Thanksgiving dinner wouldn’t be complete without a perfectly roasted spatchcock turkey stealing the spotlight on the table. But forget about the traditional whole turkey this year—let’s talk about a game-changer: the roast spatchcock turkey. Not only does spatchcocking make for a juicy and flavorful bird, but it also cuts down on cooking time, ensuring your hungry guests won’t have to wait too long to indulge. In this guide, we’ll walk you through everything you need to know to nail this culinary masterpiece.
What is a Spatchcock Turkey?
Spatchcocking, also known as butterflying, involves removing the backbone of the turkey so that it can be flattened for cooking. This technique ensures more even cooking and crispier skin compared to traditional roasting methods.
Brief History of Spatchcocking
The term “spatchcock” is believed to have originated in Ireland in the 18th century and is a combination of “dispatch” and “cock,” referring to quickly preparing poultry for cooking.
Benefits of Spatchcocking
Even Cooking
By flattening the turkey, you create a uniform thickness, allowing it to cook more evenly without dry spots or undercooked sections.
Faster Cooking Time
With the turkey spread out, it takes less time for heat to penetrate, reducing the overall cooking time by up to 30%.
Crispy Skin
The flattened position exposes more skin to direct heat, resulting in perfectly crispy and golden-brown skin all over.
Choosing the Right Turkey
Size and Weight Considerations
opt for a turkey that’s around 12 to 14 pounds for easier handling and faster cooking. Larger turkeys can be more challenging to spatchcock turkey.
Fresh vs. Frozen
While fresh turkeys are ideal for immediate cooking, frozen turkeys can be spatchcocked after thawing in the refrigerator for 24 to 48 hours.
Preparing the Turkey
Tools Needed
You’ll need a sharp pair of kitchen shears or a sturdy chef’s knife to remove the backbone, along with a cutting board and paper towels for cleanup.
Step-by-Step Guide
- Place the turkey breast-side down on the cutting board.
- Use kitchen shears or a knife to cut along both sides of the backbone and remove it.
- Flip the turkey over and press down firmly on the breastbone to flatten it.
Flavorful Seasonings
Herb Butter
Create a mixture of softened butter, chopped herbs (such as rosemary, thyme, and sage), garlic, salt, and pepper to rub under and over the turkey skin for added flavor.
Dry Rubs
Experiment with dry rubs featuring paprika, cumin, chili powder, and brown sugar for a smoky and aromatic flavor profile.
Cooking Techniques
Oven Roasting
Preheat the oven to 375°F and roast the spatchcocked turkey on a rack set inside a roasting pan until it reaches an internal temperature of 165°F, typically around 80 to 90 minutes.
Grilling
For a unique smoky flavor, spatchcock the turkey and grill it over indirect heat at 350°F, using wood chips for additional flavor if desired.
Monitoring Temperature
Importance of a Meat Thermometer
Invest in a reliable meat thermometer to ensure the turkey reaches the safe internal temperature of 165°F without overcooking.
Ideal Internal Temperature
Check the temperature in the thickest part of the breast and thigh, avoiding contact with bones for accurate readings.
Resting the Turkey
Why Resting is Crucial
Allow the turkey to rest for at least 15 to 20 minutes before carving to allow the juices to redistribute, ensuring a moist and tender bird.
Tenting vs. Uncovered
Tenting the turkey with foil helps retain heat while preventing the skin from becoming soggy, ensuring it stays crispy.
Carving the Turkey
Tips for Perfect Slices
Use a sharp carving knife to slice along the breastbone and separate the thighs and drumsticks for easy serving.
Presentation Tips
Arrange the slices on a platter with fresh herbs and citrus wedges for an elegant presentation that’s sure to impress.
Serving Suggestions
Side Dishes
Pair your roast spatchcock turkey with classic Thanksgiving sides like mashed potatoes, roasted vegetables, cranberry sauce, and gravy.
Wine Pairings
Complement the rich flavors of the spatchcock turkey with a full-bodied red wine like pinot noir or a crisp white wine such as chardonnay.
Leftover Ideas
Turkey Sandwiches
Make delicious turkey sandwiches with leftover meat, cranberry sauce, and stuffing for a quick and satisfying meal.
Turkey Soup
Simmer the turkey carcass with vegetables and herbs to create a flavorful broth for hearty soups and stews.
