Spatchcocking a turkey is the game-changing cooking technique you never knew you needed. It will make your turkey cook faster, and result in succulent, juicy meat and a perfectly crispy skin. Elevate your holiday feasts to a whole new level of deliciousness!
Read more: How to Spatchcock a TurkeyNothing says I love you like a “Spatchcock Turkey” – Okay that’s ridiculous, – but it’s really good, and I think the better way to prepare a bird!
What is Spatchcocking?
Sometimes referred to as butterflying, to spatchcock is the opening of a turkey, chicken or any fowl by removing the backbone and flattening for fast cooking – it’s not hard to do and what a terrific idea!
Thanksgiving is my favorite holiday celebration and most often our “go to” menu is turkey. For some in our family, it’s all about the side dishes, with most being recipes that have been passed down for generations. But for me – it has always been about the turkey.
I’ve prepared the traditional full oven roast. I’ve also rotisseried and even deep fried a whole turkey. My favorite, regardless of the brining, basting, infusions and seasoning (which can all still be done) is to spatchcock.
Why Spatchcock a Turkey?
Simply put, the bird is juicier and the entire skin surface is crispy. There are other rewards. The bird cooks in half the normal time, it will also cool down faster for serving, and we find it much easier to carve. Did someone say juicier, crispier and easier in half the time?
Cooking a turkey in half the time is a huge checkmark for me as I find it easier to manage the presentation and serving of a hot feast. To this day, I still wonder how my mom did it – a talent rarely noticed unless things go wrong.
What about the Stuffing?
Preparing a turkey in a spatchcock style means that you will not be stuffing the turkey with dressing. We prepare a dressing casserole outside of the bird. This works for us, because we have vegan family members who enjoy dressing. Spatchcocking also means that you will not be presenting an enormous turkey and stuffing at the dinner table to carve – Norman Rockwell style!
No worries though, you will be happy to have prepared your turkey without slaving over it all day – and you will have the time to carve it beautifully – so that you can present it however you like!
Give spatchcocking a try, you will not be dissapointed.
Spatchcock Turkey Instructions
Preparation: Thaw and remove the neck and giblets – use them in stock for gravy as you would normally.
Spatchcocking the bird: Use poultry shears to cut along each side of the backbone to remove it. We were at the cottage this time and I had forgotten my shears (is that sheer stupidity or shear stupidity??) so we used a sharp heavier non–flexible cleaver, which worked very well.
While we used the cleaver in this case, any sharp sturdy knife will do the trick – but poultry shears are the best option. Note that there was no “whacking” as implied by using the cleaver – just slicing through!
Here are a few pictures. Once removed, place the bird skin up and spread out. Press down on the back (breast) until you hear it crack and it will flatten.
Pardon my “man-hands” in the photos – ha ha. These hands are of course those of my husband who kindly spatchcocked the turkey – someone’s got to take the pictures!
Note: Cut the backbone in half for the gravy stock pot.
Optional: While not required for spatchcocking, I cut off excess skin, the turkey tail, the wing tips and leg knobs. I also put these in the stock pot to make gravy later.
This video is worth 10,000 words:
Prepare your turkey as you normally would –
Here is my very simple but tasty recipe using a 12lb butter infused turkey. A printable recipe card will follow at the bottom of this post.
- Coarsely chop 3 medium sized onions, 3 large carrots and 3 stalks of celery and place on the baking tray.
- Remove moisture and dry the bird using paper towels.
- Lightly coat the entire bird (back and front) with olive oil and season the entire bird with salt, pepper and poultry seasoning – I usually have fresh herbs like thyme and rosemary around and put these in coarsely along with the vegetables.
- Place the bird flattened and spread out over the vegetables on the baking tray. Tuck the wings under the body and point the leg knobs out.
- It’s best for the turkey not to be below the edge of the roasting tray, but the tray needs to have a reasonably sized edge to prevent the turkey juices from overflowing when cooking.
- Place the bird into a pre-heated oven at 425 degrees Fahrenheit or 218 Celsius and roast for approximately 7 minutes per pound. I use a thermometer to test periodically by inserting into the thickest part of the breast. Look for between 160 to 165 degrees F.
- When done, remove from oven and cover with foil. I strain the juice from the bottom of the pan and add boiled stock for gravy.
- Carving a spatchcocked turkey is simple. I find this method to be much faster – and may take only a few minutes! – see this video for 10,000 more words….
