Spatchcocking turkey and air frying it results in the juiciest, crispiest holiday bird you’ve ever tasted. Removing the backbone and flattening it out helps the turkey cook faster and more evenly. Paired with an air fryer, you get mouthwateringly tender meat infused with crispy, flavorful skin.
In this comprehensive guide, we’ll explain what spatchcock turkey is, why air frying is the best cooking method, provide a foolproof recipe, and answer frequently asked questions. After reading this, you’ll be ready to make showstopping spatchcock turkey in your air fryer!
What is Spatchcock Turkey?
Spatchcocking refers to removing the backbone of a bird and flattening it out. Also called butterflying, this technique allows the turkey to cook faster since the meat lays in a thin, even layer. With a spatchcock turkey, the legs spread out instead of overlapping so there’s no uneven cooking.
Compared to roasting a whole intact turkey, spatchcocking greatly reduces cooking time as there’s no cavity. The bird lays flat with maximum contact for heat distribution.
Why Air Fry Spatchcock Turkey?
Air frying uses super hot, rapidly circulating air to cook food incredibly fast. The high heat helps render fat under the turkey skin, achieving a shatteringly crispy exterior.
Since spatchcock turkey lies flat, it can cook faster and more evenly versus in a traditional oven. Air frying also requires little to no oil, making it much healthier than deep frying.
You get moist tender meat infused with crispy flavor-packed skin. Air frying really brings out the best texture and taste in spatchcock turkey.
Step-by-Step Guide to Air Fry Spatchcock Turkey
Ingredients:
- 12-14 lb turkey, backbone removed
- Olive oil
- Salt and pepper
- Fresh herbs like rosemary, thyme, sage
Instructions:
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Pat turkey dry and rub all over with olive oil. Generously season with salt, pepper, and herbs.
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Place turkey breast side up in air fryer basket. Tuck legs underneath if needed to fit.
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Air fry at 400°F for 12-15 minutes per pound until breast reaches 165°F and thighs reach 175°F.
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Let rest 10 minutes before carving.
Tips for Best Results:
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Completely thaw turkey before spatchcocking and air frying.
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Use sharp kitchen shears and remove backbone carefully.
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Flatten breastbone firmly so turkey lays flat.
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Pat turkey very dry before oiling and seasoning.
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Brush turkey with oil periodically during cooking.
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Use a meat thermometer in thickest areas.
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Let turkey rest 10 minutes before slicing for juicier meat.
Frequently Asked Questions
What size turkey is best for air frying?
A 12-14 lb turkey is ideal, as larger birds may not fit. The uniform shape helps it cook evenly.
How long does it take to air fry spatchcock turkey?
Cook at 400°F for approximately 12-15 minutes per pound. A 14 lb turkey takes 2 1⁄2 – 3 hours. Monitor temperature with a meat thermometer.
What temperature should the turkey reach?
Cook until the breast reaches 165°F and thighs reach 175°F. Let rest 10 minutes before carving.
Can you use an oven instead of an air fryer?
Yes, roast the spatchcock turkey at 400°F for 18-20 minutes per pound until safe minimum internal temperature.
What are good side dishes?
Classic Thanksgiving favorites like mashed potatoes, roasted veggies, stuffing and cranberry sauce pair perfectly.
The Verdict: Incredible Turkey from Your Air Fryer
Air frying spatchcock turkey delivers unbelievably moist, tender meat and crispy, crackling skin in a fraction of the time of roasting. The air fryer’s high heat and flattened spatchcock shape let the turkey cook incredibly fast and evenly.
It’s so easy to make restaurant-caliber turkey right at home. Just spatchcock, coat with oil and seasonings, then air fry. I guarantee this will be your new favorite preparation for holiday turkey!
For juicy turkey with crispy, flavor-packed skin without the hassle of roasting whole, air fried spatchcock turkey is sure to impress. Your family will be amazed and delighted this holiday season. Give it a try – you won’t be disappointed!
