If you are looking for the easiest way to make a turkey, try this Spatchcock Grilled Turkey. It is super-moist, requires half the cook time of a roasted turkey and it is bursting with flavor.
Turkey doesn’t always get a good reputation. It is intimidating to make for most and many times it turns out dry and not flavorful. But that is not the case with when you spatchcock and grill the turkey. It is so flavorful and juicy and I think it is much easier to do it this way too instead of cooking in oven. It cooks in half the time.
Butterflying the turkey (aka spatchcocking it) is a technique that removes the backbone for a faster roast and later an easier carving. I prefer making like this than any other way.
So if you are in charge of the turkey for Thanksgiving or you are hosting the holiday, I highly recommend you try this grilled turkey and spatchcocking it. It is so delicious, easy to make and your family or friends and you will love it.
I also prefer getting a fresh turkey over a frozen one and it’s typically 10-12 lbs or so. It’s a great size for serving a larger group and makes for an easy spatchcock. Which means butterflying the turkey by removing the backbone with kitchen shears.
I cannot wait for you guys to try making turkey like this! Let me know what you think.
Cooking a whole turkey on a gas grill can seem like an intimidating task. But spatchcocking, also known as butterflying, your turkey makes grilling a large bird much easier. By removing the backbone and flattening the bird, a spatchcock turkey cooks faster and more evenly than a traditional whole turkey.
So how long does it take to cook a spatchcocked turkey on a gas grill? Read on for tips, timing, and techniques to achieve turkey grilling greatness this holiday season
Why Spatchcock?
Spatchcocking speeds up cooking time significantly compared to roasting a turkey whole. Removing the backbone allows the turkey to lie flat creating a more uniform thickness. This allows the inside and outside of the turkey to cook at the same rate.
The result is a turkey with incredibly moist, tender meat and crisp, golden brown skin. With a spatchcock turkey, you can expect:
- Shorter cooking time – Around 1-1.5 hours total
- Even cooking – No worries about overdone breast or undercooked thighs
- Better browning – The flat shape gives all skin exposure to the grill grates
So if juicy, flavorful turkey is what you’re after, spatchcocking is the way to go. The flattened shape also makes carving the finished bird much simpler.
Spatchcocking Your Turkey
The process of spatchcocking is surprisingly straightforward:
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Place turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of backbone to remove it.
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Flip turkey over and press firmly on breastbone to flatten. You may hear it crack – don’t worry, this helps it lie flat.
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Tuck wing tips under turkey so they don’t burn. Your turkey is now ready for its grill makeover!
Grilling Tips for Spatchcock Turkey
- Pat turkey dry before seasoning – this helps seasoning stick better
- Coat with oil or softened butter – keeps meat juicy
- Generously season under and on top of skin – spice rub or herb blend
- Place turkey skin-side up – helps crisp skin
How Long to Cook a 12-14 lb Spatchcock Turkey
For a 12-14 pound spatchcock turkey, the target cooking time on a gas grill is approximately 60-75 minutes total.
This allows sufficient time for the interior to reach a safe minimum temperature of 165°F, while preventing the delicate breast meat from drying out.
Here are more specifics on timing:
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15 minutes: Sear turkey skin-side down over direct high heat. This crisps up and browns the skin.
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45-60 minutes: Move turkey to indirect heat, skin-side up, until breast reaches 150-155°F and thighs/legs reach 165°F. Baste occasionally with pan drippings to keep moist.
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10 minute rest: Let turkey rest before carving to allow juices to redistribute. The temperature will rise 5-10°F during this time.
Always use an instant-read thermometer to confirm doneness – color alone is not a guarantee the turkey is fully cooked. Insert it into the deepest part of the breast and thigh, avoiding bone.
If grilling a smaller or larger bird, adjust cooking times roughly 10-15 minutes per pound. Monitor temperature closely near the end to prevent overcooking.
Gas Grill Setup
To ensure proper heat distribution, use a 2-zone fire setup:
- Leave center burner(s) off
- Light outer burners to high heat
- Sear over direct heat, then move to indirect to finish
This prevents the breast and wings from burning over direct heat. For added moisture and flavor, try adding a drip pan with wine, broth or water under the indirect side.
Common Spatchcocking Mistakes
With some quick tips, you can avoid the most common spatchcock turkey pitfalls:
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Undercooked meat: Use an instant read thermometer to confirm doneness – color is not reliable.
