Spatchcock BBQ Turkey on Arteflame – Utah Style

Introduction

A spatchcock BBQ turkey grilled to perfection on an Arteflame makes for the juiciest, most flavorful bird you've ever tasted. We're preserving all the goodness by reverse searing it over an open flame on the high-temp center grill grate and finishing it to golden, smoky perfection on the flat top. This Thanksgiving, or any BBQ feast in Utah, deserves this show-stopping recipe.

Ingredients

• 1 whole turkey (10 to 14 lbs), spatchcocked
• 1/2 cup unsalted butter, softened
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup brown sugar
• 1/2 tsp cayenne pepper (optional for heat)
• 1/2 cup your favorite BBQ sauce
• 3 paper napkins
• 2 tbsp vegetable oil (for lighting grill)
• 4-5 pieces of firewood (hardwood is best)

Instructions

Step 1: Fire up your Arteflame grill

1. Crumple three paper napkins and pour 2 tablespoons of vegetable oil on them.
2. Place the oiled napkins in the center of your Arteflame grill.
3. Stack hardwood firewood on top and around the napkins.
4. Light the napkins and let the fire build. Wait about 20 minutes until your grill is fully heated.

Step 2: Prepare the turkey

1. Pat the spatchcocked turkey dry with paper towels to ensure a good sear.
2. In a bowl, combine butter with salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
3. Rub this seasoned butter mixture all over the turkey – under and over the skin.

Step 3: Sear the turkey

1. Place the turkey skin-side down onto the center grill grate of the Arteflame, with the breast right above the hottest point (over 1,000°F).
2. Sear each side of the turkey for 5-7 minutes, just enough to lock in the juices and caramelize the skin.

Step 4: Finish cooking on griddle using reverse sear

1. Move the turkey to the flat cooktop grill griddle around the center. Place it breast-side up, rib-side down.
2. Continue cooking over indirect heat until the turkey reaches an internal temperature of 150°F in the breast and 165°F in the thighs. Use a meat thermometer for accuracy.
3. Baste the turkey with BBQ sauce occasionally during the last 15 minutes of cooking.
4. Remove the turkey from the grill when the internal temperature is about 15°F lower than your final target. The residual cooking will bring it up to perfect temp.
5. Let the turkey rest for at least 20 minutes before carving.

Tips

• Use a meat thermometer to monitor the internal temperature accurately.
• Start skin-side down for a stunning golden crust.
• Use butter instead of oil—it enhances flavor and helps with browning.
• Grill your sides—vegetables, stuffing patties, or even cornbread—on the outer flat top while your turkey finishes.
• Different zones on the flat top make it easy to manage various items at once.

Variations

1. Spicy Chipotle Turkey: Mix in chipotle in adobo into the butter rub for smoky heat.
2. Herb & Lemon Zest Turkey: Add rosemary, thyme, and lemon zest for bright, aromatic flavors.
3. Maple Bourbon Glaze: Swap out BBQ sauce for a maple-bourbon glaze for sweet depth.
4. Garlic Parmesan Turkey: Add grated Parmesan and lots of minced garlic to the butter spread.
5. Utah Style Fry Sauce Glaze: Mix BBQ sauce with a spoon of Utah's own fry sauce for a uniquely local touch.

Conclusion

When you're grilling outdoors in Utah, there's no better showstopper than this Spatchcock BBQ Turkey on the Arteflame. With a solid steel flat top and searing grill center, you lock in the flavor, showcase your grilling skills, and make clean-up a breeze. Whether it's Thanksgiving or game day, this turkey turns heads and fills stomachs.

Best pairings

• Grilled sweet potatoes with cinnamon butter
• Charred Brussels sprouts with balsamic glaze
• Flat-top stuffing cakes with gravy drizzle
• Smoky grilled corn on the cob
• Fresh cranberry-orange relish
• A crisp local Utah cider or a bottle of Zinfandel