November 19, 2014 | Posted by Charlotte March
Thanksgiving is always a bit of a juggling act when it comes to getting everything on the table at the exact same time. Oven space is beyond scarce -- but can you imagine a world where you don’t have to tie up the oven by roasting the all-important bird? Welcome to it! This year, try grilling your turkey.
Not only does grilling take less time, but the turkey gets nice and crispy all over and has a delicious hint of smokiness if cooked with soaked wood chips. You'll find the recipe here, and step-by-step photo instructions below.
The key to an evenly cooked grilled bird is spatchcocking, removing the backbone so that the bird can lay flat. All it takes is a few minutes of work with some strong kitchen shears (or, if you buy your turkey from a butcher, you can ask them to do it). When you're done, your turkey will be able to spread out like so:
To start, snip along both sides of the backbone to remove it entirely (save the bone for making stock for your gravy):
Next, snip through the top 1-2 inches of the breastbone to make flattening the turkey easier:
Turn the turkey over (breast-side up) and push firmly down to split the breastbone (see previous photo of seasoned, uncooked turkey).
Wrap a metal sheet pan or shallow metal roasting dish in aluminum foil -- to deflect some of the heat from the breast and to catch the drippings -- and place the pan underneath the grill grates:
And then you're ready to grill! Check out the recipe for the full details on how to make a bird that looks as gorgeous as this one: