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HOW TO SPATCHCOCK YOUR TURKEY

Discover a game-changing technique this Thanksgiving with spatchcocking, a culinary secret that transforms the way you roast turkey. By removing the backbone and flattening the bird, spatchcocking ensures an even cook throughout, resulting in juicy, succulent meat. Say goodbye to uneven cooking times and hello to a Thanksgiving turkey that's not only flavorful but also ready in record time.
COOKING TIME IS SIGNIFICANTLY REDUCED.
** I FOLLOW 9 MINUTES PER LB. AT 450 ** ALWAYS CHECK WITH AN INTERNAL THERMOMETER AND COOK UNTIL THICKEST PART REACHES 165 degrees Fahrenheit

Equipment

  • sharp kitchen scissor
  • very sharp knife (i recommend a kitchen scissor especially if its your first time doing this)

Ingredients

  • Whole turkey
  • Sharp kitchen shears or a sharp knife
  • Cutting board
  • Paper towels

Instructions

  • Prepare Your Workspace:
  • Set up a clean and spacious workspace. Ensure that you have all the necessary tools and ingredients handy.
  • Remove Giblets and Neck:
  • Check the turkey cavity for any giblets or the neck and remove them. You can set these aside for making gravy!! I Soak them in a pot of water for 48 hours.
  • Place Turkey Breast-Side Down:
  • Put the turkey on the cutting board breast-side down with the legs facing you. The backbone is along the length of the turkey's back.
  • Cut Along Both Sides of the Backbone:
  • Using sharp kitchen shears or a knife, start cutting along one side of the backbone from tail to neck. Repeat on the other side until you've removed the entire backbone.
  • Open the Turkey:
  • Once the backbone is removed, open the turkey like a book. Press down on the breastbone with the heel of your hand to flatten the turkey, put your back into it!!! sometimes this isnt easy! if its not laying flat, you didnt break the breastbone enough, keep going! This will make it more even and allow for faster and more even cooking.
  • Tuck the Wings:
  • Tuck the wingtips behind the breasts. This helps prevent them from burning during roasting and gives the turkey a more compact shape.
  • Season as Desired:
  • Season the spatchcocked turkey as you normally would. You can use your favorite dry rub or a simple mixture of salt, pepper, and herbs.
  • Roast or Grill:
  • Cook the spatchcocked turkey according to your recipe or preferred method. Spatchcocking significantly reduces cooking time, so be sure to adjust your cooking times accordingly. I go with 9 minutes per lb.
  • Check for Doneness:
  • Use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F (74°C). Ensure that both the breast and thigh meat are properly cooked.
  • Let It Rest:
  • Allow the turkey to rest for about 30 minutes before carving. This allows the juices to redistribute and ensures a juicier bird.
  • Enjoy your delicious spatchcocked turkey!