Spatchcocking, also known as butterflying, is a cooking technique that can be used on whole turkeys or just turkey breasts. It involves removing the backbone and flattening the bird for quicker, more even cooking.
If you’ve ever ended up with dry overcooked turkey breast, spatchcocking can help you avoid that! When done properly, spatchcock turkey breast results in incredibly moist tender meat with crispy skin.
In this guide we’ll explain everything you need to know about spatchcocking turkey breast including
- What is Spatchcocking?
- Benefits of Spatchcocking Turkey Breast
- Step-by-Step Instructions
- Cooking Spatchcocked Turkey Breast
- Expert Tips for Best Results
- Frequently Asked Questions
Let’s get into all the details on how to perfectly spatchcock turkey breast for your next holiday meal or family dinner!
What Does Spatchcocking Mean?
Spatchcocking is a technique where the backbone is removed and the breastbone is cut or cracked to flatten the bird out.
Butterflying is another common term for this method, since it makes the turkey open up like butterfly wings. The bird lies flat with the inside fully exposed.
While you can spatchcock whole turkeys, it works especially well for just turkey breasts. Removing the bone allows it to cook faster and more evenly.
Benefits of Spatchcocking Turkey Breast
There are several advantages to spatchcocking turkey breast:
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Cooks Faster – Removing the bone exposes more surface area, decreasing cook time. It takes only 8-10 minutes per pound for spatchcocked turkey breast versus 20 minutes per pound or longer for bone-in.
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Juicier Meat – The breast cooks faster, so it’s less likely to dry out. The thighs in a whole spatchcocked turkey also benefit from faster cook time.
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Crispier Skin – With the skin directly exposed to the heat rather than being wrapped around the breast, it gets deliciously crispy and browned.
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Better Flavor – Seasonings and marinades can penetrate the meat better when it’s butterflied open.
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Easier to Carve – With no bone, carved slices are easier to serve. It also makes lovely sandwiches with the breast meat.
As you can see, spatchcocking is an easy way to get tender, juicy turkey breast with crisp skin that’s packed with flavor. Yum!
Step-By-Step Guide to Spatchcock Turkey Breast
Butterflying turkey breast takes just a few simple steps:
Ingredients:
- 1 bone-in turkey breast (5 lbs or so)
- Fresh herbs, spices, butter, etc. for flavor
Directions:
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Place turkey breast bone-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from top to bottom.
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Remove and discard backbone. This may be in 1 or 2 pieces depending on the specific cut.
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Turn breast over and use a knife to lightly score breastbone center about 1 cm deep.
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Press firmly on the breastbone with your palms until it cracks and flattens. Several cracks may be needed to completely flatten.
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Rub herbs, spices, and butter under the skin and all over. Season well with salt and pepper.
That’s it – the turkey is now spatchcocked and ready for the oven! It’s that simple.
How to Cook Spatchcock Turkey Breast
With the backbone removed and breast flattened, spatchcock turkey breast can cook much more quickly than bone-in.
Suggested oven method:
- Preheat oven to 425°F
- Place breast on a broiler pan or baking sheet skin-side up
- Roast 25 minutes until starting to brown
- Reduce heat to 350°F and roast 20-30 more minutes until 165°F internal temp
- Let rest 15 minutes before slicing
The meat browns nicely at the high temp before finishing at 350°F. Check temp periodically and tent with foil if skin is getting too dark.
Always use an instant read thermometer to ensure the thickest part of breast reaches 165°F. After resting, it will be perfect.
For even more flavor, spatchcock turkey breast is also fantastic grilled or smoked low and slow. Cook times vary on the method.
Expert Tips for Best Results
Follow these tips when spatchcocking and cooking turkey breast:
- Use very sharp kitchen shears for clean backbone cuts
- Dry turkey thoroughly before applying seasoning
- Brine 8-24 hours for extra moisture and flavor
- Check temperature often to avoid overcooking
- Let rest at least 15 minutes before slicing for juiciest meat
With a few simple tricks, you’ll have the most tender, juicy, and flavorful turkey breast ever. It’s a game changer!
Frequently Asked Questions About Spatchcocking
How long does spatchcock turkey breast take to cook?
Around 8-10 minutes per pound at 350°F, so a 5 lb breast takes 40-50 minutes. Cook just until 165°F internal temp.
Can I spatchcock a frozen turkey breast?
No, it must be thawed completely first so the backbone can be cut out. Thaw in the fridge 24-48 hours before spatchcocking.
What’s the best seasoning for spatchcock turkey?
Herb butters, citrus, sage, thyme, garlic, chili powder, cumin and pepper are all fantastic flavors. Get creative!
Should I brine spatchcocked turkey?
Yes, brining 8-24 hours keeps the breast extra moist and adds flavor. Use 1 cup salt per gallon of water.
Can I spatchcock turkey the day before?
You can spatchcock 1-2 days ahead then refrigerate until ready to cook. It saves lots of time on the big day.
Take your turkey breast to the next level by spatchcocking before cooking for the juiciest, most delicious results every time. Your family will thank you!
