This Spatchcock Turkey cooking method is the quickest way to roast a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!.
“This Spatchcock Turkey recipe is for YOU if you want to learn the quickest, easiest, and laziest way to make a turkey!”
That was what I wrote on my personal Facebook wall the day I made this. I posted that to my page to challenge myself to prepare a holiday meal in less than two hours, as I wanted to share with all of my friends and family.
Its not crazy at all. I know it seems like it is, but its completely doable. They key to success was making a spatchcocked turkey. That cuts the turkey cooking time down considerably. So, you dont have to babysit your bird all day long.
If you are unfamiliar with what a spatchcocked turkey is, its basically a flattened turkey. People refer to the method as “butterfly”, “flattened”, and “spatchcocked”. You remove the backbone and flatten the turkey by pressing down.
What I absolutely love about this is the turkey cooks evenly. When cooking a turkey the conventional manner, you frequently get undercooked and overcooked portions. Thats likely why many people dislike turkey.
Turkey is absolutely delicious if cooked properly. If its not cooked properly you will end up scaring off future generations of turkey loving peeps. One bad bird can ruin a life, people. Or many lives. No joke.
So “turkey” responsibly this holiday season. Make this spatchcock turkey for Thanksgiving! Do it for all the future generations of turkey loving peeps. Turkey deserves your love and adoration. So, cook it with love and care.
Ah, the age-old question that plagues every Thanksgiving cook: how long do I cook a spatchcocked turkey? Fear not, fellow turkey enthusiasts, for I’m here to guide you through the magical realm of spatchcocking and answer your burning question with the precision of a seasoned chef.
But first, let’s delve into the wonderful world of spatchcocking. This fancy culinary term simply means removing the backbone of a bird, allowing you to flatten it out like a majestic, feathered pancake. This ingenious technique works wonders for turkeys, as it ensures even cooking, juicy meat, and a crispy skin that would make Colonel Sanders weep with joy.
Now, back to the question at hand: how long should you cook your spatchcocked turkey? Well, my friend, the answer depends on a few factors:
- The weight of your turkey: A heavier bird will naturally take longer to cook than a lighter one. For a 10-pound turkey, you’re looking at approximately 45 minutes of roasting time at 450 degrees Fahrenheit. For every additional pound, add about 5-7 minutes to the cooking time.
- Your oven’s temperature: A higher oven temperature will cook the turkey faster, while a lower temperature will take longer. If you’re unsure about your oven’s accuracy, invest in an oven thermometer to ensure you’re cooking at the correct temperature.
- The desired level of doneness: Do you prefer your turkey juicy and slightly pink, or cooked through to a golden brown? The internal temperature of the thickest part of the breast should be 165 degrees Fahrenheit for a fully cooked turkey.
Here’s a handy table to help you estimate the cooking time for your spatchcocked turkey:
| Turkey Weight (pounds) | Cooking Time (minutes) |
|---|---|
| 10 | 45 |
| 12 | 50-55 |
| 14 | 55-60 |
| 16 | 60-65 |
| 18 | 65-70 |
Remember, these are just estimates, and it’s always best to use a meat thermometer to check for doneness. Once the internal temperature reaches 165 degrees Fahrenheit, your turkey is ready to be devoured
Here are some additional tips for spatchcocking and roasting your turkey:
- Pat the turkey dry before seasoning it. This will help the skin crisp up beautifully in the oven.
- Season the turkey generously with salt and pepper, and any other herbs or spices you desire.
- Place the turkey on a wire rack set over a baking sheet. This will allow the air to circulate around the bird, promoting even cooking.
- Baste the turkey with melted butter or oil every 20-30 minutes during cooking. This will help keep the skin moist and prevent it from drying out.
- Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
With these tips and tricks you’ll be a spatchcocking pro in no time, and your Thanksgiving turkey will be the star of the show. So, grab your trusty kitchen shears get ready to spatchcock, and prepare to feast on the most delicious turkey you’ve ever tasted!
How to Cook Spatchcock Turkey:
- Preheat the oven to 450 degrees F.
- Next, in a small saucepan, melt the butter and add the rosemary. Allow it to bubble then simmer for a few minutes. Remove from heat and allow to cool a bit. Remove rosemary once its cooled.
- Next, use non-stick spray and line a rimmed pan with tinfoil.
- Place the chopped vegetables in the pan’s bottom and place a rack on top.
- The turkey should then be seasoned on all sides and brushed with butter.
- After putting the turkey in the pan, turn on the oven. Cook for 80 to 90 minutes, or until the chicken breast reaches an internal temperature of 150 degrees Fahrenheit and the thigh reaches 165 degrees Fahrenheit.
- After that, take the turkey out of the oven, let it rest for at least 20 minutes, and then carve it.
- Plate and serve!
This can also be made in a smoker! Follow the directions for prepping. Set your smoker between 225 to 275 degrees F. Cook for about 11 to 13 minutes per pound of meat.
- Keep the backbone and giblets for stock, broth, or gravy.
- For cutting the bird, use sharp kitchen shears or poultry shears.
- If you would like, you can brine your spatchcock turkey wet or dry. Thats a personal choice.
- Use fresh herbs like rosemary or thyme for added flavour.
- To ensure the drippings fall into the pan from underneath the bird, use a roasting pan or baking sheet with a wire rack.
- Save the drippings to make gravy with later.
- When it comes to turkey, basting is always a good idea.
- I recommend using a meat thermometer when cooking poultry. It should read 165 degrees F when fully cooked.
- Prepare a sizable serving platter in advance so you can plate as you carve.
- Use a really sharp knife to carve the bird. While some people adore electric knives, I think a traditional knife works better.
- Arrange the meat on platter. To add some festive flair to the platter, scatter some fresh herbs and cranberries around the drumsticks, wings, and breast meat.
How to Store Leftover Turkey:
You can store leftover turkey in the refrigerator for up to 4 days. Allow turkey to cool completely before placing it in the fridge, then place pieces in an airtight container.
You can store leftover cooked turkey in the freezer for up to 3 months. Be sure to allow the meat to cool fully before freezing it. I recommend wrapping it in plastic wrap and storing it in an airtight container to prevent freezer burn.
It can also be placed in freezer bags and stored in the freezer as well. Just be sure to remove as much air from the freezer bags as possible before freezing.
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
How long to grill a 15 lb spatchcock turkey?
Where do you take the temperature on a Spatchcock turkey?
How long to smoke a 20 lb spatchcock turkey at 325?