Spachcock Turkey Recipe (Juicy and Crispy!)

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When you don’t have time to cook Whole roast turkey, Let me show you How to beat a turkey instead. The taste of this method is very similar to that of ordinary roasted turkey, but the cooking speed is much faster, only one hour, although I recommend salting it in advance.this Spachik Turkey Recipe You will be taken through all the steps to roast the turkey, how to season it, and how to cook the turkey very juicy and golden. It will become a star on your holiday table, perfect for Thanksgiving, Christmas, and even autumn dinners.

If you don’t want to deal with the spatchcocking process, or if the whole turkey is too much food for a small gathering, try Air Fryer Turkey Breast or Slow Cooker Turkey Breast instead.

What is a Spachcock Turkey?

spatchcock turkey is a whole turkey, roasted flat-very similar Spotted chickenTo do this, we cut off the spine, flatten the breastbone, and roast it like a regular turkey. This is a great way to make turkey because it cooks faster and more evenly.

Turkey ingredients

This section explains how to choose the best ingredients for roast turkey, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

For turkey brine:

• Whole turkey – Use high-quality turkey for the best flavor. You can buy fresh or frozen. If you buy frozen turkey, make sure to defrost it (Check out my defrost guide hereAnd give yourself enough time! ). Take out the internal organs.
• Kosher salt – Sea salt is also available, but it is more expensive, so I need to use coarse salt in large quantities here. Salt may look like a lot, but to create an environment where water is transferred to the turkey meat to make it juicy, the amount of salt is necessary.
• water

For compound butter:

• butter – I prefer grass-fed butter for the best flavor and nutrition, but you can use any unsalted butter you like.
• Fresh herbs – Sage, rosemary and thyme
• garlic – I use fresh garlic cloves so that I can crush them so that the garlic is distributed most evenly. But you can also use minced garlic instead, which can come from whole cloves or jars.
• Sea salt and black pepper

Compound butter will penetrate under the skin.I think sage, rosemary and thyme are the most classic herbs for turkey, but you can use others The compound butter variant is here.

Turkey filling:

• olive oil – Pour on the turkey skin. Avocado oil is also very good. Avoid using low-smoke oils or fats on the skin, such as butter, because they will burn.
• chili – Sweet or smoky. This adds flavor and also gives your turkey a beautiful golden color. Feel free to add any other spices you like here.
• Sea salt and black pepper

How to spit on a turkey

This section shows how to make this spatchcock turkey recipe, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• brine. Combine water and Kosher salt in a Big stockpot. Dip the turkey in salted water, close the lid, and put it in the refrigerator for 10-12 hours.

hint: If you have time, let the turkey reach room temperature. If possible, place the turkey on the counter for 30 minutes before roasting-this will help it cook more evenly, but if time is short, you can skip this step.

• Butterfly turkey. Place the turkey breast down and use Poultry shears Removal of the spine. To cut out the rotation, cut along one side of the spine and then cut along the other side. (You can use the spine for Turkey gravy Or discard it. ) Open the turkey with your hands like a book, and then turn it over. Use your palms and your weight to press on the turkey breast. This will split the breastbone, break the ribs, and let the turkey lay flat.Transfer the opened turkey to The wire rack is set on a large rimmed baking tray, Or a baking tray with a shelf, if yours is big enough.

• Make compound butter. In a small bowl, mash the butter and mix with sage, rosemary, thyme, garlic, sea salt, and black pepper.

• Season the turkey meat. Put your hands under the turkey skin and put a piece of butter under the skin. Press on the skin to help spread the butter.
• Season the turkey skin. Drizzle or brush the turkey olive oil Sprinkle with Shanghai salt, chili powder and Black pepper. Tuck the wingtips under the chest.

• bake. Roast the turkey for 60-100 minutes, until cooked through. (If it starts to brown too much, please cover with foil at the end.) Use Meat thermometer Check that the thickest part of the thigh reaches 165 degrees Fahrenheit.

• rest. Remove the turkey from the oven, cover it with foil, and let it sit for 10-15 minutes. This will lock the juice.

How long does it take to cook a Spatchcock turkey?

