[dam-video dam-id=”30039″] Looking to cook the frozen turkey in a way that it turns out tender on the inside and crispy on the outside? The Taste of Home Test Kitchen has discovered the secret to a perfectly cooked bird: spatchcocking.
When it comes to cooking the star of your holiday table, many home cooks wonder if splitting the turkey in two before roasting makes sense. Halving the bird provides some advantages in terms of even cooking and carving ease. But it also requires some special considerations. Read on for a complete guide to the ins and outs of cutting a turkey in half for cooking.
Why Would You Want to Halve the Turkey?
Cutting a turkey in half before cooking offers a few potential benefits:
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Faster Cooking Time – The two smaller halves will roast more quickly than one large whole turkey, This can prevent the white breast meat from drying out
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Better Carving – With the turkey already split into two portions, it’s easier to neatly carve and serve the meat.
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Fit in Smaller Ovens – Halving the turkey lets you cook it evenly even if you only have a small oven.
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Uniform Doneness – The thigh and breast cook at different rates. Halving can allow both sections to finish cooking at the same time.
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Easier Handling – Hefting two 10 lb turkey halves is simpler than a massive 20 lb whole bird. This makes prep and maneuvering easier.
Step-By-Step Process to Halve a Turkey
If you decide to split your turkey, follow these simple steps:
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Remove neck and giblets from the cavity. Rinse turkey and pat dry.
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Place breast-side down on a cutting board Using kitchen shears or sharp knife, cut down both sides of backbone to remove it
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Flip over turkey. Press down to flatten breastbone until turkey lies open flat.
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Using a sharp carving or chef’s knife, slice turkey in half lengthwise along breastbone.
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Rinse halves and pat dry. Season or prepare recipe as desired. Cook accordingly.
Tips for Cooking a Halved Turkey
Once you’ve spatchcocked the turkey, keep these tips in mind:
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Cook times will be shorter than a whole turkey. Closely monitor temperature.
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Use a meat thermometer to ensure turkey reaches 165°F in thickest area.
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Baste halved turkey periodically with pan juices to prevent drying out.
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Roast at 425°F for best crispy skin, then drop to 350°F to finish.
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Let turkey rest at least 15-20 minutes before carving for juiciest meat.
Common Questions About Halving Turkeys
If you’re new to splitting your bird, you likely have some questions. Here are answers to some frequently asked ones:
Can I still stuff a halved turkey?
Stuffing a halved turkey is challenging since the cavity is cut in two. Cook stuffing separately or lay on a sheet pan next to turkey.
What’s the best turkey size to halve?
A turkey around 16 lbs or larger works well for halving. Smaller birds may not yield enough meat after splitting to be worthwhile.
Is it safe for amateurs to halve a raw turkey?
It’s fine for home cooks to spatchcock a turkey with proper tools and care. Just be cautious when working with raw poultry.
How long does a halved turkey take to roast?
Cook times vary based on size. Estimate 13-15 minutes per pound at 350°F. Use a meat thermometer for safety.
Can I brine a halved turkey?
Yes, brining adds great flavor and moisture. Make sure brine fully submerges both halves. Reduce brining time slightly.
What’s the best roasting pan size for halved turkey?
Use a shallow roasting pan so turkey halves cook evenly. Allow at least 2 inches longer than bird.
Get Creative with Your Halved Turkey
Beyond basic roasting, halving the turkey opens up creative cooking options:
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Grill It – Halved turkeys cook great over indirect grill heat. Add smoky flavor with wood chips.
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Deep Fry It – Use a turkey fryer for perfectly crispy, juicy halves. Just be very careful with hot oil.
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Smoke It – In a smoker, turkey halves absorb wonderful smoky aroma. Maintain 225-250°F.
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Flavors – Rub spice blends or coat with citrus, herbs, etc. before cooking for added flavor.
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Leftovers – Chop or shred leftover turkey for easy sandwiches, casseroles, soups, salads, and more.
Conclusion
While some prefer presenting a whole roasted bird, splitting the turkey in half before cooking offers advantages in terms of doneness, carving ease, and cook time. With proper tools and preparation, it’s easy for home cooks to successfully halve their turkey. Get creative with seasonings and cooking methods to make this technique really shine at your holiday table.
What is a spatchcock turkey?To spatchcock, you remove the backbone of a whole bird and lay it flat to cook.
- Its quick. Because the bird is flattened, the cooking time is cut almost in half.
- The bird cooks evenly. With a whole bird, the breast meat often dries out before the dark meat is done. By flattening the turkey, the legs and thighs (dark meat) are more exposed to the heat, and so they cook in the same time as the breast.
- The skin gets nice and crispy. Since the whole bird is equally exposed to heat, every inch of its skin will evenly brown and develop that crave-worthy crispiness.
Convinced? Us too. Follow along as the Test Kitchen walks us through the easy steps of a spatchcock turkey recipe. Apply it to your
How to Spatchcock a Turkey
- 1 turkey (12 to 14 pounds)
- 3 tablespoons kosher salt
- 2 teaspoons coarsely ground pepper
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage