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 has become an increasingly popular preparation method for the big bird. By removing the backbone and flattening it out, it cooks quicker and more evenly. But an important question arises – do you flip a spatchcock turkey while it’s cooking or not? I did some research and have the definitive answer.
What is Spatchcocking?
First, let’s go over what spatchcocking is for those unfamiliar with the term Spatchcocking is a technique where the backbone is removed and the bird is flattened out This allows it to cook faster and more evenly since the thighs and breasts will be similar thickness.
To spatchcock a turkey, you’ll need a sharp pair of kitchen shears. Place the turkey breast side down and cut along both sides of the backbone to remove it. Then flip it over breast side up and press down firmly to flatten it out. You can also use a rolling pin to help crack the breastbone so it lies flat.
Benefits of a Spatchcock Turkey
There are a few major benefits to spatchcocking a turkey
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Cooks faster – A spatchcock turkey cooks in about half the time as a regular roasted turkey since there is more surface area exposed to the heat A 12-14 lb bird may cook in only 1-1.5 hours
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Cooks evenly – With a traditional roast, the breasts often end up dry while the thighs remain underdone. Spatchcocking allows both white and dark meat to cook at the same rate.
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Crispy skin – More surface area exposed to heat means crispier skin all over the turkey.
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Frees up oven space – With a quicker cook time, you can bake sides or pies while the turkey finishes up.
Do You Need to Flip a Spatchcock Turkey?
Now onto the main question – should you flip a spatchcock turkey while cooking it?
The simple answer is no, you do not need to flip a spatchcock turkey. Since a spatchcock turkey lays flat in one even layer, the top and bottom will cook at the same rate. Flipping is only required for traditional roasted turkeys to help ensure even doneness.
I did quite a bit of research from reputable cooking sources and they all agreed flipping is unnecessary:
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According to chef Jess Larson of Plays Well With Butter, “Because spatchcock (or butterflied) poultry lies completely flat as it roasts, spatchcocking our Thanksgiving turkey accomplishes 3 important things. A spatchcock turkey…cooks much more evenly & therefore doesn’t dry out.”
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Hey Grill Hey shares that spatchcocking “creates a more even cooking surface and ensuring that the various parts of your turkey cook closer to the same temperatures and times.”
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On Reddit, a user spatchcocked their turkey accidentally upside down but it “turned out perfect.” Others chimed in that flipping doesn’t matter with a spatchcock bird.
So the experts agree – no need waste time and effort flipping. Just let it roast evenly on one side the entire time.
How to Cook a Spatchcock Turkey
To ensure your spatchcock turkey turns out tender and juicy, follow these tips:
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Get the pan right – Use a large, low-sided roasting pan or rimmed baking sheet so the flattened turkey fits layed out.
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Start high – Crank the oven to 450°F for the first 30 minutes of roasting to get the skin crispy and browned.
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Then lower temp – Drop the temp to 400°F for the remainder of the cook time. Calculate about 15 minutes per pound.
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Baste frequently – Every 30 minutes, baste the turkey with the pan juices to keep it moist.
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Let rest – Allow the turkey to rest 20-30 minutes before carving so juices redistribute.
Delicious Spatchcock Turkey Recipes
Once you’ve mastered the spatchcocking method, it’s easy to infuse tons of flavor into your turkey. Here are some of my favorite recipe ideas:
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Herb butter spatchcock turkey – Slather the bird in a compound herbed butter before roasting. Try rosemary, thyme, sage, garlic, and lemon.
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Spicy dry rub spatchcock turkey – For a southwestern kick, coat in a dry rub of chili powder, cumin, garlic, oregano, cayenne, and brown sugar.
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Citrus glazed spatchcock turkey – Baste the turkey in a sweet and tangy orange juice, lemon juice, and honey glaze.
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Bacon-wrapped spatchcock turkey – For built-in moisture and flavor, wrap the breast and legs in bacon before roasting.
Spatchcock Turkey is Faster and Juicier
Spatchcocking a turkey is a surefire way to shorten your Thanksgiving cook time while still delivering juicy, flavorful results. Since spatchcocked birds cook low and slow in one even layer, there is no need to flip them while roasting. Follow the tips above for your best spatchcock turkey yet!
Reasons why you should make a spatchcock turkey
- When you cut out the backbone, you get to use it to make gravy and stock, right away without having to wait for the drippings off the bird.
- Flattening the bird helps it cook evenly and quickly – I’m talking about finishing a turkey in about an hour and twenty minutes all-in.
- The flatter profile means that all of the turkey skin is facing up, exposed to the heat which means crispier turkey skin. Bonus, the meat is juicier because the skin renders the fat right into the meat, instead of just falling down into the pan.
- Spatchcocking means even cooking. White and dark meat cook at different rates and flattening out the bird so that the legs and thighs aren’t protected underneath the breast means that you’re exposing the dark meat to heat that would otherwise not reach it.
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.
Do you flip a spatchcock turkey?
FAQ
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