How to Spatchcock Turkey

Try some of my other awesome turkey recipes: Roast Turkey Thighs for Two, Orange Rosemary Whole Roast Turkey and Citrus Brown Sugar Smoked Turkey Breast.

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So you want to know about what it means to spatchcock a turkey! First off, good decision- it's seriously easy now that I've been converted, I'll never go back to roasting a whole bird! So I knew I had to write a blog post to share alllll the info and simplify it for you!

What is a spatchcock turkey?

A good place to start is first understanding what this means. Spatchcocking is a method where you  open up turkey (or other poultry) by removing the backbone so that it lies flat. This occurs prior to cooking. Some people also refer to it as butterfly-ing the turkey, which is a good descriptor (although technically the term butterfly with relation to cooking refers to cutting a through a chicken breast horizontally, almost all the way through, so that it opens like a book).

Why should I spatchcock my turkey?

The primary reason this method works so well is because it promotes more even cooking. When you're roasting a whole turkey, the breast tends to cook faster than the thighs, which often causes them to dry out. But when the bird is flattened it cooks more evenly, providing a perfectly cooked, juicier bird- even the light meat!

Another benefit is that it cooks faster, so it allows you to get dinner on the table quicker by cutting the cooking time in half and frees up precious oven space for cooking other items in your Thanksgiving feast! Added bonus: since the skin is all on top, you get even more of that perfectly golden brown crispy skin that we all fight over! And the backbone can add even more delicious flavor to your gravy!

Tips for this spatchcock turkey recipe

• Often your butcher or meat counter employee with spatchcock the bird for you if you're buying a fresh bird- it never hurts to ask! Make sure they save the backbone, gizzards and neck for you to make gravy. I like to remove the wings as well to use in my gravy but you can also have them leave the wings on.
• You'll want to use a really sharp knife, but I prefer super sharp kitchen shears.
• Even though it's flat with the majority of the meat on top, make sure you season the bird on both sides and under the skin as well- and use butter! It make it even more moist since you're adding additional fat.
• When cooking, keep an eye on it, and if any of the skin is browning too fast, cover only that part so it doesn't burn.
• This will cook a lot faster than a whole turkey, so keep an eye on the temperature.
• Be sure to let your bird rest for 20-30 minutes. This will all the bird to finish cooking and the juices to redistribute within the meat.

How long does it take a spatchcock turkey to cook?

Mine took around 90 minutes in the oven but always go by temperature, not time. You'll want to place a meat thermometer into the thickest part of the thigh to check the temperature. I remove the bird once it has reached 161 degrees, as it will continue cooking while it rests and reach 165 degrees.

What is the safe temperature for consuming a turkey?

165 degrees is considered the safe temperature for poultry. You'll want the breast to be this temperature. Don't be alarmed if the thigh is a lot higher in temp (around 180). It cooks faster but the meat is more tender. And when taking the temperature, insert the thermometer into the thickest past of the breast and make sure you aren't touching any bone.

What about the wings?

Many people leave them on and tuck them before cooking. I prefer to remove them and use them for gravy.

Should I remove the wish bone?

This is optional but it will make carving the breast meat easier later on, so I encourage it.

Helpful tools:

1. Chef's knife or Kitchen shears
2. Cutting board
3. Roasting Pan
4. Thermometer