Greater Control! Each part can be cooked to its ideal internal temperature(165F) and removed from the heat separately, once cooked.
Shorter Cook Time! Without a doubt this technique will have you eating turkey sooner than roasting a whole bird or even spatchcocking.
Begin by removing the bird from the packaging in your sink. Remove the neck and giblets from within the cavity. If your bird has one of those pop up thermometers yank that thing out and toss it right in the trash.
Place your turkey on a large cutting board with the legs pointed towards you. Using a sharp boning knife, cut off each thigh at the ball joint where it meets the body. Bend the leg drum and thigh away from one another to better find the joint. Cut through the joint to separate the two. You may choose to separate the leg from the thigh as well, simply cut through the joint.
Remove the wings by similarly cutting through the joint where it meets the breast. You may cut off the wing tips if you like as they tend to burn.
Last, remove the breasts by cutting down along the breastbone staying as close to the carcass as possible until the breast is free.
Prepare a simple brine solution. Plan on 1 gallon of water for a 12-14# turkey. Use 2 gallons for larger birds. For every gallon of water you will need 1 cup of kosher salt, 1/2 cup of white sugar and up to 1/2 cup of spices of your choice. Bring all ingredients to a boil and allow to cool completely.
Pour into a large bucket or cooler and submerge the turkey parts. Cover and refrigerate for 12 hours.
Remove the turkey parts from the brine, pat dry with paper towels. You may choose to sprinkle a dry rub on the tukey for added flavor. Choose a rub with low salt or sugar content as the brineing has added all the salt and sugar you will need.
Preheat your grill to 375F. Once up to temp place your turkey pieces on the grill, skin side up to start. You may want to start the thighs and breasts earlier than the smaller pieces so that everything finishes at the same time. You do not need to turn or move the pieces too often, maybe a total of four times during the entire cook or every 20 minutes.
Cook each piece until the deepest part of the meat has reached an internal temperature of 165F. This is your magic number. The thighs, drumsticks and wings can handle a bit more heat (175F) but the breast quickly dries out once it goes past 165F. Do not even attempt to cook a turkey without a thermometer. We recommend using an instant read thermometer like the DT-09 from Maverick. At 375F, you can have all of your pieces cooked in 1 to 1.5 hours.