For the Perfectly Grilled Turkey

• ▢ 1 medium to large whole turkey 12 to 18 pounds, fully thawed if frozen
• ▢ 1 medium onion roughly chopped, to add flavor and moisture to the pan drippings
• ▢ 16 lemon wedges from 2 lemons, for aromatic flavor and moisture
• ▢ 1 stick unsalted butter softened, for the compound butter
• ▢ 2 tablespoons finely chopped poultry herb blend store-bought or create your own with fresh rosemary, sage, and thyme (see Notes)
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon freshly cracked black pepper

For the Rich Homemade Gravy (Optional)

• ▢ 1 cup reserved turkey drippings divided, from the grilled turkey
• ▢ ½ cup all-purpose flour
• ▢ 2 cups low-sodium chicken stock or turkey stock for richer flavor
• ▢ ½ teaspoon salt more or less to taste, adjust based on brined turkey (see Notes)
• ▢ ½ teaspoon freshly cracked black pepper more or less to taste

To Spatchcock (Butterfly) the Turkey

• Begin by removing the neck and giblets from the turkey cavity. You can discard them or save them to make a flavorful turkey stock. Also, remove and discard any pop-up turkey timer. Prepare your large baking sheet or disposable pan by completely wrapping it in two layers of heavy-duty aluminum foil, ensuring all sides are covered. This protects the pan and makes cleanup easier. Set the pan aside if you are using a separate cutting board for spatchcocking.
• Place the whole turkey, breast-side down, on your prepared cutting board or foil-wrapped pan. Identify the backbone, which runs down the center of the turkey’s back.
• Using sturdy, heavy-duty kitchen shears, carefully cut along one side of the backbone, starting from the turkey tail and cutting all the way up to the neck. You’ll be cutting through rib bones and skin. Repeat this process on the other side of the backbone. Once both cuts are made, the backbone should be fully detached. Remove the backbone and either discard it or save it for turkey stock. This is the main step for butterflying the turkey, opening it up.
  
• Next, locate the breast bone (keel bone) on the inside of the turkey. Carefully make shallow cuts on either side of the breast bone, partially cutting through the wishbone area. This helps to loosen the breastbone for easier flattening.
  
• Flip the turkey over so the open, cut side rests on the cutting board and the breast-side faces up. Place both hands firmly on the turkey breast. Apply steady, strong pressure downwards on the breastbone until you hear a pop or crack. This indicates that the breastbone has broken or flattened, allowing the turkey to lay completely flat. This ensures even cooking.
• If you used a cutting board, carefully transfer the spatchcocked turkey to your foil-wrapped baking pan, ensuring it lies flat with the breast-side facing up. To prevent the delicate wing tips from burning during grilling, tuck them neatly underneath the turkey breast. Rotate the drumsticks so that the knees of the bird face inwards and the drumstick bones point outwards. This creates a more compact shape and promotes better cooking.
  

To Grill the Spatchcock Turkey to Perfection

• With the grill lid closed, preheat your grill to a medium-high temperature, aiming for approximately 375°F to 400°F (190°C to 200°C). This initial heat is important for quickly establishing the cooking environment.
• Thoroughly pat the entire turkey, inside and out, completely dry with paper towels. A dry skin is essential for achieving that sought-after crispy texture. Arrange the chopped onion and lemon wedges around the turkey in the pan. These aromatics will infuse the turkey drippings with delicious flavor, perfect for gravy.
• In a small bowl, combine the softened unsalted butter, finely chopped poultry herb blend, garlic powder, onion powder, and freshly cracked black pepper. Whisk these ingredients together until they are fully incorporated and form a fragrant compound butter. This butter will be the key to a flavorful, moist turkey with golden skin.
  
• Using your hands (food-safe gloves are helpful here), generously coat all sides of the turkey with the herb-butter mixture. Gently massage the butter into the skin and, crucially, carefully work your fingers under the turkey skin to create small pockets. Push a good amount of the compound butter into these pockets, especially over the breast meat. This direct application under the skin ensures maximum flavor and moisture retention, contributing to a truly juicy bird.
  
• Once your grill is preheated to the initial temperature, turn off the middle burners (for a 4-burner grill) or adjust your charcoal setup to create an indirect heat zone. Reduce the lit side burners to a medium-low setting, aiming for a consistent indirect temperature of approximately 275°F to 300°F (135°C to 150°C). Refer to the Chef’s Tips section above for guidance on setting up indirect heat on different grill types.
• Carefully place the pan containing the prepared turkey over the unlit or indirect heat section of the grill. Close the grill lid immediately to trap the heat and smoke. Cook the turkey for an initial 35 minutes.
  
