Turkey is one of those meats that I love, kind of like a very intense chicken. Yes, they’re big and you will end up with a lot of leftovers, but I think it’s worth it, and how many times a year can you get a big fresh turkey?
As Thanksgiving approaches, thoughts turn to roasting the centerpiece turkey While traditional methods produce a beautiful golden bird, they can also lead to dry breast meat and undercooked thighs Spatchcocking, or butterflying, your turkey can help you avoid this while slashing cook times. If you’re new to spatchcocking, understanding how to calculate cook times per pound is key to roasting success.
What is a Spatchcock Turkey?
Spatchcocking is a method of preparing poultry for roasting where the backbone is removed and the bird is flattened out. This allows the turkey to cook faster and more evenly since the legs and breast are in full contact with the pan. With a whole turkey the breast can overcook while you wait for the legs and thighs to come up to temperature.
Removing the backbone and flattening the bird also means it takes up less vertical space in the oven freeing up room for side dishes. Additionally the flattened shape increases the surface area in contact with the hot air, further reducing cook time.
Why Cook Spatchcock Turkey Per Pound?
Cooking your spatchcocked turkey based on its weight ensures it reaches the proper internal temperature without over or undercooking.
Whole turkeys generally require cooking for 15-20 minutes per pound. However, without the insulating effects of bones and cavity space, flattened butterflied birds cook much faster.
For spatchcock turkey, use 6 minutes per pound as a guide. While conventional recipes suggest 10-13 minutes per pound, experience shows this leads to overcooking. Monitoring temperature with a meat thermometer is essential.
Estimated Spatchcock Turkey Cook Times
Using the 6 minutes per pound rule provides cook time estimates for spatchcock turkeys of different weights:
- 8-12 lbs: 60-90 minutes
- 12-16 lbs: 90-120 minutes
- 16-20 lbs: 120-150 minutes
- 20-24 lbs: 150-180 minutes
These ranges account for differences in oven temperature, accuracy, and bird shape. Higher temperatures (425°F to start) and convection ovens will cook faster.
Checking Temperature for Doneness
While the per pound cooking time provides an estimate, using a meat thermometer is vital for determining when your spatchcock turkey is safely cooked through.
- Insert thermometer into the thickest part of the breast and thigh, avoiding bone.
- Breast should reach 150°F.
- Thighs should reach 165°F.
Start checking temperature after the estimated time, then continue monitoring every 15 minutes until done. Let the turkey rest at least 15-20 minutes before carving.
Monitor the breast and tent with foil if browning too quickly. The thigh joints often finish first; reduce heat or foil them as well to prevent overcooking while waiting for the breast to come up to temperature.
Spatchcocking Turkey Per Pound for Best Results
Butterflying your turkey and calculating cook times based on its weight helps ensure evenly cooked, juicy meat. Other tips include:
- Use a sharp knife or kitchen shears to remove backbone.
- Flip over, press down to flatten breast plate.
- Dry brine for 1-3 days in the refrigerator after spatchcocking.
- Roast at 450°F for 30 minutes, then drop to 400°F.
- Roast on a rimmed baking sheet with a rack.
- Allow to rest 15-20 minutes before carving.
Removing the backbone of your turkey shaves off precious cook time while opening up oven space. Calculating 6 minutes per pound with a meat thermometer for doneness takes the guesswork out of achieving the perfect roast turkey. A golden, juicy spatchcocked bird can become your new favorite Thanksgiving tradition.
Should you brine your turkey first?
Spatchcock turkey is always juicy and delicious anyway so you don’t need to! If you normally brine your turkey, you should keep on doing you – this is no different than roasting the whole bird. If you never have brined a turkey before though, there’s no need to and brining can often end up with saltier meat than you’re used to.
How to spatchcock a turkey
- Prep. Pat the turkey dry with paper towels. It might be best to work in a large clean deep sink or in a large roasting pan. Flip the turkey so that it’s breast side down.
- Remove the backbone. Hold the turkey firmly and use a pair of kitchen shears (you definitely need kitchen shears) to cut alongside the backbone, starting where the tail meets the thigh. Cut all the way up until the turkey is split up to the neck. Push the turkey open slightly and then repeat on the other side, carefully cutting alongside the other side of the backbone. This side may be a bit trickier, so go slow.
- Trim. Trim off any excess fat or skin you might see. I took off the tail and the hood of fat near the neck. You can use the trimmings to make the best turkey gravy ever.
- Flip and flatten. Flip the turkey over so that the breast is facing up and push down on the ridge breast bone, hard. You should hear a couple of cracks and the turkey should be flatter. Tuck the wing tips behind the breast so they don’t burn.
- Season. Place the turkey on your prepared rack and baking sheet and rub with 1 tablespoon of oil. Season with salt and freshly ground pepper.
Spatchcock Smoked Turkey Recipe
FAQ
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