Spatchcock Turkey with Herb Butter

Spatchcock Turkey with Herb Butter. Turkey season is approaching rapidly, so we wanted to show how easy it is to grill your turkey dinner in around two hours!

This 12-pound bird was spatchcocked (backbone removed and flattened). Rubbed under and over the skin with herb butter.

Served with Jalapeno Ginger Cranberry Sauce, gravy, grilled local sprouts on the stalk and hasselback butternut squash.

Ingredients

• Turkey
• Garlic
• Kosher salt
• Parsley leaves
• Thyme leaves
• Sage leaves
• Butter

See recipe card for quantities.

Instructions

Herb Butter

Add the garlic and salt into a mini food processor and pulse.

Next add the parsley, thyme and sage leaves, blend to chop down the herbs.

Add the butter and blend until incorporated.

Prepare the Grill

Place a large drip pan or sheet pan under the grates. This is to prevent flare ups from the turkey drippings.

Preheat the grill to medium-high (about 450°F)

Spatchcock the Turkey

Place the turkey breast-side down on a clean cutting board. Using poultry shears or a sharp knife, cut along one side of the backbone. Then, cut along the other side of the backbone to remove it completely. (Save the backbone for making gravy or soup stock.)

Open the turkey like a book and snip the top of the breast. 

Flip the turkey over with the breast facing upwards. Place your hands on the thickest part of the turkey breast, like you are about to give it CPR, and press firmly downwards. This will break the turkey breastplate and fully open the chest. Flattening the turkey will help it cook evenly.

Apply the Herb Butter

Carefully place your hand under the breast skin, to separate the skin from the meat. Repeat this process for the other breast and both thighs.

Using about half of the herb butter, coat the meat under the skin of the breast and thighs. 

Use the remaining herb butter to apply onto the outside skin of the turkey.

Time to Grill the turkey

Place the turkey, skin-side up with the legs facing towards the back of the grill, over the drip pan on the grill. Close the lid and cook for 30 minutes undisturbed with the lid closed. The turkey should be beginning to brown.

Turn the turkey so that legs are at the front of the grill. 

Lower the heat to medium (about 375°F) Close the lid and cook for another 30 minutes. Rotate the bird again and begin checking the internal temperature of the thigh meat. A 12-pound turkey will take approximately 1 hour and 45 minutes to 2 hours 15 minutes depending on the grill temperature, outside temperature and how often the lid is being opened.

The turkey is done when the internal temperature in the thickest part of the thigh has reached at least 165°F.

Remove the turkey from the grill and tent with foil. Let the turkey rest for at least 20 minutes before carving.

Carve and Serve

Serve with Jalapeno Ginger Cranberry Sauce, gravy, grilled local sprouts on the stalk, hasselback butternut squash or your favourite sides.

🎥 Watch how this Spatchcock Turkey with Herb Butter was made here.

Cooked on my Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

Benefits of Spatchcocking and grilling a turkey:

Even Cooking: Spatchcocking, which involves removing the backbone and flattening the turkey, results in more even cooking. This helps prevent dryness in the breast while ensuring the thighs and drumsticks are fully cooked.

Faster Cooking: Grilling a spatchcocked turkey takes less time than roasting a whole turkey, reducing the overall cooking time.

Crispy Skin and Flavourful: The heat of the grill produces a crispy skin and a slightly charred exterior, adding complexity to the flavour profile.

Space Efficiency: Grilling a turkey in general, allows you to use your kitchen oven to make your sides and desserts simultaneously.

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Spatchcock Turkey with Herb Butter

Turkey season is approaching rapidly, so we wanted to show how easy it is to grill your turkey dinner in around two hours! This 12-pound bird was spatchcocked (backbone removed and flattened). Rubbed under and over the skin with herb butter. Served with Jalapeno Ginger Cranberry sauce, gravy, grilled local sprouts on the stalk and hasselback butternut squash.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Resting Time 20 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Dinner, Main Course

Cuisine North American

Servings 8 People

Ingredients

  

1x2x3x

• 11 to 12- pound young fresh free-range (or free-run) turkey
• 4 cloves of garlic
• pinch of kosher salt
• ⅓ cup parsley leaves packed
• 1 tablespoon thyme leaves
• 1 tablespoon sage leaves packed
• ½ cup butter 1 cold stick cut in pieces

Instructions

 

Herb Butter

• Add the garlic and salt into a mini food processor and pulse.
• Next add the parsley, thyme and sage leaves, blend to chop down the herbs.
• Add the butter and blend until incorporated.

Prepare the Grill

• Place a large drip pan or sheet pan under the grates. This is to prevent flare ups from the turkey drippings.
• Preheat the grill to medium-high (about 450°F)

Spatchcock the Turkey

• Place the turkey breast-side down on a clean cutting board. Using poultry shears or a sharp knife, cut along one side of the backbone. Then, cut along the other side of the backbone to remove it completely. (Save the backbone for making gravy or soup stock.)
• Open the turkey like a book and snip the top of the breast.
• Flip the turkey over with the breast facing upwards. Place your hands on the thickest part of the turkey breast, like you are about to give it CPR, and press firmly downwards. This will break the turkey breastplate and fully open the chest. Flattening the turkey will help it cook evenly.

Apply the Herb Butter

• Carefully place your hand under the breast skin, to separate the skin from the meat. Repeat this process for the other breast and both thighs.
• Using about half of the herb butter, coat the meat under the skin of the breast and thighs.
• Use the remaining herb butter to apply onto the outside skin of the turkey.

Time to Grill

• Place the turkey, skin-side up with the legs facing towards the back of the grill, over the drip pan on the grill. Close the lid and cook for 30 minutes undisturbed with the lid closed. The turkey should be beginning to brown.
• Turn the turkey so that legs are at the front of the grill.
• Lower the heat to medium (about 375°F) Close the lid and cook for another 30 minutes. Rotate the bird again and begin checking the internal temperature of the thigh meat. A 12-pound turkey will take approximately 1 hour and 45 minutes to 2 hours 15 minutes depending on the grill temperature, outside temperature and how often the lid is being opened.
• The turkey is done when the internal temperature in the thickest part of the thigh has reached at least 165°F.
• Remove the turkey from the grill and tent with foil. Let the turkey rest for at least 20 minutes before carving.

Carve and Serve

• Serve with Jalapeno Ginger Cranberry sauce, gravy, grilled local sprouts on the stalk and hasselback butternut squash or your favourite sides.

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