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Overly charred skin: Avoid direct heat on the skin after initial searing. Finish over indirect heat.
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Dried-out breast meat: Cook no more than 1.5 hours max, and baste breast frequently while grilling.
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Uneven cooking: Create a 2-zone fire and sear briefly over direct heat before moving turkey to indirect heat to finish.
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Flare-ups: Trim excess fat from turkey to minimize drippings that cause flares. Use a drip pan.
Juicy Grilled Spatchcock Turkey Perfection
While spatchcock turkey requires less cooking time than a traditional whole turkey, it still takes precision and patience. Follow the guidelines above for properly grilling a 12-14 pound spatchcock turkey in just 60-75 minutes.
Trust your thermometer, resist the urge to peek, and let the grill work its magic. Your patience will be rewarded with a showstopping turkey boasting crispy skin, succulent meat, and incredible flavor.
Spatchcock turkey on the grill is sure to become your new favorite way to cook turkey. Juicy, tender and full of smoky flavor, this technique helps even novice grill masters turn out an incredibly moist bird.
This Thanksgiving, skip the oven and wow your guests with your grilling skills. Just remember – low and slow over indirect heat is the key to poultry perfection. Happy grilling!
How spatchcock grilled turkey:
- Mix together the spices in a small bowl and set aside
- Mix together the oil and mustard and set aside
- Please use meat handling gloves on (I do this for safety purposes) and pat the whole turkey dry with paper towel
- Using kitchen shears, cut the backbone out of the turkey. Start at the tail end, making cuts up to the neck along the spin (complete this on both sides of the spine until it is fully removed)
- Make a cut with the shears by the end of the breast plate, which will help the turkey lay flat (depending on the turkey you may need to make additional cuts near the thighs to help the turkey lay flat as the goal is to ensure all parts of the turkey are laying flat to evenly cook on the grill!)
- Brush the spices mixture and oil rub onto the turkey (rub into all areas of the turkey wearing the gloves)
- Preheat the grill to medium/high heat and lightly brush the grates with oil and lay the turkey skin side down in the middle of the grill and cook for 5 minutes (this is to crisp the skin)
- Flip over the turkey and bring the heat down to low and cook for 90 minutes (grill temp should be around 375-400 degrees – 2 middle burners were set to low and 2 outside burners were medium to obtain this temperature)
- Check temperature of turkey with meat thermometer (it should be 165 degrees) then remove turkey from grill and let it rest for 20-30 minutes before carving and enjoy!
What ingredients you need to spatchcock and grill a turkey:
- Turkey – we usually use a 10-12 lb turkey for this. The average size turkey most stores sell
- Dijon mustard – you can also use honey mustard too or a grainy mustard. Whichever you prefer
- Olive oil – or you can use avocado oil if you want
- Garlic powder – one of the key spices for the rub!
- Smoked paprika – another key spice in this seasoning rub – SO good
- Parsley – I usually use dried parsley but you can also use finely chopped fresh parsley if you prefer
- Oregano – same here, I use dried oregano
The Juiciest & Perfectly Cooked Spatchcock Turkey
FAQ
How long does it take to cook a spatchcock turkey on a gas grill?
How long do you cook a Spatchcock turkey by weight per pound?
How many minutes per pound turkey on gas grill?
How do you cook a spatchcocked Turkey on a grill?
Place the spatchcocked turkey skin-side up on the center of the grill grate, away from direct heat. Cover the grill and let it cook undisturbed for approximately 12-15 minutes per pound. Use a meat thermometer to check the internal temperature of the thickest part of the turkey, aiming for 165°F (74°C) for the perfect doneness.
How long does a spatchcocked Turkey take to cook?
A: The cooking time for a spatchcocked turkey on the grill is typically around 12-15 minutes per pound. However, it can vary depending on the specific grill and temperature used. Use a meat thermometer to check the internal temperature of the thickest part of the turkey, which should reach 165°F (74°C) for safe consumption.
What temperature should I cook a Spatchcock Turkey on a gas grill?
Preheat your gas grill to medium-high heat, around 375-400°F (190-205°C). Place the spatchcock turkey on the grill, skin side up, and cook for about 12-15 minutes per pound.
How to cook a Turkey on a gas grill?
1. Preheat your gas grill to medium heat. 2. Remove the giblets from the turkey and rinse the turkey inside and out. 3. Pat the turkey dry with paper towels. 4. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and rosemary. 5. Rub the spice mixture all over the turkey, inside and out. 6.