No, you don’t need to flip a spatchcock turkey! That’s one of the beauties of this method. Since the turkey is butterflied and lies flat, it cooks evenly on both sides without needing to be flipped
Here’s why flipping isn’t necessary:
- Even Cooking: The flat surface ensures uniform heat distribution, resulting in perfectly cooked meat throughout. No more dry breasts or undercooked thighs!
- Faster Cooking Time: The increased surface area allows for faster heat penetration, significantly reducing the overall cooking time. You can enjoy your delicious turkey in under 2 hours!
- Crispy Skin: By leaving the skin side up throughout the cooking process, you achieve a beautiful golden-brown, crispy skin that everyone will love.
So, ditch the flipping and embrace the ease of spatchcocking! This method delivers a juicy flavorful and perfectly cooked turkey with minimal effort.
Additional Tips:
- Start with high heat: Roast the turkey at 450°F for the first 30 minutes to achieve crispy skin.
- Baste regularly: Every 20 minutes, baste the turkey with its drippings for extra flavor and moisture.
- Rest before carving: Let the turkey rest for 20-30 minutes under aluminum foil to allow the juices to redistribute for maximum tenderness.
Enjoy your perfectly cooked spatchcock turkey!
FAQs:
- What size turkey should I use? Aim for a 12-14 pound turkey for optimal results.
- How long does it take to cook a spatchcock turkey? Plan for approximately 2 hours, depending on the size of your turkey.
- What temperature should the turkey reach? The thickest part of the thigh should register 165°F on an instant-read thermometer.
Additional Resources:
- Spatchcock Turkey Recipe: https://playswellwithbutter.com/how-to-spatchcock-turkey/
- How to Spatchcock a Turkey (Step-by-Step Guide with Photos!): https://www.weber.com/US/en/blog/tips-techniques/how-to-spatchcock-a-turkey/weber-30686.html
Happy Thanksgiving!
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One of the big thrills of grilling a whole turkey is the presentation. Putting a fat, brown bird in the center of the table is one of the most charming and unforgettable scenes during the Christmas season. At least it is if you carve the bird at the table. I don’t. I make a mess in the kitchen.
Perfectly grilled turkey looks amazing, but my guests seldom get to see it unless they happen to catch me as I come out the back door after using the grill. Rather, they are presented with a gorgeous platter that includes pulled thighs, sliced breast meat, and turkey legs crossed. Once the food goes down, it’s time to eat, not stare.
So yes, a whole turkey looks awesome. But what if there was a way to grill turkey that tastes twice as good in half the time and doesn’t need to be photographed? We do We can spatchcock it.
I adore spatchocked chickens, which are prepared by grilling the entire bird flat, breaking off the backbone, and cracking the breastbone. 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, 2 Tbsp olive oil, salt, and pepper, and room temperature
A spatchcock turkey requires a little more room on the grill than a spatchcock chicken, which can fit on any grill. 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. Using a strong pair of kitchen shears, begin by chopping off one side of the turkey’s tail and one side of its 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.
Advice: The day before, spatchcock the turkey and let it rest in the refrigerator, uncovered, for 24 hours before grilling, for exceptionally crispy skin.
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). Because the turkey is so large, I use the Char-Basket Charcoal Fuel Holders to arrange all of my Weber Briquettes on one side of the grill in the shape of a semicircle.
Advice: Just before closing the lid, I always add a tiny piece of apple wood to my turkey because I like it smoked just a bit. It’s just enough to add interest to the turkey without overpowering guests who aren’t big fans of smoked food.
Advice: If your turkey takes up a lot of room on the grill, think about covering some of the bird with aluminum foil to keep it from getting too close to the fire.
On average, a 12 pound turkey will take approximately 90 minutes to grill. When an instant read thermometer or an iGrill bluetooth thermometer registers 165 degrees Fahrenheit in both the breast and the thigh, the turkey is done.
Remove from the grill, tent with aluminum foil, and allow to rest for 20-30 minutes. Carve and serve.