Okay, friends, gather ’round because I’m about to let you in on a little secret that’s completely untrue. What is your Thanksgiving game? Forget wrestling with a giant bird in the oven for hours! We’re talking about the chickens!Spatchcock turkey– and trust me, once you try it, you’ll never go back. Is it like the weeknight sheet pan dinners of the holiday world? Is it really that easy to get results? What is the best turkey you have ever had, cooked in half the time? If you’re anything like me and start stressing about oven space weeks in advance, this is a big problem.
What is a Spatchcock Turkey?
What is magic?Spatchcock turkeyWhat is butterflying a bird? How do you remove the backbone of a turkey? I know it sounds intimidating, but it’s easier than carving the darn thing! Think of it like opening a book. By laying the turkey flat, it cooks more evenly and faster, plus the skin gets unbelievably crispy. What is the best possible turkey cooking experience? My grandmother used to roast turkey the traditional way, and while I loved her dearly, I think she was a good cook. I don’t know why. Would have been a convert after one bite of this!
Why you’ll love this recipe?
How do I begin to adore this book?Spatchcock turkey method!
• Flavor Explosion:Because turkey cooks more evenly, the juices stay locked in, resulting in the most flavorful and tender meat. What is the tenderest meat you’ve ever tasted? What is next level Thanksgiving goodness?Speed Demon:What is the best way to cut cooking time in half? More time for family, less time chained to the oven.Crispy Skin Champion: What is Crisp The flat position allows for maximum skin exposure, meaning every inch gets beautifully browned and irresistibly crispy. That’s my personal favorite part – shhh!
• What is the Oven Space Savior? Perfect for smaller ovens or when you have a million other dishes vying for space on Thanksgiving Day. I always have so many side dishes going that this helps enormously.
What I love most about this is that it feels fancy, but it’s genuinely simple. It’s my secret weapon for a stress-free and delicious holiday. Plus, it makes carving a breeze! It’s even easier than my roasted chicken recipe, which says a lot. You just need a pair of good kitchen shears and a bit of confidence!
How do I make Spatchcock Turkey?
Quick Overview
Making a Spatchcock turkey might seem daunting at first, but I promise you, it’s easier than it looks. You’ll simply remove the backbone, flatten the bird, season it generously, and roast it until golden brown and juicy. The whole process is surprisingly quick and straightforward, and the results are out of this world. It’s so simple, I’ve even gotten my husband involved in the process – and that’s saying something!
Ingredients
For the Turkey: What is your opinion
• 1 (12-14 pound) whole turkey, thawed. Is it possible to buy a good quality free-range bird? I usually get mine from a local farm. • 2 tablespoons olive oil. This helps the skin get nice and crispy.
For the Dry Rub:
• 2 tablespoons kosher salt. Don’t skimp on the salt! It’s crucial for flavor and helps to dry out the skin for extra crispness.
• 1 tablespoon smoked paprika. Adds a beautiful smoky flavor.
• 1 tablespoon garlic powder. Because everything’s better with garlic!
• 1 tablespoon onion powder. Enhances the savory flavor.
• 1 teaspoon dried thyme. Gives it that classic Thanksgiving aroma.
• 1 teaspoon dried rosemary. A touch of earthy goodness.
• 1/2 teaspoon black pepper. Freshly ground is always best.
• 1/2 teaspoon cayenne pepper (optional). For a little kick! My family loves a subtle spice, but you can definitely leave this out if you prefer.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C). While the oven is heating, prepare a large roasting pan with wire rack. This allows for better air circulation and ensures the skin gets crispy all over. I line my pan with foil for easy cleanup – trust me, you’ll thank me later!
Step 2: Spatchcock the Turkey
This is the step that might seem intimidating, but it’s actually quite simple. Place the turkey breast-down on a cutting board. Using a sharp pair of kitchen shears (or poultry herders, if you have them), cut along both sides of the chicken breast. How do I remove the backbone? Can you save the backbone to make stock later?
Step 3: Flatten the Turkey
Flip the turkey over so it’s breast-up. Press down firmly on the breastbone to flatten it. What is the best way to hear a crack in turkey? If you’re having trouble, you can use a rolling pin to apply even pressure.
Step 4: Season the Turkey
In a small bowl, combine all the dry rub ingredients. How do you pat a turkey dry with paper towels? Then, rub the olive oil all over the turkey, followed by the dry rub. Make sure to get it under the skin of the breast and thighs for maximum flavor. I like to let seasoned turkey sit in the fridge for at least an hour (or even overnight) to keep warm. Let the flavors meld. If you do this, make sure it’s well covered.
