So, you are probably asking yourself, “Do I want to cook a spatchcock turkey or do I want to cook the turkey whole as I have always done”?! Perhaps you are nervous about prepping the bird for your holiday gathering this way. Maybe you don’t even know why you are asking these questions. If this sounds like you, then you have come to the right place! First, let’s tackle which method you should use and why. I look at it like this: If you want the classic presentation at the table then go with the traditional whole bird. In addition, roasting a bird whole allows you to stuff the cavity with aromatics helping to produce a delicious gravy (check out my post for a whole thanksgiving turkey here). The benefit of doing a spatchcock turkey is creating an even cooking surface, by flattening out the bird, so the breast and thighs roast at the same time. The presentation will be different for your family and friends, but the ease of cooking the bird bird will offset that. So, if this intro helped sway you towards spatchcocking a turkey let’s dive into the details. Now sit back, grab a glass of your favorite beaujolais nouveau, and enjoy Big Green Egg Spatchcock Turkey.
As a Kamado Joe owner, I’m always looking for the best recipes to showcase what this versatile grill can do. Spatchcock turkey cooked on the Kamado produces incredibly moist, flavorful results in a fraction of the traditional roast time. Here’s how to spatchcock and grill the perfect holiday turkey.
What Is Spatchcocking?
Spatchcocking (or butterflying) is a method of removing the backbone of a chicken or turkey and flattening it out before cooking This allows the bird to cook faster and more evenly
The technique involves
- Using shears or sharp knife to cut out backbone
- Pressing down firmly on breast to flatten
- Tying legs together (optional)
Spatchcocking speeds up cooking by increasing the surface area exposed to heat And removing the backbone allows the bird to lie flatter, promoting even cooking.
Why Spatchcock Turkey on a Kamado Joe?
Cooking spatchcock turkey on a Kamado Joe kamado-style ceramic grill offers several advantages:
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Faster cooking – Spatchcocking slashes roasting time significantly. The increased airflow speeds up cooking.
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Juicier meat – The indirect heat gently cooks the turkey, sealing in moisture. No drying out!
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Crispy skin – The Kamado’s heat from all sides crisps up the skin beautifully.
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Infused flavor – Wood smoke from charcoal enhances the flavor in a unique way.
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Hands-off – Once seasoned and set up, the turkey practically cooks itself.
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Frees up oven – You can cook sides or pies in the oven while the grill handles the turkey.
Step-By-Step Guide to Spatchcock Turkey on a Kamado
Follow these simple steps for foolproof spatchcock turkey on your Kamado Joe:
1. Spatchcock the Turkey
- Place turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut straight down along both sides of backbone to remove it.
- Flip bird over and press firmly on breastbone to flatten.
- Tuck wing tips under. Optionally tie legs together with butcher twine.
2. Prepare the Kamado
- Light your charcoal and stabilize temperature at 350°F.
- Set up for indirect heat by banking charcoal to one side. Place a drip pan on empty side.
- Optional: Add wood chunks to charcoal for extra smoke flavor.
3. Season the Turkey
- Pat turkey dry inside and out with paper towels.
- Coat all over with olive oil or softened butter. Season liberally with salt, pepper and any other spices.
4. Grill the Turkey
- Place turkey breast-side up on grill grate over drip pan.
- Close lid and roast until thickest part of breast reads 160°F and thighs read 175°F, about 1-2 hours.
- Let rest 20 minutes before carving.
It’s that simple! The spatchcocking lets your turkey cook in about half the time of an intact turkey.
Tips for the Best Kamado Turkey
Here are a few tips to ensure roasting success:
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Brine the turkey for added moisture and flavor. Make a saltwater brine up to 24 hours before grilling.
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Use an aluminum roasting pan on the grill grate to catch any drips. Add vegetables under the turkey to turn drippings into a flavorful gravy.
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Add a wood chunk like hickory or apple to the charcoal for a subtle smoky note.
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Use a meat thermometer to check doneness in breast and thighs. Cook to at least 165°F.
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Let turkey rest before carving. This allows juices to redistribute for tender, juicy meat.
Sample Recipe from Kamado Joe
For a full spatchcock turkey recipe, check out this one from Kamado Joe. It uses butter under the skin for extra moisture and a vegetable roasting pan for making gravy.
The recipe calls for seasoning the flattened turkey with Lane’s BBQ Brisket Seasoning then indirect grilling around 350°F until cooked through. After letting the turkey rest, it gets carved and served sauced with a parsley gravy made by reducing the vegetable drippings.
This method delivers a flavorful, juicy turkey in about half the time of roasting a whole bird. The grill also leaves the skin ultra crispy.
Spatchcock for Other Poultry Too
While spatchcocking is ideal for cooking whole turkeys quickly, you can use this method on other birds as well:
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Chickens – Roast a spatchcocked chicken in about 40-60 minutes for a weekday dinner.
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Game hens – Cook 2-3 small spatchcocked hens for individual portions.
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Duck – Crisp up the fatty skin by spatchcocking before indirect grilling.
Any poultry will cook more evenly when flattened out. Just adjust grill temperature and time accordingly for the size.
Get the Most out of Your Kamado Joe
Big Green Egg Spatchcock Turkey – The Next Day
The next day, carefully remove the bird from the brining bucket, rinse, and pat dry with paper towels. Then apply your favorite BBQ rub to the outside of the turkey. For this cook I used Dizzy Pig’s Tsunami Spin.
Set up your Big Green Egg for indirect cooking using the ConvEGGtor
After the first hour bump the temperature up to 350°F. Next, take 1 stick of melted butter mixed with 1 tsp of chopped fresh thyme and glaze the outside of the bird. This will help with the browning.
Depending on the size, the bird will be done between 2:15 – 2:30 hours total. But to ensure your bird is ready use a digital thermometer (like the Thermapop shown here) and probe the thigh and breast. You are looking for two things: first, if the juice runs clear the bird is done and second, if the thigh measures 180°F and breast measures 165°F you are done. Now, if you want a secret, you can pull the bird at 155°F and rest it 30 minutes as the carryover cooking will bring it up to a safe temp.
Pull the turkey, place it on a cutting board, and rest up to 30 minutes before slicing and serving.
Everyone has their own way to carve a turkey. What I do is separate the legs and wings first then remove each breast. I slice the breast in to equal pieces and place all of that on a serving platter.
If you have made it this far congrats! You are the proud owner of a delicious spatchcock turkey.
Big Green Egg Spatchcock Turkey
For this cook I went with a wet brine for the turkey using Dizzy Pig BBQ’s Mad Max Brine (make sure to use the code BBQBUDDHA for 15% off any order). I have found wet brining a turkey provides the best combination of moisture and flavor.
Start by pouring the brine into a pot, adding water, and bringing it to a low boil.
Pour the hot brine mixture into cold water and place in the fridge, allowing it to cool while spatchcocking the turkey.
Now, let’s walk through how to spatchcock a turkey. Start with a whole turkey that has not been pre-brined. Make sure to read the ingredients list on the turkey you purchased as a lot of store bought turkeys will package the turkey in a saline solution to preserve it. If you have that kind of turkey DO NOT brine as it will be overly salty.
Start by flipping the bird over so the breast side is down. Find the backbone and using kitchen shears (e.g. OXO Poultry Shears
Once the backbone has been removed (it should be saved for stock and gravy prep) flip the bird over so the breast is facing you and press down hard to break the breast plate. This is a critical step as it is what flattens the bird and creates an even cooking surface.
When done, add the spatchcocked turkey to a brining bucket and pour the cold brining solution in. Place in to your refrigerator overnight.