Are you tired of the same old turkey at Thanksgiving? Us too! Thus, we bring you the Spatchcock Turkey. This is truly a thing…I’m not just making up crazy words, I promise. You can always rename this recipe Bufferfly Bird if you want, but where is the fun in that? Spatchcock Turkey is just too great to change.
Spatchcocking is a fancy word for butterflying your turkey (basically cutting out the backbone and laying it flat).
So spatchcock turkeys…here’s why it’s awesome:
1. Your turkey will cook evenly.
2. Your turkey will cook faster.
3. Your turkey will retain it’s moisture.
Try a Spatchcock Turkey this Thanksgiving. And tell me, what is your favorite traditional Thanksgiving dish?
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Spatchcock Turkey
A spatchcock turkey has the backbone removed and butterflied open to lay flat. The result is faster cooking and moist meat.
| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
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Ingredients
- 3 onions, large
- 2 cups baby carrots sliced lengthwise
- 6 celery stalks chopped
- 10-12 sprigs fresh thyme
- 1 whole turkey 12-14lb, thawed and spatchcocked
- 1 tbsp vegetable oil
- seasoned salt to taste
- black pepper to taste
- poultry seasoning to taste
Ingredients
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Instructions
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Thaw turkey thoroughly. Preheat oven to 450 degrees and adjust oven rack to middle position.
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Remove neck and bag from inside the cavity. Lay turkey flat on a cutting board, breast facing down.
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Cut along either side of the backbone using kitchen shears.
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Discard backbone. Flip turkey to lay breast side up. Press down on breast bone to flatten the turkey against cutting board.
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Chop onions, celery, and slice baby carrots. Scatter chopped vegetables and thyme in the bottom of roaster.
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Place roaster wire rack on top of vegetables. Place spatchcocked turkey on top of roaster rack.
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Pat turkey dry with paper towel and rub with oil. Season turkey with seasoned salt, pepper, and poultry seasoning.
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Transfer to oven and roast, uncovered, until breast registers at 150 degrees and thigh registers at 165 degrees (80-90 minutes).
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Remove from oven and transfer to a new baking sheet. Cover with aluminum foil (or roaster lid) and allow to rest for 20 minutes prior to carving.
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Remove vegetables to separate bowl. Cover and reserve to serve with turkey.
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Carve turkey and serve.
