Grilled Spatchcocked Turkey Recipe

Use the grill to free up oven space on Thanksgiving and cook a perfect bird.

A spatchcocked turkey cooking on a grill.
Indirect heat and proper coal arrangement is the key perfectly grilled spatchcocked turkey.

Serious Eats / Joshua Bousel

Why It Works

  • Salting and resting the turkey in the fridge overnight provides extra insurance for moisture retention and flavor.
  • Butterflying the turkey creates a flatter surface for quicker and more even cooking.
  • Placing the legs and thighs closer to the hot coals allow them to cook faster than breast meat.
  • Apple or cherry wood added to the fire gives the meat a delicate smokiness that enhances the flavor of the meat, without overpowering it.

At this point, I feel like I've done turkey every which way over the flames. I've slow smoked birdsflavor-brined themrubbed them in an herb butter, done them up beer-can stylecajun-style, taken them for a spin on the spitwrapped them in bacon, turned them into burgers, and more. It seemed like I was reaching a turkey saturation point...I'd managed to exhaust almost all backyard grilling options except one: spatchcocking.

I've purposefully skipped doing a spatchcocked turkey on the grill because I thought I didn't have much to say on it that hadn't already been said, but then I got to thinking—the grill has some distinct advantages over the oven when it comes to butterflied turkeys. Enough that it's worth giving the fire-roasted treatment a shot; I ended up with the best damn turkey I've ever grilled.

Why Spatchcock?

Since the advantages of butterflying a turkey have been laid out in-depth, I'll keep this pretty brief. The long and short of it is that by removing the backbone of the turkey, pushing the breasts flat, and splaying out the legs and thighs, you can create a more ideal roasting shape for the bird. The even height created by butterflying makes for more even and faster cooking in return.

A photo collage showing the process of spatchcocking: removing the backbone, butterflying the turkey, and flipping and flattening it.

Serious Eats / Joshua Bousel

So I went about the process of butterflying my 14-pound natural bird and then rested it on a wire rack set in a baking sheet. I seasoned the turkey liberally with salt and pepper and let it dry brine in the fridge overnight—I like taking out this insurance policy, knowing that I'll get moist results even if I accidentally slightly overcook my bird.

Making stock with the turkey backbone.

Serious Eats / Joshua Bousel

The extra bonus of spatchcocking the turkey is getting the backbone to use in a rich stock, which is easily turned into a white wine and mustard gravy.

Why Grill?

I was more interested in exploring the distinct advantages of taking this flattened turkey to the grill, and those kept popping up one after another.

Advantage 1: Space. If you've ever cooked the Thanksgiving meal, you're all too familiar with the delicate dance of oven space to get everything done at just the right time. The biggest hog is usually the turkey, taking up nearly the entire oven for longer than anything else. Moving the turkey outside to a grill gives more leeway to what can be done indoors, at particular temperatures, and when.

Advantage 2: Smoke. Let's face it, turkey isn't all that exciting of a meat, but what's Thanksgiving without it? On the grill, the addition of smoke gives the meat a boost in flavor that, in my book, makes it more unique and delicious. With turkey, and most poultry, you want to use a minimal amount of light woods—one or two small chunks of apple or cherry will do—to keep the bird from becoming overly smoky, which can render the meat acrid.

Advantage 3: Heat delivery. Using either a charcoal or gas grill, you can control how heat is delivered to the bird in a more strategic fashion than you can in the oven. On a charcoal grill, this is done by arranging your coals to build the right intensity of heat and placing the bird in the appropriate location; on the gas grill this is done by selecting which burners are turned on and which are left off. This turned out to be a pretty big deal for my spatchcocked turkey.

So how do you do it? Let's take a quick look.

How to Grill a Butterflied Turkey

Placing the lit coals in a crescent shape to prepare for turkey grilling.

Serious Eats / Joshua Bousel

When it came time to grill my beautiful beast, I lit up a full chimney of charcoal. After the coals were covered with gray ash, I spread them out in a crescent moon shape along one side of the charcoal grate. While I let my covered grill warm up, I considered putting a foil tray with stock and vegetables on the cool side of the grill to collect the turkey drippings, but then decided against it. In the past, these dripping collected ash and gained a smoke flavor a little too harsh to be usable for gravy. I could have jury-rigged a solution that let drippings into the pan while keeping most ash out, but I had already made a really delicious gravy by using the backbone and neck and just dropped the idea to focus more on getting a perfectly cooked bird this time around.