How to Spatchcock a Turkey
Spatchcocking a turkey is much easier than it sounds! Here are simple step-by-step instructions:
What You’ll Need:
- 12-14 lb turkey
- Sharp kitchen shears or sturdy scissors
Steps:
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Remove giblets and neck from turkey cavities. Rinse turkey under cold water and pat very dry with paper towels.
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Place turkey breast side down on a cutting board. Using sharp shears, cut along both sides of backbone from tail to neck end.
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Remove and discard backbone. Turn turkey breast side up. Press firmly on breastbone to flatten.
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Tuck wing tips under shoulders. Your turkey is now spatchcocked and ready for seasoning and air frying!
With some basic kitchen shears, you can easily spatchcock a turkey in just a few minutes. Removing the backbone allows the bird to lay completely flat and cook fast and evenly.
Air Fryer Tips for Whole Spatchcock Turkey
Air frying spatchcock turkey results in phenomenally juicy meat and crispy skin, but there are some tips to ensure success:
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Completely thaw turkey before spatchcocking and cooking
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Pat turkey very dry before oiling and seasoning
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Brush skin with oil periodically during air frying
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Use a meat thermometer to monitor doneness
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Allow turkey to rest before slicing for juicier meat
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Cook at 400°F for approximately 12-15 minutes per pound
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Target an internal temperature of 165°F in the breast
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Expect a 12-14 lb spatchcock turkey to take 2 1⁄2 – 3 hours
Follow these air fryer tips and you’ll have the best, juiciest, crispiest spatchcock turkey for your holiday table!
Alternate Cooking Methods
While air frying is ideal, spatchcock turkey can be prepared using other cooking methods:
Oven – Roast at 400°F for 18-20 minutes per pound until 165°F breast/175°F thigh temperature.
Grill – Indirect heat at 325°F, rotating occasionally, until fully cooked. Adds nice char.
Smoker – Excellent for imparting deep smoky flavor at 225-250°F.
Sous Vide – Cook 1-2 hours in water bath until pasteurized, then crisp skin under broiler.
No matter which cooking method you choose, spatchcocking is the key to fast, even cooking and wonderfully juicy, flavorful holiday turkey.
Make This Showstopping Turkey for Your Next Holiday Meal!
Air fried spatchcock turkey is sure to wow your family this holiday season. With moist, tender meat and crispy, crackling skin, it’s by far the best way to prepare turkey.
The spatchcocking and air frying methods help the turkey cook incredibly fast and evenly. Just remove the backbone, flatten, coat with oil and seasoning, then let your air fryer work its magic!
For your next special occasion, skip the traditional roasted turkey and go for air fried spatchcock. Juicy, crispy perfection awaits!
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A much better way to roast Thanksgiving turkey. White and dark meat came out juicy and correctly cooked at the same time (90 mins at 425-450). Dry brined for 2 days after butterflying. Put apple, onion, sage, thyme & parsley under and smeared compound butter under skin and over legs. Spatchcocked turkeys are wider than whole ones (duh…). Our 18 pounder measured 18″ by 14″ — bigger than most roasting pans. Cut panels from foil pans to build out the sides — worked fine!
You can put your dressing in a roasting pan — place split bird on rack and rest on roasting pan — turkey drippings go into the dressing – YUM! Remove turkey and rack to rest while top of dressing crisps up a bit — everything done, oven space saver and dressing has that stuffing taste from turkey drippings —
Yes, I have been using this recipe for years and I love it. The largest I have ever done was a 22 lb turkey 2 years ago. Use a meat thermometer and allow for extra time and you will be fine.
12 lb fresh turkey from the grocery store. 80 minutes to 165 degrees white meat and 185 dark. Plenty of pan juices for gravy. Best turkey I’ve ever cooked.
Vegan mayo is excellent!
This is a wonderful technique that delivers golden, perfectly cooked turkey in record time. I tried it first with a small bird and everyone loved it. The second bird, a 14-pounder, was too big for the pan and had to be cut up. Be warned: Stick to birds 12 pounds or under.Private notes are only visible to you.
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