# A Spatchcock Turkey: The Quickest, Simplest, Most Attractive Turkey You’ll Ever Prepare
Turkey is a cherished meat, often compared to a more flavorful version of chicken. Although it can be a sizable bird that provides ample leftovers, the endeavor is truly rewarding. Whether for Thanksgiving, Christmas, or any festive occasion, a perfectly roasted turkey can serve as an eye-catching centerpiece.
## What is Spatchcock Turkey?
Spatchcocking denotes the method of taking out the backbone of the turkey and flattening it before roasting. This approach provides numerous benefits compared to cooking an intact bird:
– **Uniform Cooking**: The thighs are not concealed by the legs, promoting consistent cooking.
– **Crispier Skin**: The flattened form exposes more skin to heat, yielding a crunchier texture.
– **Enhanced Presentation**: A spatchcocked turkey is visually impressive on the table.
– **Immediate Gravy and Stock**: The backbone and excess can be utilized to create gravy and stock immediately.
## How to Spatchcock a Turkey
1. **Preparation**: Dry the turkey with paper towels and place it breast side down in a large, clean sink or roasting pan.
2. **Detach the Backbone**: With kitchen shears, cut along the backbone, beginning at the tail and working up to the neck. Repeat on the opposite side to completely remove the backbone.
3. **Trim Excess**: Remove any leftover fat or skin, including the tail and neck fat.
4. **Flip and Flatten**: Turn the turkey over so the breast is facing upwards. Press down on the breastbone firmly until you hear a crack, flattening the bird.
5. **Season**: Rub the turkey with oil and generously season with salt and pepper.
## Cooking Times for Spatchcock Turkey
– **11-12 lb turkey**: Approximately 75 minutes
– **12-14 lb turkey**: About 1 hour 25 minutes
– **14-16 lb turkey**: Roughly 1 hour 35 minutes
– **16-18 lb turkey**: Around 1 hour 50 minutes
– **18-20 lb turkey**: Close to 2 hours
Always check with a meat thermometer to ensure the breast hits 150°F and the thighs reach 165°F.
## Is Brining Necessary for Your Turkey?
Spatchcock turkey generally remains juicy and flavorful without brining. However, if brining is part of your routine, feel free to continue that tradition. For those who have never brined, skipping it may avoid excessively salty meat.
## What Size Turkey is Best?
Spatchcocking works optimally with smaller turkeys, ideally under 14 lbs. Larger turkeys need more oven and baking sheet space, which might not be suitable for everyone.
## Reasons to Make a Spatchcock Turkey
1. **Utilize the Backbone**: You can create gravy and stock right away using the backbone.
2. **Quick Cooking**: A spatchcocked turkey can roast in as little as an hour and twenty minutes.
3. **Crispy Skin**: The flat shape exposes all the skin to heat, achieving a crispy finish.
4. **Even Cooking**: The method guarantees that both white and dark meat cook uniformly.
## How to Carve a Spatchcock Turkey
1. **Detach the Legs and Wings**: Cut through the joints where the thighs connect with the body and the wings meet the breast.
2. **Remove the Breasts**: Slice down the center near the breastbone, following the bone’s contour to remove the breast in a single piece.
3. **Slice and Arrange**: Cut the breast into uniform slices and present on a platter alongside the legs and wings.
## Sides and Stuffing
While a spatchcock turkey can be simply seasoned with salt and pepper, incorporating a citrus herb butter can elevate the flavor. Accompany the turkey with your favorite sides for a complete meal.
### Spatchcock Turkey Recipe
**Serves**: 8
**Ingredients**:
– 1 medium onion, peeled and quartered
– 1 orange, halved
– 1 lemon, halved
– 2 stalks celery, roughly chopped
– 10-12 sprigs fresh rosemary
– 1 whole turkey (11-12 lbs)
– 1 tbsp oil
– Salt and freshly ground pepper
**Rosemary Citrus Butter**:
– 1/4 cup butter, at room temperature
– 1/4 cup fresh rosemary, leaves only
– 6 cloves garlic
– Zest of 1 orange
– Zest of 1 lemon
– 1 tbsp fresh lemon juice
– 1 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 1/2 tsp black