Golden Grilled Spatchcock Turkey

If you ask me, spatchcocking a turkey is one of the smartest moves you can make on grill day.

This method involves removing the backbone and flattening the bird so it cooks evenly and quickly. The turkey sits closer to the grates, which means you get crispy, golden skin all over.

It takes about half the time of roasting a whole turkey in the oven, and the grill adds a smoky flavor that’s hard to beat. Plus, carving is way easier when the bird is already flat.

It’s a great technique for feeding a crowd without spending all day in the kitchen, perfect for when you want something special but still manageable.

What Kind of Turkey Should I Use?

For this grilled spatchcock recipe, you’ll want to look for a natural turkey in the 12 to 14 pound range. Natural turkeys haven’t been injected with any salt solutions or broth, which means you have full control over the seasoning and won’t end up with overly salty meat. If you can only find a self-basting or pre-brined turkey at your store, just go easy on the salt when seasoning since those birds already have plenty of sodium in them. Fresh turkeys are ideal for grilling, but a properly thawed frozen turkey will work just as well – just make sure to give it enough time to thaw completely in the refrigerator, which usually takes about 3 to 4 days for a bird this size.

Options for Substitutions

Here are some swaps you can make to customize this grilled turkey recipe:

• Turkey size: If you can’t find a 12 to 14 pound turkey, you can go smaller (10 to 12 pounds) or larger (up to 16 pounds). Just keep in mind that cooking time will adjust – smaller birds cook faster, larger ones need more time on the grill.
• Smoking wood: Cherry or apple wood gives a mild, sweet smoke, but you can use other light woods like pecan or maple. Avoid heavy woods like hickory or mesquite as they can overpower the turkey’s flavor.
• Spatchcocking: If you’re not comfortable butterflying the turkey yourself, ask your butcher to do it for you. Most are happy to help, and it saves you the work.
• White wine and mustard gravy: Feel free to make a traditional pan gravy instead, or use chicken stock as the base if you prefer not to cook with wine. The backbone and giblets you reserved will work with any gravy recipe.
• Natural turkey: A regular turkey works fine too, though natural or organic turkeys tend to have better flavor. If using a frozen turkey, make sure it’s completely thawed before spatchcocking.

Watch Out for These Mistakes While Grilling

The biggest challenge with grilled spatchcock turkey is uneven cooking, where the breast meat dries out before the thighs reach a safe temperature – to prevent this, position the legs closer to the hottest part of the grill and angle the breast toward the cooler zone.

Skipping the dry brining step is another mistake that leads to bland, less juicy meat, so make sure to salt your turkey generously at least 12 hours before grilling (or up to 2 days ahead) and let it sit uncovered in the fridge.

Don’t add your smoking wood too early or you’ll end up with bitter, over-smoked meat – wait until the turkey has been on the grill for about 30 minutes, then add one small chunk at a time.

Finally, resist the urge to flip the turkey multiple times, as this disrupts the cooking process and can tear the skin; instead, keep it skin-side up the entire time and use an instant-read thermometer to check that the thickest part of the thigh reaches 165°F before removing it from the grill.

What to Serve With Grilled Spatchcock Turkey?

Grilled spatchcock turkey is perfect for a backyard feast, so I like to keep the sides simple and let that smoky flavor shine. Classic mashed potatoes are always a winner – they’re perfect for soaking up that white wine and mustard gravy. I usually round out the meal with roasted vegetables like Brussels sprouts or carrots, a fresh green salad, and some dinner rolls for mopping up extra gravy. If you want to go all out, cranberry sauce and stuffing (cooked separately in a baking dish) complete the traditional turkey dinner spread without any fuss.

Storage Instructions

Store: Leftover grilled turkey tastes great for days after you make it. Store the meat in an airtight container in the fridge for up to 4 days. I like to slice or shred it before storing so it’s ready to go for sandwiches, salads, or quick meals throughout the week.

Freeze: Turkey freezes really well if you want to save some for later. Let it cool completely, then portion it out into freezer bags or containers and freeze for up to 3 months. I usually separate white and dark meat so I can grab exactly what I need.

Reheat: To warm up your turkey without drying it out, add a splash of broth or gravy and heat it gently in a covered pan on the stove or in the microwave at medium power. You can also wrap slices in foil and warm them in a 300°F oven for about 15 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7800-9100
• Protein: 950-1100 g
• Fat: 440-520 g
• Carbohydrates: 0-2 g

Ingredients

For the turkey:

• ground black pepper
• kosher salt (for seasoning and brining)
• 1 whole natural turkey (12 to 14 lb), butterflied, backbone, neck, and giblets reserved

For smoking and serving:

• white wine and mustard gravy (for serving)
• 1 to 2 small pieces light fruitwood, such as cherry or apple (I prefer apple)

Step 1: Season and Dry Brine the Turkey

• 1 whole natural turkey (12 to 14 lb), butterflied, backbone, neck, and giblets reserved
• kosher salt (for seasoning and brining)
• ground black pepper

Pat the butterflied turkey dry with paper towels.

Liberally season all over with kosher salt and ground black pepper, making sure to get some seasoning under the skin where possible.

Tuck the wing tips behind the back.

Place the seasoned turkey on a wire rack set over a rimmed baking sheet and transfer to the refrigerator to dry brine, uncovered, for 8 to 24 hours.

This helps develop flavor and crispy skin.

Step 2: Prepare the Grill and Create a Smoke Source

• 1 to 2 small pieces light fruitwood, such as cherry or apple (I prefer apple)

Light a full chimney of charcoal.

Once all the charcoal is lit and coated in gray ash, pour it into the grill and arrange in a crescent moon shape on one side of the charcoal grate.

Set the cooking grate in place, cover, and let the grill preheat for 5 minutes.

Clean and oil the grilling grate.

Place the wood chunk(s) directly on top of the hot coals to infuse the turkey with a subtle smoky flavor.

I prefer using apple wood for a gentle, sweet smoke.

Step 3: Grill the Turkey

• seasoned and dry-brined turkey from Step 1

Remove the turkey on its rack from the baking sheet and transfer it to the grill, positioning legs and thighs closer to the hot coals and the breast over the cooler side.

Cover the grill, placing the top vent over the cool side, and cook the turkey until an instant-read thermometer registers 165-170°F (74°C-77°C) in the thickest part of the thigh and 145-150°F (63°C-66°C) in the breast, about 90 minutes.

Add more coals after an hour if needed to maintain heat.

Step 4: Rest, Carve, and Serve the Turkey

• white wine and mustard gravy (for serving)

Transfer the turkey (still on its rack) to a cutting board and let it rest at room temperature for 20 minutes to keep the juices inside.

Remove the wire rack, carve the turkey, and arrange on a platter.

Serve immediately with hot white wine and mustard gravy.

I like to pour a little gravy over the carved meat right before serving for extra moisture and flavor.