Transform your next holiday feast with a spectacular grilled spatchcock turkey! This innovative approach to a classic Thanksgiving centerpiece promises to impress everyone at your table, delivering unparalleled tenderness, juiciness, and a wonderfully crispy skin. Forget dry, unevenly cooked birds; we’ll guide you through every step, from butterflying the turkey to achieving grilling perfection, ensuring a memorable and delicious meal.
Why Spatchcock Your Turkey? The Secret to Perfection
You might be wondering, “Why go through the effort of spatchcocking a turkey?” The answer is simple: it revolutionizes the cooking process and the final result. Spatchcocking, also known as butterflying, a whole turkey involves removing the backbone and flattening the bird. This seemingly small step makes a monumental difference, fundamentally changing how the turkey cooks.
- Faster Cooking: By flattening the turkey, you expose more surface area to the heat, significantly reducing the overall cooking time. This is a huge advantage, especially during busy holiday preparations.
- Even Cooking: A traditional whole turkey often cooks unevenly, with the breast drying out before the dark meat is fully cooked. Spatchcocking ensures that all parts of the turkey are exposed to heat more uniformly, leading to perfectly cooked meat from wing to thigh.
- Unmatched Moisture & Juiciness: Since the turkey cooks faster and more evenly, it spends less time on the heat, which helps it retain more of its natural juices. The result is consistently moist and tender meat throughout.
- Incredibly Crispy Skin: A flattened turkey allows the skin to crisp up beautifully and uniformly, creating that coveted golden-brown, crunchy exterior that everyone loves. There’s no hiding place for soggy skin here!
- Enhanced Flavor Penetration: With the bird opened up, it’s easier to apply rubs and seasonings directly to more of the meat, ensuring every bite is bursting with flavor.
Grilling vs. Roasting: A Flavorful Twist
While an oven-roasted turkey is a beloved tradition, grilling your spatchcocked bird introduces an exciting dimension to your holiday meal. The grill imparts a wonderful smokiness that complements the rich flavors of your herb butter rub, adding depth and complexity you can’t achieve indoors. Beyond the incredible taste, grilling offers practical benefits:
- Delicious Smoky Flavor: The grill infuses the turkey with a subtle, yet distinct, smoky aroma and taste that elevates the entire dish, making it a unique and impressive offering.
- Frees Up Oven Space: Holiday dinners often involve a flurry of baking and roasting. Grilling your turkey outside frees up your precious oven space for all those delightful side dishes, casseroles, and desserts you’re planning to serve.
- A Unique Culinary Experience: Preparing a turkey on the grill is a fun and engaging way to cook, offering a break from conventional methods and a chance to truly showcase your culinary skills.
Prefer to grill a turkey breast instead of a whole bird? Or perhaps in addition to it? Explore our delicious recipe for Grilled Turkey Breast for another fantastic option!
Chef’s Essential Tips for a Flawless Grilled Turkey
Achieving a perfectly grilled spatchcock turkey is straightforward with a few expert tips:
- Choosing the Right Turkey Size and Pan: When selecting your turkey, remember that a spatchcocked bird lays flat, occupying significantly more horizontal space than a traditional whole turkey. We recommend a turkey between 12 and 18 pounds for optimal grilling and ease of handling. Larger birds might not fit comfortably in standard disposable pans or on your grill grates. If you need to feed a larger crowd and opt for a bigger bird, consider using a sturdy, foil-wrapped baking sheet. Crucially, ensure your baking sheet is NOT non-stick, as non-stick coatings are not safe for high-heat grilling. Wrapping a regular baking sheet in heavy-duty aluminum foil protects it from direct flame and makes collecting those invaluable turkey drippings for gravy much easier.
- To Brine or Not to Brine: One of the beautiful advantages of the spatchcock method is that it naturally helps the turkey retain moisture, often making brining less essential for a juicy result. You can certainly skip the brining step and still achieve a succulent bird. However, if you’re a fan of brining and the extra flavor it imparts, feel free to do so! For convenience, many supermarkets offer pre-brined turkeys. If you’re eager to try brining yourself, we have excellent resources: discover our traditional overnight turkey brine recipe or a quicker 4-hour turkey brine.
