Turkey is one of those meats that I love, kind of like a very intense chicken. Yes, they’re big and you will end up with a lot of leftovers, but I think it’s worth it, and how many times a year can you get a big fresh turkey?
Spatchcocking a turkey is a great way to cook the bird quickly and evenly. By removing the backbone and flattening out the turkey, it allows the meat to cook faster than a traditional whole turkey. A spatchcock turkey also tends to have juicier meat and crispier skin. If you’ve never spatchcocked a turkey before, it may seem intimidating but it’s actually pretty easy to do.
What is a Spatchcock Turkey?
Spatchcocking refers to the process of removing the backbone of a turkey or chicken and flattening it out before cooking This butterflying method allows the turkey to cook much more quickly and evenly since the bird lays flat in the pan
With a spatchcock turkey, the cooking time is significantly reduced. A 12 pound turkey only needs about 1 1⁄4 to 1 1⁄2 hours in the oven since it cooks so evenly when flattened out in the pan.
How to Spatchcock a Turkey
To spatchcock a turkey, you’ll need a good pair of poultry shears or kitchen scissors. Here are the simple steps:
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Place the turkey breast side down on a cutting board. Using poultry shears cut along both sides of the backbone to remove it completely. Save the backbone for making turkey stock.
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Flip over the turkey so the breast side is up Press down firmly on the breastbone until the turkey flattens out and you hear the cartilage crack,
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Tuck the wing tips under the turkey or snip them off.
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Optionally, you can let the spatchcocked turkey rest in the refrigerator for a few hours which helps the skin get even crispier.
And that’s it! The turkey is now ready to roast.
How to Cook a 12 Pound Spatchcock Turkey
Cooking a spatchcock turkey is easy since flattening it out allows it to cook so evenly. Here are some tips:
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Preheat the oven to 450°F. Use a lower temp (425°F) if cooking a butter-basted turkey.
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Place the turkey breast side up in a rimmed baking sheet with sides to catch the drippings.
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Brush the skin with olive oil and coat with herbs and seasonings. Salt and pepper generously.
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Roast for 1 1⁄4 to 1 1⁄2 hours until the thigh registers 165°F on a meat thermometer.
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Let the turkey rest for 15 minutes before carving.
Since the turkey lays flat, the white and dark meat cook at the same rate, ensuring moist, tender meat throughout. The high heat helps render the fat and crisps up the skin beautifully.
Cooking Time for a 12 Pound Spatchcock Turkey
For a spatchcock turkey weighing 12 pounds, the roasting time is approximately:
- 1 hour 15 minutes to 1 hour 30 minutes at 450°F
- 1 hour 30 minutes to 1 hour 45 minutes at 425°F for a butter-basted turkey
Always rely on a meat thermometer in the thickest part of the thigh rather than time alone. Cook until it reaches 165°F and then let it rest before slicing and serving.
The quick cook time is why spatchcocking a turkey is so popular for holidays like Thanksgiving when oven space is at a premium. You can free up room for all your side dishes!
Benefits of Spatchcocking a Turkey
Here are some of the biggest benefits of spatchcocking a turkey versus roasting a whole turkey:
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Cooks much faster – Cutting the cook time nearly in half.
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Juicier meat – Especially the breast meat which often dries out on a whole bird.
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Crispier skin – The high heat makes the skin extra crispy.
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Cooks evenly – No undercooked parts since it lays flat in the pan.
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Easier to carve – With the backbone removed carving is much simpler.
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Fewer pan drippings – So your roasting pan doesn’t overflow.
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Browning on all sides – No need to rotate since all sides face up.
For home cooks looking to Roast a tender, juicy turkey in way less time, spatchcocking is the way to go. It delivers perfect results every time.
Frequently Asked Questions
What size turkey is best for spatchcocking?
10 to 16 pound turkeys work well. It can be difficult finding a roasting pan to fit a spatchcocked turkey over 16 pounds.
What if my turkey won’t fit in my roasting pan?
You can ask the butcher to cut the turkey in half crosswise so each half fits in the pan. Cook time will be about the same.
Should I brine or marinate a spatchcock turkey?
Brining is not necessary but can add extra moisture and flavor. The quick, high heat roasting method will still yield a juicy bird.
Can I stuff a spatchcock turkey?
Stuffing the cavity is not recommended for food safety reasons since the turkey cooks much faster. Cook stuffing separately.
What sides go well with spatchcock turkey?
All your Thanksgiving favorites pair nicely! Mashed potatoes, gravy, stuffing, sweet potato casserole, roasted vegetables, cranberry sauce, rolls, etc.
Spatchcocking a turkey is an easy way to get a delicious bird on the table fast. For a 12 pound turkey, roast at 450°F until the thighs reach 165°F, about 1 1⁄4 to 1 1⁄2 hours. Let rest then serve up this juicy, crispy turkey for your next holiday meal!
What is spatchcock turkey?
Spatchcocking is a fancy way of saying removing the backbone and flattening the bird before you roast it. It’s superior to roasting a bird whole because it makes for even cooking, since the thighs aren’t covered by the legs and the delicate white meat isn’t exposed right up top. It also makes for crispier skin, better presentation, and lets you use the backbone and other bits to make gravy and stock right away.
Should you brine your turkey first?
Spatchcock turkey is always juicy and delicious anyway so you don’t need to! If you normally brine your turkey, you should keep on doing you – this is no different than roasting the whole bird. If you never have brined a turkey before though, there’s no need to and brining can often end up with saltier meat than you’re used to.