How to Spatchcock a Turkey: Your Definitive Guide
Spatchcocking a turkey involves removing the backbone, allowing the bird to lay flat, resulting in faster and more even cooking compared to traditional roasting. This process ensures a crispier skin and juicier meat in less time.
What is Spatchcocking?
Spatchcocking, also known as butterflying, is a culinary technique that involves removing the backbone of a bird – most commonly chicken or turkey – so it can be laid flat. This dramatically increases the surface area exposed to heat, allowing for faster and more even cooking. The technique originated in Ireland (hence the name) and has become increasingly popular due to its efficiency and superior results.
The Benefits of Spatchcocking a Turkey
Choosing to spatchcock your turkey offers several distinct advantages over traditional roasting methods.
- Faster Cooking Time: A spatchcocked turkey cooks considerably faster – typically cutting cooking time by about 30-50%. This is crucial for busy holidays.
- Even Cooking: Because the turkey lies flat, the breasts and thighs cook at a more uniform rate, preventing the breast meat from drying out before the legs are fully cooked.
- Crispier Skin: Exposing more skin directly to the heat results in beautifully crispy skin all over the turkey.
- Easier Carving: A flattened turkey is much easier to carve than a whole roasted bird. The uniform cooking makes identifying and separating sections simpler.
- More Flavor: The enhanced browning reaction (Maillard reaction) on the increased skin surface contributes to richer, more complex flavors.
Tools You’ll Need
Before you begin, gather the necessary tools to ensure a safe and efficient spatchcocking process.
- Sharp Kitchen Shears or Poultry Shears: These are essential for cutting through the turkey’s backbone. Regular kitchen shears may struggle with thicker bones.
- Chef’s Knife (Optional): A sturdy chef’s knife can be used to help separate the backbone after it has been cut with the shears.
- Cutting Board: A large, sturdy cutting board is necessary to provide a stable surface.
- Paper Towels: To maintain hygiene and grip.
- Gloves (Optional): To keep your hands clean.
Step-by-Step Guide: How to Spatchcock a Turkey
Follow these steps carefully to spatchcock your turkey successfully:
- Prepare the Turkey: Thaw the turkey completely according to package instructions. Remove the giblets and neck from the cavity. Pat the turkey dry inside and out with paper towels. This is crucial for achieving crispy skin.
- Position the Turkey: Place the turkey breast-down on the cutting board with the legs facing you.
- Remove the Backbone: Using sharp kitchen shears, cut along one side of the backbone from the tail end to the neck end. You’ll need to apply firm pressure and may need to reposition the shears as you go. Repeat on the other side of the backbone, completely removing it.
- Flatten the Turkey: Flip the turkey breast-side up. Press firmly on the breastbone to flatten the turkey. You may need to use some force to crack the breastbone and ensure the bird lies flat. Some prefer to make a small incision on the cartilage to help with this.
- Tuck the Wing Tips (Optional): Tuck the wing tips behind the turkey’s back to prevent them from burning during cooking.
- Season the Turkey: Now the turkey is ready for seasoning! Rub your favorite spices, herbs, and oils under the skin and over the entire surface of the bird.
Cooking Times and Temperatures
Spatchcocked turkeys cook faster than traditionally roasted ones. Use a meat thermometer to ensure the turkey reaches a safe internal temperature.
| Turkey Weight (lbs) | Oven Temperature (°F) | Estimated Cooking Time | Internal Temperature (Thigh) | Internal Temperature (Breast) |
|---|---|---|---|---|
| 12-14 | 375 | 1 hour 15 minutes – 1 hour 45 minutes | 165°F | 160°F |
| 14-16 | 375 | 1 hour 30 minutes – 2 hours | 165°F | 160°F |
| 16-18 | 375 | 1 hour 45 minutes – 2 hours 15 minutes | 165°F | 160°F |
Important: Always verify doneness with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. Let the turkey rest for at least 20 minutes before carving.
Common Mistakes to Avoid
- Not Thawing the Turkey Completely: This leads to uneven cooking.
- Using Dull Shears: Makes the spatchcocking process difficult and dangerous.
- Skipping the Drying Step: Damp skin will steam instead of crisping.
- Overcrowding the Oven: If roasting other items at the same time, ensure adequate airflow around the turkey.
- Ignoring the Internal Temperature: Relying solely on cooking time can result in undercooked or overcooked turkey.
Mastering the Flavor Profile
Spatchcocking offers an excellent canvas for flavor experimentation.
- Dry Brining: Applying a dry rub of salt, sugar, and spices 12-24 hours before cooking helps season the meat deeply and promotes crispy skin.
- Herb Butter: Rubbing herb butter under the skin adds flavor and moisture.
- Citrus and Aromatics: Placing citrus slices, herbs, and aromatics like onions and garlic under the skin infuses the turkey with subtle flavors.
- Smoke it! Spatchcocking is ideal for smoking as well.
Using the Backbone
Don’t discard the backbone! It can be used to make flavorful turkey stock. Simply roast the backbone with some vegetables and then simmer it in water for a few hours. Strain the stock and use it as a base for soups, sauces, or gravy.
Frequently Asked Questions (FAQs)
Is it safe to spatchcock a frozen turkey?
No, it is not safe to spatchcock a frozen turkey. The turkey must be completely thawed before attempting to cut through the bones. Attempting to spatchcock a frozen turkey can be extremely dangerous and could result in injury.
What if I don’t have poultry shears?
While poultry shears are the ideal tool, a very sharp and sturdy chef’s knife can be used. However, be extremely careful and ensure you have a firm grip and stable cutting surface. It’s generally recommended to invest in poultry shears for ease and safety.
How far in advance can I spatchcock the turkey?
You can spatchcock the turkey up to 24 hours in advance. After spatchcocking, pat the turkey dry, season it, and store it in the refrigerator, covered, until ready to cook. This allows the flavors to penetrate the meat.
Does spatchcocking work with any size turkey?
Yes, spatchcocking works with turkeys of various sizes. However, very large turkeys (over 20 pounds) may be difficult to flatten completely. Adjust cooking times accordingly and ensure internal temperatures are reached.
Can I spatchcock a turkey on the grill?
Absolutely! Spatchcocking is an excellent method for grilling a turkey. Use indirect heat and maintain a consistent temperature of around 325-350°F. This allows the turkey to cook evenly without burning.
How do I prevent the turkey from sticking to the pan?
To prevent sticking, use a roasting rack or line the roasting pan with parchment paper. You can also drizzle some oil in the pan before placing the turkey.
What’s the best way to season a spatchcocked turkey?
A combination of dry brining and herb butter is an excellent way to season a spatchcocked turkey. Dry brining seasons the meat from the inside out, while herb butter adds flavor and moisture under the skin.
How can I tell if my turkey is fully cooked?
Use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F, and the breast should reach 160°F.
Why is my turkey skin not crispy?
Ensure the turkey is completely dry before roasting. Pat it dry with paper towels and consider leaving it uncovered in the refrigerator for a few hours before cooking. Also, make sure the oven temperature is hot enough.
Can I freeze a spatchcocked turkey?
Yes, you can freeze a raw, spatchcocked turkey. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Is it worth buying a pre-spatchcocked turkey?
Buying a pre-spatchcocked turkey can save you time and effort. However, it’s usually more expensive. Consider the cost and your comfort level with spatchcocking yourself when making the decision.
What is the best type of seasoning for a spatchcocked turkey?
There is no single best seasoning. Experiment with different combinations of herbs, spices, and aromatics to find your favorite flavor profile. Garlic, rosemary, thyme, paprika, and citrus zest are all popular choices.