Get ready to wow your guests this Thanksgiving with the juiciest, most flavorful turkey you’ve ever tasted! This guide combines the best of both worlds, blending the spatchcock technique from Wholesome Yum with the air frying expertise of The Trash Can Turkey, to create the ultimate air-fried spatchcock turkey recipe.
What is Spatchcock Turkey?
Spatchcocking is a technique where you remove the backbone of a turkey, allowing it to lay flat and cook more evenly. This results in a faster cooking time and a crispy, golden skin that everyone will love.
Why Air Fry Your Spatchcock Turkey?
Air frying is a healthier alternative to deep frying, using hot air to circulate around the food and cook it evenly without adding extra fat This method is perfect for spatchcock turkey, as it ensures a crispy skin and juicy meat
The Ultimate Air-Fried Spatchcock Turkey Recipe:
Ingredients:
- 1 (14-16 pound) turkey, thawed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup chopped fresh herbs (such as thyme, rosemary, or sage)
Instructions:
- Preheat your air fryer to 400 degrees Fahrenheit.
- Remove the giblets from the turkey and discard.
- Rinse the turkey inside and out with cold water. Pat dry with paper towels.
- Using a sharp knife, cut along both sides of the backbone to remove it. Discard the backbone.
- Flip the turkey over so that the breast is facing up. Using your hands, press down on the breastbone to flatten the turkey.
- Rub the turkey all over with olive oil. Sprinkle with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Place the turkey in the air fryer basket. Cook for 30 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Baste the turkey with melted butter every 15 minutes during cooking.
- Remove the turkey from the air fryer and let rest for 10 minutes before carving.
Tips for the Perfect Air-Fried Spatchcock Turkey:
- Make sure the turkey is cooked through: Use a meat thermometer to check the internal temperature of the thickest part of the thigh. It should reach 165 degrees Fahrenheit.
- No air fryer? No problem! You can also cook the turkey in a preheated oven at 350 degrees Fahrenheit for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Keep it moist: Baste the turkey with melted butter every 15 minutes during cooking to keep it moist.
- Let it rest: Allow the turkey to rest for 10 minutes before carving to allow the juices to redistribute and the meat to be more tender.
Additional Resources:
- Wholesome Yum Spatchcock Turkey Recipe: https://www.wholesomeyum.com/spatchcock-turkey/
- The Trash Can Turkey Air Fry Spatchcock Turkey Recipe: https://thetrashcanturkey.com/air-fry-spatchcock-turkey/
Frequently Asked Questions:
- What is the best way to season a spatchcock turkey?
There are many ways to season a spatchcock turkey. You can use a simple salt and pepper rub, or get creative with different herbs and spices. Some popular options include smoked paprika, garlic powder, onion powder, thyme, rosemary, and sage.
- How long does it take to air fry a spatchcock turkey?
The cooking time for a spatchcock turkey will vary depending on its size, but it will typically take around 1 hour and 15 minutes.
- What are some common mistakes people make when air frying spatchcock turkey?
Some common mistakes people make include not thawing the turkey completely, not patting it dry before seasoning, and not using a meat thermometer to check the internal temperature.
Air frying a spatchcock turkey is a delicious and easy way to cook a Thanksgiving turkey. It’s a healthier alternative to deep frying, and it results in a juicy, flavorful turkey with a crispy skin. So ditch the traditional roasting method and give air frying a try! Your taste buds will thank you.
How Much Turkey Per Person?
On average, plan for 1 pound of turkey per person, which accounts for bone weight. This leaves you with 6-8 ounces of turkey meat per person.
- Store: Store leftover turkey in the refrigerator for 2-3 days. (It’s great for sandwiches, soups, and salads!).
- Prepare ahead of time: This recipe for spatchcock turkey can be made two to three days in advance, and then refrigerated until roasting time. To do this, brine the turkey, season the skin and underneath, wrap it in plastic wrap, and place it in the refrigerator.
- Warm up leftovers by heating them in a 350°F oven or microwave for a brief period of time.
- Freeze: Freeze leftover roast spatchcock turkey for 2-3 months.
Ingredients You’ll Need
This section provides information on what each ingredient does in the recipe, how to choose the best ingredients for spatchcocked turkey, and possible substitutions. For measurements, see the recipe card below.
- Whole Turkey: For the best flavor, use a high-quality turkey. You can purchase either fresh or frozen turkey; however, if you purchase a frozen one, be sure to thaw it (follow my instructions here, and allow ample time for this process!). Remove the giblets.
- Kosher Salt: Although sea salt can be used instead, it is more costly, so for the large amount required here, I use kosher salt. Although the amount of salt may seem excessive, it’s essential to create the right conditions for the water to seep into the turkey meat, giving it a juicy texture.
- Water
- Butter: You can use any unsalted butter you like, but for the best flavor and nutrition, I recommend grass-fed butter.
- Fresh Herbs – Sage, rosemary, and thyme
- Garlic: To ensure that the garlic is distributed as evenly as possible, I use fresh cloves. However, minced garlic—which can come from jars or whole cloves—can be used in its place.
- Sea Salt & Black Pepper
The compound butter will go under the skin. The most traditional herbs for turkey, in my opinion, are thyme, sage, and rosemary, but you can also use other compound butter varieties.
- Olive Oil – For drizzling over the turkey skin. Avocado oil is fine as well. Butter and other low-smoke fats should not be applied topically to the skin as they will burn.
- Paprika – Sweet or smoked. This gives your turkey a gorgeous golden hue and adds flavor. Feel free to add any other spices you like here.
- Sea Salt & Black Pepper
