This Spatchcock Turkey cooking method is the quickest way to roast a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!
“If you want to learn the quickest, easiest, laziest way to make a turkey this Spatchcock Turkey recipe is for YOU!”
That was what I wrote on my personal Facebook wall the day I made this. I put that up on my page to let all my friends and family know I was challenging myself to make a holiday meal from start to finish in under 2 hours.
Its not crazy at all. I know it seems like it is, but its completely doable. They key to success was making a spatchcocked turkey. That cuts the turkey cooking time down considerably. So, you dont have to babysit your bird all day long.
If you are unfamiliar with what a spatchcocked turkey is, its basically a flattened turkey. People refer to the method as “butterfly”, “flattened”, and “spatchcocked”. You remove the backbone and flatten the turkey by pressing down.
What I absolutely love about this is the turkey cooks evenly. Most of the time when you cook a turkey the traditional way you end up with overcooked parts, and undercooked parts. Thats likely why many people dislike turkey.
Turkey is absolutely delicious if cooked properly. If its not cooked properly you will end up scaring off future generations of turkey loving peeps. One bad bird can ruin a life, people. Or many lives. No joke.
So “turkey” responsibly this holiday season. Make this spatchcock turkey for Thanksgiving! Do it for all the future generations of turkey loving peeps. Turkey deserves your love and adoration. So, cook it with love and care.
Cooking a turkey can be intimidating, especially if you’re tackling the bird for the first time on Thanksgiving. With family gathered around the table, you want to impress them with a perfectly cooked turkey. The good news is there’s an easy technique to ensure moist, flavorful meat and ultra crispy skin – spatchcocking. Keep reading to learn everything you need to know about spatchcocking a turkey.
What is Spatchcocking?
Spatchcocking, also known as butterflying, is a method of removing the backbone of a turkey and flattening it out before roasting. This allows the turkey to cook faster and more evenly.
With a regular turkey, the breast cooks much faster than the legs and thighs, leading to overcooked breast meat and undercooked dark meat. Spatchcocking solves this problem by exposing the legs and thighs to more heat, allowing them to cook faster. Flattening out the bird also promotes even browning and crisping of the skin.
Why Spatchcock a Turkey?
There are several benefits to spatchcocking your turkey
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Faster cooking time – A spatchcocked turkey cooks in about half the time of a traditional turkey, usually around 1-15 hours This frees up oven space and reduces time spent tending to the turkey.
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Even cooking – Flattening out the turkey allows for more even heat distribution, preventing overcooked breast meat and undercooked legs
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Crispier skin – With the turkey flattened out, all of the skin is exposed to the dry oven heat, resulting in ultra crisp and browned skin.
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Easier carving – With the backbone removed, carving the turkey is much simpler.
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Better gravy – The removed turkey backbone can be used to make an extra flavorful turkey stock for gravy.
How to Spatchcock a Turkey
Spatchcocking a turkey is easy to do at home with just a pair of kitchen shears. Here are the simple steps:
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Remove turkey from packaging and pat dry with paper towels.
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Place turkey breast side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck.
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Repeat on the other side of the backbone to fully remove it. Save the backbone for making stock if desired.
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Flip turkey over and press firmly on the breastbone to flatten. Tuck wing tips behind back.
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Place turkey on a roasting pan fitted with a roasting rack. Brush with oil or rub with butter and season all over.
That’s all there is to it! The turkey is now ready for the oven.
How to Roast a Spatchcocked Turkey
Roasting a spatchcocked turkey is easy since it cooks so quickly. Here are tips for roasting:
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Cook at 450°F – The high heat helps crisp the skin and cook the meat fast. Cook until the breast reaches 150°F and thighs 165°F.
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Use a rack – Place turkey on a roasting rack set inside a sheet pan to allow air circulation.
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Brush with butter or oil – Basting the turkey as it roasts keeps the meat juicy and promotes crispy skin.
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Watch the drippings – Add chopped vegetables under the rack to prevent smoking and scorching.
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Let rest before carving – Allow turkey to rest 20 minutes before slicing for juicy meat.
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Make gravy – Use the drippings and turkey backbone to make flavorful gravy.
Simple Spatchcock Turkey Recipe
This easy recipe produces a picture-perfect spatchcock turkey with crispy skin and juicy meat in just over an hour:
Ingredients:
- 12-14 lb turkey, spatchcocked
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 1 orange, quartered
- Salt and pepper
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
Directions:
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Preheat oven to 450°F. Place chopped vegetables in a roasting pan and top with a rack. Pat turkey dry and brush with oil. Place thyme sprigs and orange pieces inside cavity. Generously season with salt and pepper.
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Place turkey on rack over vegetables breast side up. Roast for 60-70 minutes until breast reaches 150°F and thighs reach 165°F.
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Let turkey rest 20 minutes before slicing and serving with pan juices.
Expert Tips for Spatchcocked Turkey
Here are some extra tips from the experts for roasting the perfect spatchcock turkey:
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When placing turkey on the rack, put it skin side up and tuck the wings under. This exposes maximum skin to the heat for extra crispiness.
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Rub skin with a compound butter under and on top of skin before roasting. Flavorful options are garlic-herb, lemon-rosemary or chipotle.
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Use a digital meat thermometer to accurately monitor doneness in both the breast and thighs. Remove from oven when thickest part of breast hits 150°F.
