Spatchcock Turkey Perfection – Meat Church’s Juicy, Flavorful Technique

When it comes to Thanksgiving turkey, dry, stringy meat is many a cook’s worst nightmare. Achieving a tender, juicy bird that roasts quickly and evenly can be a challenge. Luckily, the barbecue gurus at Meat Church have perfected a foolproof spatchcock turkey recipe that delivers incredibly moist meat and fantastic flavor every time.

What is a Spatchcock Turkey?

A spatchcock turkey is one that has been butterflied – the backbone has been removed so the bird can lay flat. This allows the turkey to cook faster and more evenly since the thighs and breasts are all on one level.

Spatchcocking also creates a beautiful presentation with the fully exposed breast and leg meat, Carving a spatchcocked turkey is easier and neater too, It’s an easy process that anyone can do at home with just kitchen shears

Why Spatchcock Turkey is Superior

Cooking a turkey butterflied in the spatchcock style has some major advantages over roasting a whole intact bird

• Cooks Faster – With the turkey flattened, it roasts in about half the time of a regular turkey. The exposed areas cook more rapidly.

• Cooks Evenly – With no cavity, the white and dark meat cook at the same rate, preventing dried out breast meat.

• Juicy Meat – Speedy roasting gives less time for moisture loss. The brine also keeps it succulent.

• Beautiful Presentation – Spatchcocking showcases the full turkey in all its browned glory for a dramatic carving.

• Easy to Carve – With the backbone removed, carving neat slices off the breast is much simpler.

Meat Church’s Spatchcock Turkey Perfection

The team at Meat Church has recipe development down to a science. Their spatchcock turkey combines a few key techniques for phenomenal results:

• Wet Brining – An overnight brine hydrates the turkey and makes it incredibly juicy.

• Spatchcock – Butterflying the turkey allows for even, quick roasting.

• Flavorful Rub – A savory, aromatic dry rub adds tons of texture and taste.

• Brown Sugar Glaze – For extra flavor and moisture, a glaze is added near the end.

• Proper Rest – Letting the turkey rest before carving allows juices to redistribute.

Meat Church has shared several amazing spatchcock turkey recipes, like their classic Spatchcock Turkey using their Texas Sugar rub and the Maple Bourbon Spatchcock Turkey. Let’s look at how to execute their technique for mouthwatering results.

Step-By-Step Spatchcock Turkey Perfection

Follow these simple steps based on Meat Church’s recipes for your best spatchcock turkey ever:

• Brine Overnight – Fully submerge turkey in brine of water, salt, sugar, and spices. This infuses moisture and flavor.

• Remove Backbone – Use shears to cut along both sides of backbone to remove. Reserve for stock.

• Flatten Turkey – Press down firmly on breast to fully flatten. Optionally remove keel bone.

• Apply Dry Rub – Coat turkey all over with savory spice blend like Honey Hog, Holy Gospel, etc.

• Roast at 275°F – Cook butterflied turkey at relatively low temp to prevent drying out.

• Rotate periodically – Flip turkey and rotate to ensure even cooking on all sides.

• Check Temp – Cook until breast reaches 160°F. Thighs should be 175°F.

• Rest 20-30 minutes – Letting it rest allows juices to absorb back into the meat.

• Make Gravy – Use the turkey juices and backbone to make delicious gravy.

• Carve and Serve – Slice perfect, juicy turkey and serve with gravy. Enjoy!

Meat Church Spatchcock Turkey Tips

Meat Church Co-Founder Matt Pittman shares his top tips for spatchcock success:

• Use a digital thermometer to monitor doneness precisely. No overcooking!

• Let the bird rest at least 20-30 minutes before carving for juicy meat.

• Reserve the backbone and drippings to make killer gravy.

• Cut shallow cross-hatch marks in the breast skin for maximum crispiness.

• Rub seasoning under and over skin for incredible flavor throughout.

• Add a touch of sugar, honey, or maple syrup to the rub for crispy, glazed skin.

• Baste with butter or oil during roasting to further moisturize and brown.

Best Rubs for Spatchcock Turkey

While Meat Church’s Texas Sugar rub lends delicious sweet heat, you can use other rubs too. These are fantastic options:

• Honey Hog Hot – Sweet, smoky, and moderately spicy.

• Holy Gospel – Lots of flavor from garlic, onion, and paprika.

• Holy Voodoo – Savory and slightly hot with a bold punch.

• The Gospel – Bright lemon pairs nicely with herbs and spices.

Don’t be afraid to create your own signature spice blend as well! The possibilities are endless.

Spatchcocking is clearly the best way to roast turkey – you get incredibly juicy meat, lovely presentation, and simple carving. With Meat Church’s tips and recipes, you can easily achieve the ultimate spatchcock turkey. Just remember to brine, spatchcock, rub, roast slowly, rest sufficiently, and enjoy! Your new Thanksgiving tradition is sure to impress.