How to Grill a Spatchcocked Turkey: The Ultimate Guide

How to Grill a Spatchcocked Turkey

Grilled turkey is a delicious and impressive centerpiece for any holiday meal. But if you’re not a professional chef, it can be daunting to tackle a whole turkey. That’s where spatchcocking comes in.

Spatchcocking is a simple technique that involves cutting out the backbone of a turkey and flattening it out. This makes the turkey cook more evenly and quickly, and it also creates a more flavorful bird.

In this article, we’ll show you how to spatchcock a turkey and grill it to perfection. We’ll also provide tips on choosing the right turkey, marinating it, and getting the perfect grill temperature.

So if you’re ready to impress your guests with a delicious and juicy grilled turkey, read on!

Step	Instructions	Image
1	Preheat your grill to 375 degrees F.
2	Remove the giblets from the turkey and rinse the turkey inside and out.
3	Pat the turkey dry with paper towels.
4	Spatchcock the turkey by cutting down the backbone with poultry shears or a sharp knife.
5	Open the turkey up like a book and press down on the breastbone to flatten it.
6	Rub the turkey with olive oil, salt, and pepper.
7	Place the turkey breast-side up on the grill.
8	Cook the turkey for 1 hour per pound, or until the internal temperature reaches 165 degrees F.
9	Let the turkey rest for 15 minutes before carving and serving.

Preparing the Turkey

Spatchcocking a turkey is a simple process that involves cutting the bird in half, lengthwise, and flattening it out. This makes it easier to cook evenly and reduces the cooking time.

To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A large bowl
* Kitchen twine

1. Remove the giblets from the turkey.
2. Rinse the turkey inside and out with cold water.
3. Place the turkey breast-side up on a cutting board.
4. Cut through the skin and bones of the breastbone, using the knife to spread the cut open.
5. Flip the turkey over and cut through the backbone, being careful not to cut through the skin.
6. Open the turkey up like a book.
7. Tuck the wings under the turkey.
8. Tie the legs together with kitchen twine.
9. Place the turkey in a large bowl.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

Removing the Giblets

The giblets are the internal organs of the turkey, including the heart, liver, and gizzard. They are usually found in a bag inside the turkey’s cavity. To remove the giblets, you will need:

* A sharp knife
* A pair of kitchen shears

1. Rinse the turkey inside and out with cold water.
2. Locate the bag of giblets in the turkey’s cavity.
3. Use the knife to cut open the bag.
4. Remove the giblets from the bag.
5. Rinse the giblets under cold water.
6. Pat the giblets dry with paper towels.
7. Place the giblets in a small bowl.
8. Cover the bowl with plastic wrap and refrigerate until ready to use.

Marinating the Turkey

Marinading a turkey is a great way to add flavor and moisture to the meat. There are many different marinades you can use, depending on your personal preferences. Some popular marinades include:

* A simple brine of salt and water
* A citrus marinade made with lemon juice, lime juice, or orange juice
* A garlic marinade made with garlic, olive oil, and herbs
* A herb marinade made with fresh herbs, olive oil, and lemon juice

To marinate a turkey, you will need:

* A large bowl
* A turkey
* A marinade

1. Place the turkey in a large bowl.
2. Pour the marinade over the turkey.
3. Turn the turkey to coat it in the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.

Brining the Turkey

Brining is a process that involves soaking the turkey in a salt water solution. This helps to tenderize the meat and add flavor. To brine a turkey, you will need:

* A large container
* A turkey
* Salt
* Water

1. Fill a large container with cold water.
2. Add enough salt to the water to make it a salty brine. (The general rule of thumb is to use 1 cup of salt per gallon of water.)
3. Add the turkey to the brine.
4. Cover the container with plastic wrap and refrigerate for at least 8 hours, or up to overnight.

Grilling the Turkey

Grilling a spatchcocked turkey is a relatively simple process. However, there are a few things you need to keep in mind to ensure that the turkey is cooked evenly and comes out juicy and delicious.

To grill a spatchcocked turkey, you will need:

* A charcoal grill or gas grill
* A meat thermometer
* A spray bottle filled with water
* A disposable aluminum foil pan

1. Preheat the grill to medium heat.
2. Spray the grill grates with cooking spray.
3. Place the turkey on the grill, breast-side up.
4. Close the grill lid and cook for 15 minutes.
5. Open the grill lid and baste the turkey with melted butter or cooking oil.
6. Turn the turkey over and cook for another 15 minutes.
7. Baste the turkey again.
8. Continue to cook the turkey, flipping it every 15 minutes and basting it with butter or cooking oil, until the internal temperature reaches 165 degrees Fahrenheit.
9. Remove the turkey from the grill and let it rest for 10 minutes before

How to Grill a Spatchcocked Turkey

Preparing the Turkey

The first step to grilling a spatchcocked turkey is to prepare the turkey. This involves removing the backbone and flattening the bird so that it cooks evenly.

To remove the backbone, you will need a sharp knife. Start by cutting along either side of the backbone, starting at the neck and working your way down to the tail. Once you have cut through the backbone, you can remove it by pulling it out of the bird.

Once the backbone has been removed, you will need to flatten the turkey. To do this, place the turkey breast-side down on a cutting board. Then, using your hands, press down on the breastbone until the turkey is flat.

