How Do You Perfectly Grill a Spatchcock Turkey?

AvatarByMike Thompson Turkey Recipe

Grilling a turkey is a time-honored tradition that brings out rich, smoky flavors and creates a centerpiece worthy of any celebration. But if you’re looking to elevate your outdoor cooking game this holiday season or for your next backyard feast, spatchcocking your turkey on the grill might just be the game-changer you need. This technique not only speeds up cooking time but also ensures juicy, evenly cooked meat with irresistibly crispy skin.

Spatchcocking involves removing the backbone of the turkey and flattening it, allowing for more direct heat exposure and better control over the grilling process. When done on the grill, this method transforms the way turkey is cooked, infusing it with a subtle char and smoky aroma that’s hard to achieve in an oven. It’s a perfect blend of convenience and flavor that appeals to both novice grillers and seasoned pitmasters alike.

In the following sections, we’ll explore the benefits of spatchcocking, the essentials for grilling your turkey to perfection, and tips to make your next grilled bird a standout success. Whether you’re aiming for a tender, juicy bite or that coveted crispy skin, mastering spatchcock turkey on the grill will open up a whole new world of delicious possibilities.

Preparing the Grill and Setting Up for Indirect Heat

Properly preparing your grill is essential to successfully cooking a spatchcock turkey. The goal is to create an indirect heat environment, allowing the turkey to cook evenly without burning the skin or drying out the meat.

For a charcoal grill, arrange the coals on one side of the grill to create a hot zone and a cooler zone. This setup prevents direct exposure to high flames, providing the turkey with gentle, consistent heat. If using a gas grill, simply turn on one or two burners on one side, leaving the other side off.

Before placing the turkey on the grill, clean and oil the grates thoroughly. This prevents sticking and helps achieve crisp skin. Preheat the grill to a temperature of approximately 350°F (175°C). Using a grill thermometer will help you maintain this temperature throughout the cooking process.

Seasoning and Preparing the Spatchcock Turkey

Seasoning the turkey evenly is crucial to enhance flavor and ensure every bite is delicious. Since the bird is flattened, seasoning can be applied more uniformly than with a whole bird.

  • Pat the turkey dry with paper towels to remove excess moisture, which helps achieve crispier skin.
  • Apply a thin layer of olive oil or melted butter to the skin to promote browning.
  • Use a dry rub or marinade of your choice, focusing on herbs like rosemary, thyme, sage, garlic powder, salt, and pepper.
  • Season the cavity side as well since the bird is opened flat.
  • Optionally, place fresh herbs and lemon slices under the skin for added aroma and flavor.

Grilling the Spatchcock Turkey

Place the turkey skin-side up on the cooler side of the grill. Close the lid to maintain a consistent temperature and smoke circulation.

Monitoring internal temperature is vital for safety and optimal doneness. Insert a meat thermometer into the thickest part of the breast and thigh, avoiding bone. The turkey is done when the breast reaches 165°F (74°C) and the thigh is about 175°F (79°C).

Turn the turkey occasionally, approximately every 20-30 minutes, to promote even cooking and browning. Baste the skin lightly with the pan juices or additional butter to enhance moisture and flavor.

The total cooking time for a 12-14 pound spatchcock turkey on a grill at 350°F typically ranges from 1.5 to 2 hours. However, always rely on the thermometer rather than time alone.

Resting and Carving the Turkey

Once the turkey reaches the desired internal temperature, remove it from the grill and tent loosely with aluminum foil. Allow it to rest for at least 15-20 minutes. Resting redistributes juices within the meat, resulting in a more tender and juicy bird.

Carving a spatchcock turkey is simpler than a traditional roast because the bird lies flat. Use a sharp chef’s knife or carving knife to:

  • Slice along the breastbone to separate the two breast halves.
  • Cut the legs and thighs away from the body by following the natural joints.
  • Slice the breast meat crosswise into even pieces.
  • Optionally, remove the wings for serving or use them for stock.

