Introduction
Spatchcocking a turkey speeds up the cooking time and ensures even cooking, with crispy skin and juicy meat throughout. The Arteflame grill is ideal for this method, giving the turkey a perfect char and golden skin. By flattening the bird, you’ll get even heat distribution across the turkey, allowing it to cook more quickly and evenly, with every inch infused with delicious smoky flavor.
Ingredients
- 1 whole turkey (12-14 lbs), spatchcocked (backbone removed and flattened)
- 1/2 cup butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- Optional: olive oil for extra crispiness
Instructions
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Prepare the Arteflame Grill
Light the Arteflame grill by placing three vegetable oil-soaked paper napkins at the center, stacking firewood on top, and igniting. Allow the grill to heat up for about 20 minutes. -
Prepare the Turkey
- Pat the turkey dry with paper towels to ensure crispy skin.
- In a bowl, mix softened butter, minced garlic, rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper.
- Gently loosen the skin of the turkey around the breast and thigh areas, and rub some of the herb butter mixture under the skin.
- Rub the remaining herb butter mixture over the entire surface of the bird. For extra crispy skin, drizzle a small amount of olive oil over the turkey.
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Grill the Turkey
- Place the spatchcocked turkey skin-side down on the hottest part of the cooktop grate at the center of the Arteflame.
- Sear for 5-7 minutes until the skin is golden brown and crispy.
- Flip the turkey and move it to the flat cooktop, closer to the outer, cooler area. Continue grilling until the thickest part of the breast reaches 160°F and the thigh reaches 175°F. This should take about 90-120 minutes, depending on the size of the turkey.
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Rest and Serve
- Remove the turkey from the grill when it’s about 15°F below the desired temperature, as it will continue to cook while resting.
- Let the turkey rest for 20-30 minutes, then carve and serve.
Tips
- Invest in a Good Meat Thermometer: Use a thermometer to monitor the turkey's temperature for best results.
- Control Heat Zones: Place the turkey over different areas of the cooktop as needed to avoid burning and to ensure even cooking.
- Rest the Turkey: Resting is essential to keep the juices in the meat for maximum tenderness and flavor.
Pairing Suggestions
This spatchcock turkey pairs well with grilled Thanksgiving sides like Brussels sprouts, cinnamon-spiced sweet potatoes, or grilled cornbread with maple butter.
