Cooking a spatchcock turkey promises simplicity, speed, and an impressive outcome on your dinner table.
Turkey holds a special place in the world of meats; it’s like a more concentrated version of chicken. Despite its size, the leftovers are usually a bonus, making it a worthy addition to any festive meal.
What Is a Spatchcock Turkey?
Spatchcocking involves the removal of the backbone and flattening the bird before roasting. It offers several advantages over roasting a whole bird: ensuring even cooking, crispier skin, improved presentation, and immediate utilization of the backbone and other parts for gravy and stock.
Steps to spatchcock a turkey:
Start by patting the turkey dry and positioning it breast side down. Use kitchen shears to carefully cut along each side of the backbone, splitting the turkey open from the tail to the neck. Trim off excess fat or skin. Flip the turkey, breast side up, and press down firmly on the breastbone to flatten it. Season generously.
Cooking times for spatchcock turkey:
The cooking time varies depending on the turkey’s weight, ranging from about 75 minutes for an 11-12lb turkey to around 2 hours for an 18-20lb turkey. Use a meat thermometer to ensure precise cooking, aiming for 150°F for the breast meat and 165°F for the thigh.
Brining considerations:
Spatchcock turkey tends to be juicy and flavorful on its own, eliminating the need for brining. However, if you typically brine your turkey, this method works just as well.
Suitable turkey sizes:
While this method is effective for larger turkeys, it works best with smaller ones, primarily due to oven space requirements. If your oven isn’t large enough for a full baking sheet, opt for smaller turkeys and complement the meal with ample sides.
Reasons to opt for a spatchcock turkey:
By removing the backbone, you instantly have ingredients for gravy and stock. Flattening the bird ensures even cooking, yielding a perfectly cooked turkey in just over an hour. Additionally, the skin crisps up evenly, enhancing the meat’s juiciness.
Carving tips:
To carve a spatchcock turkey efficiently, separate the thighs, drumsticks, and wings from the turkey. Debone the thigh meat and slice the breast evenly before arranging them on a platter.
Accompanying sides and stuffing: Consider preparing flavorful stuffing and sides like mushroom, rosemary & thyme challah stuffing, crispy duck fat oven-roasted potatoes, instant pot mashed potatoes, or crispy air fryer-roasted Brussels sprouts.