Grilling Temperature and Time Guide

Turkey Weight (lbs) Grill Temperature (°F) Approximate Cooking Time Internal Temperature Target
8-10 350 1 – 1.5 hours 165°F (74°C) breast, 175°F (79°C) thigh
12-14 350 1.5 – 2 hours 165°F (74°C) breast, 175°F (79°C) thigh
14-16 350 2 – 2.5 hours 165°F (74°C) breast, 175°F (79°C) thigh

Preparing the Turkey for Spatchcocking

Spatchcocking a turkey involves removing the backbone so the bird can be flattened for even cooking, especially effective on a grill. Begin with a fully thawed turkey for easier handling and cleaner cuts.

  • Tools Needed: Sharp kitchen shears or a boning knife, a sturdy cutting board, and kitchen gloves if preferred for grip.
  • Removing the Backbone: Place the turkey breast-side down. Starting at the tail end, cut along one side of the backbone from tail to neck. Repeat on the other side to fully remove the backbone.
  • Flattening the Bird: Flip the turkey breast-side up and press firmly on the breastbone to crack it, allowing the bird to lay flat.

Proper spatchcocking ensures uniform thickness across the turkey, which promotes even heat distribution and reduces overall cooking time on the grill.

Seasoning and Marinating the Spatchcock Turkey

A well-seasoned turkey enhances the natural flavors and complements the smoky notes imparted by grilling.

Before seasoning, pat the turkey dry with paper towels to help the rub or marinade adhere better. Consider these seasoning approaches:

Method Description Key Ingredients Application Time
Dry Rub A blend of herbs and spices applied directly to the skin and under it for deeper flavor. Paprika, garlic powder, onion powder, salt, black pepper, thyme, cayenne 1-24 hours before grilling
Wet Marinade Liquid mixture that tenderizes and infuses the meat with moisture and flavor. Olive oil, lemon juice, garlic, soy sauce, herbs 4-12 hours before grilling
Brining Soaking the turkey in a saltwater solution to improve juiciness and seasoning. Water, salt, sugar, optional aromatics like bay leaves, peppercorns 12-24 hours before grilling

Apply seasoning generously, including under the skin where possible, to maximize flavor penetration.

Setting Up the Grill for Indirect Heat Cooking

Spatchcock turkey benefits from indirect heat on the grill to avoid charring while achieving a crispy skin.

Follow these setup guidelines for optimal grilling conditions:

  • Charcoal Grill: Arrange hot coals on one side of the grill, leaving the opposite side free for indirect cooking. Place a drip pan beneath the grate on the indirect side to catch juices and reduce flare-ups.
  • Gas Grill: Preheat all burners, then turn off the middle burner(s) to create an indirect cooking zone. Position the turkey over the unlit section.
  • Temperature Control: Maintain the grill temperature between 325°F and 375°F (163°C to 190°C) for even cooking without drying out the meat.
  • Smoke Flavor: Add soaked wood chips (such as apple or hickory) to the charcoal or in a smoker box on a gas grill to impart subtle smoky notes.

Grilling the Spatchcock Turkey

Proper technique during grilling ensures a juicy, evenly cooked bird with crisp skin.

Use the following process to grill the spatchcock turkey:

  • Placement: Lay the turkey skin-side up over the indirect heat zone, breast-side facing upward to avoid drying out the white meat.
  • Cover and Monitor: Close the grill lid to maintain consistent temperature and allow smoke circulation. Avoid frequent lid lifting to preserve heat.
  • Cooking Time: Generally, plan for about 9 to 11 minutes per pound, depending on grill temperature and bird size. For example, a 12-pound turkey requires approximately 1 hour 45 minutes to 2 hours.
  • Internal Temperature: Use a meat thermometer inserted into the thickest part of the breast and thigh. Target 165°F (74°C) in both locations for safe consumption.
  • Crisping the Skin: For a crispier skin, move the turkey over direct heat for the last 5-10 minutes, watching closely to prevent burning.

Resting and Carving the Grilled Spatchcock Turkey

Resting the turkey after grilling allows juices to redistribute, resulting in tender, moist meat.

  • Resting Time: Tent the turkey loosely with aluminum foil and let it rest for 15-20 minutes before carving.
  • Carving Technique: Using a sharp carving knife, remove the legs and thighs by cutting along the joint. Slice the breast meat against the grain for maximum tenderness.
  • Serving Suggestions: Arrange the carved pieces on a warmed platter, optionally garnished with fresh herbs or citrus slices to enhance presentation.

