Several of my colleagues will tell you that spatchcocking is a wonderful way to cook a chicken. According to the theory, a bird that has had its backbone removed to enable it to cook relatively flat “cooks more evenly in an oven” and is “easier to flip on a grill.” “.
I disagree. Spatchcocking (the unpleasantness only begins at the name) is a terrible way to cook a bird. It takes less time to spatchcock a chicken (or turkey), and it doesn’t always result in more evenly cooked food. It does, however, undoubtedly make for an unattractive meal.
This is just my personal opinion, of course. Its by no means the official stance of Epicurious. But here are several reasons why I think it should be:
Spatchcocking a turkey might sound intimidating, but it’s a surprisingly simple technique that unlocks a world of culinary possibilities. While not mandatory, spatchcocking offers a plethora of benefits that make it a highly desirable option for achieving the perfect Thanksgiving turkey.
Why Spatchcock Your Turkey?
Spatchcocking, also known as butterflying, involves removing the backbone of the turkey and flattening it like a butterfly This simple act unlocks a treasure trove of advantages:
- Faster Cooking: Spatchcocking exposes more surface area to the heat, resulting in significantly faster cooking times compared to traditional roasting methods. This means less time in the kitchen and more time enjoying the festivities with loved ones.
- Even Cooking: Say goodbye to dry breast meat and undercooked thighs. Spatchcocking ensures even heat distribution, guaranteeing perfectly cooked, juicy turkey throughout.
- Crispy Skin: The holy grail of turkey preparation – crispy, golden skin – becomes effortlessly achievable with spatchcocking. The flattened bird allows for even browning, resulting in a tantalizingly delicious texture.
- Versatility: Spatchcocking opens up a world of culinary possibilities. Whether you’re grilling, roasting, or smoking, this technique delivers exceptional results.
Spatchcocking 101: A Step-by-Step Guide
Ready to embark on your spatchcocking adventure? Follow these simple steps:
- Gather your tools: You’ll need a sturdy cutting board, a sharp knife or kitchen shears, and a spatchcocked turkey.
- Prep the turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
- Remove the backbone: Place the turkey breast-side down on the cutting board. Starting at the tail end, cut along one side of the backbone, separating the ribs. Repeat on the other side, removing the backbone completely.
- Flatten the bird: Flip the turkey over and press down firmly on the breastbone to flatten it.
- Season and cook: Season your spatchcocked turkey to your liking and choose your preferred cooking method – grilling, roasting, or smoking.
Spatchcocking FAQs: Your Questions Answered
Q: Is spatchcocking difficult?
A: Not at all! It’s a surprisingly simple technique that anyone can master with a little practice.
Q: Do I have to spatchcock my turkey?
A: While not mandatory, spatchcocking offers numerous advantages, including faster cooking, even results, and crispy skin.
Q: Can I spatchcock a frozen turkey?
A: It’s best to thaw your turkey completely before spatchcocking.
Q: What are some spatchcocking recipe ideas?
A: The possibilities are endless! Explore our collection of delicious spatchcocked turkey recipes, ranging from classic roasts to flavorful grilled and smoked variations.
Embrace the Spatchcocking Revolution
Spatchcocking is more than just a culinary technique; it’s a gateway to a world of delicious possibilities. With its ease of execution and remarkable results, spatchcocking is sure to become your go-to method for achieving the perfect Thanksgiving turkey. So, grab your shears, embrace the spatchcocking revolution, and prepare to wow your guests with a culinary masterpiece.
Spatchcocking Is Not the Only Way to Achieve an Evenly Cooked Bird
Look, Im not going to go so far as to say that spatchcocking cooks unevenly. But in my experience, the result is not dramatically different than roasting a bird whole. And so if even cooking is your top priority, I suggest a better, easier option. Theyre called chicken parts.
Thats right, America—chicken is sold in parts! And guess what? Turkey is, too. So instead of spatchcocking, get yourself some chicken legs and thighs, or cut that bird into parts yourself. These parts not only cook more evenly, but they also have more surface area, which results in more golden, crispy skin and flavorful, smoky grill charring.
If you don’t want to deal with all those little separated pieces, at least get yourself a halved chicken, which is easier to flip on the grill and still presents better in larger pieces than a spatchcocked chicken that is splayed out.
And speaking of visuals…
Spatchcocking Does Not Save Time
Many articles will claim that turkeys and chickens that have been spatchcocked cook faster than birds that have not, and while this might be true in some cases, in the long run, spatchcocking will almost always take longer. This is due to the fact that, despite what some reports would have you believe, spatchcocking is actually a hassle. Its a hassle to find a surface big enough for prepping the bird. Its a hassle to cut out the spine if you dont have dedicated kitchen shears. Its a hassle to clean those shears if you do have them. Cleaning up after a poultry encounter is the closest most of us will get to becoming Lady MacBeth, so it’s a hassle to clean your kitchen afterwards. Despite your best efforts, the spatchcocked bird will flop around and brush against your counter, your stand mixer, and your knife block.