A butterflied turkey, uncooked, just placed over coals on a grill.

Serious Eats / Joshua Bousel

Once sufficiently warmed, I added one chunk of apple wood to the fire; everything was a go for turkey liftoff. As I sat with the giant bird, considering the perilous transfer to the grill, I decided to make life easy on myself and just put the entire wire rack on the grill, which worked great, allowing me to move the bird around without danger of it falling apart or tearing the skin.

I situated the turkey so its legs and thighs were closest to the fire, with the majority of the breast meat as far away from the heat as possible. With the crescent moon arrangement of coals, this meant the legs and thighs were all well surrounded by fire without being directly on top of it.

A collage showing an instant read thermometer placed in the thigh and the breast, with the thighs nearer to the coals registering as 10 degrees hotter.

Serious Eats / Joshua Bousel

I monitored my turkey pretty constantly after the first 45 minutes to ensure my suspicions would play out. My goal was to keep the breast meat cooking at a slower rate than the legs and thighs, and I found that throughout the cook, this proved true. About an hour in, the breasts were registering a solid 10°F below the thigh meat. At this point, I added half a chimney of new coals to keep the bird roasting at a medium-high temperature—around 425°F (218°C), give or take 25°F (4°C).

A cooked butterflied turkey on a grill.

Serious Eats / Joshua Bousel

Another thirty minutes in and that new batch of coals helped the legs and thighs cook even faster. They were now just above 165°F (74°C), while the breast meat was at my ideal 150°F (66°C). In just 1 1/2 hours, I had this turkey done to perfection, temperature-wise at least.

I let it rest for 20 minutes at room temperature and began carving. After separating the legs and thighs, I cut the breasts away from the bone and sliced them up, exposing glistening meat that even had my white-meat dissing self eagerly awaiting the chance to eat it. I sliced up the thighs next, which had gotten a nice rosy hue around the edges of the meat from the smoke they'd picked up.

Sliced grilled turkey with gravy.

Serious Eats / Joshua Bousel

Every piece of meat from this bird was moist and flavorful. The breasts had a delicate kiss of smoke and were juicy enough that they didn't need any enhancement, although gravy never ceases to be a requirement for me. The dark meat was smokier, which worked with the relatively more intensely flavored meat (and made for the most delicious parts of bird in my opinion). I've cooked a lot of turkeys over the years, and this was the first that required absolutely no Band-Aids like bacon, injections, herbs, rubs, etc. to cover up deficiencies.

This is a bird that's absolutely perfect in its simplicity.

November 2014

Recipe Facts

Prep: 5 mins
Cook: 2 hrs 10 mins
Active: 20 mins
Chilling Time: 8 hrs
Total: 10 hrs 15 mins
Serves: 10 to 12 servings

Rate & Comment


  • 1 whole natural turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved for making gravy

  • Kosher salt and freshly ground black pepper

  • 1 to 2 small chunks of light smoking wood, such as cherry or apple

  • 1 recipe white wine and mustard gravy, for serving


  1. Pat turkey dry with paper towels and season liberally all over with salt and black pepper. Tuck wing tips behind back. Place turkey on wire rack set in a rimmed baking sheet and refrigerate 8 to 24 hours.

    A turkey resting on a wire rack on a rimmed baking sheet.
  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals. Cover, situating top vent over cool side of grill, and cook until an instant-read thermometer registers between 165-170°F (74°C-77°C) in thickest part of the thigh and between 145-150°F (63°C-66°C) in thickest part of the breast, about 90 minutes, replenishing coals after an hour if needed.

    A cooked spatchcocked turkey on a grill.
  3. Remove rack with turkey from grill and place over a cutting board. Let rest at room temperature for 20 minutes, then remove wire rack and carve turkey. Serve immediately with gravy.

    Cooked spatchcocked turkey resting on a wire rack on a cutting board.

Special Equipment

Wire rack, grill

Nutrition Facts (per serving)
885 Calories
35g Fat
3g Carbs
130g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 885
% Daily Value*
Total Fat 35g 45%
Saturated Fat 10g 51%
Cholesterol 497mg 166%
Sodium 1319mg 57%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 130g
Vitamin C 0mg 0%
Calcium 70mg 5%
Iron 5mg 28%
Potassium 1108mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)