Grill a spatchcocked turkey for a smoky, robust bird that's ready in half the time. The turkey won't have grill marks (it cooks flesh side up over indirect heat) but will absorb that chargrilled flavor.

Robin Bashinsky
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Credit: Jennifer Causey

Recipe Summary

45 mins
3 hrs 45 mins
Serves 16 (serving size: about 5 oz.)


Ingredient Checklist


Instructions Checklist
  • Preheat one side of grill to medium (375°F).

  • Combine first 6 ingredients. Remove giblets and neck from turkey; discard or reserve for another use. Place turkey, breast side down, on a cutting board. Using kitchen shears, cut along both sides of backbone; discard backbone. Turn turkey breast side up; press firmly against breastbone with the heel of your hand so that the bird is splayed open, butterfly style. Trim excess fat; tuck wing tips under turkey. Place turkey on a large rimmed baking sheet. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under loosened skin.

  • Coat grill grate with cooking spray. Place turkey, skin side up, on grate over unlit side of grill. Cover and grill 2 1/2 hours or until a thermometer inserted into thickest portion of thigh registers 160°F, rotating turkey 90 degrees every 30 minutes. Place turkey on a cutting board. Let stand, loosely covered with foil, 30 minutes (internal temperature will rise to 165°F). Remove skin before carving.

Nutrition Facts

144 calories; fat 2.4g; saturated fat 0.8g; mono fat 0.5g; poly fat 0.7g; protein 25g; carbohydrates 4g; cholesterol 83mg; iron 2mg; sodium 314mg; calcium 25mg; sugars 3g; added sugar 3g.