# The Simplest, Quickest, Most Beautiful Turkey: Spatchcock Turkey
Turkey is a cherished dish, particularly during celebrations such as Thanksgiving and Christmas. While many choose classic whole-roasted turkey, spatchcocking presents a contemporary option that yields a magnificently cooked bird that’s simpler and quicker to make. Here’s why spatchcock turkey ought to be your top pick for your next festive occasion.
## What is Spatchcock Turkey?
Spatchcocking is the method of taking out the backbone of the turkey and flattening it prior to roasting. This approach enables more uniform cooking, as the thighs are exposed to heat that would typically be obstructed by the legs. The outcome? More succulent meat and crunchier skin. Furthermore, spatchcocking enhances the visual appeal, making your turkey a showstopper on the dining table.
## How to Spatchcock a Turkey
### Step-by-Step Instructions
1. **Prep**: Begin by drying the turkey with paper towels. It’s ideal to use a spacious, hygienic area like a deep sink or roasting pan. Flip the turkey so it’s breast side down.
2. **Remove the Backbone**: With kitchen shears, cut alongside the backbone, starting from the tail and moving towards the neck. Repeat on the other side to completely detach the backbone.
3. **Trim**: Eliminate any excess fat or skin. This is also a suitable moment to snip off the tail and any other undesired parts.
4. **Flip and Flatten**: Flip the turkey so the breast is facing up. Press down firmly on the breast bone until you hear a crack, flattening the bird.
5. **Season**: Set the turkey on a prepared rack in a baking sheet, rub it with oil, and season generously with salt and pepper.
### Cooking Times
Cooking durations for spatchcock turkey vary by size:
– **11-12 lb turkey**: approximately 75 minutes
– **12-14 lb turkey**: roughly 1 hour 25 minutes
– **14-16 lb turkey**: about 1 hour 35 minutes
– **16-18 lb turkey**: nearly 1 hour 50 minutes
– **18-20 lb turkey**: around 2 hours
Always utilize a meat thermometer to confirm the breast reaches 150°F and the thigh meat attains 165°F for safe eating.
## Should You Brine Your Turkey First?
Spatchcock turkey is inherently juicy and flavorful, making brining unnecessary. However, if you have a favorite brining method, feel free to utilize it. Just be mindful, as brining can occasionally result in overly salty meat.
## Ideal Turkey Size for Spatchcocking
Spatchcocking is most effective with smaller turkeys, ideally about 14 lbs or under. Larger turkeys need more space in the oven and on the baking sheet, which may complicate the cooking process.
## Reasons to Choose Spatchcock Turkey
1. **Fast Cooking**: The flattened form enables the turkey to cook evenly and swiftly, often completing in less than two hours.
2. **Crispy Skin**: With all the skin exposed to heat, you’ll create a delectably crunchy exterior.
3. **Juicier Meat**: The fat from the skin melts into the meat, ensuring it remains moist and tasty.
4. **Easy Gravy**: Detaching the backbone allows you to use it right away for making gravy or stock, enriching your meal without additional waiting time.
## Carving Your Spatchcock Turkey
Carving a spatchcock turkey is simple:
1. Separate the thighs, drumsticks, and wings from the carcass.
2. Debone the thigh meat and set it aside.
3. Slice the breast meat along the breastbone, then cut it into even pieces.
4. Arrange the meat on a platter, filling in spaces with the deboned thigh meat.
## Sides and Stuffing
Regarding sides, the options are limitless! Pair your spatchcock turkey with roasted vegetables, mashed potatoes, or a crisp salad. While traditional stuffing is often cooked inside the turkey, think about baking it separately to assure even cooking and flavor absorption.
## Conclusion
Spatchcock turkey is the ideal answer for anyone wanting to present a delectable, visually striking, and easy-to-make turkey. With its swift cooking duration and juicy results, it’s bound to impress your guests and make your holiday feast memorable. Happy turkey-making!