Spatchcock turkey has become the latest trend for preparing turkey, especially around the holidays. By removing the backbone and flattening the bird, it cooks much faster and more evenly than a traditional roast turkey. Pair this technique with an air fryer, and you’ve got a recipe for the juiciest, crispiest, and most flavorful turkey you’ve ever tasted! In this comprehensive guide, we’ll walk through everything you need to know to air fry spatchcock turkey and wow your guests.
What is Spatchcock Turkey?
Spatchcocking is a method of preparing poultry and game birds by removing the backbone and flattening the bird. This allows the turkey to cook faster and more evenly since the meat is in a thinner, more uniform shape.
With a spatchcock turkey the thighs are splayed out so they don’t overlap and prevent even cooking. It also exposes more skin to hot air for extra crispiness. Spatchcocking significantly reduces cooking time compared to roasting a whole turkey since there’s no cavity to slow heat penetration.
Why Air Fry Spatchcock Turkey?
Air frying uses super hot, rapidly circulating air to cook food. The high heat helps render fat under the skin to achieve a crackling crisp exterior. Since spatchcock turkey is flattened, it can cook faster and more evenly in an air fryer versus a traditional oven.
Air frying also requires little to no oil, making it a healthier cooking method compared to deep frying. The result is moist, tender meat infused with crispy, flavorful skin (the best part!).
Step-By-Step Guide to Air Fry Spatchcock Turkey
Ingredients:
- 12-14 lb turkey, backbone removed
- Olive oil
- Salt and pepper
- Fresh herbs (rosemary, thyme, sage)
Instructions:
- Pat turkey dry and rub all over with olive oil. Generously season all over with salt, pepper, and fresh herbs.
- Place turkey breast side up in air fryer basket. Legs may need to be tucked underneath to fit.
- Air fry at 400°F for 12-15 minutes per pound until thickest part of breast reads 165°F and thighs read 175°F on a meat thermometer.
- Let rest 10 minutes before carving.
Tips for Perfect Results:
- Completely thaw turkey before spatchcocking and air frying.
- Use sharp kitchen shears and remove backbone carefully.
- Flatten breastbone firmly so turkey lays evenly.
- Pat turkey very dry before rubbing with oil and seasoning.
- Brush turkey with oil periodically during cooking.
- Use meat thermometer in thickest part of breast and thighs.
- Let turkey rest before carving for juicier meat.
Common Questions about Air Fry Spatchcock Turkey
What size turkey is best for air frying?
A 12-14 lb turkey is ideal as larger birds may not fit in most air fryer baskets. The flatter more uniform shape helps the turkey cook evenly.
How long does it take to air fry?
Cook at 400°F for approximately 12-15 minutes per pound A 14 lb spatchcock turkey takes about 2 1/2 – 3 hours Monitor temperature with a meat thermometer,
What temperature should the turkey reach?
Cook until the thickest part of the breast reaches 165°F and the thighs reach 175°F. Let rest 10 minutes before carving.
Can you use an oven instead?
Absolutely! Roast spatchcock turkey at 400°F in the oven for about 18-20 minutes per pound until it reaches the minimum safe internal temperature.
What are the best side dishes?
Classic Thanksgiving sides like roasted vegetables, mashed potatoes, stuffing, and cranberry sauce pair perfectly with air fry spatchcock turkey.
The Verdict on Air Fry Spatchcock Turkey
Air frying spatchcock turkey results in a moist, juicy interior and an incredibly crisp, crackling golden brown exterior in a fraction of the traditional roasting time. The combination of high heat from the air fryer and the flattened spatchcocking method allows the turkey to cook fast and evenly.
Follow the simple instructions in this guide for foolproof results. Air fry spatchcock turkey will be your new go-to method for preparing the perfect holiday centerpiece!
Why You’ll Love This Spatchcock Turkey Recipe
- Juicy, flavorful meat
- Golden, crispy skin
- Easy-to-prep ahead
- Cooks in 60-90 minutes, saving precious oven space
How To Spatchcock A Turkey
This section shows how to make this spatchcock turkey recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Brine. Stir together water and kosher salt in a large stock pot. Submerge turkey in brine, cover, and place in the fridge for 10-12 hours.
- Dry. Drain water from pot, place turkey on a large cutting board and dry with paper towels.
TIP: Let the turkey come to room temp if you have time. If possible, rest turkey on the counter for 30 minutes before roasting — this will help it cook more evenly, but you can skip this step if you’re pressed for time.
- Butterfly the turkey. Place the turkey breast side down and use poultry shears to cut out the spine. To cut out the spin, cut along the side of the backbone, then cut along the other side. (You can use the spine for turkey gravy or discard it.) Open the turkey up like a book with your hands, then flip over. Use the palm of your hand and your body weight to press down on turkey breast, which will crack the breastbone, break the rib cage, and allow the turkey to lay flat. Transfer the splayed turkey to a wire rack set over an extra-large rimmed baking sheet, or a roasting pan with rack if yours is large enough.
- Make compound butter. In a small bowl, mash butter and mix with sage, rosemary, thyme, garlic, sea salt, and black pepper.
- Season the turkey meat. Run your hands under the turkey skin and place dollops of butter underneath the skin. Press down over skin to help spread butter around.
- Season the turkey skin. Drizzle or brush the turkey with olive oil and sprinkle with sea salt, paprika, and black pepper. Tuck wing tips under breast.
- Roast. Roast turkey for 60-100 minutes, until cooked through. (Cover with foil toward the end if it starts to brown too much.) Use a meat thermometer to check that the thickest part of the thigh reaches 165 degrees F.
- Rest. Remove the turkey from the oven, cover with foil, and let it rest for 10-15 minutes. This will lock in the juices. Save the pan drippings to make gravy!
