# A Spatchcock Turkey: The Simplest, Quickest, Most Attractive Turkey You Will Ever Prepare
Turkey is a favored meat, often viewed as a more robust version of chicken. It’s sizable, provides ample leftovers, and is ideal for special celebrations. Although many choose ham or prime rib during holiday times, there’s something distinctly fulfilling about serving a beautifully roasted turkey. Spatchcocking is a technique that enhances your turkey preparation, making it simpler and swifter.
## What is Spatchcock Turkey?
Spatchcocking entails removing the turkey’s backbone and flattening it prior to roasting. This approach encourages uniform cooking, as the thighs are not concealed by the legs, and the tender white meat is not excessively exposed. The outcome is crispier skin, a more appealing presentation, and the chance to utilize the backbone and other scraps for instant gravy or stock preparation.
## How to Spatchcock a Turkey
1. **Prep**: Pat the turkey dry with paper towels and position it breast side down in a large, clean sink or roasting tray.
2. **Remove the Backbone**: With kitchen shears, cut along the backbone, starting from the tail to the neck. Repeat on the opposite side to completely detach the backbone.
3. **Trim**: Cut away any excess fat or skin, including the tail and neck fat. These scraps can be repurposed for gravy.
4. **Flip and Flatten**: Rotate the turkey so the breast is facing upward. Press down firmly on the breast bone until you hear cracks, flattening the bird. Tuck the wing tips behind the breast.
5. **Season**: Set the turkey on a rack in a baking sheet, rub with oil, and sprinkle with salt and pepper.
## Cooking Times for Spatchcock Turkey
– 11-12 lb turkey: around 75 minutes
– 12-14 lb turkey: roughly 1 hour 25 minutes
– 14-16 lb turkey: about 1 hour 35 minutes
– 16-18 lb turkey: approximately 1 hour 50 minutes
– 18-20 lb turkey: about 2 hours
Always utilize a meat thermometer to confirm the breast reaches 150°F and the thighs hit 165°F.
## Should You Brine Your Turkey First?
Spatchcock turkey is typically juicy and tasty without the need for brining. If you usually brine your turkey, you can continue to do so, but it’s not essential for this preparation method. Brining may sometimes result in excessively salty meat.
## What Size Turkey Works Best?
Spatchcocking is most efficient with smaller turkeys. Larger birds need additional space and a bigger oven to lay flat. If your oven can’t accommodate a full-size baking tray, consider opting for a smaller bird.
## Reasons to Make a Spatchcock Turkey
1. **Immediate Use of Backbone**: You can use the backbone for gravy and stock instantly.
2. **Faster Cooking**: A flattened turkey cooks uniformly and quickly, often completing in around an hour and twenty minutes.
3. **Crispier Skin**: The flat shape allows all the skin to be exposed to heat, yielding a crisper texture.
4. **Even Cooking**: Flattening the turkey guarantees that both white and dark meat cook at the same pace.
## How to Carve a Spatchcock Turkey
1. Detach the thighs, drumsticks, and wings from the turkey.
2. Debone the thigh meat and set it aside.
3. Remove the breast meat from the carcass and cut into even slices.
4. Arrange the sliced breast on a platter, add the drumsticks and wings, and fill in the spaces with deboned thigh meat.
## Sides and Stuffing
While a citrus herb butter can elevate the flavor, turkey is delightful with just salt and pepper. Feel free to try out different seasonings, but the secret to success lies in the spatchcocking method.
Savor your beautifully roasted spatchcock turkey, ideal for any celebration!