side up. Press firmly on the breastbone to flatten the bird. You’ll hear the bone crack.
Season the Turkey
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Loosen skin from breast and spread compound butter or rub under the skin. Generously season all over.
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You can spatchcock 1-2 days in advance and leave uncovered in the fridge for ultra crispy skin.
Grill on Your Weber Kettle
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Set up kettle for indirect cooking with charcoal banked on one side. Add wood chunks if desired.
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Place spatchcocked turkey skin-side up on cooler side of grill. Maintain temperature of 325-375°F.
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Cook until breast reaches 165°F internally, about 1-1.5 hours depending on size.
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Let rest 20 minutes before carving.
Handy Tips for Weber Kettle Spatchcocking
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For best results, spatchcock smaller 10-14 lb birds. The kettle can accommodate up to an 18 lb turkey if flattened well.
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Arrange your charcoal in a half moon or snake shape around the outer edge to maximize usable cooking space.
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Use an aluminum foil shield if any parts of the turkey are getting too much direct heat.
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Baste the turkey with melted butter or poultry broth during the last 30 minutes for extra juiciness.
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Insert a thermometer probe into the thickest part of the breast and thigh to monitor doneness.
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Let the turkey rest for 20-30 minutes before slicing for moist, tender meat.
Top Tips for Infusing Flavor
One benefit of spatchcocking is that it allows you to infuse bold flavors into the turkey as it cooks. Here are some great ways to pack a flavor punch:
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Dry brine – Salt the turkey all over and let rest overnight uncovered in the fridge for a seasoned bird that locks in moisture.
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Wet brine – Soak turkey for several hours or up to a couple days in a salt, sugar, herb brine.
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Aromatic herb butter – Loosen the skin and stuff flavored butter underneath before grilling.
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Spice rubs – Apply your favorite poultry seasoning all over the turkey before cooking.
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Marinades – For a pop of flavor, marinate the flattened turkey overnight before grilling.
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Wood smoke – Toss wood chunks directly on the charcoal for delicate smoky notes. Apple, cherry, and pecan work well.
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Basting – Regularly baste with broth, wine, or citrus juice during grilling for juiciness.
Frequently Asked Questions
What size turkey should I spatchcock on my 22-inch kettle?
For a 22-inch Weber kettle, stick to turkeys around 12 lbs or under after being spatchcocked and flattened.
How long should I expect a spatchcock turkey to take on the kettle grill?
Plan for around 90 minutes for a 12 lb spatchcocked turkey to reach 165°F in the breast and thigh. Cook time varies based on size and grill temperature.
Is it safe to stuff a spatchcock turkey?
It’s not recommended. The flattened shape makes it difficult for stuffing to cook through properly. Cook stuffing separately to enjoy alongside sliced turkey.
Can I use a gas grill instead of a charcoal Weber kettle?
Absolutely! A gas grill with ample cooking space set up for indirect heating works great. Adjust heat accordingly.
What temperature should I cook a spatchcock turkey at on the Weber kettle?
Aim for 325-375°F by banking charcoal on one side. Use vents to adjust airflow and maintain even, indirect heat.
Take Your Turkey to the Next Level
With some simple spatchcocking tricks, your Weber kettle grill, and these flavor-boosting techniques, you’ll have the best, most delicious turkey you’ve ever tasted. Impress your family with your grilling skills this holiday season by cooking up a spectacular spatchcock turkey. Happy Weber kettle grilling!
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I’ve prepared a turkey on the grill in about every way possible. For the absolute best turkey, I’ve realized it’s not just a single technique, but a combination. A spatchcocked turkey is fantastic for even and fast cooking. By removing the backbone, the turkey is grilled flat, increasing the surface area of exposed meat thus speeding up the grilling time. While yielding fantastic results on its own, I find smoking the bird at a lower temperature makes it even better. Add in an overnight dry brine and you have the makings of a Thanksgiving turkey never to be forgotten!
Smoked Spatchcocked Turkey By Mike Lang
Ingredients1 fresh turkey (14 lbs shown here)
3 tablespoons kosher salt 2 tablespoons freshly cracked pepper Olive oil
Instructions
1. Remove the neck and giblets from the turkey.
2. Place the turkey breast side down on a solid work surface.
3. With kitchen shears, cut along both sides of the backbone and then remove it.
4. Place the turkey flesh side down. With both hands, press down on the breast to snap the breast bone allowing the turkey to lie flat.
5. On a wire rack, salt both sides of the turkey. Figure approximately ½ teaspoon per pound of turkey. Place the turkey in the refrigerator, uncovered, for 24 hours.
6. Prepare the grill for smoking. Once the Weber Briquettes are lit and the grill temperature is between 225°-275, add several chunks of apple wood on top of the charcoal.
7. Insert the iGrill temperature probe into one of the turkey breasts. Keep the probe in the thickest part of the breast being sure not to strike bone.
8. Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound.
9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.
10. Carve and serve.