Instead of soaking in liquid brine, my simple 4-ingredient turkey rub infuses the bird with flavor and moisture — and all you need is a sheet pan. Plus, this bird cooks in about half the time because it is a butterfly turkey, a technique that removes the backbone for a faster roast and easier carving. The cider gravy is an easy make-ahead risotto.
Sprouts is a healthy grocery store that offers fresh, natural, and organic foods at great prices. Do you have one near you, yet? While Thanksgiving is my favorite “family holiday,” Friendsgiving is definitely the best occasion with my peeps!
Amazing Grilled Spatchcock Turkey Tutorial on the Bull Grill
Grilled Rosemary Lemon Spatchcocked Turkey (How to Grill a Spatchcocked Turkey) 🔗
Grill your turkey this year and save yourself valuable oven space while also creating the most moist, flavorful Turkey you’ve ever cooked! Spatchcocking results in more evenly cooked bird that also cooks more quickly than roasting in the oven! Plus, the added smoke flavor takes this moist, juicy bird to new heights! The addition of an aromatic rosemary lemon compound butter makes this the turkey of your dreams!
Ingredients:
- 1.5 sticks butter (room temperature)
- zest of 2 lemons
- 1 tbsp sea salt
- 6 bunches of rosemary, stems removed
Instruction:
- Brine the turkey overnight. Turkey brine recipe can be found here. If it hasn’t been removed yet, remove the backbone from the turkey (see instructions in blog post- save yourself some trouble and have your butcher do this for you!).
- Combine the butter, lemon zest, rosemary and salt with a stick blender until uniform in consistency and all the rosemary needles have been chopped up.
- 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. Add wood chips if you like- cherry, maple, oak, apple are all great for turkey. Remember, you will be smoke roasting on the grill on indirect heat until the very end. Cook on indirect heat with the breast facing up until an internal read thermometer reads 160 degrees. When you hit that temp, transfer the turkey to the direct side and grill until the breast reads 165 degrees internal temp. Keep in mind the bird will continue to cook once you take it off the grill. Tent it under foil for 10 minutes to let the juices redistribute before slicing into it.
FAQ
How do you cook a spatchcock turkey on a gas grill?
A drip pan or aluminum foil should be placed below the turkey and on top of the unlit burners. Close the lid and cook the turkey for 40 to 50 minutes. Turkey Propane Gas Grill Place the turkey with the legs and thighs facing the lit burners so they will cook a little faster than the breast meat.
How long does it take to cook a butterflied turkey on the grill?
With the top vent over the cool side of the grill, cover the meat and cook it for about 90 minutes, or until an instant-read thermometer reads between 165-170°F (74°C-77°C) in the thickest part of the thigh and between 145-150°F (63°C-66°C) in the thickest part of the breast. If necessary, add more coals after an hour.
Can you cook a turkey in a gas grill?
An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), and the turkey should be completely cooked through and the juices run clear after about 3 1/2 hours of baking on the preheated grill while basting every 30 minutes.
How long does it take to roast a spatchcock turkey?
The process of spatchcocking, which is frequently used with chickens, involves simply cutting out the backbone and spreading the bird out flat before roasting. A 10-pound bird will be finished in about 45 minutes at 450 degrees.