That big, fat roasted turkey is always the main player at our Thanksgiving dinner table. But this year it is not going to be a ‘big fat’ turkey. This year, I am serving a Spatchcock Turkey. It is a delicious, moist, beautifully browned bird and one of the easiest methods ever!
In our family, the stuffing in the roast turkey is considered almost as important as the turkey for Thanksgiving dinner. There will be no ‘stuffing the bird’ for this big guy but we are still having ‘stuffing in a dish’. We will also be serving a quinoa-cranberry pilaf for all your gluten-free guests.
There are so many ideas for preparing ‘the bird’. One of the moistest, best-tasting turkeys of recent years was just a plain Roast Turkey . That may have been so moist because it was a fresh, non-frozen turkey. Here’s a list of some other methods that I have tried:
So, this year I will be adding a spatchcock turkey to the list. A spatchcocked turkey looks a little ‘odd’ and should be carved before presenting it to the table. It will not be the ‘big fat beautiful bird’ that a traditional turkey presents.
I adapted the recipe from my cookbook, The Food Lab, by J. Kenji Lopez-Alt. In addition, I have included instructions for a really awesome gravy.
Cooking a spatchcock turkey in an oven bag is a foolproof method for roasted holiday birds with incredibly moist, tender meat and crisp, golden skin. By spatchcocking, or butterflying, the turkey and roasting it in a sealed oven bag, you lock in juice and flavor while reducing cooking time. Follow this guide for tips on preparing spatchcock turkey in a bag for memorable feasts.
Benefits of Cooking Spatchcock Turkey in an Oven Bag
Using an oven bag provides several advantages when roasting a spatchcock turkey
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Moisture is trapped inside the sealed bag, steaming the turkey gently as it cooks for incredibly tender and juicy meat.
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No basting is required, saving time and effort. The turkey essentially basts itself!
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An oven bag protects the turkey from drying out, eliminating the need to tent with foil
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The bag contains any messy drips, keeping your oven clean
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Cooking time is reduced since the turkey is fully exposed to heat from all sides while flattened in the bag.
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Cleanup is easier with no roasting pan to scrub – just discard the oven bag.
Selecting and Preparing the Turkey
Choose a 10 to 16 pound turkey to accommodate most gatherings. Allow 1 1⁄4 pounds per person, adding extra weight if you want ample leftovers.
To spatchcock, place turkey breast side down and use sharp shears to cut along both sides of the backbone. Discard bone and press firmly to flatten breastplate. Pat dry inside and out.
Season the turkey generously inside and out with salt, pepper, and your choice of herbs or spices. Rub the skin with oil or butter to help crispness.
Cooking the Spatchcock Turkey in the Oven Bag
Oven bags designed specifically for poultry make the process easy. Follow these simple steps:
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Preheat oven to 350°F. Place rack in roasting pan.
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Open bag and place seasoned spatchcock turkey inside breast side up.
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Tie oven bag closed with provided nylon tie. Make six 1/2-inch slits in top of bag.
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Place bag with turkey on rack in pan. Roast approximately 90 minutes for a 12 lb turkey, until 165°F.
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Carefully open bag, transfer turkey to platter, and let rest before carving.
The bag keeps turkey moist while allowing excess steam to escape from the slits. Monitor temperature and adjust roasting time as needed.
Spatchcock Turkey Oven Bag Tips and Tricks
Follow these tips from home cooks for the best results:
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For extra flavor, try adding onion, carrot, celery, garlic, or citrus inside the bag.
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Brining the spatchcock turkey before cooking further boosts moisture and flavor.
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If your oven bag drips, place bag in a rimmed baking sheet to catch liquid.
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Add broth, wine, or water to the bottom of the pan to create flavorful turkey gravy.
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Monitor temperature at thickest part of thigh, not just the breast, for accuracy.
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Let turkey rest at least 15 minutes before carving for easy slicing and juicier meat.
Serving and Storing Leftover Turkey
The oven bag method results in tender turkey that’s great for:
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Slicing and serving with classic Thanksgiving favorites like stuffing, mashed potatoes, cranberries, and veggies.
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Using in sandwiches, soups, salads, wraps, and other dishes. Shred or dice leftover turkey.
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Pairing with barbecue sauce, cheese, avocado, bacon, etc. for tasty turkey tacos, nachos, pizza, sliders, etc.
Refrigerate carved turkey and leftovers within 2 hours. Store 3-4 days refrigerated or 2-3 months frozen. Reheat thoroughly to 165°F.
Why Spatchcock Turkey?
Butterflying the turkey before roasting offers additional benefits:
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Flattening the turkey allows for quick, even cooking. The white and dark meat finish together.
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With no cavity to stuff and bake, the turkey cooks faster. Estimated time is 14-18 minutes per pound.
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The skin crisps up nicely since more surface area is exposed to heat.
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Carving is easier without an intact breastbone. Spatchcocking exposes the breastbone so it’s simple to slice neat portions.
More Handy Oven Bag Tips
Take your oven bag turkey skills to the next level:
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For added flavor, try inserting garlic cloves, citrus slices, fresh herbs, or spice rubs under the turkey skin before cooking.
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If you want browned skin, carefully cut open the oven bag once the turkey reaches 140°F and roast uncovered until 165°F.
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Stuff the cavity with sliced lemons, onions, and garlic for a flavorful turkey broth to use for gravy.
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Brush the flattened turkey with glaze or melted butter during the last 30 minutes if you prefer a sticky, glossy lacquered skin.
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Cook stuffing in a separate oven bag alongside the turkey so it steams perfectly without exposure to raw meat.
Take the guesswork out of holiday cooking with a foolproof spatchcock turkey roasted to perfection in an oven bag. You’ll lock in juice and flavor with little effort required.
Equipment Needed to Roast a Spatchcock Turkey:
Besides the above-mentioned kitchen shears, you will also need a baking sheet large enough to accommodate the flattened-out turkey. I used an 18-inch by 12-inch with a 1-inch rim. You will also need a wire rack the same size as the baking sheet. Choose a reliable probe meat thermometer, or an instant-read thermometer.
First, chop the vegetables and add two-third of them to the prepared sheet pan. Spread the vegetables out evenly, and sprinkle with the wine and herbs. Set the wire rack over the top of the vegetables.
As the turkey roasts, the juices drip down into the vegetables adding a delicious flavor element to the vegetables. All those yummy vegetables will be included later in the gravy-making process. The remaining one-third of the vegetables are used for the gravy process.
How to Spatchcock the Turkey:
Next, turn the turkey breast side down and remove the backbone of the turkey as discussed above and in our video. Also, cut off the tail and remove the neck and giblets from the neck cavity and reserve on a plate.
Rinse the turkey under the cold water tap, inside and out, then pat dry with paper towels. Sprinkle the inside of the turkey with salt and arrange on the wire rack over the vegetables. Brush the outside of the turkey with the oil, sprinkle it with salt, pepper and paprika. Or, use your choice of herbs and seasonings.
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
Is it better to cook a turkey in a roasting bag or not?
How long to cook a turkey in a Reynolds oven bag?
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OVEN BAG TURKEY COOKING TIMES The cooking times are consistent with food safety guidelines for cooking poultry.
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Turkey Weight
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Cooking Time @ 350°F
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10 to 12 pounds
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2 to 2 1/2 hours
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12 to 16 pounds
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2 1/2 to 2 3/4 hours
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16 to 20 pounds
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2 3/4 to 3 hours
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How many minutes per pound for spatchcock turkey?
Do you have to put flour in a turkey oven bag?