Spatchcock Turkey

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.

WeightWise Recipe

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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.

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

90 minutes

Servings

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

Course Main Dish Cuisine American Prep Time 20 minutes Cook Time 90 minutes Servings 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

Instructions

1. Thaw turkey thoroughly. Preheat oven to 450 degrees and adjust oven rack to middle position.
2. Remove neck and bag from inside the cavity. Lay turkey flat on a cutting board, breast facing down.

   
3. Cut along either side of the backbone using kitchen shears.

   
4. Discard backbone. Flip turkey to lay breast side up. Press down on breast bone to flatten the turkey against cutting board.

   
5. Chop onions, celery, and slice baby carrots. Scatter chopped vegetables and thyme in the bottom of roaster.

   
6. Place roaster wire rack on top of vegetables. Place spatchcocked turkey on top of roaster rack.

   
7. Pat turkey dry with paper towel and rub with oil. Season turkey with seasoned salt, pepper, and poultry seasoning.

   
8. Transfer to oven and roast, uncovered, until breast registers at 150 degrees and thigh registers at 165 degrees (80-90 minutes).

   
9. 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.

   
10. Remove vegetables to separate bowl. Cover and reserve to serve with turkey.

    
11. Carve turkey and serve.