Spatchcocking a turkey breast is a simple process that results in faster cooking times and juicier meat. Also known as butterflying, spatchcocking involves removing the backbone and flattening the breast so it cooks evenly. This cooking method has become popular because it reduces cooking time by up to 50% while also enhancing flavor. Read on to learn the benefits, steps, and tips for spatchcocking a turkey breast.
Why Spatchcock a Turkey Breast?
There are several reasons why spatchcocking a turkey breast is worthwhile
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Shorter cooking time – Spatchcocking allows the turkey breast to cook faster because more surface area is exposed to heat. A whole turkey breast can take up to two hours to reach 165°F, but a spatchcocked breast may only need one hour.
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Evenly cooked meat – Flattening out the breast helps it cook evenly since thick parts are thinned out Even cooking means no dry spots
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Increased flavor – Seasoning can penetrate deeper into the meat when it’s butterflied open. Smoking/grilling also imparts more flavor when the meat is spread open.
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Easier to carve – With the breast totally flat, it’s simpler to carve nice slices across the grain after cooking.
Spatchcocking does require an extra prep step, but the payoff of moist, flavorful turkey cooked in half the time makes it worthwhile. It’s especially recommended for grilling turkey breasts.
How to Spatchcock a Turkey Breast
Spatchcocking a turkey breast is simple with just a few steps:
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Place thawed turkey breastbone-side down on a cutting board. Using sharp kitchen shears, cut along both sides of backbone.
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Remove backbone and save for making stock. Cut through any cartilage connecting to breastbone.
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Flip breast over and press down firmly on breastbone until it cracks. Continue pressing until breast is totally flattened.
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Season turkey breast generously on both sides, letting seasoning soak in for a few minutes.
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Cook using your preferred method, reducing cooking time since it’s spatchcocked.
Tips for Roasting a Spatchcocked Turkey Breast
Here are some tips if roasting your spatchcocked turkey breast:
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Roast at 425°F for 25 minutes to start. Then reduce heat to 350°F until internal temp reaches 160°F.
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Use a meat thermometer to check doneness. Insert into thickest part of breast.
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Allow breast to rest 15-20 minutes before slicing to let juices redistribute.
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Place breast on a wire rack over a sheet pan so air circulates while cooking.
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Tent breast loosely with foil if skin browns too quickly before meat is cooked through.
Common Questions about Spatchcocking
Here are answers to some frequently asked questions:
How long does it take to cook a spatchcocked turkey breast?
Plan on 8-10 minutes per pound at 350°F. A 5 lb breast takes 40-50 minutes.
Can I spatchcock a frozen turkey breast?
No, always thaw the turkey breast completely before removing the backbone.
Do I need to brine a spatchcocked turkey breast?
Pre-brined turkey breast doesn’t require brining. You can do a simple salt and pepper dry brine before cooking.
How do I know when a spatchcocked breast is done cooking?
Use a meat thermometer to check for 165°F in thickest part. Juices will run clear at 165°F.
Can I spatchcock a whole turkey?
Yes, the process is the same. Just remove backbone and flatten out the breast as described above.
Enjoy Faster and Juicier Turkey
Spatchcocking a turkey breast prior to roasting or grilling allows for shorter cooking times and moister meat. The simple process of removing the backbone and flattening the breast speeds up cooking significantly. Use an instant-read thermometer to test doneness and avoid overcooking the delicate breast meat. In less than an hour, you can enjoy perfect turkey breast with crispy skin and lots of flavor in every juicy bite.
