Grilled Spatchcock Turkey Recipe
Why Spatchcock a Turkey?
Spatchcocking is a game-changer for grilling a turkey. Removing the backbone and flattening the bird allows it to cook evenly and reduces grilling time significantly. This method also maximizes surface area for seasoning and produces perfectly crispy skin all over.
What You'll Need
- Turkey: A whole turkey (10-15 lbs is ideal for smoking).
- Sharp kitchen shears or a chef’s knife: To spatchcock the bird.
- Brine (optional): For enhanced flavor and moisture retention.
- Dry rub or seasoning: Choose your preferred blend (e.g., salt, pepper, garlic powder, paprika, herbs).
- Wood chips or chunks: Hickory, apple, cherry, or pecan wood work well for smoky flavor.
- Smoker or grill: With indirect heat capability.
- Drip pan: To catch drippings and keep the smoker clean.
- Meat thermometer: For checking doneness accurately.
Grilled Spatchcock Turkey Recipe
Ingredients:
For the Turkey:
- 1 whole turkey (10-14 pounds, spatchcocked)
- 1/4 cup olive oil or avocado oil
- 4 tablespoons butter (for basting and under the skin)
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- Zest of 1 lemon
- Salt and pepper, to taste
Our Braize Personal Method:
1. Spatchcocking the Turkey
- Remove the Backbone: Use kitchen shears to cut along both sides of the turkey’s spine and remove the backbone.
- Flatten the Turkey: Flip the turkey breast-side up and press down firmly on the breastbone until you hear a crack. This flattens the bird for even cooking.
2. Brining or Butter Injection
- Option 1: Brine the Turkey: Submerge the turkey in a brine solution for 24 hours. Brining adds flavor and keeps the meat juicy.
- Option 2: Butter Injection: Use a store-bought butter injection kit to inject melted butter into the turkey for added moisture and flavor.
- For Extra Flavor: Combine both methods—brine the turkey and then inject butter before seasoning.
Tip: A butter injection distributes flavor and moisture evenly throughout the bird.
3. Seasoning the Turkey
- After brining (if applicable), pat the turkey dry with paper towels.
- Flip the bird breast-side down and spray the underside with olive or avocado oil. Season generously with garlic powder, paprika, salt, and pepper.
- Flip the bird breast-side up and repeat the oil and seasoning process.
- Place 2-3 pads of butter under the skin, on top of each breast. Before inserting, coat the butter with seasoning to ensure the flavors reach the meat.
4. Cooking the Turkey
- Preheat the Grill/Smoker: Set your smoker or grill to 325°F.
- Position the Turkey: Place the turkey breast-side up on the grill or in the Braize Large Grill Basket for secure, even cooking.
- Baste Regularly: Every 30 minutes, baste the turkey with melted butter mixed with fresh herbs for extra flavor and crispy skin.
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Adjust as Needed:
- If the skin begins to darken too much, loosely cover the bird with foil to prevent burning.
- For extra crispy skin, increase the grill temperature slightly in the last 10-15 minutes of cooking.
5. Check for Doneness
- Use a meat thermometer to check the internal temperature at the thickest part of the breast. The turkey is done when it reaches 165°F.
- Avoid overcooking to ensure juicy meat.
6. Rest and Serve
- Remove the turkey from the grill and let it rest for 15-30 minutes before carving.
- Resting allows the juices to redistribute, making the turkey moist and flavorful.
- Slice, serve, and enjoy the juicy, smoky goodness of your perfectly grilled spatchcock turkey!
Grilled spatchcock turkey has become a go-to for Thanksgiving or any holiday feasts and weekend gatherings in my home. The faster cooking time and even heat distribution mean no more dried-out white meat or undercooked thighs. Plus, the smoky flavor and crispy skin make this bird an absolute showstopper every time!
FAQs
1. What if I don’t have a smoker?
- You can grill the spatchcock turkey on a standard gas or charcoal grill. Just maintain consistent heat at 325°F.
2. Can I use this method for a smaller or larger bird?
- Absolutely! Adjust cooking times accordingly. A smaller bird will cook faster, while a larger one may need extra time.
3. Can I skip the brine or butter injection?
- Yes, but brining or injecting enhances flavor and moisture, especially for larger birds.
4. How do I make the skin extra crispy?
- Dry the turkey thoroughly before seasoning and cook at a higher temperature (350°F) for the last 10-15 minutes.
5. What sides go well with grilled spatchcock turkey?
- Try pairing it with grilled vegetables, stuffing, cranberry sauce, or roasted potatoes for a complete meal.
Ready to impress your guests with a perfectly grilled turkey?
Follow this Grilled Spatchcock Turkey recipe for a juicy, flavorful, and unforgettable centerpiece. Don’t forget to share your turkey masterpieces with us on social media @CookingWithBraize. We’d love to see your creations!