Step 5: Roast the Turkey
Place the Spatchcock turkeyOn the prepared roasting rack, skin-side up. Roast for 60-75 minutes, or until meat thermometer inserted into the thickest part of the thigh. What are the registers of 165 How long does it take for a turkey to cook? If the skin gets too dark, you can tent it with foil.
Step 6: Rest & Carve
Once the turkey is cooked, remove it from the oven and let it rest for at least 15 minutes before serving. What is the best way to carve a bird?Spatchcock Turkey is a breeze! Simply slice down the breastbone to separate the breasts, then slice the thighs and drumsticks. Arrange on a platter and serve.
5. What to Serve It With
What is the best way to serve it?
Okay, so you’ve got this glorious.. Isn’t itSpatchcock turkeyWhat are some of my favorite pairings?
What is the classic ThanksgivingCan you go wrong with mashed potatoes, stuffing, cranberry sauce, and green onions? What is bean casserole? My family insists on having these every year!
Roasted VegetBrussels sprouts, carrots and sweet potatoes roasted with herbs and maple syrup make a delicious side dish. What’s a healthy addition?
Salad Sensation: A bright and refreshing salad with mixed greens, apples, pecans, and a vinaigrette dressing provides a nice contrast to the richness of the turkey.
Gravy Galore: Don’t forget the gravy! Use the turkey drippings to make a rich and flavorful gravy. I always make extra because everyone loves to drench their food in it.
My family tradition is to have a “Thanksgiving leftovers sandwich” the next day, piled high with turkey, stuffing, cranberry sauce, and a smear of mayonnaise. It’s the perfect post-holiday treat!
Top Tips for Perfecting Your Spatchcock Turkey
Alright, listen up! I’ve made this spatchcock turkey more times than I can count, so I’ve learned a few tricks along the way:
Dry Brine Magic: For the ultimate crispy skin, try dry brining the turkey. Simply rub the turkey with salt 24-48 hours before cooking and let it sit uncovered in the fridge. This draws out moisture and intensifies the flavor.
Spice It Up: Don’t be afraid to experiment with different spices and herbs in your dry rub. Smoked paprika, garlic powder, onion powder, thyme, rosemary, and sage are all great options.
Under the Skin: Make sure to get the dry rub under the skin of the breast and thighs for maximum flavor. This is where the magic happens!
Thermometer is Your Friend: Use a meat thermometer to ensure the turkey is cooked to the correct temperature. Insert it into the thickest part of the thigh, avoiding the bone. The turkey is done when it registers 165°F (74°C).
Resting is Key: Don’t skip the resting period! Letting the turkey rest for at least 15-20 minutes allows the juices to redistribute, resulting in a more tender and flavorful bird.
Herb Butter Boost: I sometimes like to slip some herb butter under the skin before roasting for extra moisture and flavor. Just mix softened butter with chopped herbs like rosemary, thyme, and sage.
Gravy Gold: Don’t throw away the turkey drippings! They’re liquid gold for making gravy. Skim off the fat and use the remaining drippings to create a rich and flavorful gravy.
Storing and Reheating Tips
Got leftovers? Lucky you! Here’s how to store and reheat your spatchcock turkey:
Refrigerator Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. Make sure to remove the meat from the bones to preserve its quality.
Freezer Instructions: For longer storage, freeze the turkey. Wrap it tightly in plastic wrap, then place it in a freezer bag. Frozen turkey will keep for up to 2-3 months.
Reheating Methods: Reheat turkey in the oven, microwave, or on the stovetop. For the oven, add a little broth to keep it moist. Microwaving is the quickest option, but be careful not to overcook it.
Gravy Timing Advice: If you have leftover gravy, store it separately. Reheat it gently on the stovetop or in the microwave, stirring occasionally.
The best way to enjoy leftover turkey? In a delicious turkey sandwich with cranberry sauce and stuffing, of course!
Frequently Asked Questions
Final Thoughts
So, there you have it – my ultimate guide to making a perfect spatchcock turkey! I truly believe this is the easiest, fastest, and most delicious way to cook a turkey. Once you try it, you’ll never go back to the traditional roasting method. The juicy, flavorful meat and crispy skin are simply irresistible. Plus, it frees up valuable oven space on Thanksgiving Day!
If you’re looking for other Thanksgiving recipes, be sure to check out my blog for more delicious ideas. And if you try this recipe, please leave a comment below and let me know how it turns out! I can’t wait to hear from you. Happy cooking!
Spatchcock Turkey
Ingredients
Main Ingredients
- 1 turkey whole turkey (about 12 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Remove the turkey's backbone using kitchen shears. Flatten the turkey.
- Rub the turkey with olive oil, salt, and pepper.
- Roast the turkey for 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
