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When you think of Thanksgiving dinner, you probably envision a huge, round, whole-roasted turkey, trussed up and set at the center of your dining room table. Its beautiful, sure, but is it really the best way to prepare the iconic holiday bird?
No, definitely not. We cooked turkey three ways, and found that spatchcocking is a superior method in almost every way.
But what is spatchcocking, you ask? Its the culinary term for butterflying your bird and roasting, grilling, or smoking it while its laid out flat. This method does require a little elbow grease, a lack of squeamishness, and a good pair of poultry shears, but in the end, itll get you the best turkey youve ever tasted.
Spatchcocking a turkey has become an increasingly popular preparation method, especially around the holidays. But what exactly does it mean to spatchcock a turkey, and is it really necessary? In this comprehensive guide, we’ll cover everything you need to know about spatchcocking, from what it is and why you should do it, to step-by-step instructions and tips for roasting the perfect spatchcocked turkey.
What is Spatchcocking?
Spatchcocking, sometimes called butterflying, is a technique where the backbone is removed from a turkey (or chicken) and the bird is flattened out. This allows the turkey to cook faster and more evenly since the meat is in one flat layer rather than curled around itself
The term “spatchcock” likely comes from the Irish term “spatchcock chicken” or the British term “dispatch cock,” referring to splitting and grilling or broiling a chicken. Whatever the origin, spatchcocking poultry has become popular because it delivers delicious results!
Why Spatchcock a Turkey?
There are several benefits to spatchcocking a turkey:
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Cooks faster Removing the backbone allows the turkey to lie flat, which exposes more surface area to the oven’s heat This decreases cooking time significantly, sometimes cutting it almost in half
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Cooks evenly With a traditional turkey the breast often overcooks and dries out before the legs and thighs are done. Spatchcocking prevents this, allowing even cooking between white and dark meat.
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Crispier skin: The skin browns and crisps up beautifully when pressed flat against the baking sheet. No more flabby skin!
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Easier to carve: Carving a flattened turkey is much simpler than wrestling with a whole intact bird. Slicing neat portions is effortless.
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Incredibly juicy: The shortened cooking time means less chance of drying out the meat. The results are remarkably moist and tender.
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Frees up oven space: With the turkey cooking faster, your oven is freed up sooner for cooking side dishes.
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Impressive presentation: A spatchcocked turkey makes a dramatic and mouthwatering centerpiece on your holiday table.
Do You Have to Spatchcock a Turkey?
While spatchcocking is highly recommended for the reasons above, you absolutely don’t have to do it. A traditional, intact turkey can still be delicious if roasted carefully. Spatchcocking simply enhances the flavor, texture, appearance, and ease of cooking.
If you’re short on time, limited on oven space, or want foolproof results, spatchcocking is the way to go. But it’s not required if you prefer keeping your turkey whole. Ultimately, it comes down to personal preference and cooking style.
How to Spatchcock a Turkey
Spatchcocking is easy to do at home with just a few simple steps:
What You’ll Need
- Turkey (12-14 pounds is ideal)
- Sharp kitchen shears or heavy-duty scissors
- Large rimmed baking sheet
- Paper towels
- Salt, pepper, oil or butter (for seasoning)
Step-by-Step
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Remove packaging: Unwrap turkey and remove giblets from cavities. Pat dry with paper towels.
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Prep baking sheet: Place a large rimmed baking sheet on your work surface. Line with foil and top with a wire rack.
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Cut along backbone: Place turkey breast-side down. Using shears, cut closely along both sides of the backbone from tail to neck.
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Remove backbone: Grab the backbone with your hands and twist to remove completely. Reserve for stock if desired.
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Flatten turkey: Turn turkey over, breast-side up. Press firmly on the breastbone until the turkey flattens. You may hear the breastbone crack.
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Season: Rub the skin all over with butter or oil. Generously season with salt and pepper.
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Roast: Roast according to your recipe’s instructions until thighs reach 165°F. Baste occasionally with pan drippings.
And that’s it! The turkey is now spatchcocked and ready for the oven. Easy, right?
Tips for Roasting the Perfect Spatchcock Turkey
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Let turkey sit at room temperature 30 minutes before roasting. Starting with a cold turkey adds extra roasting time.
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Use a digital meat thermometer to ensure the thighs reach 165°F. Breast and wings should reach 170°F.
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Roast at 450°F for best results. Higher heat = crisper skin.
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Baste the turkey every 30 minutes with the pan drippings to keep it super moist.
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Consider rubbing the skin with butter/oil and seasoning under the skin for maximum flavor.
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Tent turkey loosely with foil if skin starts browning too fast.
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Allow to rest 20-30 minutes before carving for juiciest meat.
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Save the backbone, neck, and giblets to make turkey stock for gravy.
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Carve by first removing the legs and wings, then slicing the breast across the grain.
Frequently Asked Questions
What size turkey is best to spatchcock?
12-14 pounds is ideal. Smaller turkeys may dry out, while larger birds won’t fit flat on a baking sheet.
Can you grill or smoke a spatchcock turkey?
Absolutely! Spatchcocking is great for any cooking method. Just adjust temperature accordingly.
Do I really have to press that hard to flatten it?
Don’t be shy – press firmly to completely flatten the breast area. You may hear the breastbone crack, which is normal.
My turkey didn’t brown well. What happened?
Low oven temperature is usually the culprit. For crisp, golden skin, roast at 450°F or higher.
Can I stuff a spatchcock turkey?
You can place stuffing under the turkey to absorb drippings, but do not stuff the cavities. The stuffing won’t cook through fully.
Does spatchcocking work for other birds like chicken?
Yes, the technique can be used on any poultry! Spatchcocking chickens cuts roasting time significantly.
Make This Thanksgiving’s Turkey a Spatchcock
There you have it – everything you need to know to spatchcock your turkey like a pro this holiday season. Not only will your guests be impressed, but you’ll also enjoy juicy, tender meat and gorgeously crisped skin with much less effort. Once you spatchcock, you’ll never go back! Give it a try and see why this funny-sounding technique has become so popular.
Your turkey will be crispier and juicier
Say goodbye to eating dry turkey meat.
One of the biggest benefits of spatchcocking your turkey is that it keeps the meat moist while providing you with crispy skin. According to López-Alt, this has to do with how the flattened turkey sits in the pan—all of the skin faces upward in open air, while the exposed meat is on the bottom.
That means the skin has plenty of uninterrupted dry heat to get nice and crispy, while the meat stews in all the fat and juices that render out, keeping it perfectly moist.
Your turkey will be ready faster
Spatchcocking can drastically reduce the amount of time you spend roasting your bird.
Opinions differ on how quickly you can cook a spatchcocked turkey. Serious Eats J. Kenji Lopez-Alt—perhaps the internets foremost spatchcocking evangelist—says you can cut the cooking time in half, to about 80 minutes. Mark Bittman of The New York Times, meanwhile, claims your turkey will be done in just 35 minutes.
Either way, your bird will cook a heck of a lot faster than the two to five hours Butterball says itll take to roast a whole bird.
Why is it so much faster? Because a flat turkey cooks more evenly, it can handle higher heat. With a whole turkey, you have to keep it at a low temperature (around 325°F) to avoid overcooking and drying out the outermost layer.
When the bird is butterflied, you can crank up the heat (up to 450°F) without worry. As youd imagine, the cooking time drops precipitously.