Want to change things up this Thanksgiving? Try this delicious, spatchcock BBQ turkey. It’s smokey, juicy, tender and perfect for the Thanksgiving dinner table. The spatchcocking process takes less time to cook and meat is cooked evenly throughout, eliminating risk of dry breast and raw thighs.
Grilling a whole turkey can seem daunting, but spatchcocking (also known as butterflying) the bird makes the process much easier. Removing the backbone and flattening out the turkey allows it to cook faster and more evenly. This results in juicy, flavorful meat infused with delicious smoky barbecue flavor from the grill.
In this article, I’ll walk through the steps for spatchcocking, setting up a gas grill for indirect cooking, seasoning and grilling the turkey, and carving for serving. Follow these tips and you’ll have a showstopping spatchcocked turkey with crispy skin and tender, juicy meat.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed and the bird is flattened out. This allows the turkey to cook faster and more evenly than an intact turkey.
Here are some of the key benefits of spatchcocking a turkey before grilling
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Cooks faster – Removing the backbone cuts the cooking time almost in half compared to a whole turkey. Less time on the grill means less opportunity to dry out.
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Cooks evenly – Flattening out the turkey allows all sections to be equally exposed to heat rather than the uneven shape of a whole bird.
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Better flavor – More surface area on the grill means more crispy skin and smoky flavor from grill marks.
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Easier to carve – With no backbone and flattened breastbone, carving is much simpler.
How to Spatchcock a Turkey
Spatchcocking a turkey takes only 10-15 minutes. Here are the basic 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 or save it for stock. This may take some effort.
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Flip turkey over, then press down firmly on the breastbone to flatten it out completely. The breastbone will likely crack – this is normal.
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If needed, make a shallow cut where thigh meets body so legs lie flat.
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Rub all over with oil and season well with salt, pepper, and other spices as desired. It’s now ready for the grill!
Setting Up a Gas Grill for Indirect Cooking
Indirect heat is key for cooking a spatchcocked turkey without burning it. Here is how to set up a gas grill:
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Heat grill to 375-400°F.
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If your grill has multiple burners, turn off middle ones to create a cooler zone. Leave outer burners on.
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If your grill only has 2 burners, use one on low and one on medium heat.
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Place a drip pan with water or stock on the unlit burner(s) to add moisture.
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Oil the grates well to prevent sticking.
The grill is now ready for the spatchcocked turkey!
Grilling the Spatchcocked Turkey
Follow these steps for perfect results:
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Place turkey skin-side up over drip pan and unlit burner(s).
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Grill over indirect heat with the grill covered for about 12-15 minutes per pound.
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Rotate turkey 180 degrees halfway through grilling time for even cooking.
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Check temperature in thickest part of thigh and breast using an instant-read thermometer. Cook until 165°F.
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Once done, transfer to a cutting board and tent with foil. Let rest 15-20 minutes before carving.
Tips for Maximizing Flavor
While a spatchcocked turkey tastes great on its own, you can pack in even more flavor with these techniques:
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Brine the turkey – Soaking in a saltwater brine infuses moisture and seasoning.
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Use a rub – Coat with spices, herbs, and aromatics for a flavorful crust.
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Add wood chips – Soak chips like hickory, apple, cherry etc. and add to coals for smoky flavor.
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Use a beer can – Insert an open beer can into the cavity to add subtle beer flavor as it steams.
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Stuff aromatics – Stuff the cavity with lemons, herbs, garlic, onions etc.
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Finish over direct heat – Quickly char the skin over direct heat after cooking for crispy skin.
Carving and Serving the Turkey
Carving a spatchcocked turkey is much easier than a whole bird. Here is how to do it:
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Remove the legs by cutting through the skin and joint.
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Slice the breast meat by making even cuts along both sides of the breastbone.
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Arrange slices on a platter and garnish with fresh herbs.
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Pair with favorite side dishes like stuffing, mashed potatoes, roasted veggies, and more.
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Encourage guests to enjoy both the crispy, smoky skin and the juicy breast meat.
Grilling a spatchcocked turkey may seem difficult, but it results in the most tender, juicy and flavorful turkey possible. Indirect heat from a gas grill cooks it evenly while adding delicious smoky flavor. Follow these helpful steps for how to spatchcock, grill, carve and serve the perfect turkey. Your guests will be impressed with your showstopping, mouthwatering grilled turkey!
Step 2: How to spatchcock a turkey.
First, cut out the backbone of the turkey with kitchen sheers or a sharp knife. This process of spatchcocking or butterflying will allow the turkey to cook fast and evenly. Cut the center of the breast bone and press down hard to break it so the turkey lays nice and flat.
I like to use a little olive oil or cooking spray for the binder. This will allow the seasoning to stick better to the skin. Cover the outside generously with your choice of BBQ seasoning and pat it in. For this recipe I went with Dad’s All Purpose rub. It is a great all purpose rub with peppery and sweet flavors that enhance the flavor of any meat.
Must have grillin seasonings!
Step 1: Defrost the turkey.
Place the frozen turkey in the refrigerator 4-5 days before the cook day. You want to give it plenty of time to defrost. The defrost time will vary based on the weight of the turkey so be sure to take that into account.
After the turkey is defrosted, rinse it under cold water, remove all the giblets from the inside cavity and pat it dry. The bird is now ready for prep.
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 rotisserie a turkey on a gas grill?
On a gas grill, you want a gentle heat for several hours so you cook the meat through without burning the skin. Set the rotisserie burner itself on low or medium. For additional firepower, particularly if you have a 4 to 6 burner grill, set the outside burners on medium.
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 do you Grill a Spatchcock Turkey?
Once your grill is preheated and set up for indirect cooking, it’s time to grill that 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.
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.
What is Spatchcock Turkey?
Spatchcocking is a simple technique that involves removing the backbone of a turkey and flattening it out. This allows the turkey to cook more evenly and quickly, resulting in a crispy skin and juicy meat. Why Gas Grill Spatchcock Turkey?
How do you cook a Turkey on a gas grill?
Grilling Method: Preheat the gas grill to around 400°F and use indirect heat for even cooking, placing the turkey skin-side up above the turned-off burner. Resting Time is Crucial: Allow the turkey to rest for 15-20 minutes post-grilling to let juices redistribute, enhancing flavor and moisture before carving.