Grilled Turkey Under a Brick
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We love spatchcocking (or butterflying) a chicken and grilling it under a brick—the flattened, weighted bird cooks more evenly than a whole chicken and more of the skin is exposed to the direct heat of the flames. A spatchcocked turkey is an equally great move for the holidays. This recipe combines our love of the grill with the quick cooking method for a grilled turkey that'll outshine any holiday roasts you've made in the past.
A 24- to 72-hour dry brine inspired by barbecue flavors gives this bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure. The result: a quickly yet perfectly cooked, juicy bird with the crispiest, most golden-brown skin imaginable. Even better—this technique frees up your oven for all those casseroles and pies. Don't forget to serve the turkey with your favorite gravy.
Avoid brining a kosher turkey, which has already been salted. If you don't have bricks or a cinderblock, place a heat-safe rimmed baking sheet on top of the turkey (skin side down) and place a heavy, heatproof object on top.
Recipe notes
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