This turkey cooking technique will simplify your life, save you time, and produce delicious results. I’ll show you how to spatchcock a turkey using my step-by-step guide. You’ll never go back to roasting another turkey any other way!.
Are you tired of dry, unevenly cooked turkeys? Do you dream of a juicy, flavorful bird that cooks in half the time? Look no further than the spatchcock turkey! This innovative technique involves removing the backbone and flattening the bird resulting in faster cooking times, crispier skin, and more evenly cooked meat.
How to Spatchcock a Turkey:
Step 1: Cut Out the Backbone:
Using heavy-duty kitchen shears, cut along both sides of the backbone, separating it from the ribs. Discard the backbone or save it for making stock.
Step 2: Break the Breastbone:
Flip the turkey over, breast-side down. Place your hands on the breastbone and press down firmly until you hear a crack. This allows the bird to lay flat.
Step 3: Arrange the Bird:
Spread the thighs outward and tuck the wings under the body. This ensures even cooking and crispy skin.
Step 4: Season and Add Moisture:
Rub your favorite seasonings under the skin and on top. Add chopped vegetables or sliced lemons to the bottom of the pan to prevent scorching and add extra flavor.
Step 5: Roast Hot and Fast:
Roast the turkey at 450°F for 9-10 minutes per pound. Check the temperature with an instant-read thermometer inserted into the thickest part of the breast. The turkey is done when it reaches 165°F.
Tips for an Even Better Spatchcock Turkey:
Brine It: Brining adds flavor and prevents dryness. Brine your turkey for at least one day before spatchcocking.
Grill It: Grilling your spatchcock turkey adds a delicious smoky flavor and frees up oven space. Use indirect heat on a charcoal grill for even cooking.
Cooking Time per Pound:
The general rule of thumb for spatchcock turkey cooking time is 6 minutes per pound. However, the actual time may vary depending on the size of the bird and your oven. Here’s a table to help you estimate cooking times:
| Turkey Weight (pounds) | Estimated Cooking Time |
|---|---|
| 8-10 | 48-60 minutes |
| 10-12 | 60-72 minutes |
| 12-14 | 72-84 minutes |
| 14-16 | 84-96 minutes |
Additional Resources:
- Best Spatchcock Turkey Recipe – Food52: https://food52.com/recipes/19394-spatchcocked-roast-turkey
- How to Spatchcock a Turkey for the Fastest-Cooking, Juiciest Turkey Ever – EatingWell: https://www.eatingwell.com/article/290621/how-to-spatchcock-a-turkey-for-the-fastest-cooking-juiciest-turkey-ever/
Spatchcocking a turkey is a game-changer for Thanksgiving and beyond. This simple technique delivers a juicy, flavorful bird with crispy skin in record time. So ditch the traditional roasting method and give spatchcocking a try! You won’t regret it.
Benefits of Dry Brined Turkey
- Extra moisture. By removing the hassle of measuring the right amount of water, dissolving the sugar and salt, and requiring more room, dry brining simplifies the process of cooking spatchcock turkey.
- Adds flavor. Due to the closer binding between the meat and spice mixture, a dry brine also results in a richer and more intense flavor that permeates the turkey.
Turkey Buying, Prepping, & Cooking Tips:
- Size. Turkey’s math is easy. You can figure out how much you’ll need for every visitor. For every adult, you can usually count one pound of turkey, and for every child, half a pound. However, I advise using a turkey that weighs between 12 and 15 pounds when roasting it using the spatchcock method. This website will assist you in determining the appropriate size turkey to purchase. I’ll will be using a 15 lb turkey.
- Thaw. The USDA recommends that you allow each four pounds of turkey to defrost in the refrigerator for twenty-four hours. To expedite the process considerably, you can also remove the turkey, but doing so is less secure and may encourage the growth of dangerous bacteria.
- Temperature. When cooking a turkey the old-fashioned way, maintain a temperature between 325°F and 350°F. Higher temperatures will dry the bird and overcook it. However, if your turkey has been split and flattened, cook it for 20 to 25 minutes at 450°F. After that, reduce the heat to 400°F and continue roasting the turkey until the internal temperature of the breast reaches 150°F and the thighs reaches 165°F.
- Time. The size of the bird, its temperature, the oven’s setting, and whether or not it was stuffed all affect how long it takes to cook. For an unstuffed turkey, the general rule is to cook it for 15 minutes for every pound. I really advise using a meat thermometer to make sure the turkey is cooked through.
When cooking a spatchcocked turkey, cooking time will also depend on the type of pan you use. The turkey will cook more quickly because you can cook it at a higher temperature. The 13- and 15-pounders will cook between 1 hour and 1 hour 30 minutes.
The term “dispatch the cock” refers to the process of splitting open a bird, extracting its backbone, and flattening it from the back. Not to be confused with butterflying. Though the process is similar, there is a significant difference between the two. But with a butterflied turkey, you only cut into portions of the meat, such as the thigh or breast, rather than the entire bird.