Spatchcock Turkey

  • Lauren Armstrong
  • November 18, 2014
  • No Comments

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).

cooked turkey 2

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?

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.
cooked turkey 2
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
cooked turkey 2
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.
    cutting turkey
  3. Cut along either side of the backbone using kitchen shears.
    cutting turkey 2
  4. Discard backbone. Flip turkey to lay breast side up. Press down on breast bone to flatten the turkey against cutting board.
    precooked meal
  5. Chop onions, celery, and slice baby carrots. Scatter chopped vegetables and thyme in the bottom of roaster.
    precooked veggies
  6. Place roaster wire rack on top of vegetables. Place spatchcocked turkey on top of roaster rack.
    precooked chicken
  7. Pat turkey dry with paper towel and rub with oil. Season turkey with seasoned salt, pepper, and poultry seasoning.
    seasoned turkey
  8. Transfer to oven and roast, uncovered, until breast registers at 150 degrees and thigh registers at 165 degrees (80-90 minutes).
    turkey cooking
  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.
    cooked turkey 2
  10. Remove vegetables to separate bowl. Cover and reserve to serve with turkey.
    cooked veggies
  11. Carve turkey and serve.
    slicing turkey

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