Grilled Spatchcock Turkey Recipe with Gravy

For the Turkey

• 1 medium to large whole turkey 12 to 18 pounds, thawed if frozen
• 1 medium onion roughly chopped
• 16 lemon wedges from 2 lemons
• 1 stick unsalted butter softened
• 2 tablespoons finely chopped poultry herb blend store-bought or mix rosemary, sage, and thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly cracked black pepper

For the Gravy (Optional)

• 1 cup reserved turkey drippings divided
• ½ cup all-purpose flour
• 2 cups low-sodium chicken or turkey stock
• ½ teaspoon salt adjust to taste
• ½ teaspoon freshly cracked black pepper adjust to taste

To Spatchcock the Turkey

• Remove the neck and giblets and set aside or discard. Remove any pop-up timer. If you plan to work on a separate surface, line a large baking sheet or disposable pan with two layers of heavy-duty aluminum foil and set aside.
• Place the turkey breast-side down on a cutting board or on the foil-wrapped pan. Locate the backbone running down the center of the bird.
• Using heavy kitchen shears, cut along one side of the backbone from tail to neck, then cut along the other side to remove the backbone completely. Save the backbone for stock if desired.
  
• Make a shallow cut on either side of the breastbone to help the turkey open more easily; you may partially cut through the wishbone.
  
• Flip the turkey so the breast side faces up. Press firmly from the center of the breast with both hands until the breastbone cracks and the bird lies flat.
• Transfer the spatchcocked turkey to the foil-lined pan, if needed. Tuck the wing tips under to prevent burning and rotate the drumsticks so the joints point inward.
  

To Grill the Turkey

• Preheat the grill with the lid closed to medium-high, about 375–400°F (190–204°C).
• Pat the turkey dry with paper towels. Scatter the chopped onion and lemon wedges around the turkey in the pan.
• In a small bowl, combine softened butter, chopped poultry herb blend, garlic powder, onion powder, and black pepper. Whisk until smooth.
  
• Using your hands, rub the compound butter all over the turkey, working some butter under the skin where possible to flavor the meat and form small pockets with your fingers.
  
• Set up the grill for indirect heat. For a four-burner gas grill, turn off the middle burners and set the side burners to medium-low, about 275–300°F (135–149°C). Place the pan over the turned-off burners so the turkey cooks away from direct flame.
• Close the lid and cook 35 minutes. Open the grill briefly and baste the turkey by spooning pan drippings over the surface, then close the lid and cook another 15 minutes.
  
• Continue cooking in 15-minute intervals, basting thoroughly after each interval. After about 90 minutes total, begin checking the internal temperature in the thickest part of the breast with a meat thermometer.
• When the thermometer reads 160°F (71°C) in the breast, remove the pan from the grill. Reserve any pan drippings for gravy if desired. Transfer the turkey to a clean cutting board, tent it with foil, and let it rest for 20 minutes before carving. Total cook time typically ranges from 1½ to 2½ hours depending on turkey size.

To Make the Gravy (Optional)

• Warm ½ cup of the reserved drippings in a small saucepan over medium heat until simmering gently.
• Sprinkle in the flour and whisk vigorously until it forms a smooth paste, about 1 minute. Reduce heat to medium-low.
• Slowly whisk in the chicken or turkey stock until smooth and heated through.
• Stir in the remaining ½ cup drippings, simmer uncovered 3–5 minutes until thickened, then season with salt and pepper to taste.

To Serve

• After the turkey has rested 20 minutes, carve as needed and serve with the prepared gravy and sides.

• Baking sheet: Do not use non-stick pans on the grill — the coating can be unsafe at high heat. Use foil-lined stainless or aluminum pans instead.
• Grill setup: This method was tested on a four-burner gas grill. Any grill will work as long as you maintain indirect heat; arrange coals or burners accordingly.
• Herb mix: If you don’t have a poultry blend, finely chop fresh rosemary, sage, and thyme and use about 2 tablespoons total in the butter.
• Salt caution: If your turkey was brined beforehand, reduce or omit additional salt in the gravy.

To Carve the Turkey

Carving cools the meat quickly, so carve only what you need first if guests will be waiting. Have sides ready so you can serve promptly.

1. Use a sharp knife to separate each leg from the body at the joint.
2. Separate drumstick from thigh and set aside.
3. Remove the wing and set aside.
4. Repeat on the other side if carving the whole bird at once.
5. Position the knife alongside the breastbone and slice downward to remove the breast meat from the bone.
6. Place breast meat skin-side up and slice crosswise into 1/4- to 1/2-inch slices, as preferred.
7. Remove thigh meat by twisting the bone to separate it from the meat, then slice as desired.
8. Serve immediately.