Spatchcock Turkey: The Secret to Prepare and Roast a Whole Turkey in Just 90 Minutes!
This will be the year you stop your fear of roast turkey. You know what I'm talking about... it's that little voice in the back of your head that says roasting a whole turkey is so difficult that you should avoid hosting a Friendsgiving or Thanksgiving dinner. The voice that tells you your turkey will be overcooked and horribly dry no matter how hard you try.
I'm VERY familiar with this Thanksgiving scare. We've all been there, trust me.
But this year, I'm sharing with you my secret to prepping and roasting a whole turkey to perfection in 90 minutes. (And if you're already a seasoned roast turkey pro - you still have to listen to me... because this recipe will change your roast turkey life. I promise.)
The secret? A spatchcock turkey.
this recipe for later!
If you've never heard of a Spatchcock turkey, fear not. I'm here to show you that learning how to spatchcock a turkey is a complete Thanksgiving Day game changer. Let's learn a little more about why...
What is Spatchcock Turkey?
Spatchcocking is a super easy and super effective technique to butcher your turkey. Basically,Roasting a turkey simply means you remove its backbone, which helps the turkey lay flat while it roasts. As a result, spatchcocking speeds up the roasting process (like... A TON) and results in a more evenly cooked turkey every time.In other words, this spatchcock roast turkey will change your Thanksgiving turkey game forever.
I am sure you are probably skeptical. After all, pretty much every magazine article and cooking show talks about how daunting it is to roast a turkey perfectly this time of year...
But when you picture a Spatchcock turkey, it starts to make sense. Since spatchcock (or butterfly) poultry lies completely flat when roasted, spatchcocking our Thanksgiving turkey does three important things. A spatchcock turkey…
- cooks faster.
- cooks much more evenly & therefore does not dry out.
- frees up room in your oven for extra Thanksgiving side dishes and treats!
I first experienced the benefits of a spatchcock turkey when Chris and I hosted our first Friendsgiving dinner together. As a then-girlfriend-Slash roommate, I cooked to impress...but found myself quicklyoverwhelmedthrough the time it took me to prepare all the dishes on our Thanksgiving menu.
In the end, the Spatchcock turkey saved our first Friendsgiving! Although I was behind on the rest of the meal prep, our Spatchcock turkey came together quickly and dinner was on time. Best of all, the spatchcock roast turkey was super juicy, flavorful and perfectly golden brown. I've officially fallen in love with a Spatchcock Thanksgiving turkey, and I've never looked back!
I'm here to convert you to Team Spatchcock Turkey this year. ♡ Read on to learn more about itHow to spatchcock a turkey(with step-by-step photos to guide you through the way!), orjump straight to the recipe& let yourself be roasted!
Why spatchcock your Thanksgiving turkey?
Remember: A spatchcock turkey has its backbone removed so it sits flatter when roasted—and a flat turkey is a really, really excellent thing when you're roasting because:
- Larger surface area = (much!) faster roasting time:By spatchcocking (or butterflying) the turkey, we create a much larger surface area with an even thickness throughout. This reduces roasting time by over 100% - a 14 pound turkey with spatchcock roasts in only about 90 minutes, compared to the traditional rule of thumb for roasting turkey of about 13 minutes per pound (just over 3 hours total! !).
- It cooks much, much more evenly and doesn't dry out:Think about it — when you roast a traditional Thanksgiving roast, his breasts are disproportionately exposed to the heat source. Even so, you'll have to keep frying it until its legs (which hide under its body!) are fully cooked. That isexactlywhy Thanksgiving turkey is always dry: it roasts unevenly! While you wait for the dark meat to reach a safe temperature, the breast meatcompletelyovercooks and dries up. A spatchcock turkey sits in the frying pan with breasts and legs evenly distributed. This evenness allows for much more even cooking, resulting in perfectly juicy poultry - every time!
Now that you're on board with how to make a Spatchcock roast turkey, let's go through the 4 easy steps to make it happen.
How to Spatchcock a Turkey (with step-by-step photos!)
Can you spatchcock a turkey? Of course you can! Here's exactly how to spatchcock a turkey for your Thanksgiving dinner.
