Grilled Rosemary Lemon Spatchcocked Turkey (How to Grill a Spatchcocked
Heat your grill to 350 degrees. Lightly oil the grill grates and when nice and heated up, grill the turkey on each side for 8-10 minutes or until nice char marks have begun to form. Remove the turkey now and place on a grill safe pan so you can collect juices from the turkey to make gravy with.
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1. Preheat your gas grill to medium heat. 2. Remove the giblets from the turkey and rinse the turkey inside and out. 3. Pat the turkey dry with paper towels. 4. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and rosemary. 5.
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When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk (s) directly on top of hot coals.
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Place the grill grate in place on the grill. Place the turkey (still on the wire rack) on the other side of the grill. Place the legs and thighs towards the hot coals so they will cook a little faster than the breast meat. Close the lid and cook at at 375F to 400F for 1 hour to 70 minutes.
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Place the spatchcocked turkey skin-side up on the center of the grill grate, away from direct heat. Cover the grill and let it cook undisturbed for approximately 12-15 minutes per pound. Use a meat thermometer to check the internal temperature of the thickest part of the turkey, aiming for 165°F (74°C) for the perfect doneness.
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Take your finger and separate the skin from the meat of the turkey to create a pocket to put the butter underneath the skin and gently get the butter in as many places as possible under the skin of the turkey. Repeat and slather the outside of the bird with butter too. Create direct/indirect zones on your grill opting for between 375-400 degrees.
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Set the flavored salt aside until ready to use. For the compound butter, combine the butter, sage, rosemary, thyme, parsley, and garlic in a small mixing bowl and blend well. Set aside until ready to use. To spatchcock the turkey, use poultry shears or heavy-duty kitchen shears to cut along both sides of the backbone. Remove the backbone.
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Lastly, snip approximately 1-2 inches down the breastbone as seen in the picture below. This will make it easier to flatten your bird once you turn it breast side up again. 3. Flatten the Bird. Congrats! You just spatchcocked a turkey! The last thing you need to do is fully flatten the bird to prepare it for cooking.
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Just make sure the turkey is covered with brine). Place in refrigerator overnight and up to 12 hours. Place the back and neck in a large sauce pan with some onion, celery, carrot, parsley, salt, bay leaf and black pepper corns and cover with water. Bring to boil and simmer for two hours.
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On a preheated gas grill at medium heat, it typically takes about 75 to 90 minutes for a 12 to 14-pound turkey to be thoroughly cooked. Cooking a spatchcock turkey [ 1] on a gas grill is a delightful way to savor this classic dish with a twist. Generally, a spatchcocked turkey cooks faster than its traditional counterpart due to its flattened form.
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Cover the grill and continue cooking. Baste the skin as the turkey cooks: After about 40 minutes of total grilling time, the skin should be starting to turn brown. Melt the remaining 4 tablespoons of unsalted butter and brush the skin with it. Continue to grill, covered, basting every 20 minutes.
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Fold the foil up around the turkey, leaving the wings and legs exposed. Grill the turkey for 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the turkey from the grill and let it rest for 10 minutes before carving. You can also spatchcock the turkey ahead of time and refrigerate it for up to 24 hours before grilling.
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Preheat grill to 300-350F using indirect heat (see above post for more details). Remove turkey from brine and pat dry with paper towels. Melt a portion of the maple butter and baste the turkey with it. Place turkey on the grill, breast side up and tuck the wings under the breast.
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In a small bowl, mix together ½ tablespoon of Kosher salt, and 1 teaspoon each of ground black pepper, onion powder, and smoked paprika. Season. Place your 15-pound spatchcock turkey onto a baking sheet and use paper towels to pat it completely dry. Then, use the seasoning mixture to season both the top and bottom of the turkey.
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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.
