Transform Your Thanksgiving Feast: How to Gas Grill Spatchcock Turkey Like a Pro

Thanksgiving is just around the corner, and the pressure is on to create a delicious and impressive centerpiece for your feast. This year, ditch the traditional oven-roasted turkey and embrace the magic of gas grilling with a spatchcocked turkey. This method not only cuts down on cooking time but also produces a bird that’s incredibly juicy and boasts crispy skin. Here’s your comprehensive guide on how to gas grill spatchcock turkey:

What is Spatchcocking?

Spatchcocking is a simple technique that involves removing the backbone of a turkey and flattening it out. This allows for even cooking and reduces the overall cooking time. The process is surprisingly easy and only requires a few steps:
1. Remove the Backbone: Using a sharp kitchen shears, cut along both sides of the backbone, removing it entirely.
2. Flatten the Turkey: Flip the turkey over, breast-side down, and press down firmly on the breastbone to flatten the bird. You can use a heavy skillet or a meat mallet for this step.
3. Secure the Turkey: Use skewers or kitchen twine to secure the legs and wings to the breast, ensuring the turkey remains flat.

Why Gas Grill a Spatchcock Turkey?

Gas grilling offers several advantages over traditional oven roasting:

• Even Cooking: The consistent heat from gas grills ensures the turkey cooks evenly, preventing dry breasts and undercooked thighs.
• Crispy Skin: The high heat of a gas grill creates a perfectly crispy skin, adding a delightful crunch to every bite.
• Flavorful Smoke: Using wood chips or smoking pellets in your gas grill adds a smoky depth of flavor to the turkey.
• Faster Cooking Time: Spatchcocking and gas grilling significantly reduce cooking time compared to oven roasting.

Preparing Your Gas Grill for Turkey

Before you start cooking, make sure your grill is prepped and ready:
1. Clean Your Grill: Thoroughly clean your grill grates to prevent sticking and ensure even heat distribution.
2. Preheat the Grill: Preheat your gas grill to medium-high heat (around 375-400°F).
3. Set Up for Indirect Heat: For a spatchcocked turkey, you’ll want to use indirect heat. This means cooking the turkey over a section of the grill where the burners are off.

Seasoning Your Spatchcock Turkey

The beauty of spatchcocking is that it allows for maximum surface area for seasoning. Here’s a simple and flavorful dry rub:

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Combine the ingredients: Mix all the dry rub ingredients together in a small bowl.
2. Rub the turkey: Generously rub the spice mixture all over the turkey, ensuring all sides are well-coated.
3. Let it rest: Allow the turkey to rest for at least 30 minutes, letting the flavors penetrate the meat.

Grilling Your Spatchcock Turkey

1. Place the Turkey: Place the seasoned turkey on the preheated grill, ensuring it’s over the section with the burners off.
2. Close the Lid: Close the lid of the grill and cook for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
3. Basting: Every 30 minutes, baste the turkey with melted butter or olive oil to keep the skin moist and promote browning.
4. Check for Doneness: Use a meat thermometer to check the internal temperature of the turkey. It’s crucial to ensure the turkey is cooked through to prevent foodborne illness.

Resting Your Spatchcock Turkey

Once the turkey is cooked, it’s essential to let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and juicy turkey.

Carving and Serving

Carving a spatchcocked turkey is a breeze. Simply use a sharp knife to cut along the breastbone, then slice the turkey into individual servings. Serve your delicious gas-grilled spatchcock turkey with all your favorite Thanksgiving sides.

Beyond the Basics: Tips and Tricks

• Wood Chips: Add a handful of soaked wood chips to your grill’s smoker box for an extra layer of smoky flavor. Apple, hickory, or pecan wood chips pair well with turkey.
• Brining: Brining your turkey before grilling will help it retain moisture and enhance flavor.
• Butter Herb Sauce: While your turkey rests, prepare a delicious butter herb sauce to drizzle over the meat. Combine melted butter with fresh herbs like thyme, rosemary, and sage.
• Leftovers: Store leftover turkey in the refrigerator for up to 4 days. You can use it in sandwiches, salads, or soups.

A Feast for the Senses: The Ultimate Thanksgiving Experience

Gas grilling a spatchcock turkey offers a truly unique and rewarding Thanksgiving experience. The juicy, crispy skin, smoky flavor, and faster cooking time make it a perfect choice for any host. Embrace the simplicity and deliciousness of this method and impress your guests with a Thanksgiving feast they’ll never forget.

Answers to Your Questions

Q: How long does it take to cook a spatchcocked turkey on a gas grill?
A: A spatchcocked turkey typically takes around 1 hour and 15 minutes to cook on a gas grill. However, cooking times may vary depending on the size of the turkey and the heat of your grill.
Q: Can I use a spatchcocked turkey for other occasions besides Thanksgiving?
A: Absolutely! Spatchcocking is a versatile technique that can be used for any occasion. Try it for a weeknight dinner, a summer barbecue, or a holiday gathering.
Q: What are some good side dishes to serve with a gas-grilled spatchcock turkey?
A: Classic Thanksgiving side dishes like mashed potatoes, stuffing, cranberry sauce, and green bean casserole pair perfectly with a gas-grilled spatchcock turkey. You can also get creative with seasonal vegetables like roasted Brussels sprouts or butternut squash.
Q: What if my gas grill doesn‘t have a smoker box?
A: If your grill doesn’t have a smoker box, you can still add smoky flavor by wrapping wood chips in aluminum foil and piercing holes in the foil. Place the foil packet directly on the grill grates.