The important things first,This spatchcock turkey recipe only requires a few handy tools and ingredients.You will need...
- Very sharp kitchen scissors.This is the kitchen scissorsI use - I absolutely swear by it!
- Big knife.This one is my favourite!
- rolling pin.The Secret to Spatchcocking Large Poultry - Like Turkey! - very easily!
- Frying pan.You don't need anything special here –this is the frying panI use!
- A whole turkey, Of course! Your turkey should be ready to roast at this point, so make sure it's thawed, neck and giblets removed, and brine (if desired) for extra flavor.
Spatchcock Turkey FAQ: What Size of Thanksgiving Turkey Should I Use? ⇢For this spatchcock turkey recipe, I recommend using a turkey between 12 and 14 pounds. Because it lays flat when roasted, a turkey larger than 14 pounds probably won't fit in a conventional roasting pan. If you need more turkey to feed your guests, then try making two smaller spatchcock turkeys instead of one large bird. This keeps your turkey meat particularly juicy!Not sure how much turkey you need to feed your dinner crowd? ⇢The general rule of thumb is to aim for a pound of turkey per person.
Memory!⇢If you're using a frozen turkey, don't forget to thaw it completely in front of you try to spatchcock it. Plan ahead, as a frozen turkey will take several days to safely thaw. The safest way to defrost a turkey is to place it in the coolest part of your refrigerator. The constant, cool environment of your refrigerator brings the turkey up to temperature slowly and safely. Allow 24 hours of refrigerated thawing for every 4 pounds of turkey – so a 12-14 pound turkey will take 3-4 days to thaw!
Once your Thanksgiving turkey is thawed and ready to go, let's get started on our Spatchcock turkey recipe...
Step-by-step instructions for a Spatchcock turkey:
#1: Start spatchcocking by cutting out the spine.
First, place your defrosted turkey breast-side down on a large plastic cutting board (or other sturdy, non-slip surface). The spine should be pointing up towards you. Find it with your fingers, then use your kitchen scissors to carefully snip along each side of the spine.
Hold onto that backbone for later. You will definitely want it for your turkey gravy!
Full recipe instructions, including step-by-step photos, are included in the recipe card below.
#2: Crack the turkey breast bone.
After the backbone has been removed, you should be able to gently pry open your turkey's burrow (where you just removed the backbone).
Locate the top of the turkey's breastplate just behind the turkey breasts. Place the tip of a sharp chef's knife in the center of the top of the breastplate. Use a rolling pin to gently but firmly tap the back of the knife, pressing the back of the knife into the bone. Keep tapping until you hear the chest plate crack.
Full recipe instructions, including step-by-step photos, are included in the recipe card below.
#3: Spatchcock (butterfly) the turkey!
At this point, you should be able to fully open the turkey's belly. If there are sharp bits sticking out of your turkey's belly, you can cover them with a kitchen towel and protect your hands.
Turn the turkey so its breast side is facing up. Put your hands on the middle of his breasts, on his sternum. Use your body weight to apply pressure to the chest plate, breaking the bone completely. This takes a little effort, so just put some weight behind it!
The turkey should be fairly flat by this point. Congratulations, you just scraped a turkey!!!
Full recipe instructions, including step-by-step photos, are included in the recipe card below.
#4: Butter, Butter, Butter.
It's time to butter it! For an extra flavorful Thanksgiving turkey, get butter in every nook and cranny of your Spatchcock turkey. look at mineLemon Herb Butter Spatchcock Roast Turkey&Spatchcock Maple Glazed TurkeyRecipes for some delicious butter flavoring ideas! myLemon Herb Butter Spatchcock Roast Turkeyis perfect if you love the taste of garlic, rosemary, sage and thyme. mySpatchcock Maple Glazed Turkeyis a bit cozier with a nice light maple glaze.
Whatever butter you use, the goal is to keep your turkey nice and juicy and full of flavor!
Chris and I have kind of perfected our technique of buttering a spatchcock turkey. We like to take a few tablespoons of softened butter with our fingers, tuck it under the skin (directly onto the meat!) and use our free hand to press the butter onto the meat and spread it over the turkey. Give it a try - super easy!
