For years now, I make a spatchcocked turkey as the star of my Thanksgiving table. Funny name, yes. But Im telling you, its faster, cooks more evenly, and will totally change how you see turkey at your Thanksgiving table.
Since I switched from the traditional, stuffed bird, I continue to get compliments that its the BEST turkey my guests have ever had.
Including, I might add, my dad — a man who dislikes poultry and generally skips over the turkey at Thanksgiving in favor of mashed potatoes. The first year I made a spatchcock turkey, he made a point of telling me, “I dont know what you did, but that turkey was very good.”
That sealed the deal for me. Spatchcocked turkeys are the way to go for Thanksgiving! Ill walk you through how to prep the bird and blow your mind this holiday season.
Spatchcocking, also known as butterflying, a turkey has become an increasingly popular preparation method in recent years. By removing the backbone and flattening the bird, the turkey cooks more evenly, resulting in juicy, tender meat and crispy skin. But many who are new to spatchcocking wonder – can you still stuff a spatchcock turkey? In this article, we’ll cover everything you need to know about stuffing a spatchcocked turkey.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from a whole bird, and it is flattened out. This allows the turkey to cook more evenly since the breast and thigh meat are the same thickness.
The steps for spatchcocking a turkey are:
- Place the turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
- Flip the turkey over and press down firmly on the breastbone to flatten the bird.
- Tuck the wing tips under the legs to hold them in place.
Spatchcocking results in faster cooking times since more surface area is exposed to the heat. It also prevents the white breast meat from drying out while the dark leg and thigh meat finishes cooking.
Benefits of a Spatchcock Turkey
There are several benefits to spatchcocking a turkey:
-
Cooks faster – With the backbone removed and the bird flattened, it cooks in about half the time of a traditional roasted turkey. The breast and legs cook at the same rate.
-
Juicier meat – The turkey cooks more evenly, preventing the white meat from drying out.
-
Crispier skin – With the skin directly exposed to the heat, it gets deliciously crisp and golden brown.
-
Easier to carve – With the backbone gone, the turkey lays flat making it easier to carve neat slices
-
Incredible flavor – The seasoned skin gets brown and crisp, lending great turkey flavor to the meat.
Can You Stuff a Spatchcock Turkey?
So can you stuff a spatchcock turkey? The short answer is yes, you can certainly still stuff a spatchcocked bird. However, there are a few things to keep in mind.
Since the cavity of a spatchcock turkey lays flat, traditional bread stuffing may not be the best option. Stuffing the breast area too full can prevent the meat from cooking evenly.
Some better options for stuffing a spatchcock turkey include:
-
Flavored butter or herb paste – Placing compound butter or herb paste directly on the breast meat infuses it with moisture and flavor.
-
Fruits and vegetables – Stuffing the cavity with lemons, onions, fennel, apples, or other produce adds moisture.
-
Aromatics – Fresh herbs, garlic, or shallots tossed in olive oil and layered on the turkey will release flavor.
You can also make stuffing in a baking dish on the side rather than stuffing it in the cavity. This allows you to crisp the turkey skin directly while still enjoying fluffy stuffing.
Tricks for Juicy, Flavorful Stuffed Spatchcock Turkey
If you want to stuff a spatchcock turkey, here are some useful tips:
-
Loosen the skin – Use your fingers to gently loosen the skin from the breast meat without fully detaching it. This creates space to rub an herb paste or stuff aromatics underneath.
-
Reduce oven temperature – Cook at a lower temp like 325°F to allow time for a stuffed bird to cook through without burning.
-
Monitor with a meat thermometer – Be sure to use an instant read thermometer to check doneness, especially in a stuffed bird. Go for 160°F in the thickest part of the breast.
-
Let it rest – Allowing the turkey to rest for 20-30 minutes after roasting allows the juices to reabsorb for moist, tender meat.
-
Add moisture – Placing citrus, apples, onions or fennel in the cavity will release moisture and flavor. You can also place broth or wine in the baking pan.
-
Cook stuffing separately – For crispy skin and evenly cooked meat, prepare stuffing or dressing in a baking dish on the side.
