How to make Spatchcock Turkey? (Juicy and Crispy Skin)

Spatchcock Roasting turkey is a rapid process. A turkey that has been butterflied cooks more quickly and has additional juicy, crunchy meat!

For a large gathering, prepare a Spatchcock Turkey in roughly 90 minutes! Even though it’s ideal for Thanksgiving or other special occasions, this spatchcocked turkey is quick and simple to prepare any time of year.

Cook a Large Turkey Quickly!

For years, my mother has been cooking turkey. I’ve been cooking my friend Mary’s roast turkey with wine and herbs, which is always praised for being so juicy and being prepared much more quickly than a conventional roast turkey.

I’ve started preparing my mother’s turkey thanks to Mary’s recipe. While Mary’s Roast Turkey breaks down the turkey, this spatchcock turkey dish eliminates the backbone and butterflies it. Both are wonderful!

Spatchcock: What Is It?

The backbone of a bird is taken out and flattened onto a baking sheet during the process of spatchcocking (or butterflying it). Even while it may appear frightening at first, it’s simple to execute, cuts down on cooking time significantly, and promotes even cooking.

A 10–12 lb. turkey can be prepared using this approach in roughly 70–90 minutes!

The process is the same whether you’re using spatchcock chicken or turkey; you only need to modify the cooking time.

The Turkey I Used for this Recipe

I’ve used turkeys up to 20 pounds, but keep in mind that it can be difficult to find a pan large enough to suit a spatchcocked turkey over 16 pounds (I had to go to a restaurant store to buy a huge pan for a 20-pounder).

You can use a conventional turkey or a butter-basted turkey (like Butterball) to make spatchcock turkey. If using a butter-basted turkey, I slightly lower the temperature to prevent the drippings from burning.

a Pan

Because you’ll need the turkey drippings for gravy, make sure your pan has a reasonably deep rim.

A Turkey’s Spatchcock Technique

To remove the backbone from a spatchcocked turkey, you need poultry shears or very sturdy kitchen scissors.

Regular scissors won’t cut it, and even certain kitchen shears aren’t sturdy enough (a knife would just be too risky for this task). (Most kitchen shears work well for cutting chicken, though.)

If you intend to spatchcock a turkey, I’d advise buying poultry shears or asking your butcher if they’ll remove the backbone for you. Many butchers will do this for you, which will make your job much simpler.

1. Start by laying the breast side down. Use the poultry shears to cut the backbone’s two sides. Depending on its size, your turkey may be rather challenging to chop, requiring some strength. Make sure to remove the backbone before making gravy (or freeze it to add to Homemade Chicken Stock).
2. To “score” the breast bone, run a knife down its middle. Start folding the turkey apart after turning it over so the breast side is up.
3. With the palms of your hands, press down forcefully on the center of the turkey breast until you hear it shatter and flatten out.
4. To further flatten the bird, pull the thighs apart. Cut the wing tips off once you’ve flattened the turkey.

The turkey should be placed on a baking sheet and allowed to be set for at least 30 minutes (or cover and refrigerate overnight). Juices will be able to flow and contribute to skin that is sharper as a result.

Olive oil and fresh herbs should be brushed on the spatchcocked turkey before baking it to make the meat soft and the skin crisp.

Turkey Spatchcock temperature

Due to its flattening, this cooks very nicely and uniformly. A high temperature guarantees crispy skin and preserves the juices.

• 450°F for a standard turkey while roasting
• For a butter-basted (or Butterball) turkey, roast at 425 F.

A meat thermometer inserted into the turkey’s thigh should read 165°F after baking. The turkey should rest for at least 15 minutes before being cut into pieces, as with all roasted meats. This frees up the oven so you can prepare the remaining sides.

I frequently prepare Crock Pot Stuffing to make spatchcock turkeys because it’s simple. Along with all of your favorite Thanksgiving side dishes, including dinner rolls, sweet potato casserole, and gravy, serve the spatchcocked turkey.

Spatchcock Turkey

Spatchcock turkeys cook fast and uniformly, producing juicy meat and mouthwateringly crisp skin.

Ingredients

• 1 turkey approximately 10-12 pounds, defrosted
• ½ cup olive oil
• 3 tablespoons fresh herbs rosemary, thyme, parsley, sage
• salt and pepper

Instructions for Spatchcock Turkey

1. set the oven to 450 degrees. Combine freshly cut herbs and olive oil. Place aside.
2. Turkey’s neck and giblets should be removed (and reserved for broth or gravy).
3. Place the turkey breast-side down on a work surface with the backbone facing up. To thoroughly remove the backbone, cut down each side of it with a pair of poultry shears (reserve the bone for broth or gravy).
4. The turkey should now be breast-side up. Press down on the turkey with your palms to flatten it. As the cartilage in the breast bone flattens, you should hear it crack.
5. Trim the wing tips with the poultry shears (reserve for gravy).
6. Place the turkey on a big baking sheet with a rim. Apply the olive oil mixture to the surface and sprinkle with salt and pepper.
7. When the thickest part of the thigh reaches 165°F, roast the turkey for 1 1/4 to 1 12 hours.
8. Take the food out of the oven and cover it loosely with foil. At least 15 minutes should pass before carving.

Notes

If utilizing a spatchcocked turkey with butter basting, lower the oven’s temperature to 425°F.

Nutrition information

Calories: 401 | Carbohydrates: 1g | Protein: 47g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 241mg | Potassium: 508mg | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2.2mg