This grilled spatchcock turkey cooks in a fraction of the time compared to the oven and is still incredibly juicy and flavorful! Simply spatchcock the turkey, dry brine it overnight, and toss it on the grill! As a result, you'll have a perfectly cooked and delicious bird that is worthy of any occasion!
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Instructions
How To Spatchcock A Turkey
Place your turkey onto a large cutting board and remove the packaged items that come inside the turkey (giblets, heart, neck, gravy packet).
Using poultry shears (or kitchen shears), start at the bottom of the bird and cut alongside both sides of the tail and backbone all the way up to the neck and remove it.
Using the opening from the removed backbone, pull open the turkey and locate the breastbone. Use your shears to snip both sides of the cartilage connecting the area where the breast bone starts.
Flip over the bird and firmly press down on the lower area of the breast to flatten out the breast bone.
Grilled Spatchcock Turkey
In a small bowl, mix together Kosher salt, ground black pepper, onion powder, and smoked paprika.
Place your spatchcock turkey onto a baking sheet and use paper towels to pat it completely dry. Then, use the seasoning mixture to season both the top and bottom of the turkey.
Transfer the seasoned turkey to the refrigerator, uncovered, and allow it to dry brine overnight (or up to 3 days).
When ready, clean and oil the grates of your grill and prepare it for two-zone cooking (or indirect heat) with an ideal temperature of 450°F (230°C).
Once preheated, place the turkey onto the grill over indirect heat, with the legs and thighs pointed towards the coals (if using).
Close the lid and grill the turkey until the internal temperature reads 155°F (63°C) in the thickest part of the breast meat and 165°F (74°C) in the thigh but not touching the bone. This will take about 1 hour and 30 minutes.
Remove the turkey from the grill and transfer it to a wire rack on top of a cutting board or serving tray. Cover the bird with aluminum foil and leave it to rest for 20 minutes before carving and serving.
Servings are based on 1 ¼ pounds per person from a 15-pound turkey.
Season your spatchcocked turkey and place it on a wire rack set in a rimmed baking sheet overnight in the fridge to dry brine for up to 3 days at most.
To store: Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat: Place your turkey into a baking dish along with some chicken broth. Tightly cover the dish with aluminum foil and bake it in the oven at 300°F (150°C) until heated through.