Grilled Spatchcock Chicken (Recipe Review)

One of the very first recipes I had to develop when I joined the Kitchn team was a whole grilled turkey. Living in California means I have pleasant grilling weather almost all year round. But I’m not going to lie — I was a little intimidated by the idea of ​​cooking a bird of that size on a grill, especially for such a food-centric holiday as Thanksgiving.

But after wrestling a few turkeys on the grill and undergoing some trial and error, I was soon convinced that this is one of the quickest and tastiest ways to cook a whole bird. Are you coming to my house for Thanksgiving? You can count on being served juicy turkey completely cooked on a grill, complete with crispy skin!

Besides being incredibly delicious, here are the reasons why I love grilling turkey for Thanksgiving.

The only downside to a grilled turkey is that you don’t have drips to make a gravy. But in my opinion this is not a deal breaker. Our make-ahead gravy is a tasty option that doesn’t require you to roast a whole bird.

How do you make a grilled spatchcock turkey?

A really good grilled turkey isn’t just a whole turkey on the grill. By first cutting the turkey in half, the turkey can be immediately divided into dark meat and white meat. This is called spatchcocking, but not in the normal sense. Argentinian-style spatchcocking, my preferred method for a turkey, doesn’t cut along the bird’s spine (turkeys are too big to cut through here with regular kitchen scissors). Instead, cut the thin ribs along the side of the bird before pulling the pieces apart (it kind of looks like a frog!). Rub the turkey with a dry brine, then forget about it until you’re ready to grill.

When it’s turkey time, heat up the grill and tuck some butter under the skin. Start cooking the dark meat first, as it will take longer, about 20 minutes. Then add the breast part and grill, basting with melted butter every 20 minutes, until both parts are done, about 1 hour 40 minutes in total for a 12 to 15 pound bird.

Let the turkey rest, then cut it out (it’s so much easier because it’s already in two parts) and arrange on a platter. Finally, eat and enjoy, celebrate the fact that there is no big casserole or rack to clean in the sink!

If you’re making grilled spatchcock turkey, a few tips

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