You've likely attended or hosted many Thanksgiving dinners throughout the years, and we'd be willing to bet you've sampled your fair share of turkey recipes, too. Brined, roasted, deep-fried, or even wrapped in bacon, there are dozens of ways to cook up a Thanksgiving bird, and each is delicious in its own right. But have you ever tried spatchcocking one?
Spatchcocking is a technique that might sound intimidating, but it's surprisingly easy to do. All it really takes is a strong pair of kitchen shears, a sturdy baking sheet, and a little know-how! And the result? A juicy, flavorful, crispy-skinned turkey that cooks quicker than any classic roasted bird. That's right, spatchcocking is the secret to cooking a big ol' holiday turkey in record time. Sure, size and weight play an important role, but when you want to cut down on oven time, a spatchcock turkey will beat a traditional bird any day!
If you've ever heard of the term "butterflying," it’s more or less the same thing. The process is simple: It involves splitting the turkey open and removing the backbone so it can be cooked flat. This helps increase the surface area, so it cooks faster and more evenly. That means you can kiss dry turkey goodbye once and for all. This method might just become a new Thanksgiving tradition in your household!
Step 1: Dry off the turkey.
To begin preparing your turkey, simply remove it from the packaging and remove the neck and giblets from the cavity (but save 'em for giblet gravy!). There's no need to clean your bird before you begin, but one important step you shouldn't skip is patting the turkey dry with paper towels. This removes moisture and results in the crispiest skin possible.
Step 2: Remove the turkey's backbone.
Place the turkey, breast-side down, on a secure cutting board or clean work surface. Find the backbone and, using kitchen shears, cut along one side of it. Next, make an identical cut along the other side of the backbone to remove it completely from the bird, but don't throw it out! You'll want to save the backbone to flavor stock for homemade turkey gravy or soup recipes.
Step 3: Split the turkey open.
Use your hands to hold the two sides of the split turkey and carefully spread it open slightly, almost as if you're flattening out a curled up piece of parchment paper. This helps create maximum surface area on the turkey and makes for even cooking.
Step 4: Break the breastbone.
Flip the turkey so that the breast is now facing upwards and the cut side is facing downwards. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the wishbone. Now, it should rest flatter against the cutting board.
Step 5: Prep the turkey for roasting.
Transfer the turkey, breast side up, to a rimmed baking sheet. Make sure the thighs and legs are spread out and that the underside of the breast lays as flat as possible on the baking sheet. Tuck the wings and sprinkle on your favorite turkey seasonings!
Essential Tools for Spatchcocking a Turkey
