Ingredients Meat + Poultry Turkey Whole Turkey Grilled Whole Turkey 5.0 (3) 3 Reviews Fresh herbs and butter baste the meat while you get a hint of smoky flavor from the grill. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Published on September 26, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Active Time: 1 hr Chill Time: 12 hrs Total Time: 15 hrs 30 mins Servings: 10 to 12 Jump to recipe The grill might not be where you think of cooking a turkey, but it should be. Along with freeing up your oven for cooking all the sides for Thanksgiving or another big dinner, grilling provides a little smoke and char to the flavor while still creating that crispy skin we love so much. Seasoning the turkey overnight with melted herb butter helps create the juiciest meat by not only adding flavor, but also creating a barrier to keep the meat moist. Starting the turkey breast side up over indirect heat means you don’t need to move the turkey around until the skin crisps up. Use the turkey backbone along with the neck to make turkey stock for gravy. Frequently Asked Questions Does spatchcocking reduce cooking time? Yes, spatchcocking calls for removing the backbone so you can flatten the bird on the grill (or on a baking sheet in the oven). The flattened bird cooks faster; this method reduces the cooking time by about 50%. What is the difference between butterflying and spatchcocking? Spatchcocking and butterflying are terms that are often used interchangeably but there is one slight difference. Spatchcocking occurs when you remove the backbone and crack the breast bone of a turkey or a chicken so it lays flat. Butterflying is the same as spatchcocking when referring to the whole bird, but you can also butterfly a piece of meat that isn’t a whole bird. For example, a butterflied chicken breast is one that is cut horizontally and opened up like a book. Note from the Food & Wine Test Kitchen “A lot of recipes call for a compound butter, but it's almost impossible to spread a compound butter on a raw turkey,” says recipe developer Melissa Gray of the Food & Wine Test Kitchen. “My trick is to use melted butter so that it goes on more like an oil and hardens on the bird after it has been spread out. It’s much easier to work with!” Make ahead The turkey can be dry-brined up to two days in advance. Cook Mode (Keep screen awake) Ingredients 1 (14- to 16-pound) fresh or thawed frozen whole turkey, patted dry using paper towels, giblets and neck removed 1 cup (8 ounces) unsalted butter, melted, plus more for serving 3 tablespoons kosher salt 1 tablespoon black pepper 2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh thyme 2 teaspoons finely chopped chives Flaky sea salt Fresh sage leaves, fresh rosemary sprigs, fresh thyme sprigs Directions Place turkey on a cutting board, breast side down. Using sharp kitchen shears, cut along 1 side of backbone; cut along opposite side. Remove and discard backbone. Flip turkey, breast side up; firmly press down on breast bone until turkey flattens. Place turkey, breast side down, on a wire rack placed inside a large rimmed baking sheet. Stir together melted butter, kosher salt, pepper, sage, rosemary, thyme, and chives in a small bowl until combined. Rub about 2 tablespoons butter mixture over inside of turkey; flip and gently loosen skin on turkey. Rub remaining butter mixture gently under and on top of skin. Refrigerate turkey, breast side up, uncovered, at least 12 hours or up to 48 hours. Let turkey stand, uncovered, at room temperature, for 30 minutes. Meanwhile, preheat a gas grill to medium (350°F to 400°F); light outer burners, and leave center burners unlit. Or, push hot coals to 1 side of a charcoal grill. Place turkey, breast side up, on oiled grates over unlit side of grill. Grill, covered, until a thermometer inserted into breast registers 160°F and thigh registers 175°F, about 2 hours, turning and flipping turkey, breast side down, once halfway through grilling time. During final 3 to 5 minutes of cooking, uncover grill, and move turkey over lit side of grill; grill, uncovered, until skin is deep golden brown and charred. (If using a charcoal grill, you may need to replenish coals after about 1 hour.) Remove turkey from grill; place, breast side up, on cutting board. Let rest for 20 minutes before carving. Transfer carved turkey to a platter, and sprinkle with flaky sea salt. Brush with additional melted butter; garnish with fresh herbs. Rate It Print