As Thanksgiving approaches, turkey takes center stage. Families across America eagerly anticipate the arrival of a perfectly roasted bird, its crispy skin glistening under the dining room lights. But this year why not take turkey in a new direction by spatchcocking it on your trusty Weber Kettle? This combo yields turkey that’s unbelievably juicy intensely flavorful, and ready in a fraction of the typical roasting time.
What Is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from the turkey, allowing it to lie flat on the grill. With more surface area exposed to the heat, the turkey cooks much faster and more evenly. No more fretting over dry breast meat or undercooked legs! Spatchcocking also makes it easier to access the skin and season the meat for fantastic crispy skin and bold flavor in every bite.
Why Weber Kettle Is the Perfect Partner
The legendary Weber Kettle grill provides the ideal setup for spatchcock turkey success. Its ample 363 square inch cooking area easily accommodates a sizable bird. Meanwhile, the signature kettle shape enables gentle indirect heat to surround the turkey for a tender, juicy interior. Plus, the small amount of smoke from the charcoal imparts a lovely complexity.
Step-By-Step Guide to Spatchcock Turkey on a Weber Kettle
Ready to wow your guests with the best grilled turkey of their lives? Here’s a step-by-step guide to spatchcocking turkey on a Weber Kettle
Supplies Needed
- 10-14 lb fresh or thawed turkey
- Kitchen shears
- Weber Kettle 22” or 26”
- Weber Briquettes
- Apple or cherry wood chunks
- Herb butter
- Olive oil
- Meat thermometer
Spatchcock the Turkey
- Place turkey breast-down and use shears to cut along both sides of the backbone.
- Remove the backbone and press down firmly to flatten.
Season Under the Skin
- Loosen skin from breast meat and rub herb butter underneath.
- Generously season all over with salt and pepper.
Grill Time
- Set up for indirect medium heat, 350°F. Add wood chunks to coals.
- Place spatchcocked turkey skin-side up, away from direct heat.
- Grill until 165°F in breast and thigh, about 1.5 hours for a 12 lb turkey.
Rest and Carve
- Allow turkey to rest 20-30 minutes before carving.
Tips for the Best Results
Here are some tips for getting absolute perfection out of your spatchcock turkey:
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Let turkey air dry uncovered in the fridge overnight before grilling. This helps achieve ultracrisp skin.
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Use an aluminum foil shield if turkey is very close to direct heat.
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Baste with butter or pan drippings during the last 30 minutes.
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Allow turkey to rest before carving for juicier meat.
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Mix up the flavors with different herb rubs, marinades or stuffings under the skin.
frequently asked questions
What size turkey should I use?
For a 22” Weber Kettle, stick to 10 lbs or under. For a 26” model, a 14 lb turkey will fit great.
How long does it take to grill?
Plan on about 90 minutes for a 12 lb spatchcocked turkey at 350°F.
What wood is best?
Apple, cherry, pecan, and hickory all pair wonderfully.
Can I use a gas grill instead?
You sure can! Just adjust heat settings to indirect medium.
Conclusion
Spatchcock turkey on a Weber Kettle delivers tender, juicy meat, unbelievably crisp skin, and smoky flavor in record time. Follow these tips for your best Thanksgiving turkey yet! Let us know how your spatchcocking endeavor goes.
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One of the big thrills of grilling a whole turkey is the presentation. Placing a plump, golden brown bird in the middle of the dinner table is one of the most picturesque and memorable settings of the holiday season. At least it is if you carve the bird at the table. I don’t. I make a mess in the kitchen.
While there is no denying how wonderful a perfectly grilled turkey looks, my guests rarely see it unless they happen to intercept me on my trip in the backdoor from the grill. Instead, they are treated to a beautiful platter of sliced breast meat, pulled thighs, and criss crossed turkey legs. Once the food goes down, it’s time to eat, not stare.
So yes, a whole turkey looks awesome. However, what if we had a way to grill turkey in half the time that tastes twice as good and doesn’t require a photo opportunity? We do. We can spatchcock it.
I’m a huge fan of spatchocked chickens, which is the process of removing the back bone, cracking the breast bone, and grilling the entire bird flat. It’s a faster, more even cook, which yields wonderfully moist meat and crisp skin. It works great for a chicken and it definitely works great for a turkey, too.
Spatchcock Turkey by Mike Lang
Serves: 8-10 people
Ingredients: 1 fresh or thawed turkey, 10-14 pounds ½ cup unsalted butter, room temperature 2 T Herbes de Provence olive oil salt and pepper
While a spatchcock chicken can fit on any grill, a spatchcock turkey takes up a little more real estate. My 14 pound turkey easily fits on my 26.75” One Touch Gold, or if I was using a gas grill, my Summit Grill Center. For a 22” kettle, I would use a turkey closer to 10 pounds.
The Spatchcock
Tools: Kitchen Shears
Place the turkey breast side down. With a sturdy pair of kitchen shears, start to just one side of the turkey’s tail and cut up one side of the turkey’s backbone.
Next, cut up the other side of the backbone.
Remove the backbone and either discard or save for another use.
Locate the breast bone and snip an inch or so in with the shears.
Flip the turkey over so it is skin side up. Place both hands on the breast and push down. You will hear the breast bone and cartilage snap. The turkey should now lie flat.
Tip: For really crisp skin, spatchcock the turkey the day before and allow to rest, uncovered, in the refrigerator 24 hours before grilling.
Prep
While I love well-seasoned turkey skin, I also like the meat to have a little something extra. To ensure this, I separate the skin from the turkey and work seasonings directly into the meat.
With a fork, mix the herbs, butter, and a dash of salt and pepper. Separate the turkey’s skin from the breast meat by working your fingers directly under the skin.
Continue to work from the bottom of the turkey all the way to the neck.
Once separated, add equal parts of the herb butter to both sides of the turkey and massage in.Generously season both sides of the turkey with salt and pepper.
The Grill
Prepare the grill for indirect medium heat (350 F). Since the turkey is so big, I place all of my Weber Briquettesto one side of the grill in a semi-circle fashion using the Char-Basket Charcoal Fuel Holders.
Tip: I like just a little bit of smoke on my turkey, so I always add one small chunk of apple wood just before closing the lid. It’s just enough to make the turkey more interesting and yet not too overpowering for guests not fond of smoked foods.
Tip: If your turkey takes up a lot of space on the grill, consider using aluminum foil to shield parts of the bird too close to the coals.
On average, a 12 pound turkey will take approximately 90 minutes to grill. The turkey is done when both the breast and thigh reads 165 F with an instant read thermometer or iGrill bluetooth thermometer.
Remove from the grill, tent with aluminum foil, and allow to rest for 20-30 minutes. Carve and serve.