How to Grill a Juicy, Perfectly Spatchcocked Turkey on Your Gas Grill

Grilled Spatchcock Turkey: A Summertime Tradition

There’s nothing quite like the smell of a grilled turkey on a summer day. The juicy meat, the crispy skin, and the smoky flavor are all so delicious. And when you cook a turkey spatchcocked, it cooks faster and more evenly, so you can enjoy your meal sooner.

In this article, we’ll show you how to grill a spatchcock turkey like a pro. We’ll cover everything from choosing the right turkey to preparing the grill. So fire up your grill and get ready for a summertime feast!

Ingredients	Instructions	Tips
– 1 10- to 12-pound turkey, thawed – 1 tablespoon olive oil – 1 teaspoon kosher salt – 1/2 teaspoon freshly ground black pepper – 1 teaspoon smoked paprika – 1 teaspoon garlic powder – 1 teaspoon onion powder – 1 teaspoon dried oregano – 1 teaspoon dried thyme – 1 teaspoon dried rosemary	1. Preheat your gas grill to medium heat. 2. Remove the giblets from the turkey and rinse the turkey inside and out. 3. Pat the turkey dry with paper towels. 4. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and rosemary. 5. Rub the spice mixture all over the turkey, inside and out. 6. Place the turkey breast-side up on the grill. 7. Grill the turkey for 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. 8. Baste the turkey with the pan drippings every 15 minutes. 9. Remove the turkey from the grill and let it rest for 10 minutes before carving.	– To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The internal temperature should read 165 degrees Fahrenheit. – Baste the turkey frequently with the pan drippings to keep it moist. – Let the turkey rest for at least 10 minutes before carving to allow the juices to redistribute.

Preparing the Turkey

Brining the Turkey

Brining is a process of soaking meat in a saltwater solution to add flavor and moisture. It is especially effective for poultry, as it can help to tenderize the meat and prevent it from drying out during cooking.

To brine a turkey, you will need:

* A large container large enough to hold the turkey
* Water
* Salt
* Sugar
* Optional spices and herbs

To make the brine, combine the following ingredients in a large container:

* 4 quarts of water
* 1 cup of salt
* 1/2 cup of sugar
* 1 teaspoon of garlic powder
* 1 teaspoon of onion powder
* 1 teaspoon of dried oregano
* 1 teaspoon of dried thyme

If you are using a whole turkey, you will need to cut it in half before brining. Place the turkey halves in the brine and refrigerate for 12-24 hours.

Spatchcocking the Turkey

Spatchcocking is a method of butterflying a turkey so that it cooks more evenly and quickly. To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A meat mallet

To spatchcock a turkey, follow these steps:

1. Place the turkey breast-side up on a cutting board.
2. Using a sharp knife, cut along the backbone of the turkey, starting at the neck and working your way down to the tail.
3. Use a meat mallet to flatten the turkey breast.
4. Turn the turkey over so that the skin is facing up.

Drying the Turkey

Before grilling the turkey, it is important to dry it thoroughly. This will help to prevent the meat from steaming during cooking, which can lead to a soggy turkey.

To dry the turkey, you can either pat it dry with paper towels or place it in a cool oven for 30 minutes.

Grilling the Turkey

Preheating the 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

Once the grill is preheated, you can begin grilling the turkey. Place the turkey breast-side up on the grill and cook for 15 minutes per pound. Baste the turkey with melted butter or olive oil every 15 minutes or so.

To check if the turkey is done, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees Fahrenheit.

Basting the Turkey

Basting the turkey while it is grilling will help to keep it moist and flavorful. To baste the turkey, simply brush it with melted butter or olive oil every 15 minutes or so.

Resting the Turkey

After the turkey is cooked, it is important to let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy turkey.

Grilled spatchcock turkey is a delicious and impressive dish that is sure to impress your guests. By following these simple steps, you can easily cook a perfectly grilled turkey that is moist and flavorful.

Here are a few tips for grilling spatchcock turkey:

* Use a meat thermometer to ensure that the turkey is cooked to the correct temperature.
* Baste the turkey regularly with melted butter or olive oil to keep it moist.
* Let the turkey rest for at least 15 minutes before carving.

With a little practice, you will be able to grill a perfect spatchcock turkey every time.

Carving the Turkey

Carving a turkey can be a daunting task, but it’s actually quite simple if you follow a few steps.

1. Remove the turkey from the oven and let it rest for 15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more moist and flavorful.

