Spatchcocking Your Turkey with Bright Citrus and Herbs

The star of many holiday tables is a golden roasted turkey, its crisp skin basting in pan juices But the traditional whole roasted bird has some drawbacks The breast often dries out while the thighs remain underdone.

Spatchcocking, or butterflying your turkey solves these issues for even quick roasting. And bright citrus fruits and fresh herbs complement the turkey beautifully.

Below is everything you need to know about spatchcocking and roasting a zesty citrus herb turkey to perfection

What is Spatchcocking a Turkey?

Spatchcocking involves removing the backbone of a whole turkey and flattening it out. This allows it to roast faster and more evenly than an intact bird.

To spatchcock a turkey:

• Place breast side down and use kitchen shears to cut along both sides of the backbone.
• Remove and discard the backbone. This can be saved for making stock if desired.
• Flip over and press down firmly on the breastbone until the turkey flattens out.
• Tuck the wing tips under.

Removing the backbone allows the turkey to lie flat in the pan. This exposes more surface area to the oven’s heat for faster, more even cooking.

Benefits of Spatchcocking Your Holiday Turkey

There are several advantages to spatchcocking versus roasting an intact turkey:

• Cooks faster – A spatchcocked turkey roasts in about half the time since more area is exposed to heat. This allows the white and dark meat to finish cooking together.

• Cooks more evenly – The flattened bird heats evenly from top and bottom. No more overcooked breast or pink thighs!

• Crispier skin – With the underside exposed, the skin crisps up nicely all over.

• Easier to carve – Carving along the breastbone is simpler when the turkey lays flat.

• Herb and citrus access – Butterflying opens up the cavity so herbs and citrus can deeply flavor the meat.

With spatchcocking, you get deliciously juicy, flavorful turkey in less time – plus crispy seasoned skin.

Choosing the Right Turkey Size

To calculate turkey sizes for spatchcocking:

• Allow 1/2 pound of turkey per person
• Add 1-2 extra pounds for leftovers
• Adjust for appetites if feeding big eaters

Then choose a turkey about 2 pounds smaller than the target weight. Removing the backbone reduces overall size slightly.

For example, for 8 guests, allowing 1/2 pound per person equals a 12-14 pound intact turkey. Buy a 10-12 pounder for spatchcocking.

Smaller turkeys are much easier to maneuver. And with faster roasting, you can cook two smaller spatchcocked turkeys if needed to feed a crowd.

Must-Have Tools for Spatchcocking

You don’t need fancy gadgets to butterfly a turkey. Just a few basic tools make the job easier:

• Sharp kitchen shears – Sturdy shears easily cut through the backbone. Kitchen scissors often aren’t up to the task.

• Large cutting board – Give yourself lots of room to work around the turkey.

• Sharp chef’s knife – A quality knife helps remove the backbone cleanly.

• Heavy duty roasting pan – Choose a pan at least 2 inches larger than the turkey.

• Meat thermometer – Monitor the internal temp to take the guesswork out of doneness.

With the right simple tools, spatchcocking a turkey is actually quite easy.

Spatchcocking Step-By-Step

Follow these simple steps for perfectly spatchcocking your holiday bird:

• Take the turkey out of the fridge 1 hour before prepping to lose chill. Pat dry thoroughly with paper towels.

• Place breast side down on a cutting board. Using kitchen shears or sharp knife, cut down both sides of the backbone from tail to neck.

• Remove and discard the backbone or save for stock. This also removes the neck.

• Flip the turkey over. Press firmly with your hands on the breastbone until the bird flattens. You’ll hear it crack.

• Fold the wing tips under so they don’t burn. Your turkey is now ready for flavoring and roasting!

It only takes a few minutes to butterfly a turkey. Don’t be intimidated!

Incorporating Citrus Fruits and Fresh Herbs

Citrus and herbs pair deliciously with poultry. Take advantage of the open cavity of a spatchcocked turkey to infuse it with bright flavors.

Some tasty combinations include:

• Lemon, thyme, garlic
• Orange, rosemary, sage
• Lime, cilantro, jalapeño
• Grapefruit, tarragon, pepper

Make a flavorful compound butter by mixing softened butter with minced herbs and zest. Loosen the skin on the breast and spread some under to coat the meat.

Stuff the cavity with halves of citrus fruits, peeled garlic cloves, woody herbs like rosemary, the turkey neck and giblets, and aromatics like onion and celery.

The steam from the citrus and herbs permeates the meat with incredible flavor.

Roasting a Spatchcock Turkey

With the backbone removed, a spatchcocked turkey roasts in about half the time as a whole bird. Follow these tips:

• Preheat the oven to 450°F to crisp the skin at a high temp first.

• Place turkey breast side up on a roasting rack in a pan. Tuck wings underneath.

• Roast 30 minutes then lower heat to 350°F and continue roasting to 165°F in thigh.

• Baste frequently with pan juices to keep the turkey extra moist and flavorful.

• Brush skin with oil or butter and season generously with salt, pepper and herbs.

• Let rest 20 minutes before slicing for juicy, tender meat.

The quicker roast time means you can pop the turkey in after your morning coffee and enjoy it for lunch!

Carving a Spatchcocked Turkey

Carving a spatchcocked turkey is much simpler with the backbone removed and bird lying flat:

• Place turkey breast side up on a cutting board or serving platter.

• Using a sharp knife, slice down along one side of the breastbone.

• Make a cut along the other side to remove the whole breast half.

• Slice the breast across into pieces. Repeat on the other side.

• Cut the thigh/leg portions away from the carcass in single pieces.

• Cut along the leg joints to separate into drumsticks, thighs, and wings if desired.

Enjoy the turkey carved straight from the cutting board for a beautiful presentation!

Treasure Those Leftovers

One of the best parts about roasting a turkey is leftovers! Spatchcocking produces especially moist, flavorful meat.

Get creative with your leftovers in sandwiches, soups, salads, and casseroles. Fully cooked turkey keeps refrigerated for 3-4 days.

For the most tender leftover meat, slice while still warm or pull into bite-size pieces. Then store covered in the fridge.

Spatchcock Your Way to Success

Butterflying the holiday bird may seem intimidating, but it actually results in a better cooked, flavored turkey with less effort.

Let citrus and herb notes permeate the meat from the inside out. In under two hours, you’ll have a spectacular centerpiece ready for carving and serving.

Try spatchcocking your next turkey and you may never go back to wrestling whole birds again! Your family will beg you to make this new method a tasty Thanksgiving tradition.