Faster cook time, crispy skin, and juicy meatthere’s a lot to love about a spatchcock turkey.
Every year around Thanksgiving, people get very nervous aboutcooking turkeys.
But there’s a fix to all of these problems: spatchcocking.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make spatchcock turkey.
This simple technique solves many of the age-old turkey problems.
What Is Spatchcocking?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Tools Do I Need To Spatchcock a Turkey?
Don’t be intimidated by the idea of removing a turkey’s backbone.
Yes, we used a very simpledry brinein this recipe.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It allows a spatchcocked turkey to be delicious and flavorful without any extra ingredients or headache.
For an 11- to 13-pound turkey, you’ll need about 11 to 13 teaspoons of salt.
That comes out to about 2 1/2 tablespoons.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You could use awet brine, too.
Spatchcock it before putting the turkey in the brine.
Try thisbuttermilk-brined turkeyfor even more flavor.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Do I Have To Rest A Cooked Turkey?
To avoid overcooking, remove the turkey a few minutes early.
It will rise to the needed 165F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
kosher salt
1/4cup packed lighted brown sugar
1Tbsp.
ancho chile powder
1Tbsp.
smoked paprika
1 1/2tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
ground cumin
1(11- to 13-lb.)
Dry the turkey’s skin with paper towels.
Drain, don’t rinse.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You do not need to wash your turkey.
In fact, the U.S. Center for Disease Control and Prevention (CDC)recommends against it.
Washing or rinsing a turkey can spread bacteria that can cause foodborne illness far beyond your sink.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove backbone:
Place turkey, breast side down, on a large, stable cutting board.
Using kitchen shears, cut along both sides of the backbone; discard backbone or reserve for another use.
Butterfly the turkey:
Turn turkey breast side up.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Press firmly against the breastbone with the heel of your hand.
The bird will be splayed open, butterfly style.
Arrange turkey:
Trim any excess fat or skin.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Tuck wing tips under the breast.
Arrange the thighs toward the center of the turkey.
Place turkey in a large roasting pan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Season turkey:
Rub spice mixture under skin on.
For best results and crispy skin, loosely cover, and refrigerate 8 to 24 hours.
Prepare pan:
Heat oven to 450F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Line a clean baking pan with foil, and pour about 1 cup of water into the pan.
Place a roasting rack in the pan.
Move the turkey to the roasting rack.
Roast turkey:
Bake for 70 minutes at 450F.
After 70 minutes, check the turkey’s internal temperature with an instant-read thermometer.
Cook in 15-minute increments until the thermometer inserted into the thickest part of the thigh registers 160F.
Remove baking pan, and place turkey on a cutting board.
Let stand, loosely covered with foil, 30 minutes.