• After 35 minutes, carefully lift the grill lid. Using a turkey baster or a large spoon, transfer the accumulated turkey drippings from the pan over the entire surface of the turkey. This basting helps keep the skin moist and promotes beautiful browning. Close the lid and continue cooking for an additional 15 minutes.
• Following this, continue to cook the turkey in 15-minute increments. After each 15-minute period, carefully open the lid, thoroughly baste the turkey with its drippings, and then close the lid again. This consistent basting ensures a flavorful and crispy skin while keeping the meat juicy.
• When the turkey has cooked for a total of 90 minutes (1 hour and 30 minutes), begin checking its internal temperature. Insert an internal meat thermometer into the thickest part of the turkey breast, avoiding bones. The target temperature for the turkey breast is 160°F (71°C). If it hasn’t reached this temperature, continue cooking, checking the internal temperature every 5 minutes, until it registers 160°F. Note: The total cook time can range anywhere from 1 ½ hours to 2 ½ hours, depending on the turkey’s size and your grill’s precise temperature control. Remember, the turkey’s temperature will rise a few degrees during resting.
• Once the internal temperature of the breast reaches 160°F, carefully remove the pan with the turkey from the grill. Immediately reserve all the flavorful turkey drippings from the pan; these are essential for making your optional gravy. Transfer the turkey to a clean cutting board, immediately cover it tightly with aluminum foil, and let it rest for a crucial 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist turkey. While the turkey rests, you can prepare the gravy if desired.

To Make the Velvety Gravy (Optional)

• Heat a small saucepan over medium heat. Once the pan is warm, add ½ cup of the reserved turkey drippings. Stir occasionally until the drippings are thoroughly warmed through and bubbling gently.
• Evenly sprinkle the all-purpose flour over the warmed turkey drippings in the saucepan. Whisk vigorously for approximately 1 minute until the ingredients combine to form a thick, smooth paste (a roux). Reduce the heat to medium-low to prevent burning.
• Gradually and slowly pour in 2 cups of low-sodium chicken stock (or turkey stock for enhanced flavor), whisking continuously to ensure a smooth, lump-free mixture. Continue whisking until the mixture is heated through and begins to thicken.
• Stir in the remaining ½ cup of turkey drippings, whisking until fully combined. Allow the gravy to simmer uncovered for 3 to 5 minutes, or until it has reached your desired thickness. Taste the gravy and season with salt and freshly cracked black pepper as needed. Remember to consider if your turkey was brined, as it may already contribute a good amount of salt.

To Carve and Serve Your Holiday Masterpiece

• After the turkey has rested for the full 20 minutes, it’s time to carve and serve your magnificent bird! (Refer to the detailed carving instructions in the Notes section below). Serve immediately with your freshly prepared gravy and all your favorite holiday side dishes.

• Baking Sheet Selection: If you choose to use a reusable baking sheet instead of a disposable aluminum pan, it is absolutely crucial that it is NOT non-stick. Non-stick coatings can release harmful fumes and break down under the high, direct heat of a grill. Always opt for a standard metal baking sheet and ensure it is completely wrapped in at least two layers of heavy-duty aluminum foil to protect it and collect drippings safely.
• Grill Type and Indirect Heat: This recipe was developed and perfected on a 4-burner gas grill. However, the technique of cooking over indirect heat is universally applicable to any type of grill, including charcoal or other gas grill configurations. The key is to create a cooking zone where the turkey is not directly over the heat source. For charcoal grills, bank coals to the sides and place the turkey in the center. For gas grills with varying burner counts, turn off central burners or burners opposite the lit ones to achieve this indirect heat. The goal is a consistent, gentle temperature for even cooking.
• Homemade Herb Blend: If a pre-packaged poultry herb blend isn’t available, you can easily create your own. Purchase fresh sprigs of rosemary, sage, and thyme. Finely chop them all together until you have approximately 2 tablespoons of the blend. This fresh blend will infuse your compound butter with vibrant, aromatic flavors.
• Adjusting Salt for Gravy: When seasoning your gravy, remember to taste it first! If your turkey was brined before being spatchcocked and grilled, it will likely impart a significant amount of salt into the drippings. You may find that little to no additional salt is needed for the gravy, so adjust carefully to your preference.

Detailed Turkey Carving Instructions

Carving a whole turkey, especially after it’s been spatchcocked, can cause the meat to cool down relatively quickly. To ensure maximum warmth and juiciness for your guests, we recommend only carving half of the bird at first, unless you are certain that your entire group will be ready to eat the whole turkey immediately. Have all your delicious side dishes ready to go so you can serve dinner as soon as the turkey is carved.

1. Separate Leg from Body: Using a large, sharp knife, carefully locate the joint where the leg (thigh and drumstick) connects to the main body of the turkey. Cut through the skin and joint, detaching the entire leg.
2. Separate Drumstick from Thigh: Place the detached leg on the cutting board. Find the joint connecting the drumstick and thigh. Cut through this joint to separate them. Set the drumstick aside.
3. Separate Wing and Breast: From the same side of the turkey where you removed the leg, carefully cut along the joint to remove the wing. Then, position your knife next to the breastbone. Make a careful, vertical cut downwards, following the bone structure to separate the breast meat from the breastbone. Repeat this process until the meat from that entire turkey breast half has been removed from the bones. Set the wing aside.
4. Repeat for Other Side (Optional): If you are carving the entire bird at once, repeat the above steps (1-3) for the other side of the turkey.
5. Slice the Breast Meat: Place the removed turkey breast(s) skin-side up on the cutting board. Position your knife perpendicular to the breast, at a slight angle. Carve the turkey breast(s) into quarter-inch or half-inch thick slices, according to your preference.
6. Slice the Thigh Meat: For the thighs, you may need to twist the bone to separate it from the meat. Then, slice the thigh meat into desired portions.
7. Serve Immediately: Arrange the carved turkey slices and pieces on a warm platter and serve immediately with your delicious gravy and side dishes.