- Mastering Indirect Heat on the Grill: The key to grilling a turkey without burning the exterior while ensuring it cooks through is indirect heat. The exact setup will vary slightly depending on your grill type. For a gas grill with four burners, for instance, you can turn off the middle burners and cook the turkey over the unlit section, using the two outer burners for heat. If your grill has three, five, or six burners, you’ll need to adjust to create a “cool zone.” The principle remains the same: position the turkey over the burners that are turned OFF, allowing the surrounding heat to cook it gently and thoroughly. Direct heat is far too intense for a whole turkey and will likely lead to a burnt exterior and undercooked interior. Always ensure the turkey is placed as much as possible over the unlit burners.
Delectable Side Dishes to Complete Your Feast
A magnificent grilled turkey deserves an equally impressive array of side dishes. Here are some of our favorite recipes to complement your holiday spread:
- Creamy Whipped Sweet Potatoes
- Homemade Keto Cranberry Sauce
- Luxurious Potato Mousseline
- Savory Texas Roadhouse Green Beans
- Hearty Southern Cornbread Stuffing
- Decadent Creamy Scalloped Sweet Potatoes
Grilled Spatchcock Turkey with Homemade Gravy
Prep: 1 hour
Cook: 2 hours
Rest: 20 minutes
Total: 3 hours 20 minutes
Impress your friends and family with a perfectly cooked, juicy, and crispy-skinned grilled spatchcock turkey. This recipe includes a step-by-step guide to butterflying your turkey and creating a delicious homemade gravy from the drippings.
Cheryl Malik
Pin
Print Recipe
Save Recipe
Print Recipe
Save Recipe
Servings: 10 servings
Ingredients
For the Turkey
- 1 medium to large whole turkey (12 to 18 pounds), thawed if frozen
- 1 medium onion, roughly chopped
- 16 lemon wedges (from 2 lemons)
- 1 stick unsalted butter, softened
- 2 tablespoons finely chopped poultry herb blend (store-bought or make your own, see Notes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly cracked black pepper
For the Gravy (Optional)
- 1 cup reserved turkey drippings, divided
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock or turkey stock
- ½ teaspoon salt, more or less to taste (see Notes)
- ½ teaspoon freshly cracked black pepper, more or less to taste
Equipment
- Food-safe gloves (optional, but recommended for handling raw poultry)
- Large disposable aluminum pan or a large baking sheet (see Notes)
- Heavy-duty aluminum foil
- Large cutting board
- Heavy-duty kitchen shears
- Paper towels
- Small mixing bowl
- Whisk or fork
- Gas grill (see Notes for grill variations)
- Turkey baster or large spoon
- Internal meat thermometer
- Small saucepan (optional, for gravy)
- Large sharp knife (for carving)
Instructions
To Spatchcock the Turkey
- Begin by removing the neck and giblets from inside the turkey cavity. You can discard these or save them for stock or other recipes. Also, remove and discard any pop-up turkey timer. Prepare your workspace by completely wrapping a large baking sheet or a large disposable aluminum pan in two layers of heavy-duty aluminum foil. Ensure all sides and the bottom are covered to protect the pan and collect drippings. Set this pan aside if you are using a separate cutting board for the spatchcocking process.
- Place the whole turkey breast-side down on your cutting board or the foil-wrapped pan. Locate the backbone, which runs down the center of the turkey’s back.
- Starting at the tail end of the turkey, use heavy-duty kitchen shears to carefully cut through the turkey skin and rib bones along the entire right side of the backbone. Apply firm, steady pressure. Repeat this process on the left side of the backbone. Once the backbone is fully detached on both sides, remove the bone entirely. You can discard it or save it to make a flavorful turkey stock.
- Next, make a careful incision on either side of the breast bone, partially cutting through the wishbone. This step helps in flattening the turkey effectively.
- Flip the turkey over so that the open, cut side rests on the cutting board and the breast-side faces up. Place both hands firmly on the turkey breast. Apply as much force as possible, pressing down firmly until you hear the breast bone pop or crack loudly, indicating that the turkey has flattened completely. This creates an even surface for cooking.
