As Thanksgiving approaches, one of the biggest challenges is cooking the perfect turkey. Dry, overcooked meat is a common complaint, even among experienced cooks. But there’s a simple trick that helps guarantee juicy, evenly cooked meat every time: spatchcocking your turkey before roasting.
What Is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from the turkey, and it is flattened out. This allows the turkey to cook faster and more evenly. The New York Times shared an excellent spatchcock turkey recipe that highlights the benefits of this method
Some key advantages of spatchcocking your turkey
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Cooks faster. A spatchcocked turkey roasts in about 1 1/2 hours verses up to 3 hours or more for an intact turkey.
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Cooks more evenly. With a flattened bird, the breast and thigh meat cook at the same rate. No fighting with foil shields trying to prevent the breast from overcooking while waiting for the thighs to finish.
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Better flavor. With faster cooking, you avoid drying out the breast meat. And the skin gets deliciously crispy all over.
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Easier to carve With the backbone removed, the turkey ends up flat on the cutting board for easy slicing
Step-By-Step Guide to Spatchcocking a Turkey
While spatchcocking takes a tiny bit of work upfront, it’s actually very easy to do at home. Here’s how to spatchcock a turkey in 4 simple steps:
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Remove the turkey from the fridge and unwrap. Place breast side down on a cutting board. Using sturdy kitchen shears, cut down one side of the backbone.
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Repeat on the other side to completely remove the backbone. Save it for making stock if desired.
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Flip turkey over (breast side up). Press firmly with hands on the breast to flatten. You’ll hear the breast bone crack – don’t worry, this is normal!
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Tuck the wing tips under the bird if desired. Your turkey is now ready for your favorite herb rub and roasting prep!
Here’s a handy table breaking down the time:
| Task | Time |
|---|---|
| Removing backbone | 5 minutes |
| Flattening breast | 1 minute |
| Total Time | 6 minutes |
As you can see, just a few quick snips and presses prepares the bird for much faster, juicier cooking.
The New York Times Spatchcock Turkey Recipe
Now onto cooking! The New York Times published an excellent recipe for roast spatchcock turkey by Melissa Clark. Here are some highlights:
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Simple herb butter – Slather the flattened bird with a compound butter of fresh herbs, lemon zest, mustard and garlic. So much flavor!
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High heat – Start at a high temp of 425 degrees F. This helps crisp the skin and seal in juices.
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Quick roast – The spatchcocked turkey is done in just 1 – 1 1/2 hours. Let rest before carving.
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Pan sauce – The flavorful browned bits left in the pan are perfect for a rich turkey jus. Deglaze with white wine and chicken broth.
I’ve made this recipe several times, and it never disappoints! The turkey comes out perfect every time, and the technique seems to make even novice cooks look like pros.
Give spatchcocking a try for your next turkey dinner. Your guests will definitely be impressed at how you mastered the juiciest, most flavorful bird yet. Just be sure to plan ahead and leave ample time for the backbone removal. But after that, it’s smooth sailing to success.
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I usually carve the turkey after it cools, then put it into the refrigerator. A few hours before I want to eat, I put around an inch of turkey stock into my crockpot and heat it on high. After its warm I add the carved turkey pieces and reset the temperature to low/keep warm. It will stay warm and moist in the crockpot for hours. And it frees up space in your oven.
To answer some questions, An 11 to 13 pound spatchcocked turkey will fit on a half sheetpan just fine. Going any larger, I’d probably remove the legs and thighs and set those on either side of the butterflied breast. Get a pair of good poultry shears. OXO makes a good one. Remove the wish bone before using the shears to cut on both sides of the spine. It will make it easier. Add the spine (broken into pieces) with the giblets to make a stock for the gravy.
Help, I’ve never done this before. I need help with a small detail re the process. Do you put the spatchcocked cooked turkey in the fridge and later for the second roast on its original roasting pan? Or do you repack it for the refrigeration and rearrange it for the second baking??
This may be the best way to do reheat a whole bird, but I am not going to use this recipe again. The bird came out too dry and overdone on reheat. If I was going to try making ahead again I would follow the suggestions in the comments to carve the bird and reheat the carvings instead of trying to reheat the whole bird. We don’t present the bird at the table anyway, so there isn’t a win.
I did this recipe this year. I am the only one that can cook in our Friendsgiving group. But my apartment is to small to host. This recipe saved me! Thanks Melissa!
I prepared a turkey in a tiny kitchen with a small, unreliable oven. I bought a fresh organic turkey and had the butcher spatchcock it (FYI, the removed backbone and neck made a wonderful stock). I salted it and let it sit in the refrigerator uncovered for 3 days. I roasted it as directed and made sure my Thermopen measured 165 in many places. I cooled the turkey for several hours, refrigerated overnight, and reheated it before carving. The skin was crispy, the breast moist. SUCCESS!Private notes are only visible to you.
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Samin Nosrat’s Best Thanksgiving Turkey | NYT Cooking
FAQ
How long do you cook a spatchcocked turkey per pound?
While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.
Is it better to cook a turkey at 325 or 350?
We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey.Nov 6, 2024
How long to smoke 16 lb spatchcock turkey at 225 degrees?
Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.
Is it worth spatchcocking a turkey?
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat.
Is a Spatchcock Turkey a good Turkey?
On the New York Times Cooking site, the spatchcock turkey has over 2400 ratings and 10,000 saves. It holds an impressive 4.5 star average rating. Reviewers say things like “best turkey ever” and “I will never cook a turkey any other way”. The recipe also made the New York Times own list of top trending Thanksgiving recipes last year.
How do you cook a New York Times Spatchcock Turkey?
Here are some top tips for getting the best possible results when making the famous New York Times spatchcock turkey: Dry brine the turkey for 1-2 days in the fridge to season it deeply and ensure a juicy bird. Simply rub it all over with salt. Use a meat thermometer to accurately determine doneness, especially if adapting cooking times.
Are dry brining & Spatchcocking still important in 2022?
As it happens, the thermodynamics of roasting and the physiology of turkeys remain pretty consistent year to year, which means that, in 2022, dry-brining and spatchcocking are still invaluable.
How long to smoke a 15 lb Spatchcock Turkey?
How long to smoke a 15 lb spatchcock turkey at 225? Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.
What do you put under a Spatchcock bird?
A layer of coarsely chopped vegetables under a spatchcock bird not only contributes flavor to the pan drippings, but it also helps prevent those drippings from drying out and burning.Chris Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Did you know a yoga therapist roasted a Turkey?
Since then, Ms. Bajaj, a 38-year-old holistic yoga therapist who lives in Toronto, has roasted many turkeys rubbed with a spice mixture of dried red chiles and mint, black peppercorns and cumin seeds, inspired by her family’s South Asian pantry.