How to Spatchcock and Grill a Turkey Like a Pro?

Turkey is a classic holiday meal, but it can be a challenge to cook perfectly. If you’re tired of dry, overcooked turkey, spatchcocking is the answer. Spatchcocking is a simple technique that involves removing the backbone from a turkey and flattening it out, which allows it to cook evenly and quickly. With just a few easy steps, you can have a perfectly cooked turkey that’s juicy and flavorful.

In this article, we’ll show you how to spatchcock a turkey and grill it to perfection. We’ll also share some tips for making the most of your grilled turkey. So whether you’re a seasoned griller or a novice, read on for all the information you need to know about spatchcocking a turkey.

Ingredients	Instructions	Tips
1 12- to 14-pound turkey, thawed 1 cup apple cider vinegar 1 tablespoon kosher salt 1 tablespoon black peppercorns 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon dried rosemary 1/2 cup vegetable oil	Preheat the grill to medium heat. In a large bowl, combine the vinegar, salt, peppercorns, garlic powder, onion powder, oregano, thyme, and rosemary. Pat the turkey dry with paper towels. Rub the turkey inside and out with the spice mixture. Place the turkey on the grill, breast-side up. Cover the grill and cook for 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the turkey from the grill and let rest for 15 minutes before carving.	To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The temperature should read 165 degrees Fahrenheit. If the turkey starts to burn, baste it with vegetable oil or apple cider vinegar. Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute and the meat to be more tender.

Choosing the right turkey

When choosing a turkey for grilling, there are a few things to keep in mind.

Size: The size of the turkey will determine how long it takes to cook. A 10-pound turkey will take about 3 hours to cook, while a 20-pound turkey will take about 5 hours.

Type: There are two main types of turkeys: heritage turkeys and commercial turkeys. Heritage turkeys are raised on small farms and are typically more flavorful than commercial turkeys. Commercial turkeys are raised in large barns and are bred to be fast-growing and have a lot of breast meat.

Grade: Turkeys are graded according to their quality. The best turkeys are graded “A” and have white meat that is firm and juicy. Turkeys graded “B” or “C” are not as good quality and may have more dark meat or a higher fat content.

Once you have considered the size, type, and grade of turkey, you can start shopping. You can find turkeys at most grocery stores, butcher shops, and farmers markets.

Preparing the turkey for grilling

Once you have chosen a turkey, it is time to prepare it for grilling.

Remove the giblets: The giblets are the internal organs of the turkey. They are usually found in a bag inside the turkey’s cavity. Remove the giblets and rinse them under cold water. You can save the giblets to make gravy or stock.

Pat the turkey dry: Dry the turkey with paper towels. This will help the skin to brown evenly.
Season the turkey: Season the turkey with your favorite seasonings. You can use a dry rub, a wet brine, or a combination of the two.

Tie the turkey legs together: This will help to keep the legs from curling up during cooking.
Place the turkey on a roasting rack: The roasting rack will allow the heat to circulate around the turkey and help to prevent it from sticking to the grill.

You can now grill the turkey according to your favorite recipe

Here are a few tips for grilling a turkey:

Start the turkey on indirect heat. This will help to prevent the skin from burning.
Baste the turkey regularly with melted butter or oil. This will help to keep the skin moist and flavorful.
Turn the turkey every 30 minutes or so. This will help to ensure that it cooks evenly.
Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.
Let the turkey rest for 10 minutes before carving. This will allow the juices to redistribute and the meat to be more tender.

Grilling the turkey

Grilling a spatchcocked turkey is a great way to cook a Thanksgiving turkey or any other large bird. The spatchcocked method allows the turkey to cook evenly and quickly, resulting in a juicy and flavorful bird.

To grill a spatchcocked turkey, you will need the following:

A large turkey, about 12 pounds
A sharp knife
A cutting board
A grill
A grill brush
A spray bottle filled with water
A meat thermometer

Instructions:

1. Preheat your grill to medium heat.
2. Rinse the turkey inside and out and pat dry with paper towels.
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. Flip the turkey over and press down on the breastbone to flatten it.
6. Brush the turkey with oil and season with salt and pepper.
7. Place the turkey on the grill, breast side up.
8. Grill the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
9. Baste the turkey with melted butter or cooking spray every 15 minutes.
10. When the turkey is cooked through, remove it from the grill and let it rest for 10 minutes before carving.