- If you used a separate cutting board for spatchcocking, carefully transfer the flattened turkey to your foil-wrapped baking pan, ensuring it lies flat with the breast-side facing up. To prevent the delicate wing tips from burning during grilling, tuck them neatly under the turkey breast. Also, rotate the drumsticks so that the “knees” of the bird face inward, with the drumstick bones pointing outwards. This helps the bird maintain its flat shape and promotes even cooking.
To Grill the Turkey
- With the grill lid closed, preheat your grill to medium-high heat, aiming for a temperature of approximately 375° to 400° Fahrenheit (190° to 205°C).
- Thoroughly pat the entire turkey completely dry with paper towels. This is crucial for achieving crispy skin. Arrange the chopped onion and lemon wedges in the pan, surrounding the turkey on all sides. These aromatics will add flavor to the drippings and the turkey.
- In a small mixing bowl, combine the softened unsalted butter, finely chopped poultry herb blend, garlic powder, onion powder, and freshly cracked black pepper. Whisk these ingredients together until they are fully incorporated and form a smooth compound butter.
- Using your hands (food-safe gloves are recommended here), generously coat all sides of the turkey with the herb-butter mixture. Take your time to gently massage the butter into the skin and, importantly, push some butter underneath the turkey skin. Use your fingers to carefully break the skin membrane, creating small pockets where you can push the compound butter directly onto the meat. This ensures deep flavor penetration and helps crisp the skin.
- Once your grill is preheated, adjust it for indirect heat. If you have a 4-burner gas grill, turn off the middle burners, leaving only the left and right side burners on. Reduce the lit side burners to a medium-low setting, aiming for an internal grill temperature of approximately 275° to 300° Fahrenheit (135° to 150°C). Refer to the Notes section for guidance on other grill types.
- Carefully place the pan containing the seasoned turkey onto the middle, unlit burners of your grill. Close the grill lid and cook the turkey for 35 minutes.
- After 35 minutes, carefully open the grill lid. Use a turkey baster or a large spoon to collect the flavorful drippings that have accumulated in the pan and generously baste the entire surface of the turkey. Repeat this process as many times as needed to ensure complete coverage. Close the lid and continue cooking for an additional 15 minutes.
- After this 15-minute interval, carefully open the lid once more and repeat the basting process thoroughly. Close the lid and continue cooking in 15-minute increments, ensuring you baste the turkey generously after each 15-minute period. This regular basting is key to a moist and flavorful bird.
- When the turkey has cooked for a total of 90 minutes, begin checking its internal temperature. Insert a reliable meat thermometer into the thickest area of the turkey breast, avoiding bones. The target temperature for turkey is 165°F (74°C). However, for carry-over cooking, we’re aiming for 160° Fahrenheit (71°C) at this stage. If the temperature hasn’t reached 160°F, continue cooking, checking the internal temperature every 5 minutes until it does. Note: Total cook time can vary significantly, averaging anywhere from 1 ½ hours to 2 ½ hours, depending on the size of your turkey and your grill’s performance.
- Once the internal temperature of the turkey breast reaches 160° Fahrenheit (71°C), carefully remove the pan and turkey from the grill. Reserve all the turkey drippings from the pan – these are liquid gold for your gravy! Transfer the turkey to a clean cutting board, immediately cover it tightly with aluminum foil, and let it rest for a crucial 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. While the turkey rests, you can prepare the optional gravy.
To Make the Gravy (Optional)
- Heat a small saucepan over medium heat. Once the pan is warm, add ½ cup of the reserved turkey drippings. Stir occasionally until the drippings are thoroughly warmed through and bubbling gently.
- Evenly sprinkle the all-purpose flour over the warmed turkey drippings in the saucepan. Whisk vigorously for approximately 1 minute until the ingredients combine to form a thick, smooth paste, known as a roux. Reduce the heat to medium-low.
- Slowly pour in 2 cups of chicken stock (or turkey stock) into the roux, whisking continuously to ensure a smooth, lump-free mixture. Continue whisking until the mixture is heated through and begins to thicken.
