If youre looking for a new way to cook a turkey this Thanksgiving try this method for spatchcocking. The skin comes turns out brown and super crispy, plus the turkey breast meat is super juicy inside
This week I tried spatchcocking a whole turkey for the first time and it turned out really great. Alton Brown’s recipe did not disappoint either as always. I was going to try smoking the turkey but it got way too cold out for that. You can either cook the turkey in the oven or smoke the turkey on a smoker.
If I were to make this again Id be sure to have a really sharp scissors cause cutting the backbone out of a turkey is kind of hard!
Spatchcocking, also known as butterflying, is a great technique for evenly roasting a whole turkey By removing the backbone and flattening the bird, it cooks quicker and more evenly Alton Brown’s method produces a beautifully browned, moist, and flavorful holiday turkey.
What is Spatchcocking a Turkey?
Spatchcocking involves removing the backbone of a whole turkey and flattening it out before roasting. This allows the turkey to cook more evenly since the thighs and breasts are flattened to a uniform thickness.
The name comes from the combination of dispatching and butterflying. Dispatching refers to removing the spine and butterflying describes opening the bird up.
Why Spatchcock a Turkey?
There are several benefits to spatchcocking your Thanksgiving or holiday turkey:
-
Cooks faster – Removing the backbone allows the turkey to lie flat so it roasts more quickly and evenly. The breast and thighs finish cooking at the same time.
-
Crispy skin – With more surface area exposed, the skin gets deliciously browned and crisp.
-
Moist meat – Quicker cooking leads to less drying out. The breast stays juicy and tender
-
Herb and spice infusion – Seasonings applied on the underside permeate the meat since it’s flattened.
-
Easier carving – The backbone’s removal makes it simpler to carve nice slices after roasting.
Alton Brown’s Method for Spatchcocking a Turkey
Here are the simple steps Alton Brown uses to spatchcock a turkey for his perfectly roasted holiday centerpiece:
Supplies Needed
- Whole turkey (13-14 pounds)
- Large rimmed baking sheet
- Heavy duty kitchen shears or sharp scissors
- Cooling rack
Prep Steps
-
Remove turkey from packaging and discard the giblets.
-
Place the turkey breast side down on a clean surface. The tail should be facing you.
-
Using kitchen shears, cut straight up along one side of the backbone from tail to neck.
-
Make another cut up the other side of the backbone.
-
Remove and reserve the backbone for making stock or gravy.
-
Flip the turkey over breast side up and use the heels of your hands to press down firmly on the breastbone until the turkey flattens. You should hear the breastbone crack.
-
Tuck the wing tips under the bird and turn the legs outwards for stability.
Seasoning and Roasting
-
Place a cooling rack inside a rimmed baking sheet. Put the spatchcocked turkey on the rack breast side up.
-
Pat the turkey dry and rub the breast, thighs, legs and underside with Alton’s spice mixture.
-
Let sit uncovered in the fridge for 1-4 days to air dry which further crisps the skin.
-
Roast at a high temp (425°F) for 30 minutes to brown the skin.
-
Reduce heat to 350°F and continue roasting approximately 40-60 more minutes until breast is 155°F.
-
Let rest 15 minutes before slicing. The turkey is perfect for a showstopping holiday meal!
Step-by-Step Spatchcocking Visual Guide
For a helpful visual demonstration, watch Alton Brown himself spatchcock a turkey in this YouTube video:
https://www.youtube.com/watch?v=ZJI3JYLxcUw
Follow along with the video as Alton talks through each preparation step.
Spatchcocking vs Traditional Roast Turkey
How does spatchcocking compare to roasting a whole intact turkey?
Spatchcocked Turkey
- Cooks in 1.5-2 hrs
- Skin crisps up nicely
- Breast and thighs done at same time
- Easy to season underside
- lays flat for easy carving
Traditional Roast Turkey
- Takes 3-4 hours to roast
- Skin may not crisp evenly
- Breast can dry out before thighs are done
- Hard to season back area
- Can be tricky to carve
For most home cooks, the spatchcocking method consistently produces a nicer roast turkey than the traditional approach. The more even cooking yields better results.
Spatchcock a Turkey for Your Next Holiday Meal!
While spatchcocking takes a bit more prep, the benefits of quick roasting time, juicy breast meat, and crisp skin make it a great technique for your Thanksgiving or Christmas centerpiece.
Follow Alton Brown’s straightforward method to butterfly your own turkey this holiday season. Your guests will be impressed with your perfectly roasted spatchcocked turkey!
What kitchen tools do I need?
You will need a spice grinder for grinding the whole peppercorns and allspice berries.
A nice pair of kitchen scissors that is sharp.
Some type of probe thermometer for checking the meat.
- 1 ½ teaspoons whole black peppercorns
- ½ teaspoon whole allspice berries
- 1 ½ teaspoons dried thyme
- 3 ½ tablespoons kosher salt
- 1 ½ teaspoons rubbed sage
- 1 (13- to 14-pound) whole turkey, neck and giblets removed and reserved for stock
How to Make
- Four days before cooking, make the rub mixture and season the turkey: Coarsely grind the peppercorns and allspice berries by pulsing 3 to 4 times in a blade-style coffee/spice grinder. Add the dried thyme and pulse 3 more times. Combine the salt, rubbed sage, and ground spices in a small bowl and set aside.
- Position the turkey, breast-side down with the tail facing you, on a silicone mat or other stable surface set inside a large sheet pan. Use heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird and cut back down the other side of the spine. Reserve the backbone for stock or gravy. Discard any fat pockets or excess skin found inside the bird. Flip breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.
- Place the turkey, breast-side up, on a rack set inside a sheet pan, and turn the wings backwards, tucking the tips under the forewings. Flip the turkey breast-side down and season with half of the rub mixture. Then, flip the bird back breast-side up and season with the remaining mixture.
- Store, uncovered, on the lowest level of your refrigerator for 4 days.
- When ready to cook, allow the turkey to sit at room temperature for 1 hour. Place one oven rack in the center of the oven and a second one just below it. Place an empty roasting pan or large rimmed sheet pan on the lower rack. Crank the oven to 425°F.
- Place the turkey, still on the cooling rack, directly on the center oven rack. Add a cup of water to the pan below to prevent any drippings from smoking. Roast for 30 minutes.
- Reduce the heat to 350°F and continue to roast the bird until a probe thermometer inserted into the thickest part of the breast registers 155°F, an additional 40 to 50 minutes.
- Remove the turkey and its rack and rest for 15 minutes before carving. Carryover heat will take the final temperature close to 165 degrees.
Alton’s Butterflied Turkey How-To | Food Network
FAQ
Is it worth spatchcocking a turkey?
How long will it take to cook a 20 lb spatchcocked turkey?
Should I Spatchcock my turkey the night before?