Main dishes

Grilled Spatchcock Turkey with Cranberry-Barbecue Sauce

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Grilled Spatchcock Turkey with Cranberry-Barbecue Sauce recipe

photo by:kraft

time

prep:

20 min

total:

2 hr 20 min

servings

total:

22 servings

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What You Need

can (14 oz.) jellied cranberry sauce

Tbsp. water

1/2

cup KRAFT or BULL'S-EYE Original Barbecue Sauce

1-1/2

tsp. pumpkin pie spice

frozen whole turkey (14 lb.), thawed

pkg. (6 oz. each) STOVE TOP Cranberry Stuffing Mix

Make It

HEAT grill to medium on indirect heat.

COOK cranberry sauce and water in saucepan on medium heat 5 min. or until well blended. Stir in barbecue sauce and pumpkin pie spice; cook 2 min. or until heated through, stirring frequently. Remove from heat; set aside.

RINSE turkey; pat dry. Use kitchen shears or sharp knife to cut back bone from turkey; discard bone. Open turkey butterfly-style. Place, breast-side down, on center of grill grate. Turn off burners directly below turkey. Grill 2 hours or until turkey is done (165ºF), turning after 1 hour and brushing with 3/4 cup cranberry mixture for the last 15 min.

REMOVE turkey from grill. Let stand 15 min. before slicing. Meanwhile, prepare stuffing mixes as directed on package.

SERVE turkey with cranberry sauce and stuffing.

Kraft Kitchens Tips

How to Make Sauce in Microwave

Mix sauce ingredients in microwaveable bowl; cover with waxed paper. Microwave on HIGH 3 min., stirring after each minute.

Shortcut

Have your butcher remove the backbone for you.

How to Grill with Indirect Heat

When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.