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?
A spatchcock turkey has the backbone removed and butterflied open to lay flat. The result is faster cooking and moist meat.
Thaw turkey thoroughly. Preheat oven to 450 degrees and adjust oven rack to middle position.
Remove neck and bag from inside the cavity. Lay turkey flat on a cutting board, breast facing down.
Cut along either side of the backbone using kitchen shears.
Discard backbone. Flip turkey to lay breast side up. Press down on breast bone to flatten the turkey against cutting board.
Chop onions, celery, and slice baby carrots. Scatter chopped vegetables and thyme in the bottom of roaster.
Place roaster wire rack on top of vegetables. Place spatchcocked turkey on top of roaster rack.
Pat turkey dry with paper towel and rub with oil. Season turkey with seasoned salt, pepper, and poultry seasoning.
Transfer to oven and roast, uncovered, until breast registers at 150 degrees and thigh registers at 165 degrees (80-90 minutes).
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.
Remove vegetables to separate bowl. Cover and reserve to serve with turkey.