Spatchcock turkey: the fastest, juiciest way to cook turkey
Spatchcock turkey takes the hassle out of roasting. There's no need to truss it, the turkey is easier to carve up, and you'll get outstanding results – crispy skin outside and moist, tender meat inside. It also cuts your cooking time in half. Removing the backbone is easy and means you'll be enjoying your turkey in just over an hour. It's so simple, you'll be wondering why you haven't spatchcocked a turkey sooner!
How to Spatchcock a Turkey
Brine the turkey for 18-24 hours, then rinse with cold water. Pat dry with a paper towel.
Preheat your oven to 400°F.
To spatchcock the turkey, remove the backbone using poultry or cooking shears. Put the turkey breast side up onto a baking tray. To flatten, press down hard on each breast to snap the ribs. Fold the wings under the breasts, and flatten the drumsticks.
Combine the butter, salt, and pepper. Rub the butter mix over the turkey, paying special attention to wings, thighs, and joints.
Put the turkey in the oven and roast for about 70 minutes. Baste the turkey every 20 to 30 minutes with the melted butter. When fully cooked, the inside of the turkey will read 165°F with an instant-read thermometer.
Allow the turkey to rest for 10-20 minutes after removing it from the oven. Carve, serve, and enjoy.
Tips for perfect spatchcock turkey
To spatchcock your turkey perfectly every time, here are a couple of tips for you to follow.
Brining the turkey ahead of time helps keep it beautifully juicy once you take it out of the oven. It also seasons the meat and breaks down the proteins to yield more tender turkey. Using your preferred brine recipe, completely cover the turkey in brine. You can use a large pot for this. Refrigerate the turkey for about 18-24 hours, then rinse with water, season, and roast.
Cutting the backbone out can be a little tricky. If you're struggling try cutting either closer to or farther from the backbone.
When taking the temperature of the turkey, the thighs and drumsticks may reach a higher temperature than the breast meat by the time it's cooked through. Don't worry about it – thanks to the high fat content in the thighs, this part of the turkey will keep them incredibly juicy and moist.
You can cut the turkey from either the tail or the neck. If you find it difficult to cut, you can cut from each end and let the cuts meet.
Easy spatchcock turkey variations
There are endless spatchcock turkey variations you can try. Turkey's a fantastically versatile bird, so you can play around with different seasonings and rubs to discover what your family likes best!
Add a little garlic to the butter to make a garlic butter rub. You can also toss in some freshly chopped herbs.
Spice up your turkey with your favorite seasoning mix. Creole, Lemon Pepper, Italian, Cajun, or Taco/Fajita seasoning all make great rubs. You can also make a homemade spice blend.
Instructions
Brine the turkey for 18-24 hours, then rinse with cold water. Pat dry with a paper towel.
Preheat your oven to 400°F.
To spatchcock the turkey, remove the backbone using poultry or cooking shears. Put the turkey breast side up onto a baking tray. To flatten, press down hard on each breast to snap the ribs. Fold the wings under the breasts, and flatten the drumsticks.
Combine the butter, salt, and pepper. Rub the butter mix over the turkey, paying special attention to wings, thighs, and joints.
Put the turkey in the oven and roast for about 70 minutes. Baste the turkey every 20 to 30 minutes with the melted butter. When fully cooked, the inside of the turkey will read 165°F with an instant-read thermometer.
Allow the turkey to rest for 10-20 minutes after removing it from the oven. Carve, serve, and enjoy.
