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Probably your first thought when you picture Thanksgiving dinner is a massive, rotisserie-roasted turkey, trussed up and positioned in the middle of your dining room table. Its beautiful, sure, but is it really the best way to prepare the iconic holiday bird?.
No, definitely not. We cooked turkey three ways, and found that spatchcocking is a superior method in almost every way.
What is spatchcocking, you ask? It’s the term used in cooking when you butterfly your bird and then roast, grill, or smoke it while it’s lying flat. This technique will yield the best turkey you’ve ever tasted, but it does require a little bit of elbow grease, a good pair of poultry shears, and a lack of squeamishness.
What is spatchcock turkey?
Spatchcocking, also known as butterflying, is a simple yet effective technique that involves removing the backbone of a turkey and flattening it out. This method allows for faster cooking times and more even browning, resulting in a juicy and flavorful bird.
Why spatchcock a turkey?
There are several benefits to spatchcocking a turkey:
- Faster cooking time: Spatchcocking exposes more surface area to the heat, reducing the cooking time by up to 50%. This is a lifesaver on busy holidays when you’re juggling multiple dishes.
- Even browning: The flat surface ensures even browning and crisping of the skin, eliminating the dreaded dry breast meat and undercooked legs.
- Juicier meat: The faster cooking time and even heat distribution prevent the meat from drying out, resulting in a succulent and flavorful turkey.
- Easier carving: No more wrestling with a whole turkey! The flat bird makes carving a breeze, allowing you to get more meat off the bones with less effort.
How to spatchcock a turkey:
- Gather your tools: You’ll need a sharp knife or kitchen shears, a cutting board, and a baking sheet with a wire rack.
- Dry off the turkey: Pat the turkey dry with paper towels to ensure crispy skin.
- Cut along the backbone: Locate the backbone and cut along both sides with your knife or shears, removing it completely.
- Flatten the bird: Press down on the breastbone to flatten the turkey.
- Season and refrigerate: Season the turkey generously with salt and pepper, and refrigerate for at least 8 hours, preferably overnight.
How to cook a spatchcocked turkey:
- Bring to room temperature: Take the turkey out of the refrigerator 30 minutes before cooking.
- Dry off again: Pat the turkey dry once more before roasting.
- Preheat the oven: Set your oven to 450°F.
- Add moisture to the pan: Pour a couple of cups of water or beer into the baking sheet to create steam and keep the turkey moist.
- Roast until golden brown: Roast the turkey for 1-1.5 hours, or until the internal temperature of the thigh reaches 160°F.
- Rest before carving: Let the turkey rest for 30 minutes before carving to allow the juices to redistribute.
Spatchcocked turkey recipes:
Ready to try spatchcocking for yourself? Here are some delicious recipes to get you started:
- Spatchcocked Grilled Turkey: Take your turkey outdoors and grill it for a smoky flavor.
- Barbecue-Spiced Spatchcocked Turkey: Add a kick of barbecue flavor to your Thanksgiving feast.
- Spatchcocked Turkey with Sage Butter and Gravy: This classic recipe gets a boost from the crispy skin and flavorful gravy.
Spatchcocking is a simple yet effective way to cook a delicious and juicy turkey. Give it a try this Thanksgiving and see for yourself!
FAQs
What is the difference between spatchcocking and butterflying?
Spatchcocking and butterflying are essentially the same technique. Both involve removing the backbone of a bird and flattening it out.
Do I have to remove the skin when spatchcocking a turkey?
No, you don’t have to remove the skin. The skin will become crispy and delicious during the roasting process.
Can I spatchcock a chicken or other poultry?
Yes, you can spatchcock any type of poultry, including chicken, duck, and goose.
What are some tips for carving a spatchcocked turkey?
Start by carving out the thighs and drumsticks, then separate the two. Carve off the breast meat and cut into slices for easy serving. Finally, remove the wings and add to the serving platter.
Is spatchcocking a difficult technique?
No, spatchcocking is a relatively simple technique. With a sharp knife and a little patience, you can easily spatchcock a turkey.
Can I spatchcock a frozen turkey?
It’s not recommended to spatchcock a frozen turkey. The bones will be difficult to remove, and the meat may not cook evenly.
Additional Resources
- Food Network’s How to Spatchcock a Turkey: https://www.foodnetwork.com/thanksgiving/thanksgiving-how-tos/how-to-spatchcock-a-turkey
- YouTube video on how to spatchcock a turkey: https://m.youtube.com/watch?v=hZxWF0VyK60
Your gravy and stuffing will be tastier, too
Roasting your turkey on a bed of veggies means extra flavorful juices to make gravy afterwards.
We hear you: “But how can that be? You cant stuff a flat turkey!”
True. Technically, it wont be real “stuffing.” (Well save the stuffing vs. dressing debate for another day.) But whatever you choose to call it, your starchy stuff will be more flavorful (and more plentiful) if you use this method.
When you roast a spatchcocked turkey over a bed of chopped onions, carrots, and celery with sprigs of thyme, the oven will stay moist longer and the drippings will be more flavorful for gravy later.
If you’re in a pinch and want something that tastes even better—like stuffing enhanced by rich turkey drippings—we suggest preparing your stuffing in a big casserole dish and topping it with browned turkey wings (available separately). Youll get all the flavor of the drippings without the hassle of scooping it out of the bird. Additionally, you can make more stuffing with this method than you could possibly fit inside a whole turkey’s cavity (which isn’t really food-safe anyway).
Your turkey will be crispier and juicier
Say goodbye to eating dry turkey meat.
The ability to have crispy skin and moist meat is one of the main advantages of spatchcocking your turkey. This is caused by the way the flattened turkey is positioned in the pan, according to López-Alt: the exposed meat is on the bottom and all of the skin faces upward in the open air.
This implies that the meat stews in all the fat and juices that render out, keeping it perfectly moist, while the skin receives plenty of continuous dry heat to get nice and crispy.