Preparing turkey spatchcock style, is much faster than other methods of preparation. The turkey meat is delicious, tender and evenly cooked. The turkey skin is browned to perfection and evenly crisp. Carving the turkey is straightforward and the feast will be on the table just like that! I hope you will give spatchcocked turkey a try!
Thanks for stopping in at Everyday Lillie. Please have a look around as much as you like. If you enjoyed the visit, please feel free to follow, share, comment or like. Please drop in again soon!
Follow Everyday Lillie on WordPress.com
Hey there! We sincerely apologize for the comment on your website. We’re committed to improving and learning. Join PassiveIncomePro, our vibrant community empowering individuals like you to unlock the secrets of passive income. Discover premium content, and connect with like-minded individuals on your journey to financial freedom. Get started and begin your journey to financial independence. Please note, this website is open to USA residents only. Let’s embark on this transformative journey together and make a positive impact!
I’ve spatchcocked chicken, but never thought of it for a turkey. I will certainly give it a try.
Thanks Dorothy – Hope you enjoy it!
hey
cool blog 🙂 will give it a follow and a like !
Great Read Can i leave my thoughts ?! –
Looking To Tone Up? Lose Extra lb’s Just By Changing What You Eat?
Download Over 50 Keto Recipes , Unleash The Flavours – http://ketodietrecipes.co.uk/
I’m not a Keto follower, but I guess turkey is Keto diet friendly isn’t it?
What a good idea! The only problem – where do you put the stuffing?
A very good point. We make a separate casserole dish of stuffing. This is also handy, because I can have a vegan stuffing that suits both the vegans and the omnivores since it’s not in the turkey! I can’t believe I somehow I edited that point out of the post. Thanks Margaret!
Loved this post – –
Kind Regards Mel
ps If i May Add , My New Delicious Keto Recipes Blog Is NOW LIVE – http://www.ketodietrecipes.co.uk Please Follow & Leave A Like
Hi there! I just wanted to drop a quick note to let you know how much I adore your blog. It’s an amazing resource for anyone who is interested about food. I particularly enjoy your home-made recipes and fast food suggestions, but your fried food ideas are also making my mouth water. I applaud your efforts to supporting people in their weight loss journey with insightful tips and tricks. Keep up the excellent work, and I can’t wait to dive into more of your fabulous posts!
Thanks again this was a great read
Kerry Jenkins
Coach
http://www.clickedprofits.co.uk
great post – thanks !!
Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/
hey
lovely blog hope all is well
happy blogging.
https://ketodietrecipes.co.uk/
Thank you.
Hi Lillie, my brother did this with a chicken, but a turkey. I had not thought of that. Nice of you to include photos. I’m sure it tastes delicious and would cook faster. We would just need to get used to a different visual of what a turkey “should” look like. Delicious!
That’s right – you definitely don’t get the stuffed turkey to carve at the table – but it works very well and tasted great. The crispy outside was a bonus!
Hey there! We regretfully apologize for the comment on your website. We’re committed to enhancing and learning. Join PassiveIncomePro, our vibrant community dedicated to empowering individuals to unlock the secrets of passive income. Discover exclusive content, powerful resources, and connect with like-minded individuals on your journey to financial freedom. Let’s embark on this transformative journey together and make a positive impact! Please note that PassiveIncomePro is open to USA residents only.
Gain financial independence through passive income strategies at http://passiveincomepro.website.
Dorothy said it perfectly. Great idea for a small turkey.
Thanks Bernadette. I was reading Bernie’s comment as well about her daughter spatchcocking half of a 50 pound turkey. Amazing! Spatchcocking a turkey for us – shortens the time, tidies up the carving process and also gives us more room in the oven for everything else!
Our daughter and son in law raise turkeys and kept one all fall for Christmas. He was so so so (yes I needed 3) big (dressing out at over 50 pounds of delicious moist meat) that they spatchcocked him and cooked half in the smoker and half in the oven.
Wow 50 pounds. Your daughter and son in law are amazing to raise a 50 pounder and spatchcock and smoke him too! That’s an achievement. My husband and I had just been laughing about times when our families tried to get the biggest turkey ever – and then couldn’t get it thaw – or worse couldn’t fit it into the oven! Such funny memories!
He was a mean bugger by Christmas and I didn’t want to go in the hut at all. We all took great joy to eat him!
I have not thought about doing this with a turkey, thanks!
It actually works if you are looking for a different way to organize the dinner!