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Let me persuade you to spatchcock your turkey if you’re not into the idea of watching it for several hours in the oven. Advertisement.
It’s not as inappropriate as it sounds. The 17th-century abbreviation for “dispatching the cock,” “spatchcock,” basically means to butterfly your bird. In a fraction of the time it takes to prepare a traditional roast turkey, you can quickly split open a turkey, flatten it by removing the backbone, and press down on the bird until it spreads open on a baking sheet. (Check out the full instructions in the video above. ).
By flattening the bird, you can help it cook evenly throughout—breasts and thighs will finish at the same time, for example—increase the amount of skin surface area available for crispy skin, and significantly reduce cooking time—most will only take an hour!
The best part is that it’s simple to do—that is, unless you don’t have poultry shears, a vital tool that most home cooks lack.
It’s as simple as slicing through butter to remove the turkey’s backbone if you have a pair of spring-loaded poultry shears. If you’re thinking, “Oh, but I already have kitchen shears. Those’ll work!” you are extremely wrong. Conventional scissors are prone to slipping and sliding, making it more probable for you to cut off a finger than cut through the turkey. In this situation, sharp knives are also very dangerous, so avoid using them as well. Advertisement.
Can you tell I had to learn this lesson the hard way? Don’t make the same mistake I did and get a pair of poultry shears as soon as possible, so they will arrive in time for the holiday. Here are the Oxo shoes I wear, along with a few other excellent options.
Spatchcocking a turkey is a popular technique that involves removing the backbone and flattening the bird for faster, more even cooking. While poultry shears are the traditional tool for this task they’re not essential. This guide will show you how to spatchcock a turkey without shears ensuring a juicy, flavorful bird for your next Thanksgiving or holiday feast.
Tools and Materials:
- Sharp knife
- Cutting board
- Baking sheet
- Aluminum foil
- Parchment paper
- Meat thermometer
Preparing the Turkey:
- Remove the giblets: Locate the bag of giblets inside the turkey cavity, remove it, and rinse the giblets and turkey thoroughly with cold water. Pat the turkey dry with paper towels.
- Season the turkey: Season the turkey generously with salt, pepper, and any additional herbs or spices of your choice.
Spatchcocking the Turkey:
- Place the turkey breast-side up: Position the turkey on a cutting board with the breast facing up.
- Cut along the backbone: Using a sharp knife, carefully cut along both sides of the backbone, starting at the neck and working your way down to the tail.
- Remove the backbone: Once you’ve cut along both sides of the backbone, carefully remove it and discard it.
- Flip and flatten: Flip the turkey over so the breast is facing down. Use your hands or a rolling pin to gently press down on the breastbone, flattening the turkey.
Cooking the Spatchcocked Turkey:
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit.
- Prepare the baking sheet: Line a baking sheet with aluminum foil and parchment paper.
- Roast the turkey: Place the spatchcocked turkey on the prepared baking sheet and roast it for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Rest the turkey: Once cooked, let the turkey rest for 10 minutes before carving.
Tips:
- Be cautious when cutting along the backbone to avoid damaging the meat.
- If flattening the turkey proves difficult, use a rolling pin to assist.
- Use a meat thermometer to ensure the turkey is cooked through to 165 degrees Fahrenheit.
- Spatchcocked turkeys cook faster than whole turkeys, so monitor the temperature closely to avoid overcooking.
- Spatchcocked turkeys require less basting due to even cooking.
- Choose your preferred cooking method: roasting, grilling, or smoking. Adjust cooking times accordingly.
Spatchcocking a turkey without shears is a simple and effective way to achieve a delicious, evenly cooked bird. This method is perfect for busy cooks and those seeking a flavorful Thanksgiving or holiday meal. With the help of this guide you can confidently spatchcock your turkey without shears and impress your guests with a perfectly cooked centerpiece.
Additional Resources:
- Reddit Discussion on Spatchcocking Chicken without Shears: https://www.reddit.com/r/Cooking/comments/aefky4/spatchcocking_a_chicken_without_kitchen_shears/
- Spatchcock Turkey Recipe from HEB: https://www.heb.com/product-detail/meal-simple-by-h-e-b-cranberry-pecan-turkey-salad-medium/2218299
FAQs:
Q: What is spatchcocking a turkey?