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For easy cleanup and extra moisture, place turkey directly on top of bread or stuffing cubes during the first half of roasting.
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Let turkey rest for at least 20-30 minutes before carving. This allows juices to redistribute for a moister meat.
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Carve turkey into thin slices by cutting diagonally across the breast. This gives you a nice presentation.
Get Crispy Turkey Skin Every Time
Crispy turkey skin is the best part for many. Follow these tips for the crispiest spatchcock turkey skin:
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Pat the turkey completely dry before seasoning and roasting. Moisture prevents crisping.
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Loosen the skin from the breast and rub compound butter underneath. This bastes and flavors.
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Blast the turkey at high heat – 425° to 450°F. Use a leave-in thermometer so you don’t overcook.
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Brine the turkey or rub salt under and on the skin. Salt helps dry out the skin.
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Don’t tent the turkey with foil while roasting. This causes soggy skin.
Make a Flavorful Turkey Gravy
Don’t skip the gravy – it takes the turkey to the next level! Use these tips for great gravy:
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Save the turkey neck, giblets, and backbone to simmer into flavorful turkey stock. Strain before using.
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Sauté aromatics like onion, celery, carrots, garlic, and herbs to add depth.
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Use cornstarch, flour, or a gravy separator to deglaze the pan drippings and thicken the gravy.
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Once thickened, add turk
How to Cook Spatchcock Turkey:
- Preheat the oven to 450 degrees F.
- Next, melt the butter in a small saucepan, toss in some rosemary too. Allow it to bubble then simmer for a few minutes. Remove from heat and allow to cool a bit. Remove rosemary once its cooled.
- Then, line a rimmed pan with tinfoil and spray it with non-stick spray.
- Toss the chopped veggies in the bottom of the pan then pop a rack over top.
- Next, season the turkey on all sides and brush with butter.
- Place the turkey in the pan and pop it the oven. Cook for about 80 to 90 minutes, or until the internal temperature reaches 150 degrees F for the breast or 165 degrees F for the thigh.
- Then, remove the turkey from the oven and allow it to rest for at least 20 minutes before carving.
- Plate and serve!
This can also be made in a smoker! Follow the directions for prepping. Set your smoker between 225 to 275 degrees F. Cook for about 11 to 13 minutes per pound of meat.
- Save the giblets and backbone for making stock, broth, or gravy.
- Use poultry shears or sharp kitchen shears work perfectly for cutting the bird.
- You can try dry-brining or use a wet brine for your spatchcock turkey if you like. Thats a personal choice.
- Use fresh herbs like rosemary or thyme for added flavour.
- Use a roasting pan or baking sheet with a wire rack so the drippings go under the bird into the pan.
- Save the drippings to make gravy with later.
- Basting is always a good thing when it comes to turkey.
- I recommend using a meat thermometer when cooking poultry. It should read 165 degrees F when fully cooked.
- Have a large serving platter ready so you can plate while carving.
- Use a really sharp knife to carve the bird. Some people love electric knifes, but I prefer a regular knife.
- Arrange the meat on platter. You can use fresh herbs and cranberries scattered around the breast meat, wings and drumsticks to make the platter look festive!
How to Store Leftover Turkey:
You can store leftover turkey in the refrigerator for up to 4 days. Allow turkey to cool completely before placing it in the fridge, then place pieces in an airtight container.
You can store leftover cooked turkey in the freezer for up to 3 months. Be sure to allow the meat to cool fully before freezing it. I recommend wrapping it in plastic wrap and storing it in an airtight container to prevent freezer burn.
It can also be placed in freezer bags and stored in the freezer as well. Just be sure to remove as much air from the freezer bags as possible before freezing.
The Juiciest & Perfectly Cooked Spatchcock Turkey
FAQ
What temperature do you cook a spatchcocked turkey?
How long does a spatchcock turkey take at 275?
How long to grill a 15 lb spatchcock turkey?
How big of a roasting pan for spatchcock turkey?
Should you Spatchcock a Turkey?
When you spatchcock a turkey you get the juiciest, crispiest roast turkey cooked in a fraction of the time it usually takes to cook a whole turkey. If you’ve never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you’ll reduce cooking time and make carving a whole lot easier, too!
What does Spatchcock mean on a Turkey?
Spatchcocking a turkey results in a wonderfully juicy and evenly cooked bird in a fraction of the time. What Does ‘Spatchcock’ Mean? To “spatchcock” means to remove a bird’s backbone so that it will lay flat while cooking. This method (also known as butterflying) ensures even cooking, juicier meat, and a quicker cooking time. Why?
How do you Spatchcock a Turkey?
Learn how to spatchcock a turkey for an evenly cooked, crispy turkey, that takes less time to cook than traditional roasting. Preheat oven to 400° F. Line a large rimmed sheet pan with aluminum foil, extending foil 3 inches past pan on both long sides. Place wire rack on pan. Remove giblets and neck. Place turkey on cutting board, breast side down.
Why does Spatchcock Turkey cook more evenly?
Spatchcock turkey cooks more evenly because it’s on a level surface. The breast meat and dark meat reach doneness at the same time, which means you’ll have a nice, juicy turkey. More skin is exposed during roasting, which results in maximum golden brown crispy skin.