Grilling the Turkey

Once the turkey has been prepared, you can begin grilling it. The best way to grill a spatchcocked turkey is to use indirect heat. This means that you will place the turkey on the grill away from the heat source. This will help to prevent the turkey from burning.

To grill the turkey, you will need to preheat your grill to medium heat. Once the grill is hot, place the turkey on the grill, breast-side up. Cook the turkey for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

During the cooking process, you will need to baste the turkey with melted butter or olive oil every 30 minutes. This will help to keep the turkey moist.

Carving the Turkey

Once the turkey has finished cooking, you can carve it. To carve the turkey, you will need a sharp knife. Start by cutting along the breastbone, slicing the turkey in half. Then, cut each half into individual pieces.

To carve the breast, you will need to slice it against the grain. To carve the legs, you will need to cut them between the thigh and the drumstick. To carve the wings, you will need to cut them at the joint.

Serving the Turkey

Once the turkey has been carved, you can serve it. The turkey can be served with a variety of sides, such as mashed potatoes, stuffing, and vegetables.

You can also store leftover turkey in the refrigerator for up to 3 days. To reheat the turkey, you can either microwave it or bake it in the oven.

Grilling a spatchcocked turkey is a great way to cook a turkey for a large group of people. The turkey cooks evenly and quickly, and it is easy to carve. With a little bit of preparation, you can easily grill a delicious and impressive spatchcocked turkey for your next holiday gathering.

How do I spatchcock a turkey?

To spatchcock a turkey, you will need:

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

1. Place the turkey breast-side up on a cutting board.
2. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail.
3. Remove the backbone and discard.
4. Flip the turkey over so that the breast is facing up.
5. Using a meat mallet (optional), pound the breastbone to flatten it slightly.
6. Place the turkey in a large bowl.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.

How long does it take to grill a spatchcocked turkey?

The cooking time for a spatchcocked turkey will vary depending on the size of the turkey and the temperature of the grill. For a turkey that weighs 12 pounds, cook it for 3-4 hours at 350 degrees Fahrenheit.

What temperature should I grill the turkey to?

The internal temperature of a spatchcocked turkey should reach 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature.

What should I serve with spatchcocked turkey?

There are many different sides that you can serve with spatchcocked turkey. Some popular options include:

* Mashed potatoes
* Stuffing
* Cranberry sauce
* Green beans
* Roasted vegetables

How do I store leftover spatchcocked turkey?

Leftover spatchcocked turkey can be stored in the refrigerator for up to 3 days. To reheat, simply place the turkey in a covered dish and heat it in the oven at 350 degrees Fahrenheit until warmed through.

Can I freeze spatchcocked turkey?

Yes, you can freeze spatchcocked turkey. To freeze, simply place the turkey in a freezer-safe bag and freeze it for up to 3 months. To thaw, place the turkey in the refrigerator overnight.

What are the benefits of spatchcocking a turkey?

There are several benefits to spatchcocking a turkey, including:

* It cooks more evenly than a whole turkey.
* It takes less time to cook than a whole turkey.
* It is easier to carve than a whole turkey.
* It produces more crispy skin than a whole turkey.

Spatchcocking a turkey is a great way to cook a whole bird evenly and quickly. By removing the backbone and flattening the breast, you allow the heat to penetrate more evenly and cook the turkey in a shorter amount of time. This method is also ideal for grilling, as it allows the skin to get crispy and the meat to stay moist.

To spatchcock a turkey, you will need a sharp knife, kitchen shears, and a cutting board. First, remove the giblets from the turkey cavity. Then, place the turkey breast-side up on the cutting board. Using the knife, cut along both sides of the backbone, being careful not to cut through the skin. Once the backbone is removed, flip the turkey over and press down on the breastbone to flatten it.

To grill the turkey, preheat your grill to medium heat. Brush the turkey with oil and season with salt and pepper. Place the turkey on the grill, breast-side up, and cook for 20 minutes per pound. Baste the turkey every 10 minutes with the drippings from the pan. Once the turkey is cooked through, remove it from the grill and let it rest for 10 minutes before carving.

Spatchcocking a turkey is a simple and effective way to cook a delicious and juicy bird. This method is perfect for grilling, as it allows the turkey to cook evenly and quickly. So next time you’re looking to cook a turkey, give spatchcocking a try!

Here are some key takeaways to remember when spatchcocking a turkey:

* Spatchcocking a turkey allows the heat to penetrate more evenly and cook the turkey in a shorter amount of time.
* This method is ideal for grilling, as it allows the skin to get crispy and the meat to stay moist.
* To spatchcock a turkey, you will need a sharp knife, kitchen shears, and a cutting board.
* First, remove the giblets from the turkey cavity. Then, place the turkey breast-side up on the cutting board. Using the knife, cut along both sides of the backbone, being careful not to cut through the skin. Once the backbone is removed, flip the turkey over and press down on the breastbone to flatten it.
* To grill the turkey, preheat your grill to medium heat. Brush the turkey with oil and season with salt and pepper. Place the turkey on the grill, breast-side up, and cook for 20 minutes per pound. Baste the turkey every 10 minutes with the drippings from the pan. Once the turkey is cooked through, remove it from the grill and let it rest for 10 minutes before carving.