Spatchcock Turkey
I prefer this cooking method when cooking a larger turkey. I'm using a 13 pound turkey in this recipe. I won't add amounts of spices I used as I just sprinkle them over and under the turkey. A specific amount isn't required. Just enough to cover the underside of the flesh and enough to cover the skin. I use a light sprinkle of the spices I use. You can change them to use your favorites on your turkey.
Spatchcock Turkey
I prefer this cooking method when cooking a larger turkey. I'm using a 13 pound turkey in this recipe. I won't add amounts of spices I used as I just sprinkle them over and under the turkey. A specific amount isn't required. Just enough to cover the underside of the flesh and enough to cover the skin. I use a light sprinkle of the spices I use. You can change them to use your favorites on your turkey.
Cooking Instructions
- 1
I rinse my thawed turkey under cool water before starting.
- 2
Pat dry and let it sit to room temperature. You can spatchcock it now or after it reaches room temp
- 3
To spatchcock you need a good pair of kitchen shears and strong hands. Turn the turkey back side up and feel along it's backbone. That is where you will cut out the spine.
- 4
Cut up along one side of the spine from rear end of turkey up to the neck. Repeat on other side of the spine.
- 5
Remove backbone and turn turkey over. On a flat surface press on the breast and break breast bone. This will lay the breast flat.
- 6
Transfer turkey to your deep sided baking tray. Season the inside of turkey with the seasonings. Just sprinkle a light layer over all the meat. Flip turkey over.
- 7
Preheat oven to 375 degrees. Pat turkey dry one more time. Rub olive oil (or you can use butter), over all the skin areas. Tuck wing tips behind the wing sections. Season the front with your spices just as you did the underside.
- 8
Pat the turkey surface to press in seasonings into the oil.
- 9
Place turkey into the oven and cook at 375 for 30 minutes. Then reduce heat to 325 degrees.
- 10
Cook about 10 minutes per pound. Now spatchcock turkey cooks quicker. You need to keep an eye on the turkey and remove it from the oven once a thermometer in breast meat reaches 165 degrees.
- 11
Remove turkey from the oven and tent with aluminum foil. Rest turkey 15 minutes before carving.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Turkey Stock Turkey Stock
Take those turkey bones to the next level and make some excellent stock to use as the base in other dishes or make bone broth as a heath beverage.
-
Turkey Stock Turkey Stock
I make this stock every year before Thanksgiving. It is the foundation for my turkey gravy, stuffing and turkey soup the next day. Any leftover makes for unbeatable pot pies. It is worth every minute it takes for the flavor boost to gravy, stuffing and soup!
-
Slow Cooker Turkey Breast Slow Cooker Turkey Breast
#CA2025Turkey isn’t just for holidays especially when it was the best deal at the grocery storefor a basement sale price of .97 a pound. We would normally smoke the breast but the weather isn’t cooperating. Crockpots are handy when you are away, although you can put this in a cooking bag and pop in your oven. I adapted this recipe slightly that appeared in Taste of Home magazine.
-
Roast Turkey Roast Turkey
The British Embassy in Japan is hosting a campaign called "Food is GREAT: A Taste of Britain" for people to experience British cooking firsthand. There is more information on Facebook.http://www.facebook.com/oishii.igirisuYou can also use ground pork instead of sausage meat. After seasoning with salt and pepper, let it sit for 30 to 60 minutes before baking. Please spoon the cooked juices over the meat as it's baking. The opening where the turkey was stuffed will burn easily, so please cover with aluminum foil. You can optionally use carrots, onions, or turnips to accompany the turkey. Recipe by British Embassy
-
-
-
Roast Turkey Roast Turkey
This is how my mother did her turkey this year. There is no set quantity so its down to you.
-
Roasted Turkey Breast Roasted Turkey Breast
Turkey breast is one of the most popular deli meats. Roasting your own breast takes minutes to prepare and rewards you with juicy meat flavored with fresh summer herbs. This small roast can be a main course or it can be chilled and sliced as needed for sandwiches, salads, wraps, tacos the possibilitys are endless! -
Boneless Sage & thyme Turkey Breast Boneless Sage & thyme Turkey Breast
Very easy to make in a foil pan. Easy clean up. Amazing flavor. Very tender and juicy. Got the turkey breast for $5 at walmart. Nice price - gourmet flavor
-
Traditional Roasted Turkey Traditional Roasted Turkey
I've been roasting turkeys for several years now, and not a just on thanksgiving. While I will say that smoking a turkey is the absolute best you can get (yes, even over frying), sometimes you want those traditional autumn flavors of sage and thyme with salty crackly turkey skin that comes from a traditional roasting process. I use a dry brine and place a compound butter under the skin to give the meat an extra layer of herbed flavor. The turkey is spatchcocked, which not only cuts down the cooking time and exposes the skin for crisping that typically get soggy with a whole bird roast, but it allows the turkey to lay flat so you can fit other things in the oven while it's cooking.
-
Spicy Citrus Turkey Breast Spicy Citrus Turkey Breast
Turkey isn't just for Thanksgiving and sandwiches!
-
More Recipes
Comments