Full recipe instructions, including step-by-step photos, are included in the recipe card below.
Wie man Spatchcock Truthahn the voice
When your Spatchcock turkey is prepped and ready to roast, it's time to let the oven do the rest of the work...
Again a spatchcock turkey is takenAwayless time to cook than a full turkey. But exactly how long does it take to cook a 14 pound turkey? Plan a cooking time of about 2 hours.
Full recipe instructions, including step-by-step photos, are included in the recipe card below.
How to perfectly prepare your roasted spatchcock turkey:
- Start with high heat:About an hour before your guests arrive, place your turkey in a 250 degree F oven and roast undisturbed for about 30 minutes.Why? ⇢Starting with high heat will help the turkey get a super golden and crispy skin - yummy!
- Enough, enough, enough:Lower the heat of the oven to 350 degrees. Then roast the turkey for an additional 60 minutes, draining the turkey's juices and basting every 20 minutes, until the thickest part of the thigh reads 155 degrees F with an instant-read thermometer.Don't have a turkey baster? ⇢buy onehere– it costs less than $15 and makes life on Thanksgiving day a whole lot easier! You can also baste the turkey with a large spoon, but be careful when tipping itfrying panto collect the drippings and spoon over the turkey.
- Letting the turkey rest:After you take the turkey out of the oven, it's important to give it time to rest. You may be tempted to try your new Spatchcock turkey recipe, or your guests may be going hungry...but don't rush. Let the roast spatchcock turkey rest at room temperature, covered with aluminum foil, for 20-30 minutes, until the temperature reaches a safe 165 degrees F.Why? ⇢Resting allows all of those delicious juices in the turkey to disperse throughout the meat for maximum flavor and texture. The internal temperature will continue to rise while it is resting and this will prevent the turkey from overcooking and drying out. It is absolutely necessary to achieve a perfectly juicy turkey. & while the turkey is resting at a safe internal temperature, you can take the time to prepare the turkey sauce.
Full recipe instructions, including step-by-step photos, are included in the recipe card below.
Eat, drink and be merry! Carve and serve your Spatchcock turkey.
Carving a roast spatchcock turkey is similar to carving any other poultry. Begin by removing the legs, drumsticks, and wings by cutting at the joints. Then, while holding the breast with one hand, use the knife to cut the meat off the breast bone. This roast spatchcock turkey is tender and juicy, so it should fall off the bone pretty easily! Then cut the light and dark meat into portion-sized pieces.
To serve your Spatchcock roast turkey, arrange all of your lovely roast turkey on a serving platter. Everyone will be fighting for this plate as it's passed around the table! If you fancy something extra, garnish your turkey platter with fresh herbs, lemons or other veggies to make your Spatchcock turkey look even more superstar!
There you go...wasn't that asimplyThanksgiving turkey? Once you know how to spatchcock a turkey, it will be hard not to to make a spatchcock turkey recipe while on vacation. I know I can't go back!
I can't wait for you to try itSpatchcock turkey technique! If you try it, be sure to let me know!Leave a comment below with a star rating. You can alsoGrab a photo and tag it@playswellwithbutteranInstagram. I LOVE hearing about and seeing your PWWB creations!
Do you love easy Thanksgiving recipes? We've got you covered! Be sure to try mineRoasted Garlic Buttermilk Mashed Potatoes,Roasted Brussels sprouts with maple mustard, or(Cheaters!) Easy Sweet Potato Casserolenext. ♡ Happy cooking!
How to spatchcock a turkey (miracle method with step-by-step photos!)
