Quick Answer
To spatchcock a wild turkey for grilling, remove the backbone and flatten the bird, then season and grill over high heat. This technique helps even cooking and a crispy skin. Use a meat mallet to pound the breast to ensure even thickness.
Preparing the Turkey
To spatchcock a wild turkey, start by removing the giblets and neck. Then, using kitchen shears, cut along both sides of the spine, from the tail end to the neck. Remove the backbone and flatten the bird. Next, use a sharp knife to make a few incisions on the breast and thighs to help the meat lie flat.
Seasoning and Marinating
Season the turkey liberally with salt, pepper, and your favorite herbs and spices. For added flavor, brine the turkey in a mixture of 1 cup kosher salt, 1/2 cup brown sugar, and 1 gallon water for 2 hours before grilling. You can also marinate the turkey in a mixture of olive oil, lemon juice, and your favorite seasonings for 30 minutes to 1 hour.
Grilling the Spatchcocked Turkey
Preheat your grill to high heat, around 450-500°F. Place the spatchcocked turkey on the grill, skin side down. Close the lid and cook for 5-7 minutes, or until the skin is crispy and golden brown. Flip the turkey over and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure the turkey is cooked to a safe temperature.
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