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 bird makes it much easier to evenly cook while adding delicious smoky flavor. Grilling a spatchcocked turkey on a gas grill results in a juicy, tender turkey infused with a subtle smoky taste.
What is Spatchcocking?
Spatchcocking also known as butterflying is a technique where the backbone is removed and the turkey is flattened out. This allows the turkey to cook faster and more evenly than an intact turkey.
Here are some key benefits of spatchcocking a turkey before grilling:
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Cooks faster – Removing the backbone reduces the thickness so it grills quicker. This minimizes drying out.
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Cooks evenly – Flattening the bird allows even exposure to grill heat rather than irregular shaping.
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Delicious flavor – Increased surface area on the grill absorbs more smoky flavor.
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Easy to carve – With no backbone and flattened breastbone, carving is much simpler.
How to Spatchcock a Turkey
It only takes about 10-15 minutes to spatchcock a turkey. Follow these simple steps:
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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. This may take some effort but go slowly.
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Flip turkey over and press down firmly on the breastbone until it flattens completely. The breastbone may crack – this is normal.
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Make a shallow cut where the thigh meets the body so the legs lie flat if needed.
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Rub the turkey all over with oil or butter. Generously season with salt, pepper, and other spices.
The turkey is now ready to hit the hot grill!
Setting Up a Gas Grill for Indirect Grilling
Indirect heat prevents burning while infusing smoky flavor. Here’s how to set up a gas grill:
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Preheat grill to medium-high, around 375°F-400°F.
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If using a 2+ burner grill, turn off middle burner(s) to create indirect cooking zone. Leave outer burners on.
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For 2-burner grills, set one burner to low and the other to medium.
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Place a drip pan with water or stock on the inactive burner(s) to add moisture.
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Oil the grates well to prevent sticking.
Grilling Process for Spatchcocked Turkey
Once your gas grill is hot and set up for indirect cooking, follow these tips for grilling spatchcocked turkey:
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Place turkey skin-side up on grill grates over the drip pan and inactive burner(s).
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Grill over indirect heat with the lid closed for about 12-15 minutes per pound, rotating halfway.
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Use an instant-read thermometer to check internal temp, aiming for 165°F in the thickest part of thigh.
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Once it reaches 165°F, transfer to a cutting board and tent with foil to rest for 15-20 minutes.
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While resting, make a simple gravy using the drippings from the drip pan.
Tips for Maximizing Flavor
Take your grilled spatchcocked turkey to the next level with these flavor tips:
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Brine the turkey – Soaking in a saltwater brine ensures a moist and well-seasoned bird.
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Rub it – Coat the turkey with an herb or spice rub to form a flavorful crust while grilling.
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Use wood chips – Soak wood chunks in water before grilling. Try apple, hickory or mesquite for smoky flavor.
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Stuff it – Stuff the cavity with lemons, onions, herbs or use prepared stuffing.
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Char it – At the end, move turkey over direct heat to char and crisp the skin.
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Make gravy – Simmer the drippings from the drip pan to make a delicious gravy.
Carving and Serving the Grilled Turkey
Follow these tips for carving and serving your flavorful grilled spatchcocked turkey:
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Let turkey rest 15-20 minutes before carving. This allows juices to redistribute.
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Remove the legs by cutting the skin between thigh and breast, then cutting the joint.
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Slice the breast meat evenly from top of breastbone to bottom on both sides.
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Arrange slices on a platter and garnish with fresh herbs.
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Pair turkey with classic Thanksgiving sides like mashed potatoes, cornbread stuffing, roasted veggies, cranberry sauce and more!
Benefits of Grilled Spatchcocked Turkey
Grilling a spatchcocked turkey unlocks many benefits compared to roasting an intact bird:
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Faster cooking time means less opportunity to dry out.
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Flavorful, crispy skin from grill exposure.
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Smokey, barbecue-like flavor from grill.
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Evenly cooked light and dark meat.
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Far easier carving process.
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Fun, unique alternative to oven roasted turkey.
With indirect heat on a gas grill, you can cook a juicy and delicious spatchcocked turkey with smoky undertones. Use these tips and techniques to wow guests with your grilled turkey this Thanksgiving or any time of year.
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.