If you are looking for the easiest way to make a turkey, try this Spatchcock Grilled Turkey. It is super-moist, requires half the cook time of a roasted turkey and it is bursting with flavor.spatchcock grilled turkey

Turkey doesn’t always get a good reputation. It is intimidating to make for most and many times it turns out dry and not flavorful. But that is not the case with when you spatchcock and grill the turkey. It is so flavorful and juicy and I think it is much easier to do it this way too instead of cooking in oven. It cooks in half the time.

Butterflying the turkey (aka spatchcocking it) is a technique that removes the backbone for a faster roast and later an easier carving. I prefer making like this than any other way.

So if you are in charge of the turkey for Thanksgiving or you are hosting the holiday, I highly recommend you try this grilled turkey and spatchcocking it. It is so delicious, easy to make and your family or friends and you will love it.

I also prefer getting a fresh turkey over a frozen one and it’s typically 10-12 lbs or so. It’s a great size for serving a larger group and makes for an easy spatchcock. Which means butterflying the turkey by removing the backbone with kitchen shears.

I cannot wait for you guys to try making turkey like this! Let me know what you think.

What ingredients you need to spatchcock and grill a turkey:

  • Turkey – we usually use a 10-12 lb turkey for this. The average size turkey most stores sell
  • Dijon mustard – you can also use honey mustard too or a grainy mustard. Whichever you prefer
  • Olive oil – or you can use avocado oil if you want
  • Garlic powder – one of the key spices for the rub!
  • Smoked paprika – another key spice in this seasoning rub – SO good
  • Parsley – I usually use dried parsley but you can also use finely chopped fresh parsley if you prefer
  • Oregano – same here, I use dried oregano 

How spatchcock grilled turkey:

  1. Mix together the spices in a small bowl and set aside
  2. Mix together the oil and mustard and set aside 
  3. Please use meat handling gloves on (I do this for safety purposes) and pat the whole turkey dry with paper towel
  4. Using kitchen shears, cut the backbone out of the turkey. Start at the tail end, making cuts up to the neck along the spin (complete this on both sides of the spine until it is fully removed)
  5. Make a cut with the shears by the end of the breast plate, which will help the turkey lay flat (depending on the turkey you may need to make additional cuts near the thighs to help the turkey lay flat as the goal is to ensure all parts of the turkey are laying flat to evenly cook on the grill!)
  6. Brush the spices mixture and oil rub onto the turkey (rub into all areas of the turkey wearing the gloves)
  7. Preheat the grill to medium/high heat and lightly brush the grates with oil and lay the turkey skin side down in the middle of the grill and cook for 5 minutes (this is to crisp the skin)
  8. Flip over the turkey and bring the heat down to low and cook for 90 minutes (grill temp should be around 375-400 degrees – 2 middle burners were set to low and 2 outside burners were medium to obtain this temperature)
  9. Check temperature of turkey with meat thermometer (it should be 165 degrees) then remove turkey from grill and let it rest for 20-30 minutes before carving and enjoy!

FAQs and tips on making grilled turkey:

  1. Why do you need to let the turkey rest before carving? Because the juices redistribute throughout the flesh and it’ll be more flavorful and tender when eating.
  2. Do I have to spatchcock the turkey? I recommend it in this recipe. It makes for a moist and juicy turkey and that is what these cooking instructions are.
  3. If you want other flavors in your turkey, switch up the spices – you can use chili powder for a spicier turkey or sub mustard with BBQ sauce or something else you love.
  4. How do I know when the turkey is done? It should be 165 degrees F. Use a meat thermometer to ensure you don’t over or under cook it.

A few other Thanksgiving recipes to try:

Crispy Parmesan Brussels Sprouts

Smashed Sweet Potatoes

Gluten-free Baked Macaroni and Cheese with Cornbread Crust

Maple Bacon Wrapped Carrots (gluten-free)

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Spatchcock Grilled Turkey

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If you are looking for the easiest way to make a turkey, try this Spatchcock Grilled Turkey. It is super-moist, requires half the cook time of a roasted turkey and it is bursting with flavor.

Ingredients

Scale
  • 10–12 lb turkey
  • 3 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon parsley
  • 1/2 teaspoon oregano
  • Sea salt and black pepper to taste

Instructions

  1. Mix together the spices in a small bowl and set aside
  2. Mix together the oil and mustard and set aside 
  3. Please use meat handling gloves on (I do this for safety purposes) and pat the whole turkey dry with paper towel
  4. Using kitchen shears, cut the backbone out of the turkey. Start at the tail end, making cuts up to the neck along the spin (complete this on both sides of the spine until it is fully removed)
  5. Make a cut with the shears by the end of the breast plate, which will help the turkey lay flat (depending on the turkey you may need to make additional cuts near the thighs to help the turkey lay flat as the goal is to ensure all parts of the turkey are laying flat to evenly cook on the grill!)
  6. Brush the spices mixture and oil rub onto the turkey (rub into all areas of the turkey wearing the gloves)
  7. Preheat the grill to medium/high heat and lightly brush the grates with oil and lay the turkey skin side down in the middle of the grill and cook for 5 minutes (this is to crisp the skin)
  8. Flip over the turkey and bring the heat down to low and cook for 90 minutes (grill temp should be around 375-400 degrees – 2 middle burners were set to low and 2 outside burners were medium to obtain this temperature)
  9. Check temperature of turkey with meat thermometer (it should be 165 degrees) then remove turkey from grill and let it rest for 20-30 minutes before carving and enjoy!
  • Author: Rachel