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Perfect Grilled Flattened Spatchcock Turkey Recipe with Herb Butter Tutorial

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This grilled spatchcock turkey recipe delivers juicy, flavorful meat with crispy skin, cooked faster than traditional roasting. The herb compound butter adds a fresh, savory touch perfect for any occasion.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), spatchcocked
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 3 cloves garlic, minced
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper (about 2 teaspoons salt and 1 teaspoon pepper)
  • Olive oil (for prepping the grill and skin)
  • Optional: smoked paprika or cayenne pepper

Instructions

  1. Spatchcock the turkey: Using sharp kitchen shears, cut along each side of the backbone and remove it completely (about 20 minutes). Flip the bird over and press firmly on the breastbone to flatten it.
  2. Prepare the herb compound butter: In a mixing bowl, combine the softened butter, rosemary, thyme, garlic, lemon zest, salt, and pepper. Mix until well incorporated (about 5 minutes). Set aside.
  3. Pat the turkey dry with paper towels to remove excess moisture from the skin.
  4. Lightly brush the turkey skin with olive oil to prevent sticking and encourage browning.
  5. Spread the herb butter generously all over the turkey, including under the skin where possible.
  6. Preheat the grill for indirect heat at about 350°F (175°C). For charcoal, bank coals to one side; for gas, turn off one burner after preheating.
  7. Place the turkey skin-side up on the cooler side of the grill (indirect heat). Close the lid and cook for about 1 hour 15 minutes to 1 hour 30 minutes, depending on size.
  8. Insert an instant-read thermometer into the thickest part of the thigh; it should reach 165°F (74°C). Check after 1 hour, then every 10 minutes.
  9. Every 20 minutes, open the grill and brush the turkey with any melted herb butter or drippings to keep it moist and flavorful.
  10. If the skin isn’t as crisp as desired when the turkey reaches temperature, move it over direct heat for 3-5 minutes per side, watching closely to avoid burning.
  11. Remove the turkey from the grill and tent loosely with foil. Let it rest for 15-20 minutes before carving.

Notes

If flare-ups occur, move the turkey to the cooler side and use a spray bottle with water to control flames. Let the turkey rest before carving to lock in juices. For a dairy-free version, substitute butter with olive oil or vegan butter, but skin may not crisp as well.

Nutrition

Keywords: spatchcock turkey, grilled turkey, herb butter turkey, holiday turkey, summer barbecue turkey, quick turkey recipe, crispy turkey skin

Find it online: https://chrisfeasts.com/perfect-grilled-flattened-spatchcock-turkey-recipe-with-herb-butter-tutorial/