- Stir in the remaining ½ cup of turkey drippings, whisking until all ingredients are well combined. Allow the gravy to simmer uncovered for 3 to 5 minutes, or until it reaches your desired thickness. Taste the gravy and season with salt and freshly cracked black pepper as needed. Remember that if your turkey was brined, the drippings might already be quite salty.
To Serve
- After the turkey has rested for the full 20 minutes, it’s time to carve (see Notes for detailed carving instructions). Carve the turkey and serve it immediately with your freshly prepared gravy and all your desired side dishes. Enjoy your magnificent holiday creation!
Notes
- Baking Sheet Selection: If you opt to use a baking sheet instead of a disposable pan, it is absolutely critical that it is NOT non-stick. Non-stick coatings can release harmful fumes and degrade at high grill temperatures. Always use a standard metal baking sheet wrapped in heavy-duty aluminum foil to protect it and collect drippings safely.
- Grill Type: This recipe was tested and perfected on a gas grill with 4 burners. While specific setups may vary, the fundamental principle of cooking the turkey over indirect heat remains paramount regardless of your grill type (gas, charcoal, pellet). Adapt your grill’s setup to create a zone where the turkey is not directly over a heat source.
- Homemade Herb Blend: If a prepackaged poultry herb blend isn’t available, you can easily create your own. Purchase fresh rosemary, sage, and thyme. Finely chop sprigs of each herb simultaneously to ensure an even mix. Use 2 generous tablespoons of this fresh, aromatic blend in your compound butter for an exquisite flavor.
- Adjusting Gravy Saltiness: The need for additional salt in your gravy will largely depend on whether your turkey was brined prior to grilling. Brined turkeys will yield saltier drippings, so taste your gravy before adding any extra salt.
Detailed Guide: How to Carve Your Spatchcock Turkey
Carving a turkey can cause the meat to cool quickly, so we recommend only carving half of the bird initially if you’re not planning to serve the entire turkey right away. Ensure all your delicious side dishes are hot and ready to go so you can serve dinner immediately after carving.
- First, use a large, sharp knife to carefully separate the entire leg quarter (thigh and drumstick) from the main body of the turkey where the thigh connects to the rest of the bird.
- Once separated, locate the joint between the drumstick and the thigh. Cut through this joint to separate the drumstick from the thigh. Set the drumstick aside.
- Next, separate the wing from the same side of the turkey by cutting through the joint connecting it to the breast. Set the wing aside.
- If you intend to carve the entire bird at once, repeat steps 1-3 with the leg, thigh, and wing on the other side of the turkey.
- Now, focus on the turkey breast. Position your knife next to the breastbone (which is now exposed due to spatchcocking). Carefully make a long, vertical cut downwards, running along the rib cage to separate the breast meat from the breastbone. Repeat this process until the meat from both turkey breasts has been completely removed from the bones.
- Place the turkey breast(s) skin-side up on your cutting board. Position your sharp knife perpendicular to the turkey breast, at a slight angle. Carve the turkey breast(s) into quarter-inch or half-inch thick slices, or to your preferred thickness.
- Repeat the carving process with the turkey thighs, twisting the bone as needed to separate the flavorful dark meat from the bone.
- Arrange all the carved turkey pieces on a warm platter and serve immediately with your hot gravy and side dishes.
Nutrition Information
Serving: 1 serving turkey without gravy | Calories: 581kcal | Protein: 61g | Fat: 35g | Saturated Fat: 6g | Trans Fat: 0.4g | Total Carbs: 2g | Fiber: 0.3g | Sugar: 0.5g | Net Carbs: 1.7g | Vitamin C: 1mg | Cholesterol: 213mg | Sodium: 582mg | Potassium: 27mg | Calcium: 7mg | Iron: 0.1mg
The number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the exact weight of one serving, prepare the recipe as instructed. Weigh the finished recipe (excluding the container) and divide this total weight by your desired number of servings. The result will be the precise weight of a single serving.
© Author: Cheryl Malik
If you loved this recipe as much as we did, don’t forget to leave us a review below! Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram for more delicious meal ideas.
For more culinary inspiration and fantastic recipes, be sure to visit our sister sites, 40 Aprons and Easy Cheap Recipes.