★★★★★4.6 out of 13 ratings
- Author: Jess Larson
- Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 20 minutes
- Yield: serves8–121x
- Category: Main dishes, poultry and turkey recipes
- Method: spatchcock, butterfly
- Kitchen: American
- Diet: Gluten free
description
ASpatchcock Turkeyis the miracle Thanksgiving recipe you never knew you needed! Don't be intimidated - learning how to spatchcock a turkey is a lot easier than it sounds and results in a perfectly juicy, evenly cooked, super flavorful Thanksgiving turkey that's ready in under 2 hours - and frees up your oven to make delicious Thanksgiving side dishes & pies!
ingredients
Scale
- one12–14lbwhole turkey, thawed if frozen
Useful equipment:
- large plastic cutting board
- sharp kitchen scissors
- sharp chef's knife
- rolling pin
- frying pan
instructions
*REMINDER:If it's frozen, don't forget to thaw your turkey well in advance of the day you plan to roast it! If it's still frozen that day, there's no safe way to thaw and cook your turkey in time for dinner—it's just not possible. The safest way to thaw a frozen turkey is to place it in the coolest section of your refrigerator. The cool, controlled temperature slowly thaws without putting areas of the turkey in the "dangerous" temperature zone where bacteria grow and multiply (between 40 and 140 degrees F). As a general rule of thumb, allow 24 hours of refrigerated thawing per 4 pounds - so a 12-14 pound turkey will need 3-4 days of refrigerated thawing before it's ready to be spatchcocked & roasted.
- Turkey Preparation:Take the turkey out of its packaging. There is no need to rinse your turkey (rinsing encourages cross-contamination). Instead, simply use a paper towel to pat the surface of the turkey as dry as possible. Remove the neck and giblets from the inside of the turkey, if any. Discard or set aside for a simple turkey gravy. Transfer the turkey to a large plastic cutting board on a sturdy, sturdy surface. Lay the turkey breast side down.
- Remove backbone:Using very sharp kitchen scissors or a sharp knife, carefully cut down each side of the turkey back until it is completely separated. Discard or set aside for a simple turkey gravy.
- Divide breastplate:With the turkey still breast-side down, gently use your hands to stretch the turkey's ribs, exposing its insides. Locate the top of the turkey's breastplate just behind the turkey breasts. Place the tip of a sharp chef's knife in the center of the top of the breastplate. Use a rolling pin to gently but firmly tap the back of the knife, pressing the back of the knife into the bone. Keep tapping until the bone breaks.
- Exit spatchcocking:Use your hands to open the turkey's internal cavity as much as possible, then turn the turkey so its breast side is facing up. Put your hands on the middle of his breasts, on his sternum. Use your body weight to apply pressure to the brisket and break the bone all the way through so the turkey is lying flat - your turkey is bacon and ready to roast. Well done!!! (Note: If you're having trouble cracking the turkey's breastplate, turn the turkey back over and run the tip of a sharp knife from the open cavity over the bone - these notches will help reduce resistance. Turn the bird back over it and press it again.)
Remarks
- Easy Roasted Spatchcock Turkey Recipes:When your turkey is grated, it's ready to roast or smoke! Use a recipe of your choice for seasoning and cooking. We have 2 wonderful Spatchcock roast turkey recipes that you can check out here on PWWB - our readers have raved about them over the years and made them with great success!
- ThisLemon Herb Butter Spatchcock Roast Turkeyis perfect if you love the taste of garlic, rosemary, sage and thyme.
- ThisSpatchcock Maple Glazed Turkeyis a bit cozier with a nice light maple glaze.
- It's not a turkey dinner without gravy! myEasy turkey sauceRecipe uses the deliciously flavorful drips from your spatchcock roast turkey to make the easiest and best turkey sauce you will ever make!
- Spatchcock Turkey FAQ: What Size of Thanksgiving Turkey Should I Use? ⇢For this spatchcock turkey recipe, I recommend using a turkey between 12 and 14 pounds. Because it lays flat when roasted, a turkey larger than 14 pounds probably won't fit in a conventional onefrying pan. If you need more turkey to feed your guests, then try making two smaller spatchcock turkeys instead of one large bird. This keeps your turkey meat particularly juicy!Not sure how much turkey you need to feed your dinner crowd? ⇢The general rule of thumb is to aim for a pound of turkey per person.
Keywords:How to spatchcock a turkey, spatchcock turkey, spatchcock turkey recipe, roast spatchcock turkey, thanksgiving, easy, quick, with butterflies, smoked, roasted, poultry
Recipe by Jess Larson, plays well with butter | Photo ofMegan McKeehan
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