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Spatchcock Turkey
Cooking a whole turkey can be a challenge, but the Spatchcock method ensures a beautifully roasted, juicy bird every time. By removing the backbone and flattening the turkey, it cooks evenly and quickly, resulting in moist meat and crispy skin.
👥 14 Servings⏱️ Prep & Cook: 25h 20m⏳ Prep: 30 min🔥 Cook: 1h 30m👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- pan
- baking sheet
- oven
📝 Preparation Steps
1
Remove the turkey from its packaging, taking out the giblets and neck. Pat the entire turkey dry with paper towels, inside and out.
2
Place the turkey breast side down on a cutting board. Using a pair of strong kitchen shears, cut along both sides of the backbone from tail to neck to remove it completely.
3
Flip the turkey breast side up. Place the heel of your hand on the center of the breast bone and press down firmly to flatten the bird. Tuck the wing tips behind the breast meat.
4
Rub the dry brine or kosher salt generously all over the turkey, covering both the top and underside.
5
Place the seasoned turkey on a wire rack set over a large baking sheet or roasting pan. Refrigerate, uncovered, for at least ⏱️ 24 hours.
6
When ready to cook, preheat your oven to 425 degrees F with the oven rack in the middle position.
7
Line a large roasting pan or heavy-duty baking sheet with aluminum foil for easy cleanup. Arrange the thin apple slices in a single layer on the foil and pour the apple cider over them.
¼ cup apple ciderapple, sliced into thin rounds1
8
Place a wire rack over the apples in the pan. Move the brined turkey onto the rack with the breast side facing up. Gently loosen the skin over the breast, thighs, and drumsticks, then rub the herb compound butter underneath the skin, distributing it evenly.
apple, sliced into thin rounds1herb compound butter6 tablespoons
9
Carefully transfer the roasting pan to the preheated oven and roast for one hour.
10
After an hour, insert a digital meat thermometer into the thickest part of the thigh, avoiding the bone. Continue roasting for another 20 to ⏱️ 40 minutes, until the internal temperature reaches 165 degrees F in the thickest part of the breast and 170 degrees F in the thigh. If the skin gets too dark, loosely cover it with foil.
11
Once the turkey reaches the correct temperature, remove it from the oven. Tent the turkey loosely with foil and let it rest for about ⏱️ 20 minutes before carving.
12
After resting, transfer the Spatchcock Turkey to a serving platter and enjoy.
Nutrition Facts
calories
250 calories
fat Content
10g fat
serving Size
4 oz
fiber Content
0g fiber
sugar Content
0g sugar
sodium Content
300mg sodium
protein Content
35g protein
carbohydrate Content
0g carbs
saturated Fat Content
3g saturated fat
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