Grilled Spatchcocked Turkey

I had a small window in which to grill Thanksgiving dinner and yes, there was no question. Dinner was going to be grilled.

While I've spatchcocked a lot of chickens, I've never upped my poultry game to turkey. However, when my good friend and neighbor, Bryan, brought it up a few weeks ago, I knew I had the ticket.

Spatchcocking involves removing the backbone from a turkey (or chicken) and then cooking the bird flat across the grate. The increased surface area of the bird reduces the cooking time. With a good pair of poultry shears, it's a fast process that yields great results, especially when you don't have a lot of time.

Spatchcock Grilled Turkey

By Another Pint Please

12-14 pound turkey

1 T olive oil

1 large carrot, chopped

1 celery stock, chopped

2 cloves of garlic, chopped

1 medium onion, chopped

1 T crushed peppercorns 

10 cups of water (80 ounces)

1/2 cup of Morton's Kosher Salt (4 ounces)

While I didn't have a lot of time to grill, I had ample prep time, which is exactly why I chose to use a brine.

A brine is a 5% water and salt solution used to put flavor (spice, seasonings, and/or aromatics) into meat.

Caveat time. While I had ample prep time, I did not have ample fridge space. Ever since I converted the secondary fridge to my three tap kegerator, brining space, well anything space, has proven problematic. While coolers with ice work great, I figured I would take my "dilemma" to someone who does have fridge space and makes great company: Mom & Dad.

In a medium skillet, heat the olive oil over medium heat. Add in the carrot, celery, garlic, & onion. Saute until soft.

It is important to have the brine cold before adding the poultry. To speed things along, in a medium pot add the salt to only half the water. Bring to a boil, and stir for several minutes. Remove the pot from heat and then place the contents into a large  container. Add the remaining water, by ice cubes, by weight. In other words, if 5 cups of water (40 ounces) were used in the pot, weigh out 40 ounces (2 1/2 pounds) of ice. Add to the container, along with the mirepoix.

Once cool, add the turkey.

My brine cooled faster than expected, which is why you still see the ice cubes. Cover and refrigerate for 24 hours.  After 24 hours, remove from the brine, rinse off and dry, then return to the refrigerator for another 24 hours uncovered.  For crisp skin, this is a key.

Thanks to a meat delivery service called, "Mom." The turkey arrived home safe and sound the next day.

With Thanksgiving dinner only a few hours away, my first step was to prep the grill. A spatchcocked turkey takes up some good grill real estate, which is why I opted to use the 26 inch kettle. I probably could have made things work on the 22, but I wanted some breathing room, which the 26 provided perfectly.

With chickens, I tend to cook over direct heat. A little direct heat on the skin side, and then finish with the flesh down. The turkey, however, is just too big. The best approach is indirect heat. Keeping this in mind, the best placement for the coals is around the meat, not just pushed to the lateral sides.

I used the charcoal holders not to hold charcoal, but to help contain it.

To supply enough coals, I lit an entire chimney and spread the coals around the perimeter of the kettle. I followed up with another chimney of unlit coals, spread around on top of the it coals. My goal was medium high heat (350-400 F), and on a cold day, I didn't want to take anything for chance.

While everything heats up, it is time for turkey surgery. To spatchcock, the backbone needs to be removed.

Place the turkey breast down. With a sturdy pair of kitchen shears, cut up one side of the backbone.

Then the other side to remove.

While you can throw the backbone away, I highly recommend using it for making gravy.

Flip the turkey breast side up and spread the turkey apart so the skin is up. With the palm of your hand, press down over the breast bone until the breast bone pops and the turkey lays flat.  Tuck the wing tips underneath.

Be sure to do this over a solid surface, as it takes a good bit of force. If the breast bone is too hard to break, lightly snip the bone at the neck using kitchen shears.

Season with crushed pepper.

With the kettle to temp, place the chicken directly in the center of the grate. I dropped in some oak chunks for good measure. The wood use is optional but highly recommended. 

Close the lid.

Although the turkey fit on the kettle, the wings slightly hung directly over the lit coals. This was a minor issue on the 26 but would have been even greater on the 22. To avoid burning anything, I added some aluminum foil to block the direct heat.

For a 12-14 pound turkey, figure out about 90 minutes.

Once the time gets close, start to check the internal temperature.

Remove from the grill when an internal thermometer reads 165 F. Allow the turkey to rest about 20 minutes or so. Carve, and then serve.

I dare say, this has to be one of the better turkeys I have grilled. I thought the rotisserie reigned supreme, but the combination brine and fast cook time of the spatchcock made this bird rise above the rest.

I could not have asked for a better centerpiece for our Thanksgiving meal.  I hope yours was just as great!