A: Spatchcocking involves removing the backbone and flattening the turkey for faster, more even cooking
Q: Why spatchcock a turkey?
A: Spatchcocking offers several advantages:
- Even cooking: Ensures the breast and thighs cook evenly, preventing dryness or undercooked areas.
- Faster cooking: Reduces cooking time compared to whole turkeys.
- Energy efficiency: Uses less energy due to quicker cooking time.
- Easier carving: The flattened bird makes carving simpler.
Q: Can I spatchcock a turkey without shears?
A: Yes, spatchcocking is possible without shears, using a sharp knife instead.
Q: How to spatchcock a turkey without shears?
A: Follow these steps:
- Remove the giblets and rinse the turkey.
- Place the turkey breast-side up on a cutting board.
- Use a sharp knife to cut along both sides of the backbone, starting at the neck and working down to the tail.
- Remove and discard the backbone.
- Flip the turkey and press down on the breastbone to flatten it.
Q: How long does it take to spatchcock a turkey?
A: Spatchcocking typically takes around 15 minutes.
Q: What temperature should I cook a spatchcocked turkey?
A: Cook a spatchcocked turkey at 350 degrees Fahrenheit for about 1 hour per pound.
Q: How do I know when a spatchcocked turkey is done?
A: Use a meat thermometer to check the internal temperature, which should reach 165 degrees Fahrenheit.
Q: What are some tips for spatchcocking a turkey?
- Use a sharp knife for clean cuts.
- Cut carefully to avoid damaging the meat.
- Press firmly to flatten the turkey adequately.
- Cook at a high temperature for thorough cooking.
- Let the turkey rest before carving.
Q: What are some common mistakes when spatchcocking a turkey?
- Using a dull knife.
- Cutting too quickly, damaging the meat.
- Insufficient flattening.
- Cooking at a low temperature, risking undercooked meat.
- Not resting the turkey before carving.
Q: What are alternative turkey cooking methods?
- Roasting a whole turkey
- Brining a turkey
- Smoking a turkey
- Deep-frying a turkey
Each method has its pros and cons, allowing you to choose the best option based on your preferences and available equipment.
Spatchcocking a turkey without shears is a simple and effective technique for achieving a delicious, evenly cooked bird. This method is perfect for busy cooks and those seeking a flavorful Thanksgiving or holiday meal. With the help of this guide, you can confidently spatchcock your turkey without shears and impress your guests with a perfectly cooked centerpiece.
Oxo Good Grips spring-loaded poultry shears
This is the version I use and trust. I particularly appreciate that the blades automatically close when not in use, shielding you from unintentional stabs while you’re reaching into your drawer.
These are a little less expensive and also very well rated.
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If you use this page’s links to make a purchase, HuffPost might get a cut. Every item is independently selected by the HuffPost Shopping team. Prices and availability are subject to change.
If you’re not into the idea of babysitting a turkey for several hours in the oven, let me convince you that you should spatchcock your turkey.Advertisement
It’s not as inappropriate as it sounds. The 17th-century abbreviation for “dispatching the cock,” “spatchcock,” basically means to butterfly your bird. In a fraction of the time it takes to prepare a traditional roast turkey, you can quickly split open a turkey, flatten it by removing the backbone, and press down on the bird until it spreads open on a baking sheet. (Check out the full instructions in the video above. ).
By flattening the bird, you can help it cook evenly throughout—breasts and thighs will finish at the same time, for example—increase the amount of skin surface area available for crispy skin, and significantly reduce cooking time—most will only take an hour!
The best part is that it’s simple to do—that is, unless you don’t have poultry shears, a vital tool that most home cooks lack.
It’s as simple as slicing through butter to remove the turkey’s backbone if you have a pair of spring-loaded poultry shears. If you’re thinking, “Oh, but I already have kitchen shears. Those’ll work!” you are extremely wrong. Conventional scissors are prone to slipping and sliding, making it more probable for you to cut off a finger than cut through the turkey. In this situation, sharp knives are also very dangerous, so avoid using them as well. Advertisement.
Can you tell I had to learn this lesson the hard way? Don’t make the same mistake I did and get a pair of poultry shears as soon as possible, so they will arrive in time for the holiday. Here are the Oxo shoes I wear, along with a few other excellent options.