Do you Spatchcock turkey direct or indirect?

Spatchcocking, also known as butterflying, is a method of preparing turkey by removing the backbone and flattening it out before cooking. This allows the turkey to cook more evenly and quickly. When spatchcocking a turkey, an important decision is whether to cook it using direct or indirect heat. Both methods have their pros and cons.

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What is Spatchcocking?

Spatchcocking is a technique where poultry or other birds are prepared for roasting or grilling by removing the backbone and flattening the bird. This allows the bird to cook more evenly since the breast and thigh meat will cook at similar rates.

Here are the basic steps to spatchcock a turkey:

Place the turkey breast side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone from the tail to the neck cavity.
Repeat on the other side of the backbone to fully remove it.
Flip the turkey over and press down firmly on the breastbone to flatten the bird completely.

Tuck the wing tips under the shoulders to keep everything tidy.

Once spatchcocked, the turkey can be roasted or grilled much more quickly than an intact turkey. The exposed areas cook faster, meaning decreased cooking time. It also allows for more even cooking and crisping of the skin.

Benefits of Spatchcocking Turkey

There are several advantages to spatchcocking turkey:

Cooks faster – Removing the backbone and flattening the bird means it will cook in about half the time of a regular roasted turkey. The exposed areas cook faster.
Cooks more evenly – With a whole turkey, the breast often dries out while the thighs are undercooked. Spatchcocking allows the white and dark meat to cook at the same rate.
Crispier skin – The flattened bird has more surface area in contact with the pan or grill, leading to extra crispy skin.

Easier to carve – With the backbone gone and breastbone flattened, carving is simpler.
More flavor – The seasoned meat is in closer contact with the pan juices, infusing it with more flavor.

For these reasons, spatchcocking is an excellent way to prepare turkey for holidays like Thanksgiving.

How to Spatchcock on a Grill – Direct vs Indirect Heat

Once you’ve spatchcocked your turkey, you need to decide the cooking method. You can cook it in the oven, on a grill or smoker. Grilling over direct or indirect heat are two popular options.

Here is an overview of direct vs indirect grilling:

Direct Heat

With direct heat grilling, the turkey is placed directly over the heat source, which could be gas burners, charcoal, wood, etc. The heat source cooks the meat from below.

Indirect Heat

Indirect grilling involves placing the turkey offset from the heat source. One side of the grill holds the heat while the turkey sits on the unlit side. The heat circulates around the grill, cooking the meat indirectly.

So which method is better for spatchcock turkey? Let’s look at the pros and cons of each.

Benefits of Direct Heat Spatchcock Turkey

Faster cooking time – The turkey is closer to the high heat, so it cooks faster, usually in about 1 hour.
Crispier skin – The high heat from below delivers deliciously crispy skin.

Caramelized flavors – The sugars and amino acids on the meat surface undergo the Maillard reaction, developing rich flavors.
Simple setup – Arrange coals or burners on one side and put turkey directly over it. Easy.

Drawbacks of Direct Heat

Uneven cooking – The bottom crisps up while the interior and thinner parts can be underdone.

Flare ups – Drippings hitting the heat source can cause dangerous flare ups that could burn the skin.
Drying out – Portions of the turkey may overcook or dry out over direct high heat.
Temperature control – It’s harder to regulate the temperature and level of doneness.

Benefits of Indirect Heat Spatchcock Turkey

Even cooking – The turkey is not over a direct flame, so all parts cook at an even rate.
No flare ups – Drippings fall away from the heat source, minimizing the chance of flares.
Juicy meat – The more ambient heat gently roasts the turkey, keeping moisture in.

Easier temperature regulation – Keeping the turkey offset from the coals makes it easier to control the interior temp.

Drawbacks of Indirect Heat

Longer cook time – It can take about 1.5-2 hours for full cooking and browning.
Less crispy skin – Without direct heat, the skin may not get as crispy and browned.

Less caramelized flavors – The Maillard reaction doesn’t occur as readily without direct heat exposure.
Temperature monitoring – You’ll need a meat thermometer to monitor the indirect heat level.

Tips for Direct Heat Spatchcock Grilling

If you want to grill your spatchcock turkey directly over the heat source, here are some tips:

Use a 2-zone fire – Arrange coals or burners so there is a hot zone for searing and a cooler zone to finish cooking if needed.
Start skin-side down – Place the turkey skin-side down first to maximize crisping.
Use moderate heat – High heat risks burning. Moderate heat around 375-400°F is ideal.

Rotate periodically – Rotate the turkey every 15 minutes or so for even exposure.
Watch for flare-ups – If drippings cause flares, move to a cooler spot until they die down.
Check temperature – Use an instant read thermometer to check doneness, removing around 160°F.

Following these tips will help avoid burnt patches and dry meat when direct grilling a spatchcock turkey.

Tips for Indirect Heat Spatchcock Grilling

For juicy, evenly cooked meat using the indirect method, here are some pointers:

Bank coals – Bank lit coals on only one side of the grill, keeping the other side free.

Use a drip pan – Place a disposable foil pan under the turkey to catch drippings.
Maintain even heat – Keep air vents open to ensure steady, circulating heat around 325-350°F.
Rotate periodically – Turn the turkey every 30 minutes for even exposure.

Wood chips optional – Add soaked wood chips to the coals for extra smoke flavor.
Check doneness – Cook to an internal temperature of 160-165°F.

With indirect heat, patience is key. But the results are very juicy, tender turkey withdeliciously smoky notes.

Conclusion

So should you spatchcock your turkey using direct or indirect heat on the grill? There are good reasons for both methods. Here is a quick summary:

Go direct if you want:

– Faster cooking
– Maximum crispiness
– Deeper caramelized flavors

Go indirect if you want:

– Evenly cooked meat
– Very juicy meat
– Easier temperature control
– Smoky flavors

There is no universally “right” option. It comes down to your priorities – speed versus gentler heat, deeply browned flavors versus juiciness. Properly executed, both direct and indirect heat spatchcocking can produce delicious holiday turkey.

Final Recommendations

– For the impatient grillmaster who wants crispy skin and rich turkey in about 1 hour, direct heat is likely the better bet. Just watch closely to avoid mishaps.

– For the patient cook who wants foolproof, juicy and smoky spatchcock turkey in about 2 hours, indirect heat is a great option.

– Try utilizing a 2-zone setup with direct heat on one side and indirect on the other. Sear the turkey over direct heat, then move to indirect heat to finish cooking. This gives you the best of both worlds.

– Invest in a good digital meat thermometer. Properly monitoring the internal temperature is crucial for both methods. Remove the turkey when the breast hits 160°F.

– Let the turkey rest for 15-20 minutes before carving for juicier meat.

– Use the drippings to make a flavorful gravy to serve with your perfectly grilled spatchcock turkey!