The Ultimate Guide to Gas Grilled Spatchcock Turkey

As Thanksgiving approaches, many home cooks start dreaming of the perfect centerpiece – a juicy, tender, flavorful turkey. And more people than ever are turning to an unconventional technique to achieve turkey perfection – spatchcocking.

Spatchcocking, also known as butterflying, is a method of removing the backbone and flattening the bird before cooking. This allows the turkey to cook more evenly and quickly than a traditional whole turkey. The results are phenomenal – crispy skin, moist breast meat, and tender thighs in about half the normal roasting time.

While spatchcock turkey is often roasted in the oven, grilling imparts an irresistible smoky flavor. Gas grills provide consistent heat that helps ensure the bird cooks through without burning or drying out.

If you want to wow your Thanksgiving guests with the ultimate gas-grilled spatchcock turkey, read on for tips, techniques, and recipes. This guide will give you the confidence to nail it on your first try.

What Is Spatchcocking?

Spatchcocking is a straightforward process of removing the backbone of a whole turkey and flattening it out This allows for even cooking by exposing all areas of the bird to the grill’s heat

The term “spatchcock” is an Anglicization of the Irish term “spitcock” In the 18th century, game birds like partridge, grouse, and woodcock were spatchcocked before being cooked over an open flame.

Some of the key benefits of spatchcocking turkey for grilling include:

• Faster cooking time – Spatchcock turkeys cook in about half the time of whole turkeys, usually 1-1.5 hours for a 12-14 lb bird. The breast and thighs cook at the same rate.

• More crispy skin – With the underside pressed flat against the grill, the skin gets deliciously crispy.

• Juicy breast meat – The white meat is exposed to the grill’s heat rather than being buried in the cavity, resulting in juicier breast meat.

• Better smoke absorption – When spatchcocked, all the meat directly contacts the grill grates for excellent smoky flavor.

Step-By-Step Guide to Spatchcocking a Turkey

Spatchcocking is simple to do at home with just a few tools and a bit of brute force. Here is a step-by-step guide:

Supplies Needed

• Turkey (10-15 lbs is ideal)
• Sharp kitchen shears or heavy knife
• Cutting board
• Meat mallet or heavy skillet (optional)

Instructions

1. Remove neck and giblets: Check inside both turkey cavities and remove the neck and bag of giblets. Discard or use for gravy.

2. Place breast side down: Put the turkey on a cutting board, breast side down. The backbone should be facing up.

3. Cut along both sides of backbone: Using kitchen shears, cut closely along both sides of the backbone from the tail to the neck.

4. Remove backbone: Grab the backbone with your hands and lift it out in one piece. Save it for making stock if desired.

5. Flatten the bird: Flip over the turkey so the breast side is up. Using your hands or a meat mallet, press down firmly on the breastbone until the turkey flattens. You’ll hear the breastbone crack.

6. Trim excess skin: Trim any loose skin from the underside of the bird for better presentation.

And that’s it – the turkey is spatchcocked and ready for amazing flavor on the grill!

Gas Grill Setup Tips

To ensure your spatchcock turkey gets crispy skin without burning, proper gas grill setup is key. Use these tips for success:

• Use indirect heat: Turn off the burners directly under where the turkey will be. Leave the outer burners on medium heat, about 375°F.

• Place a drip pan: Position a disposable foil pan under the area where the turkey will cook to catch drippings. Fill it with water or chicken stock.

• Use a V-rack: A V-rack raises the turkey above the grill grates for more even cooking. The drippings fall into the pan below.

• Have an instant read thermometer: This is vital for monitoring the internal temperature of the turkey without constantly opening the grill.

Seasoning a Spatchcock Turkey

A flavorful dry brine or spice rub is recommended to bring out the turkey’s best flavors. For 12-15 pounds of turkey, whisk together:

• 1⁄4 cup kosher salt
• 2 tablespoons pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 2 teaspoons paprika

Thoroughly coat the turkey under the skin and all over the exterior at least 12 hours before grilling. Refrigerate until ready to grill.

For bolder flavor, try a wet brine or marinade. Soak the turkey overnight in a mixture of salt, sugar, and aromatics. Pat dry before applying your favorite spice rub.

Grilling Times for Spatchcock Turkey

A spatchcock turkey cooks much faster than a traditional whole turkey. The general guideline is to grill a 12-14 lb spatchcocked turkey over indirect medium heat for about 60-90 minutes, until the thighs reach 165°F.

However, grilling time can vary based on factors like your grill’s temperature, weather conditions, and how thick your bird is. To ensure doneness, always rely on an instant read thermometer in the thickest part of the thigh rather than just going by time.

Here are estimated grilling times for different turkey weights:

• 8-10 lbs: 45-60 minutes
• 10-12 lbs: 60-75 minutes
• 12-15 lbs: 75-90 minutes
• 15-18 lbs: 90-105 minutes

Basting and Glazing the Turkey

Basting helps keep the turkey moist and adds flavor. Baste every 30 minutes with melted butter, chicken stock, olive oil, or your favorite glaze.

Simple compound butter is delicious – just mix softened butter with chopped fresh herbs, lemon zest, garlic, or other flavorings and brush over the turkey.

For glazes, simmer 1 cup apple cider, fruit preserves or jelly with spices until thickened. Brush the glaze on during the last 15-30 minutes once the turkey skin has browned.

Let It Rest

Just like roasting, it’s crucial to let the grilled turkey rest before carving. The muscles need time to relax and reabsorb the juices.

After removing from the grill, tent the turkey loosely with foil and let rest for 15-20 minutes. The internal temperature will rise about 5°F during this time.

Slice the turkey and serve it with the delicious pan juices spooned over the top.

Step-By-Step Grilling Instructions

Here is a quick recap of the full process for grilling spatchcock turkey to golden, juicy perfection:

1. Spatchcock: Remove backbone and flatten turkey. Trim any excess skin.

2. Season: Apply dry brine, marinade, or spice rub. Refrigerate 12-24 hrs.

3. Preheat grill: Heat gas grill to 375°F. Use indirect heat. Add drip pan.

4. Cook turkey: Place turkey skin-side up on grill grate over drip pan. Close lid.

5. Monitor temp: Insert instant read thermometer in thickest part of thigh, without releasing heat.

6. Baste and glaze: Baste turkey every 30 minutes. Add glaze during last 30 minutes if desired.

7. Check for doneness: Turkey is done at 165°F in thigh. Juices should run clear.

8. Rest and carve: Remove turkey and tent with foil. Let rest 15-20 minutes then carve.

Troubleshooting Common Problems

Even experienced grill masters encounter the occasional mishap. Here are some common issues and how to prevent them:

Problem: Skin is not browning or crisping up.

Solution: Ensure turkey is thoroughly patted dry before seasoning. Cook over direct heat for first 15 minutes. Baste less often.

Problem: Turkey breast meat is drying out.

Solution: Use lower heat around 350°F. Baste more frequently. Cook to 165°F and remove immediately.

Problem: Turkey is burning on the outside but undercooked inside.

Solution: Turn down heat if flare-ups occur. Use thicker cut wood chips for cleaner smoke. Monitor temperature in multiple places.

Problem: Turkey has an intense burned flavor.

Solution: If fire flares up, move turkey temporarily to indirect heat. Discard any charred portions before serving.

juicy Gas Grilled Spatchcock Recipes

Now for the fun part – it’s time to put your spatchcocking skills to work! Here are 3 phenomen