Modernize the Classics for Thanksgiving A Twist to the Family Favorite Spatchcock & Grill the Turkey
Let’s answer the big question “What is Spatchcock”? —Spatchcocking or Butterflying the Turkey is basically cutting out the backbone & breastbone and laying it out flat skin side up to roast in the oven or cook on the grill. The basic method of preparation is to remove the backbone with a pair of poultry shears or a very sharp knife.
Note: If you are not comfortable with removing the backbone—ask your butcher to remove it for you.
Diagram For removing the Backbone with a knife or with shears (for a turkey 10-14 pounds)
Backbone removed—With a sharp knife cut the cartilage at the middle of the breastbone—then turn the turkey over.
When roasting-place the turkey on a sheet pan lined with foil and mirepoix—then topped w/ a Wire rack—Place the turkey on Wire rack
Prep the Grill Outdoor Charcoal Grill – Charcoal grilling can give you an amazing flavor when you use the right technique. For tasty results use these instructions:
➢ Position drip pan in center of charcoal grate and place 25 to 30 briquettes or 15-20 large pieces of lump charcoal along each side (lengthwise) of drip pan. Do not use lighter fluid to start the charcoal. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
➢ Turn wings back to hold neck skin. Brush or spray entire turkey with cooking or vegetable oil.
➢ Season both sides of the turkey with salt & pepper (being very careful—the turkey is partially boneless & will flop around—do not tear the skin
➢ Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
➢ Add 6 to 8 briquettes or 4-5 pieces of lump charcoal to each side every 45 to 60 minutes or so. Keeping the temperature between 325-340ºF
➢ Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast.
➢ 12 lb. turkeys will take 1 ½ – 2 hours to grill. When done, remove and let stand for 15 minutes before carving.
Prep the Outdoor Gas Grill – Gas grilling is an easy way to get the grilled taste you’re craving. Just follow these simple instructions:
➢ Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
➢ Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
➢ Turn wings back to hold neck skin. Brush or spray entire turkey with cooking or vegetable oil.
➢ Place Spatchcock turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
➢ Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking. (The burner temperature under the drip pan may have to lowered if the turkey starts to brown too quickly)
➢ Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast. I like to use a remote thermometer to manage the temperature.
➢ 12 lb. turkeys will take approximately 1 ½ hours to grill. When done, remove and let stand for 15-20 minutes before carving.
➢ Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast. I like to use a remote thermometer to manage the temperature.
➢ 12 lb. turkeys will take approximately 1 ½ hours to grill. When done, remove and let stand for 15-20 minutes before carving.
1. Cut the legs from the body at the point where the thigh is attached to the breast.
2. Separate the drumstick from the thigh—then carefully remove the thighbone—keeping the thigh meat in tact as much as possible. Keeping the skin side up on the thigh meet—slice the thigh meat into ¼” slices—Repeat for the second leg.
3. Cur the breast in half—Carefully remove the rib bones from the breast—firmly holding the skin side up slice the breast meat into ¼” ½ “ slices—Repeat for the second breast.
Cooking a whole turkey can be an intimidating task. Getting the breast meat perfectly moist while fully cooking the legs and thighs takes skill. However, there is a simple trick to cooking turkey more evenly – breaking the breastbone. By cracking the turkey’s breastbone before roasting, you allow it to lay flatter in the pan, promoting more even cooking. Read on to learn the easy process of breaking a turkey’s breastbone so you can serve a flavorful and juicy bird this holiday season.
Why Break the Breastbone?
When left whole, a turkey’s breastbone causes the breast meat to curve up and away from the legs and thighs. This exposes the white breast meat to more direct heat from the oven, causing it to overcook and dry out long before the dark meat is finished.
By breaking the breastbone you flatten the bird so the breast lays right next to the legs and thighs. This allows both light and dark meat to cook at the same rate preventing dry breast meat. Breaking the breastbone also speeds up overall cooking time since heat can penetrate the turkey more efficiently when it lays flat.
So breaking the turkey breastbone solves two common turkey cooking problems – overcooked breast meat and excessively long cook times. It’s a simple hack that makes roasting turkey much easier!
How to Break the Turkey Breastbone
Breaking a turkey breastbone is surprisingly easy – all it takes is a bit of brute force! Here is a step-by-step guide:
Step 1: Remove the backbone
Place the turkey breast side down on a cutting board. Using sharp kitchen shears cut closely along both sides of the backbone to remove it. Save the backbone for making broth or gravy later.
Step 2: Flip and crack the breastbone
Flip the turkey over so the breast side is facing up. Place your non-dominant hand on top of the turkey’s breastbone Then, with the heel of your dominant hand, press down firmly in the center of the breastbone You should hear and feel a crack as the bone splits.
If you need extra force, you can place a rolling pin on top of your dominant hand and lean your body weight onto it. The breastbone should crack open easily.
Step 3: Flatten the turkey
With the breastbone broken, the turkey can now lay completely flat. Press down on both sides of the breast to flatten it out fully. If desired, you can also tuck the wing tips under the body to keep them secure.
Step 4: Roast as usual
With the turkey butterflied, seasoning and roasting is just like normal. Simply rub the turkey cavity with herbs, salt, and pepper then roast breast side up at 350°F, basting periodically, until the thighs reach 165°F. The flattened shape will allow even cooking from breast to thigh.
And that’s it! With just a quick backbone removal and breastbone crack, you’ve sped up cook time and prevented the classic dried-out turkey breast.
Turkey Breastbone Breaking Tips
Here are some extra tips for breaking and roasting a butterflied turkey:
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For easier cracking, score the breastbone with a knife before attempting to break it. This weakens the bone.
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Opt for a 12-14 lb turkey. Larger birds are harder to flatten completely. Cook two small turkeys if needed.
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Roast the turkey on a rimmed baking sheet with a rack to allow air flow. A flat pan works better than a deep roasting pan.
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Use melted butter or oil to coat the skin and underside of the turkey before roasting for maximum browning and moisture.
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Let the roasted turkey rest 20 minutes before carving for juicier meat.
With these tips and the simple four-step process, you can look forward to a perfectly cooked turkey this holiday season. Breaking the breastbone helps novice and experienced cooks alike achieve tender, juicy meat from breast to thigh. Give it a try for your next turkey dinner!
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How to Spatchcock a Turkey
FAQ
How do you remove the breast bone from a turkey?
What knife is best for Spatchcocking a turkey?
How do you Crack a turkey breast?
Turn the turkey over and press firmly on the center of the breast to crack the bone. The bone is sufficiently cracked once the breast lies flat. In a medium bowl, mix the zest, herbs, and seasonings into the butter. Pull the skin of the turkey back and rub half of the butter mixture between the skin and the meat.
How to treat a broken collar bone?
A broken collar bone can heal by itself if the bone breakage is minor. If the injury is severe, after ruling out pneumothorax, a figure of eight bandage can be applied for few weeks to aid immobilization and there by speeding up the healing process.
How do you cut a Turkey backbone?
Grab a pair of kitchen shears or a sharp kitchen knife. Use your fingers to find the turkey’s backbone and cut along both sides of the spine. Cut through from top to bottom until you can extract the spine. Cut as close as you can to the spine to avoid wasting meat or cutting other joints. Remove the backbone, but don’t throw it away.
How do you split a turkey breast?
Split the breast plate: With the turkey still facing breast side down, carefully use your hands to stretch open the ribs of the turkey, revealing its inner cavity. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate.