Spatchcock Grilled Turkey
Learn how to make a juicy, flavorful whole turkey with beautifully crispy skin using simple ingredients and your grill. This easy, set-it-and-forget-it method frees up oven space and delivers mouthwatering results perfect for any occasion, from Thanksgiving to summer barbecues.
Servings 8
Equipment
- Grill (gas or charcoal)
- Remote Probe Thermometer
- Cooling rack and sheet pan
- Kitchen shears or sharp knife for spatchcocking
Ingredients
- 1 whole turkey (12-14 lbs, spatchcocked)
- 1/2 cup Diamond kosher salt or 5 tablespoons Morton kosher salt for a 14-pound turkey (for dry brine)
- 2 tablespoons sugar (for dry brine)
- 2 tablespoons black pepper
- 1 tablespoons neutral oil such as canola or vegetable
- Optional: 2 tablespoons dry rub of your choice
Instructions
Prep
- Spatchcock the turkey by removing the backbone and flattening it.
- Mix kosher salt and sugar for the dry brine. Evenly sprinkle the mixture all over the turkey, including under the skin.
- Place the turkey on a cooling rack set on a sheet pan. Refrigerate uncovered for 24 to 36 hours.
- Remove the turkey from the refrigerator 1 hour before cooking to temper it for more even cooking.
- Drizzle a little oil over the skin and season with black pepper (and optional dry rub if using).
- Insert a remote probe thermometer into the thickest part of the breast.
Set Up and Preheat Grill
- Preheat the grill to 300-350°F, set up for indirect heat cooking.
- If using, add wood chunks for extra smoke flavor.
Grill the Turkey
- Place the turkey skin-side up on the indirect heat side, with the breasts furthest from the heat source.
- Close the lid and cook until the internal temperature of the breasts registers 157°F (about 1 hour 45 minutes).
- Monitor the grill temperature and adjust as needed to maintain 300-350°F.
Rest and Serve
- Remove the turkey from the grill and let it rest for at least 20 minutes before carving and serving.
Notes
- Cooking time may vary depending on the size of your turkey and grill temperature fluctuations.
- For food safety, ensure the final internal temperature reaches 165°F after resting.
- If using a charcoal grill, you may need to add more coals during cooking to maintain temperature depending on cook time.
- Wood chunk suggestions for extra smoke flavor: hickory, oak, apple, or cherry.
