Quick Answer
For a spatchcocked turkey on the grill, aim for 4-5 minutes per side at medium-high heat, or until the internal temperature reaches 165°F. Adjust heat as needed for even cooking. Rotate the turkey every minute to prevent hotspots.
Cooking the Perfect Spatchcocked Turkey
Spatchcocking is a game-changer for grilling wild turkeys. By removing the backbone and flattening the bird, you expose more surface area to the heat, resulting in a crispy skin and juicy meat. To achieve this, start by preheating your grill to medium-high heat (400-425°F). If you have a grill with a temperature gauge, use it to monitor the heat.
Brining and Marinating
Before grilling the turkey, consider brining it for 2-4 hours to add moisture and flavor. Mix 1 cup of kosher salt with 1 gallon of water and submerge the turkey. For an added boost, marinate the turkey in your favorite seasonings and herbs for 30 minutes to 1 hour before grilling. This step will also help to tenderize the meat.
Grilling and Temperature Control
To grill the spatchcocked turkey, place it breast-side down for 4-5 minutes, then rotate it to breast-side up for another 4-5 minutes, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure accurate temperature readings. If the skin starts to burn, reduce the heat to medium (300-325°F) to prevent overcooking. Rotate the turkey every minute to prevent hotspots and ensure even cooking.
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