Roast your Thanksgiving turkey in a fraction of the time with the same juicy results.
Spatchcocking yourThanksgiving turkeyhelps accomplish the juiciest, most eye-catching star of the table youve ever served.
What Is a Spatchcock Turkey?
Credit:Carson Downing. Food Styling: Lauren McAnelly
Spatchcocking is a cooking technique that refers to butterflying a bird to prepare it for cooking.
Essentially, you are removing the backbone so it can lie flat on the pan.
With more of the turkey’s surface area exposed, the bird will cook faster and more evenly.
Credit:Carson Downing. Food Styling: Lauren McAnelly
This butchering technique also works on chicken, duck, and goose with the same quick-cooking, juicy results.
Why Should You Spatchcock a Turkey?
A 10 to 12-pound turkey will roast in a little more than an hour.
What Kind of Turkey Is Best for Spatchcocking?
If you’re tight on space, a smaller turkey will more easily fit properly in the pan.
Look for 6 to 11-pound LilButterball turkeys in stores.
Start by removing theneck and giblets from the turkey.
Grab your heavy-duty kitchen shears and begin cutting along one side of the backbone.
Repeat along the opposite side of the spine.
Step 3: Remove Backbone
But dont toss it.
Our Test Kitchen likes to use itto make homemade stock.
(you might do this ahead or freeze the bone for later.)
Step 4: Flatten
Cut a notch in the bone between breast halves.
Flip the turkey breast side up and arrange legs to the sides.
Press firmly between the breasts with your hands to flatten.
Credit:Carson Downing. Food Styling: Lauren McAnelly
The scented steam will help flavor the turkey from the inside.)
Switch oven racks halfway through roasting time.
The finished results will be juicy, evenly-cooked meat with crispy skin.
Credit:Carson Downing. Food Styling: Lauren McAnelly
As a reminder, it’s important to use a meat thermometer to ensure your turkey is properly cooked.
Roast the spatchcocked turkey in a 450F oven.
Roast until the thickest part of the thigh registers 175F.
Credit:Carson Downing. Food Styling: Lauren McAnelly
For a 12 to 13-pound turkey, this will take about 70 to 80 minutes.
Allow to rest for at least 20 minutes before carving.
Test Kitchen Tip: The safe internal temperature for poultry is 165F.
Insert an oven-going thermometer into the thigh muscle, making sure the probe does not touch bone.
It’s an easy way to make an impressive main dish that’s nearly foolproof to cook.