The cooking time of Spatchcock turkey will vary slightly, but a good rule of thumb is that it takes approximately 60-100 minutes, It depends on the size of the turkey and the oven temperature.

The cooking time per pound of spatchcock turkey is approximately 6 minutes per pound, But it is better to use Meat thermometer Know when it is fully cooked.

How to carve a Spatchcock turkey?

The carved open turkey is slightly different from the traditional roast turkey. Use a sharp knife or kitchen scissors to cut the leg from the chest, cut the chicken leg from the thigh, cut the wings from the chest, and then slice the breast meat.

How many turkeys per person?

On average, each person plans to eat 1 pound of turkey, which accounts for bone weight. This gives you 6-8 ounces of turkey per person.

Storage instructions

• Shop: Store the remaining turkey in the refrigerator for 2-3 days. (It’s perfect for sandwiches, soup, with salad! )
• Prepare in advance: You can prepare this spatchcock turkey recipe up to 2-3 days in advance and store it in the refrigerator until ready to roast. To do this, immerse the turkey in brine, season it under and on the skin, cover with plastic wrap, and refrigerate.
• Reheat: Reheat leftovers in an oven or microwave at 350 degrees Fahrenheit until hot.
• freeze: Freeze the remaining roast turkey for 2-3 months.

What to serve with Spatchcock turkey

Serve this roast turkey recipe with traditional Thanksgiving side dishes (such as mashed potatoes, fillings, and plenty of healthy side dishes):

More holiday center recipes

Turkey is a classic choice for holiday meals, but I have some other special meals to try:

Reader’s favorite recipe

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Turkey Recipe

Learn how to roast turkey with juicy meat and crispy skin! This simple spatchcock turkey recipe takes only 60-90 minutes to cook, making holiday meals faster.

Preparation time 15 minute

Cooking time 1 Hour

Salt water time 10 Hour

total time 1 Hour 15 minute

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view the ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

brine:

1. in a Big stockpot Large enough to fit the turkey, stir together 2 gallons (7.5 liters) of water and 2 1/2 cups (128 grams) of coarse salt. Dip the turkey in salt water. Refrigerate for 10 to 12 hours.

2. After the turkey is cooked, drain the water and place the turkey Big chopping board, And pat dry on all sides with a paper towel.

3. If possible, let the turkey sit at room temperature 30 minutes Before baking. (This will ensure more even cooking.)

4. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).Place one Oversized oven safety rack on oversized baking tray.

Butterfly:

1. Place the turkey breast down.use Kitchen scissors Cut off the spine. (You can discard it or use it to make gravy.)

2. Use your hand to open the turkey like a book, then turn it over, with the open side facing down. Push the turkey breast down with the heel of your hand. This will crush the breastbone and let the turkey lay flat.

3. Transfer the butterfly turkey to the rack on the roasting pan with the breasts facing up.

season:

1. In a small bowl, mash the softened butter, sage, rosemary, thyme, garlic, sea salt, and black pepper.

2. Reach under the turkey skin on the chest and legs to separate it from the turkey underneath. Put a piece of compound butter under the skin, and then press it down on the skin to spread it underneath.

3. Drizzle olive oil on the turkey and skin. Sprinkle with sea salt, chili powder and black pepper. Tuck the wingtips under to prevent burning.

bake:

1. Put the spatchcock turkey in the oven and bake 60 to 100 minutes (Depending on the size of the turkey) until cooked through.Check if roast turkey is used Meat thermometer – The safest option should be 165 degrees.For juicy turkey, aim for 160 degrees, then cover defeat Immediately after taking it out of the oven (the temperature will continue to rise in the next step). If the turkey starts to brown before it is ready inside, cover it with foil and continue to bake until it is done (I covered mine after 45 minutes).

2. Let the turkey rest and cover it with foil because 10-15 minutes Reach 165 to 170 degrees before serving.

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Recipe notes

Serving size: ~6-8 ounces cooked turkey

nutrient content

The amount per serving. The amount in the formula description above.

Calories 294

fat 18.5g

protein 30.7g

Total carbohydrates 0.8g

Net carbohydrates 0.5g

fiber 0.3g

sugar 0.1g

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

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