Cleaning Up
Proper Disposal of Leftovers
Store leftover turkey in airtight containers in the refrigerator for up to four days or freeze for longer storage.
Cleaning the Grill or Oven
Clean your grill or oven promptly to prevent grease buildup and maintain optimal cooking conditions for future use.
FAQs
How Long Does it Take to Spatchcock a Turkey?
Spatchcocking a turkey typically takes around 15 to 20 minutes, depending on your skill level and the size of the bird.
Can I Spatchcock a Frozen Turkey?
While it’s possible to spatchcock a frozen turkey, it’s best to thaw it completely in the refrigerator before attempting to remove the backbone.
Do I Need to Brine a Spatchcock Turkey?
Brining is optional but can enhance the turkey’s flavor and juiciness, especially if you have the time to do so.
Can I Use Different Seasonings for Spatchcock Turkey?
Absolutely! Get creative with your seasonings to customize the flavor of your roast spatchcock turkey to your liking.
How Do I Know When the Turkey is Done Cooking?
Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F in the thickest part of the breast and thigh.
Conclusion
In conclusion, mastering the art of roast spatchcock turkey is sure to elevate your Thanksgiving feast to new heights. With its even cooking, crispy skin, and shorter cooking time, it’s a game-changer in the world of poultry. Whether you’re a seasoned chef or a novice cook, give spatchcocking a try this holiday season for a memorable and delicious meal.
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Perfect Roast Spatchcock Turkey Recipe
Ingredients
- 12 lb turkey, Anything from 11-14 lbs will work, but bake time will vary*
- salt & pepper
For the Flavored Butter:
- 3/4 cup unsalted butter, 12 Tbsp, softened
- 2 Tbsp light olive oil, plus more to drizzle top
- lemon zest, from 1 lemon
- 2 Tbsp fresh lemon juice, from 1 lemon
- 3 large garlic cloves, finely minced
- 1/4 cup fresh parsley, chopped
- 1/2 Tbsp sea salt
- 1/2 tsp black pepper, freshly ground
For the ‘Stuffing:
- 1 large onion, sliced into rings
- 3 celery sticks, sliced
- 1 carrot, sliced into rings (no peeling)
- 4 garlic cloves, sliced (no peeling)
- 1/2 cup water
Instructions
- Prep – Preheat the oven to 425°F with a rack in the lower third of the oven. Scatter the onion slices, garlic, and parsley in a large roasting pan and pour the water over the uncooked vegetables. Set the pan aside. In a medium bowl, combine the ingredients for the flavored butter and mash together with a fork until combined.
- Spatchcock the turkey – Remove the neck and giblets, cut out the spine with kitchen shears, and press down between the turkey breasts to crack the breastbone. Watch our video tutorial to see this process in action.
- Season – Using salt and pepper, season the bottom/inside cavity of the turkey generously (If you brined, you can skip seasoning the inside), then transfer the turkey breast-side up, to the prepared roasting pan. Tuck the wings behind the turkey so they don’t burn. If you have room, put the neck and spine in the same roasting dish to enhance the drippings.
- Add flavored butter – Slide your fingers under the skin to separate the skin from the meat. Do this from the front and the back of the turkey being careful not to tear the skin. Stuff 2/3 of the butter mixture under the skin then massage the top of the skin to spread the butter. Set the legs to face inward. Melt the remaining butter and brush over the outside of the turkey. Season the whole turkey with more salt and pepper.
- Bake at 425°F for 30 minutes to get the browning started. Reduce the heat to 400°F and roast for another 1 hour, or until the thickest part of the thigh registers at 165°F on a meat thermometer. Our 12 1/2 pound turkey took an hour and a half to fully cook. Check the temperature in several places with an instant-read thermometer.
- Rest the turkey – Remove the turkey from the oven, loosely tent it with foil, and rest the turkey for 30 minutes before carving. Spoon over the pan juices or use pan juices to make Turkey Gravy.
Notes
As a rule of thumb, aim for 1 1/4 lbs turkey per person. If you want leftovers, aim for 1 1/2 to 2 lbs of turkey per person.
Course: Main CourseCuisine: American
Keyword: Thanksgiving Turkey
Skill Level: Medium
Cost to Make: $$
Calories: 601