Make Perfectly Juicy Spatchcock Turkey on Your Kamado Joe Grill

Spatchcock turkey cooked on a Kamado Joe grill results in incredibly moist, flavorful meat with crispy skin. The Kamado’s precise temperature control is ideal for roasting, while the smoky flavor from the charcoal takes the turkey to new heights. Follow this guide to spatchcocking, roasting and carving turkey on your Kamado for your best bird yet!

What is Spatchcock Turkey?

Spatchcocking is a method of preparing turkey by removing the backbone and flattening it out. Also called butterflying, this technique allows the turkey to cook faster and more evenly since it lies flat on the grill.

The benefits of spatchcock turkey include

• Shorter cook time – Spatchcocking reduces cooking time by nearly 40%!

• Even cooking – Flattened turkey cooks uniformly, preventing overdone breast or undercooked thighs.

• Optimized crispy skin – More surface area on the grill means ultra crispy skin

• Easier carving – Spatchcock turkey stays intact after cooking for beautiful presentation.

• Enhanced flavors – More contact with smoky grill flavor takes the taste up a notch

How to Spatchcock a Turkey

Spatchcocking a turkey is easy to do at home with just a few simple steps:

What You’ll Need:

• Sharp kitchen shears or strong scissors
• Cutting board
• Towels (optional)

Steps for Spatchcocking:

1. Remove giblets and neck from turkey cavities. Rinse turkey and pat dry.

2. Place turkey breast-side down on cutting board. For stability, you can place towels under the wings.

3. Using shears, cut along both sides of backbone from tail to neck end.

4. Remove and discard backbone. Save for making stock if desired.

5. Flip turkey over and press firmly on breastbone to flatten. Crack breastbone if needed.

6. Tuck wing tips under shoulders. Your spatchcocked turkey is ready for seasoning and grilling!

Best Practices for Roasting Spatchcock Turkey on a Kamado

COOKING TEMP – Roast at 350°F for optimal moisture and crispy skin.

OIL THE SKIN – Rubbing oil underneath and on top of the skin helps it get ultra crisp.

USE A ROASTING RACK – Elevate the turkey on a rack for air circulation and even cooking.

GO INDIRECT – Roast turkey over indirect heat, not directly over the coals.

ROTATE OCCASIONALLY – Rotate the turkey 180 degrees halfway through roasting.

USE A MEAT THERMOMETER – Cook until breast reaches 160°F and thighs reach 175°F.

REST BEFORE CARVING – Let turkey rest 20 minutes before carving for juicier meat.

Step-by-Step Guide to Roasting Spatchcock Turkey on Kamado Joe

Follow these simple steps for foolproof spatchcock turkey on your Kamado Joe:

Ingredients:

• 1 12-14 lb turkey, spatchcocked
• Olive oil
• Seasoning of choice

Instructions:

1. Heat Kamado Joe to 350°F set up for indirect cooking.

2. Pat turkey dry inside and out with paper towels.

3. Loosen the skin from the breast and rub olive oil underneath skin. Rub skin all over with olive oil.

4. Generously season under and on top of skin with desired seasoning or rub.

5. Place turkey breast-side up on roasting rack, tucking wings under.

6. Insert meat thermometer probe into thickest part of breast, careful not to touch bone.

7. Roast turkey over indirect heat, rotating 180 degrees halfway through cooking.

8. Roast until breast reaches 160°F and thighs reach 175°F, about 1.5 hours.

9. Remove turkey and let rest 20 minutes before carving.

10. Carve turkey and serve immediately. Enjoy your juicy, smoky spatchcock turkey!

How to Carve Spatchcock Turkey

Carving spatchcock turkey is easier than carving a whole intact bird. Here are some tips:

• Use a sharp carving or chef’s knife to slice turkey.

• Slice breast meat by cutting diagonally across the grain into thin slices.

• Cut between leg and thigh to separate. Slice leg and thigh meat.

• If desired, cut along rib bones to portion out wings.

• Arrange slices on platter, spooning over any juices from resting.

• Serve breast and wing meat first while legs stay warmer.

Delicious Side Dishes for Smoked Turkey

These flavorful sides pair perfectly with smoky spatchcock turkey:

• Roast turkey drippings into gravy or use for stuffing.

• Classic green bean casserole.

• Roasted Brussels sprouts with bacon.

• Cranberry sauce – sweet, tart addition.

• Mashed potatoes or sweet potatoes.

• Savory cornbread dressing or stuffing.

• Fall roasted vegetable medley – parsnips, carrots, onion.

• Fresh green salad with vinaigrette.

• Dinner rolls or biscuits for dipping.

Preparing Turkey Ahead of Time

For less stress on turkey day, spatchcock and prep your turkey 1-2 days in advance:

• Spatchcock turkey up to 2 days before roasting. Store in fridge.

• Season and rub turkey with oil a day ahead. Store seasoned.

• Roast ahead then reheat in 350°F oven until hot, about 1 hour.

• Carve turkey and refrigerate meat and juices separately.

• Reheat sliced turkey in juices, adding chicken or turkey stock as needed.

Get Perfectly Cooked Turkey with Your Kamado Joe