Delicious Recipe Ideas
If you’re sold on stuffing your spatchcock turkey, here are some delicious recipe ideas to try:
-
Herb butter – Mix up a compound butter with fresh herbs, lemon, garlic, and pepper. Loosen the skin and rub it directly onto the breast meat.
-
Apple and sage stuffing – Saute chopped apples, onion, celery, sage, and bread cubes. Stuff loosely into the cavity.
-
Lemon garlic paste – Blend lemon zest, garlic, olive oil, salt and pepper into a loose paste. Spread onto the breast meat under the skin.
-
Fennel and orange – Layer fresh fennel, orange slices, shallots, and thyme inside the turkey cavity.
-
Sausage cornbread dressing – Cook breakfast sausage and mix with cornbread, onion, parsley, sage, and broth. Bake in a dish on the side.
Frequently Asked Questions
Should I truss a spatchcock turkey?
Trussing is not necessary for a spatchcock turkey. Since the legs lay flat against the body, it holds its shape well without trussing.
What size turkey is best to spatchcock?
A 10 to 15 pound turkey is an ideal size for spatchcocking. Smaller birds may cook too quickly while larger birds can be difficult to maneuver.
Can I spatchcock a turkey ahead of time?
Yes, you can spatchcock up to 24 hours before cooking. Place it on a rimmed baking sheet, cover with plastic wrap, and refrigerate until ready to roast.
How long does it take to roast a spatchcock turkey?
A 12 to 15 pound spatchcock turkey takes about 1 1/2 to 2 hours to roast at 425°F. Use an instant read thermometer to confirm it reaches 165°F.
What temperature do you cook a spatchcock turkey?
Most recipes call for roasting at a high temp between 400°F to 450°F. This crisps the skin while cooking the meat quickly. Reduce temperature if stuffing.
Get Spatchcocking!
Spatchcocking turkey is a great way to get deliciously moist meat, crispy skin, and fantastic flavor in less time. While traditional bread stuffing may not be the best choice, you certainly can stuff a spatchcock bird with flavored butter, herb paste, aromatics or produce for added moisture and taste. With these handy tips on stuffing and cooking spatchcock turkey, you’ll be ready to put this clever technique to use for your next Thanksgiving or holiday feast!
Step Four: Prep the turkey for cooking
Its turkey roasting day! Get hyped.
Take the turkey out of the fridge for a couple hours to let it come closer to room temperature before you roast it.
Preheat the oven to 450 degrees F.
Prep a sheet pan — depending on the size of your turkey, youll need a large sheet pan with a rim. If you arent making the rice stuffing, set a wire rack on the sheet pan. Add the turkey skin side up.
In a medium bowl, add a couple tablespoons softened butter or ghee and fresh or dried herbs. My favorite herbs to use for turkey are thyme, sage, rosemary, and savory. Mash the herbs into the butter. Rub this herb mixure underneath the skin of the turkey, focusing on the breasts and thighs.
Rub a few additional tablespoons of softened butter or ghee on the outside of the turkey. I dont like to add herbs to the outside rub, since I find they just burn.
Tuck the tips of the wings under the skin of the turkey breasts, and were almost ready!
If youre roasting the turkey without stuffing underneath, pour a cup or so of water into the sheet pan (not over the turkey). This will prevent the drippings from burning and smoking.
Put the whole sheet pan in the oven and roast for about 80 minutes, until the breast meat reaches 145 degrees F and the thigh meat is 165 degrees F.
Step Three: Rub the turkey with salt for the dry brine and let it brine!
Grab a loose handful or two of kosher salt and rub it all over the turkey.
ALWAYS use kosher salt — NEVER table salt — for brining! If you do use fine salt or table salt, the turkey will likely be too salty. Kosher salt has a larger grain, so its not as salty by volume.
Work your fingers under the edgest of the skin to rub a little salt into the meatiest parts of the turkey — the breasts and thighs.
Once youve got the salt rubbed on, cover the turkey and transfer it to the fridge to dry brine for up to 3 days before youre ready to roast it. I usually put the turkey in a covered roaster, but you could also lay the bird out on the sheet pan youll use to roast it and cover with plastic wrap.