2. Place the turkey on a cutting board breast-side up. Use a sharp knife to cut through the skin between the breast and thigh.

3. Cut down the center of the breastbone, being careful not to cut into the meat.

4. Use your fingers to separate the breast from the thigh.

5. Cut each breast in half crosswise.

6. Cut each thigh in half lengthwise.

7. Cut each wing at the joint.

8. Carve the meat from the bones as desired.

Carving Tips

* Use a sharp knife. A dull knife will make the job more difficult and more likely to result in tears in the meat.
* Carve the turkey while it’s still warm. The meat will be easier to slice when it’s hot.
* Carve the turkey against the grain. This will help to keep the meat tender.
* Serve the turkey immediately. Leftover turkey can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Serving the Turkey

There are many different ways to serve a turkey. Here are a few suggestions:

* Whole turkey: Serve the turkey whole on a platter or carving board. This is a traditional way to serve turkey and is perfect for a large gathering.
* Sliced turkey: Slice the turkey and serve it on a platter or individual plates. This is a more casual way to serve turkey and is perfect for a smaller gathering.
* Turkey sandwiches: Make turkey sandwiches with sliced turkey, your favorite bread, and your favorite sandwich toppings. This is a great way to use up leftover turkey.
* Turkey soup: Make turkey soup with leftover turkey, vegetables, and broth. This is a hearty and comforting way to enjoy leftover turkey.

Carving a turkey can be a simple task if you follow a few steps. With a sharp knife and a little patience, you’ll be able to carve a beautiful and delicious turkey for your family and friends.

Q: What is spatchcocking?

A: Spatchcocking is a method of butterflying a whole chicken or turkey, which exposes the breast meat and allows it to cook more evenly and quickly.

Q: Why should I spatchcock a turkey?

A: There are several benefits to spatchcocking a turkey, including:

* It cooks more evenly. When a turkey is roasted whole, the breast meat can take longer to cook than the dark meat, resulting in a dry breast and a juicy thigh. Spatchcocking the turkey exposes the breast meat to more heat, which helps it cook evenly.
* It cooks faster. Spatchcocking a turkey cuts the cooking time in half, making it a great option for busy cooks.
* It’s easier to carve. When a turkey is spatchcocked, the breast meat is already boned and flattened, making it easier to carve.

Q: How do I spatchcock a turkey?

To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A meat mallet (optional)

1. Remove the giblets from the turkey cavity.
2. Place the turkey breast-side up on a cutting board.
3. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail.
4. Remove the backbone and discard.
5. (Optional) Use a meat mallet to flatten the breast meat.
6. Season the turkey with salt and pepper, to taste.

Q: How long do I cook a spatchcocked turkey?

The cooking time for a spatchcocked turkey will vary depending on the size of the turkey and the temperature of your grill. A general rule of thumb is to cook the turkey for 15 minutes per pound at 350 degrees Fahrenheit.

Q: What temperature should I cook a spatchcocked turkey to?

The internal temperature of a spatchcocked turkey should reach 165 degrees Fahrenheit when cooked through.

Q: How do I know when a spatchcocked turkey is done cooking?

You can check the internal temperature of the turkey with a meat thermometer. The internal temperature of a spatchcocked turkey should reach 165 degrees Fahrenheit when cooked through.

Q: What are some tips for spatchcocking a turkey?

Here are a few tips for spatchcocking a turkey:

* Use a sharp knife. A dull knife will make it difficult to cut through the bones.
* Be careful not to cut through the skin. If you cut through the skin, the juices will escape and the turkey will dry out.
* Season the turkey generously. The seasoning will help to create a flavorful crust.
* Don’t overcook the turkey. Spatchcocked turkey cooks quickly, so it’s important to not overcook it.

Q: What are some common mistakes people make when spatchcocking a turkey?

Here are a few common mistakes people make when spatchcocking a turkey:

* Not using a sharp knife. A dull knife will make it difficult to cut through the bones and could result in a torn or ragged skin.
* Cutting through the skin. Cutting through the skin will allow the juices to escape and the turkey will dry out.
* Not seasoning the turkey generously. The seasoning will help to create a flavorful crust.
* Overcooking the turkey. Spatchcocked turkey cooks quickly, so it’s important to not overcook it.

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. And don’t forget to let the turkey rest for at least 10 minutes before carving, so that the juices can redistribute. With just a few simple steps, you can enjoy a delicious and impressive meal that everyone will love.