How To Spatchcock a Turkey for a Perfectly Cooked Bird

Spatchcocking a turkey is a great technique that results in a juicy, evenly cooked bird in a fraction of the typical roasting time. Also known as butterflying, spatchcocking involves removing the backbone and flattening the turkey before roasting. This method has become popular in recent years for good reason – it delivers incredibly moist, flavorful meat and crispy skin every time.

In this article we’ll walk through step-by-step how to spatchcock a turkey, as well as discuss the benefits of using this method and provide some recipe ideas. After spatchcocking your first turkey, you may never want to roast a bird the conventional way again!

What is Spatchcocking and Why Do It?

Spatchcocking is the process of removing the backbone from a turkey or chicken and flattening it out before cooking. This allows the bird to cook faster and more evenly since the meat is in a thinner, flat shape rather than rounded.

There are several advantages to spatchcocking over roasting a whole turkey

• Cooks much faster – A spatchcocked turkey cooks in about half the time as a traditionally roasted bird. The reduction in cooking time means you can serve the turkey right away without having guests wait around hungry

• Promotes even cooking – With a whole turkey, the breast often dries out by the time the dark meat in the thighs and legs is fully cooked. Spatchcocking allows both light and dark meat to cook at the same rate.

• Crispier skin – Spreading the turkey flat means more surface area for the skin to crisp up beautifully.

• Easier to carve – Carving a flattened turkey is much simpler than wrestling with a whole intact bird at the table. Neat, thin slices can be neatly cut and plated.

• More flavor – Seasonings applied to the meat before cooking have greater coverage and absorption on a spatchcocked bird.

• Frees up oven space – With the turkey cooking faster, your oven is freed up sooner for heating all your side dishes.

Step-By-Step Instructions for Spatchcocking a Turkey

While the process may sound intimidating, spatchcocking a turkey is actually quite simple. Here is a step-by-step guide:

What You’ll Need:

• Turkey (12 – 14 pounds)
• Sharp kitchen shears or heavy chef’s knife
• Cutting board
• Baking sheet with a wire rack
• Kosher salt and black pepper
• Olive oil or butter (optional)

Directions:

1. Remove turkey from packaging. Take the turkey out of the plastic wrap. Discard plastic packaging and remove giblets if included.

2. Dry the turkey. Pat the turkey dry with paper towels, both inside and out. Getting rid of excess moisture will allow for crisper skin.

3. Place breast side down. Put the turkey on a cutting board with the backbone facing up and breast side down.

4. Cut along one side of backbone. Using sharp kitchen shears or a heavy knife, cut alongside the backbone from the tail end up towards the neck. Apply pressure to slice through the ribs.

5. Cut along the other side. Make another cut along the opposite side of the backbone to completely detach it.

6. Remove the backbone. Lift out and discard the backbone or save it for making stock or gravy.

7. Flatten the bird. Open the turkey like a book and use your hands to press down firmly until the breastbone cracks and the turkey flattens completely.

8. Season all over. Sprinkle salt and pepper generously on both sides. For extra browning and flavor, you can rub the skin with olive oil or butter.

9. Refrigerate 8-24 hours. Let the turkey dry brine in the fridge anywhere from 8 hours to overnight. The salt will deeply season the meat. Uncovered is best for dry skin.

After spatchcocking, roast the turkey at a high temperature of around 450°F until the thighs register 165°F on a meat thermometer. Let rest before carving and serving. Enjoy your perfectly cooked, juicy turkey!

Helpful Tips for Success

• For easier cutting, use very sharp, heavy-duty shears. Kitchen shears designed for poultry work best.

• Alternatively, ask your butcher to spatchcock the turkey for you.

• Cutting out the backbone allows the turkey to lie flat, but you can also press down on the breastbone with your hands to flatten further.

• Refrigerating uncovered results in drier skin for a crisper finish when roasted.

• Roast the spatchcocked turkey on a wire rack set inside a rimmed baking sheet to allow airflow for crisping the skin.

Delicious Spatchcock Turkey Recipe Ideas

A spatchcocked turkey accepts any flavor profile beautifully. Although classic herb rubs are excellent, get creative with marinades, spice blends, or stuffings:

• Brined Turkey – Soak spatchcocked turkey overnight in a salt-sugar brine for the juiciest meat.

• Cajun Turkey – Rub down with Cajun seasoning for a spicy kick and subtle smoked flavor.

• Jamaican Jerk Turkey – Infuse Caribbean flavor with the quintessential Jamaican jerk spice blend.

• Mojo Turkey – A paste of garlic, citrus, oregano, and olive oil gives a tangy Cuban-inspired marinade.

• Tandoori Turkey – Indian tandoori’s signature yogurt and spice marinade lends incredible fragrance.

• Barbecue Turkey – For a smoky treat, coat the bird with your favorite barbecue dry rub or sauce glaze.

• Herb-Butter Turkey – Slathering herb-flecked butter over and under the skin makes for an elegant yet easy preparation.

• Garam Masala Turkey – Garam masala, ginger, and other aromatic Indian spices make a warming alternative to typical turkey seasoning.

Don’t be afraid to get creative with your spatchcocked turkey! This method makes it so easy to infuse big, bold flavors.

Serving and Carving Spatchcock Turkey

One advantage of spatchcocking is how it makes serving turkey simpler. Here are some tips:

• Allow the turkey to rest 15-20 minutes before carving. This allows juices to settle for moister meat.

• Transfer turkey to a cutting board and use a sharp knife to cut it into pieces.

• Start by removing the legs and thighs, then slice the breast meat off the bone.

• Arrange pieces neatly on a platter. Pour over any accumulated juices from resting.

• Use leftovers for easy turkey sandwiches, soups, salads, and casseroles in the days following Thanksgiving.

With its moist, tender meat, crackly crisp skin, and abbreviated cook time, spatchcock turkey is a winner for holiday meals or anytime you crave homestyle turkey flavor. Once you try this straightforward technique, you may never roast a whole bird again! Both novice and experienced cooks will love how spatchcocking delivers perfect results every time.