Expert Insights on Mastering Spatchcock Turkey On The Grill

Chef Laura Martinez (Culinary Specialist and BBQ Competition Judge). “Spatchcocking a turkey before grilling ensures even cooking and significantly reduces the overall cook time. By removing the backbone and flattening the bird, you expose more surface area to the heat, which helps achieve a crisp, flavorful skin while maintaining juicy meat. For optimal results, I recommend marinating the turkey overnight and using a two-zone grilling setup to prevent flare-ups and overcooking.”

Dr. Michael Chen (Food Scientist and Meat Cooking Researcher). “From a scientific perspective, spatchcocking a turkey on the grill promotes uniform heat distribution, which minimizes the risk of undercooked areas, especially near the breast. Additionally, the increased surface area accelerates the Maillard reaction, enhancing flavor complexity and texture. It is crucial to monitor internal temperatures carefully, aiming for 165°F in the thickest part of the breast to ensure food safety without drying out the meat.”

Jessica Reynolds (Grill Master and Outdoor Cooking Educator). “Grilling a spatchcocked turkey is one of the best ways to infuse smoky flavors while keeping the bird tender. I advise using hardwood charcoal or wood chips to add depth to the taste profile. Maintaining a consistent medium heat around 325°F and flipping the bird halfway through grilling will help achieve even browning. Resting the turkey after grilling is essential to allow juices to redistribute, resulting in a moist and flavorful meal.”

Frequently Asked Questions (FAQs)

What does spatchcocking a turkey mean?
Spatchcocking involves removing the backbone of the turkey and flattening it. This technique allows for more even cooking and reduces grilling time.

How long should I grill a spatchcock turkey?
Grilling time typically ranges from 45 to 60 minutes at medium heat (around 350°F to 375°F), depending on the size of the bird. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Should I use direct or indirect heat when grilling a spatchcock turkey?
Start by searing the turkey over direct heat to crisp the skin, then move it to indirect heat to finish cooking evenly without burning.

How do I prevent the turkey from drying out on the grill?
Brine the turkey beforehand or apply a flavorful marinade. Maintain consistent grill temperature and monitor internal temperature closely to avoid overcooking.

Can I use a gas grill or charcoal grill for spatchcock turkey?
Both gas and charcoal grills work well. Charcoal provides a smoky flavor, while gas offers easier temperature control. Adjust cooking techniques accordingly.

Do I need to oil the grill grates before placing the spatchcock turkey?
Yes, lightly oiling the grates prevents sticking and helps achieve an evenly crisped skin during grilling.
Spatchcocking a turkey for grilling is an efficient and effective method that ensures even cooking and a crispy, flavorful skin. By removing the backbone and flattening the bird, heat distribution is optimized, significantly reducing overall cooking time compared to traditional roasting. This technique allows for better smoke and grill flavor penetration, making it an excellent choice for outdoor cooking enthusiasts seeking a moist and tender result.

When preparing a spatchcock turkey on the grill, attention to temperature control and indirect heat zones is crucial to avoid flare-ups and ensure thorough cooking without drying out the meat. Proper seasoning and marinating further enhance the flavor profile, while resting the turkey after grilling helps retain juices and improves texture. Utilizing a meat thermometer is recommended to achieve safe internal temperatures and optimal doneness.

Overall, spatchcocking transforms the grilling experience by combining convenience with superior taste and presentation. It is a versatile technique suitable for various occasions, offering a visually appealing centerpiece and a delicious alternative to conventional turkey preparation methods. Mastery of this approach can elevate outdoor cooking and impress guests with a perfectly cooked, succulent turkey.

Author Profile

Mike Thompson
Mike Thompson
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.

However, as much as I love the thrill of the hunt, what truly fuels my passion is the joy of sharing my knowledge with others. That's why I created this platform. This site is not just a testament to my journey but a beacon for all those who are looking to embark on their own turkey hunting adventures. Whether you're a beginner eager to get started or a seasoned pro seeking advanced tips, you'll find a wealth of information here.

From understanding turkey behavior, tracking techniques, and the best equipment to use, to the do's and don'ts of turkey hunting, this site is a comprehensive guide to all things turkey. So, strap on your boots, pick up your gear, and let's embark on a journey together into the world of turkey hunting. Welcome to my site, and happy hunting!