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Spatchcock Turkey is foolproof.

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Spatchcock Turkey, Want a delicious roast turkey in less than two hours? Spatchcocking the bird yields juicy meat and crispy skin every time.

Spatchcock Turkey, Want a delicious roast turkey in less than two hours? Spatchcocking the bird yields juicy meat and crispy skin every time. 안전한 카지노사이트

Even if you don’t celebrate Thanksgiving, you should make a turkey this year, and you should definitely,

100% make a spatchcock turkey, because it will be the easiest, quickest, and prettiest turkey you’ve ever made.

Turkey is one of those meats that I adore, similar to a well-seasoned chicken. Yes, they’re big

and you’ll have a lot of leftovers, but I think it’s worth it, and how often do you get a big fresh turkey in a year?

What exactly is a spatchcocked turkey?

Spatchcocking is a fancy way of saying flattening the bird and removing the backbone before roasting it.

It’s better than roasting a whole bird because the thighs aren’t covered by the legs and the delicate white meat isn’t exposed up top.

also results in crisper skin, better presentation, and the ability to immediately use the backbone and other bits to make gravy and stock.

Spatchcocking a Turkey

Prep. Using paper towels, pat the turkey dry. Working in a large clean deep sink or a large roasting pan

may be preferable. Turn the turkey so that the breast side is facing up.

Take out the backbone. Hold the turkey firmly and cut alongside the backbone

beginning where the tail meets the thigh, with a pair of kitchen shears (you definitely need kitchen shears).

Cut all the way through the turkey until it is split up to the neck. Push the turkey slightly open,

then repeat on the other side, cutting carefully alongside the other side of the backbone.

side may be more difficult, so proceed with caution.

Trim. Remove any excess fat or skin that you see. I removed the tail and the hood of fat around the neck.

The trimmings can be used to make the best turkey gravy ever.

Flip over and flatten. Turn the turkey over so that the breast is facing up, and firmly press down

on the ridge breast bone. There should be a few cracks and the turkey should be flatter.

To avoid burning the wing tips, tuck them behind the breast.

Season. Rub 1 tablespoon of oil over the turkey and place it on the prepared rack and baking sheet.

Season with sea salt and freshly ground pepper to taste. 카지노사이트

How long does it take to cook a spatchcock turkey?
  • 75 minutes for an 11-12lb turkey
  • 1 hour 25 minutes for a 12-14lb turkey
  • 1 hour 35 minutes for a 14-16lb turkey
  • 1 hour 50 minutes for a 16-18lb turkey
  • 2 hours for an 18-20lb turkey

Because oven accuracy varies, you should always use a meat thermometer, especially when cooking a high-stakes item like turkey, especially as the bird grows larger.

They’re not expensive and will save you from having to microwave pink meat or eat cardboard turkey. This one appeals to us.

Once you have one, simply heat the breast meat to 150oF and the thigh meat to 165oF.

Is it necessary to brine the turkey first?

You don’t have to because Spatchcock turkey is always juicy and delicious! If you normally brine your turkey

keep doing so – it’s no different than roasting the entire bird. There’s no need to brine

a turkey if you’ve never done so before, and brining can often result in saltier meat than you’re used to.

What size turkey can this be used with?

Smaller turkeys work best, not because larger turkeys don’t work as well

but because a large turkey requires a very large oven to lay flat in (not to mention a big baking sheet).

If your oven does not have enough space for a full-size baking sheet (18″x26″), you may want to stick with the smaller 14lb birds and load up on sides instead.

Reasons to prepare a spatchcock turkey

When you remove the backbone, you can use it right away to make gravy and stock instead of waiting for the drippings from the bird.

Flattening the bird allows it to cook evenly and quickly – I’m talking about an hour and twenty minutes total time.

Because of the flatter profile, all of the turkey skin is exposed to the heat, resulting in crispier turkey skin.

The meat is also juicier because the skin renders the fat directly into the meat rather than falling down into the pan.

Spatchcocking is synonymous with even cooking. White and dark meat cook at different rates, and flattening

the bird so that the legs and thighs aren’t protected beneath the breast exposes the dark meat to heat that would otherwise escape.

How did you carve the turkey that way?

It’s much simpler than it appears!
  • Disassemble the turkey by separating the thighs, drumsticks, and wings.
  • Set aside the deboned thigh meat.
  • Remove the breasts from the carcass and cut them into 1/2′′ thick slices.
  • Finally, arrange the chicken breast on the platter. Fill in the gaps with the deboned thigh meat after adding the drumsticks and wings to the center.
  • Make Turkey BBH or Turkey Pho with the trimmings.
What about the sides and the stuffing?

Challah Stuffing with Mushrooms, Rosemary, and Thyme

Oven Roasted Duck Fat Potatoes

Mashed Potatoes in the Instant Pot

Crispy Air Fryer Roasted Brussels Sprouts Recipe

I included a citrus herb butter, but you can simply season with salt and pepper or whatever you want.

Personally, I believe that turkey has a distinct flavor that doesn’t require much assistance, similar to a good roast chicken 카지노 블로그

but feel free to experiment. Everything else is just gravy because the important part is spatchcocking.

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