How To Grill A Spatchcock Turkey

Grilling a spatchcock turkey is a fantastic way to prepare a delicious and juicy bird for your next gathering. The spatchcock method involves removing the backbone of the turkey and flattening it out before grilling, which allows for quicker and more even cooking. If you're ready to impress your friends and family with a mouthwatering spatchcock turkey hot off the grill, follow these simple steps to achieve grilling perfection.

Preparation

Before you begin grilling your spatchcock turkey, it’s essential to properly prepare the bird. Start by ensuring that the turkey is completely thawed if it was previously frozen. Once thawed, remove the giblets and neck from the cavity of the turkey. Next, rinse the turkey under cold water and pat it dry with paper towels.

Once the turkey is clean and dry, it’s time to spatchcock it. Using a pair of kitchen shears, carefully cut along both sides of the backbone to remove it. Once the backbone is removed, flip the turkey over and press down firmly on the breastbone to flatten the bird. This will help the turkey cook more evenly on the grill.

Seasoning

After spatchcocking the turkey, it’s time to season it. Create a flavorful seasoning blend using your favorite herbs and spices. A classic turkey seasoning might include salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning all over the turkey, making sure to get it into all the nooks and crannies. For added flavor, consider using a marinade or brine to infuse the turkey with moisture and taste.

Grilling

Now that your spatchcock turkey is prepped and seasoned, it’s time to fire up the grill. Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If you’re using a charcoal grill, arrange the coals to create a two-zone fire, with the coals on one side of the grill and no coals on the other. This setup will allow you to sear the turkey over direct heat and then finish cooking it over indirect heat.

Once the grill is hot, place the spatchcock turkey on the grill, skin side down, directly over the heat. Sear the turkey for 5-7 minutes on each side until the skin is golden brown and crispy. Once both sides are seared, move the turkey to the cooler, indirect heat side of the grill. Close the lid and continue cooking the turkey until it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat, typically about 60-90 minutes, depending on the size of the turkey.

Resting and Carving

Once the turkey has reached the desired temperature, carefully remove it from the grill and transfer it to a cutting board. Allow the turkey to rest for 10-15 minutes before carving. Resting the turkey allows the juices to redistribute, resulting in a moist and flavorful bird.

To carve the spatchcock turkey, use a sharp knife to separate the legs and thighs from the breast. Then, slice the breast meat against the grain into thin, even slices. Arrange the carved turkey on a platter and serve it alongside your favorite side dishes and accompaniments.

Conclusion

Grilling a spatchcock turkey is a surefire way to impress your guests with a flavorful and succulent main dish. By following these simple steps for preparation, seasoning, grilling, and carving, you’ll be well on your way to mastering the art of grilling a spatchcock turkey. So fire up the grill, grab a turkey, and get ready to savor the delicious results of your grilling expertise!