Spatchcock Grilled Turkey with Cider Gravy Recipe in 2020 Grilled

Spatchcocked Grilled Turkey A Family Feast®

Cover the grill and continue cooking. Baste the skin as the turkey cooks: After about 40 minutes of total grilling time, the skin should be starting to turn brown. Melt the remaining 4 tablespoons of unsalted butter and brush the skin with it. Continue to grill, covered, basting every 20 minutes.

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Place the spatchcocked turkey skin-side up on the center of the grill grate, away from direct heat. Cover the grill and let it cook undisturbed for approximately 12-15 minutes per pound. Use a meat thermometer to check the internal temperature of the thickest part of the turkey, aiming for 165°F (74°C) for the perfect doneness.

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Take your finger and separate the skin from the meat of the turkey to create a pocket to put the butter underneath the skin and gently get the butter in as many places as possible under the skin of the turkey. Repeat and slather the outside of the bird with butter too. Create direct/indirect zones on your grill opting for between 375-400 degrees.

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Fold the foil up around the turkey, leaving the wings and legs exposed. Grill the turkey for 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the turkey from the grill and let it rest for 10 minutes before carving. You can also spatchcock the turkey ahead of time and refrigerate it for up to 24 hours before grilling.

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Place the grill grate in place on the grill. Place the turkey (still on the wire rack) on the other side of the grill. Place the legs and thighs towards the hot coals so they will cook a little faster than the breast meat. Close the lid and cook at at 375F to 400F for 1 hour to 70 minutes.

Spatchcocked Grilled Turkey A Family Feast®

Flip the turkey over so it is skin side up. Place both hands on the breast and push down. You will hear the breast bone and cartilage snap. The turkey should now lie flat. Tip: For really crisp skin, spatchcock the turkey the day before and allow to rest, uncovered, in the refrigerator 24 hours before grilling. Prep.

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Set the flavored salt aside until ready to use. For the compound butter, combine the butter, sage, rosemary, thyme, parsley, and garlic in a small mixing bowl and blend well. Set aside until ready to use. To spatchcock the turkey, use poultry shears or heavy-duty kitchen shears to cut along both sides of the backbone. Remove the backbone.

Spatchcock Grilled Turkey with Cider Gravy Recipe in 2020 Grilled

When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk (s) directly on top of hot coals.

Spatchcocked Turkey with Herb Butter and Gravy VeryVera

Elevate your Thanksgiving feast with the art of spatchcocking and grilling a turkey to perfection. In this comprehensive video guide, we'll walk you through.

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While the turkey is cooking, make the gravy. In a medium saucepan, bring the apple cider to a boil and cook, uncovered for about 15-20 minutes until the cider is reduced by half and measures 1½ cups. Set aside. In a large stock pot or dutch oven, add the turkey neck, back and giblets and cover with 5 cups of water.

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1. Preheat your gas grill to medium heat. 2. Remove the giblets from the turkey and rinse the turkey inside and out. 3. Pat the turkey dry with paper towels. 4. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and rosemary. 5.

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Preheat grill to 300-350F using indirect heat (see above post for more details). Remove turkey from brine and pat dry with paper towels. Melt a portion of the maple butter and baste the turkey with it. Place turkey on the grill, breast side up and tuck the wings under the breast.

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Lastly, snip approximately 1-2 inches down the breastbone as seen in the picture below. This will make it easier to flatten your bird once you turn it breast side up again. 3. Flatten the Bird. Congrats! You just spatchcocked a turkey! The last thing you need to do is fully flatten the bird to prepare it for cooking.

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In a small bowl, mix together ½ tablespoon of Kosher salt, and 1 teaspoon each of ground black pepper, onion powder, and smoked paprika. Season. Place your 15-pound spatchcock turkey onto a baking sheet and use paper towels to pat it completely dry. Then, use the seasoning mixture to season both the top and bottom of the turkey.

Grilled and Smoked Spatchcocked Thanksgiving Turkey Recipe The Meatwave

On a preheated gas grill at medium heat, it typically takes about 75 to 90 minutes for a 12 to 14-pound turkey to be thoroughly cooked. Cooking a spatchcock turkey [ 1] on a gas grill is a delightful way to savor this classic dish with a twist. Generally, a spatchcocked turkey cooks faster than its traditional counterpart due to its flattened form.