Tips:

To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees Fahrenheit.
Baste the turkey frequently with melted butter or cooking spray to keep it moist.
Let the turkey rest for 10 minutes before carving to allow the juices to redistribute.

Carving and serving the turkey

Carving a spatchcocked turkey is easy and can be done in just a few minutes. To carve the turkey, you will need a sharp knife and a cutting board.

Instructions

1. Place the turkey on a cutting board breast side up.
2. Using a sharp knife, cut along the breastbone to separate the breast from the legs.
3. Cut each breast in half crosswise.
4. Cut each leg in half at the joint.
5. Remove the wings and discard.
6. Carve the meat from the thighbones and drumsticks.
7. Serve the turkey immediately or keep warm in a low oven until ready to serve.

Tips:

To make carving easier, use a sharp knife and a cutting board that is large enough to accommodate the turkey.
Carve the turkey while it is still warm to prevent the meat from drying out.
Serve the turkey immediately or keep warm in a low oven until ready to serve.

Spatchcocking a turkey is a great way to cook a Thanksgiving turkey or any other large bird. The spatchcocked method allows the turkey to cook evenly and quickly, resulting in a juicy and flavorful bird. Grilling a spatchcocked turkey is also relatively easy, making it a great option for even the most novice cooks. So next time you’re looking for a way to cook a turkey, give spatchcocking a try!

Frequently Asked Questions

1. What Is Spatchcocking And Why Should I Do It For Grilling Turkey?

Answer: Spatchcocking involves removing the backbone of a turkey and flattening it out before cooking. This technique ensures even cooking and faster grilling times, as it allows the meat to lay flat and spread evenly across the grill. It also enhances flavor absorption and makes for a crispier skin.

2. How Do I Properly Remove The Backbone From The Turkey?

Answer: To remove the backbone, use a pair of kitchen shears to cut along both sides of the backbone, from the tail to the neck. This can be a bit tough, so apply firm pressure. Once the backbone is removed, you can spread the turkey open and press down on the breastbone to flatten it.

3. What Are The Best Seasonings And Marinades For Spatchcocked Turkey?

Answer: The best seasonings and marinades for spatchcocked turkey can include a blend of herbs like rosemary, thyme, and sage, along with garlic, olive oil, salt, and pepper. You can also experiment with citrus marinades or spiced rubs depending on your taste preferences. It’s important to apply the seasoning under the skin and inside the cavity for maximum flavor.

4. How Long Should I Grill A Spatchcocked Turkey And At What Temperature?

Answer: A spatchcocked turkey should be grilled at a medium-high temperature, around 350°F to 375°F. The cooking time depends on the size of the bird, but generally, it takes about 75-90 minutes. It’s crucial to use a meat thermometer to ensure the turkey’s internal temperature reaches 165°F in the thickest part of the breast and thigh.

5. What Are Some Tips For Getting Crispy Skin On A Grilled Spatchcocked Turkey?

Answer: To achieve crispy skin, ensure the skin is dry before seasoning and grilling. You can pat the turkey dry with paper towels and even let it sit uncovered in the refrigerator for a few hours. During grilling, avoid frequent flipping and keep the grill lid closed to maintain a consistent temperature. Basting the skin with a little bit of oil or butter towards the end of cooking can also help crisp up the skin.

Final Word

Spatchcocking and grilling a turkey is an excellent method for those seeking a flavorful, evenly cooked, and time-efficient option for preparing this traditional meal. By removing the backbone and flattening the bird, you ensure a quicker and more consistent cooking process, which is particularly beneficial for large gatherings. The technique not only speeds up the grilling time but also allows for better heat distribution, resulting in perfectly cooked meat. Seasoning the turkey adequately, both under the skin and in the cavity, further enhances the flavor, making the meal a delightful culinary experience.

The key to success with this method lies in careful preparation and attention to cooking details. Using the right tools to remove the backbone, applying a well-thought-out blend of seasonings, and maintaining the correct grilling temperature are critical steps. Monitoring the internal temperature of the turkey is crucial for safety and doneness. Achieving crispy skin, a much-desired trait in grilled poultry, can be attained through proper drying and occasional basting. By following these guidelines, even amateur cooks can master the art of spatchcocking and grilling a turkey, turning a daunting task into an enjoyable and rewarding cooking venture.