This simple dry brine turkey is the solution if you’re looking for a tasty, incredibly moist turkey that doesn’t require a five-gallon brining bucket. With just four simple ingredients, you can add flavor and moisture to your turkey without soaking it in liquid brine. All you need is a sheet pan. Plus, this bird cooks in about half the time. This turkey is prepared as a butterfly, which means that the backbone is removed to facilitate a quicker roasting and simpler carving. The cider gravy is an easy make-ahead recipe too. Trust me, this spatchcock grilled turkey is perfect for Friendsgiving, Thanksgiving, or any time you’ve got a crowd.
Friendsgiving is undoubtedly the best occasion to spend with my friends and family, even though Thanksgiving is my favorite “family holiday.” I like to keep things simple but tasty for Friendsgiving, and I can always rely on my neighborhood Sprouts Farmers Market to provide me with everything I need for this laid-back, enjoyable meal, including the turkey! Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. I got my gorgeous bird from Sprouts, but that store also had everything else I needed for this recipe. Do you have one nearby yet?
Are you looking for a way to elevate your Thanksgiving or Friendsgiving turkey game? Look no further than gas-grilled spatchcock turkey! This method not only delivers a juicy, flavorful bird, but it also cuts down on cooking time significantly.
What is Spatchcocking?
Spatchcocking, also known as butterflying, involves removing the backbone of the turkey, allowing it to lay flat on the grill for faster and more even cooking. This technique results in crispy skin and succulent meat, making it a perfect choice for those who want to impress their guests.
Two Delicious Recipes for Gas-Grilled Spatchcock Turkey:
1. Spatchcock Grilled Turkey with Cider Gravy (Garlic & Zest):
This recipe from Garlic & Zest features a simple dry brine and a flavorful cider gravy that complements the smoky char of the grilled turkey.
Key Ingredients:
- Fresh turkey (10-14 pounds)
- Dry brine rub (kosher salt, black pepper, dried thyme, smoked paprika)
- Apple cider
- Turkey giblets and neck
- Fresh herbs (sage, thyme, parsley, rosemary)
- Onion
- Black peppercorns
- Bay leaves
- Butter
- Flour
- Apple cider vinegar
- Worcestershire sauce
- Browning sauce
Instructions:
- Spatchcock the turkey: Remove the backbone and flatten the bird.
- Dry brine the turkey: Rub the dry brine mixture all over the turkey, including under the skin. Refrigerate uncovered for 24-36 hours.
- Prepare the cider gravy: Bring apple cider to a boil and reduce by half.
- Make turkey stock: Combine turkey giblets, neck, and water in a large pot. Add herbs, onion, peppercorns, and bay leaves. Simmer for 20 minutes, strain, and reserve the stock.
- Make the gravy: Melt butter in a saucepan, whisk in flour, and gradually add turkey stock and cider reduction. Season with vinegar, Worcestershire sauce, and browning sauce.
- Grill the turkey: Set up your gas grill for indirect heat. Place the turkey on the grill and cook for 1.5-2 hours, basting every 30 minutes with herb butter, until the internal temperature reaches 165°F.
- Rest and serve: Let the turkey rest for 20-30 minutes before carving and serving with the delicious cider gravy.
2. Spatchcock Grilled Turkey (rachLmansfield):
This recipe from rachLmansfield focuses on a simple spice rub and a quick grilling process, making it a perfect choice for busy cooks.
Key Ingredients:
- Turkey (10-12 pounds)
- Dijon mustard
- Olive oil
- Garlic powder
- Smoked paprika
- Parsley
- Oregano
- Sea salt and black pepper
Instructions:
- Spatchcock the turkey: Remove the backbone and flatten the bird.
- Prepare the rub: Mix together spices and set aside. Combine mustard and olive oil in a separate bowl.
- Season the turkey: Rub the spice mixture and oil mixture all over the turkey, including under the skin.
- Grill the turkey: Preheat your gas grill to medium-high heat. Sear the turkey skin-side down for 5 minutes. Flip and reduce heat to low. Cook for 90 minutes, maintaining a grill temperature of 375-400°F.
- Rest and serve: Let the turkey rest for 20-30 minutes before carving and serving.
Tips and FAQs:
- Why spatchcock the turkey? Spatchcocking allows for faster and more even cooking, resulting in a juicy and flavorful bird.
- Can I use a different spice rub? Absolutely! Feel free to experiment with different flavors and spices to create your own unique rub.
- How do I know when the turkey is done? Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F in the thickest part of the thigh.
- What should I serve with the turkey? Consider serving your gas-grilled spatchcock turkey with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce.
Gas-grilled spatchcock turkey is a delicious and impressive dish that is perfect for any special occasion. With these two recipes, you can choose the method that best suits your preferences and time constraints. So, fire up your grill, grab a fresh turkey, and get ready to enjoy a juicy, flavorful bird that will leave your guests wanting more.
How to Butterfly Turkey
- Turn the bird onto its breast.
- Grasp firmly one of the thighs to ensure the bird remains stable, then cut one side of the tailbone near the back with your poultry shears.
- Up until the neck, keep cutting parallel to the backbone.
- Again, cut up and through the neck of the bird while holding the shears on the other side of its spine.
- Remove the backbone and reserve it for the gravy.
- Grasp the rib cage on both sides and pry it open.
- Cut a slit from inside the turkey’s cavity through the breast bone with a long, sharp knife. This will help it to lay flat.
- With the bird facing up toward you, turn its breast so that the heel of your hand is pointing toward the upper middle and center of the breast. Press down firmly until you hear a snap, which indicates that the wish bone is breaking. I sometimes need my husband’s brute strength for this….
What to serve with spatchcock grilled turkey
