The ideal Thanksgiving spread features a gorgeous, bronzed turkey, perched on a platter and brimming with stuffing. But some ideals aren’t practical: a crispy-skinned, evenly browned, and perfectly cooked whole turkey is hard to find outside of a Norman Rockwell paintings and magazine photo shoots. If you’ve ever found yourself blasting your turkey with a hair dryer to try to get perfectly crispy skin, you know what I’m talking about.
I have cooked a lot of turkeys over the years, and here’s my POV: if you want a gorgeously browned turkey with beautiful crispy skin that tastes as good as it looks, spatchcocking is the only way to go.
When you spatchcock a turkey (or any bird), you’re removing the center backbone, opening the body up like a book, and then flipping the entire turkey and flattening it so it lies in one piece, breast side up. (If you need more instructions, check out Brooke’s Perfect Bite Roast Chicken recipe.) This allows the turkey to roast flat on a sheet pan instead of perching inside a roasting tin. This method might ruin the whole Norman Rockwell visual, but it will also give you the best turkey you ever tasted. Here are five reasons you should spatchcock your Thanksgiving turkey.
As Thanksgiving approaches, many home cooks start pondering the big turkey question – should I spatchcock my turkey this year? Spatchcocking, also known as butterflying, is a technique where the backbone is removed and the turkey is flattened out before roasting. This cooking method has become quite trendy in recent years, with many hailing it as the best and only way to cook the perfect Thanksgiving turkey. But is spatchcocking really necessary to get juicy, flavorful turkey on your holiday table? Let’s take a closer look at the pros and cons of spatchcocking to find out if you really have to take this extra step.
What is Spatchcocking?
Spatchcocking is a method of preparing poultry like chicken or turkey for roasting by removing the backbone and flattening out the bird. This allows the poultry to lie flat in one piece during cooking.
To spatchcock a turkey specifically, you’ll need a sharp knife and kitchen shears. First place the turkey breast-side up on a cutting board. Using the shears cut along both sides of the backbone from the tail to the neck cavity to remove it. Spread the turkey open like a book. Press down firmly on the breastbone to flatten the bird out completely. You may hear some cracking as the cartilage breaks – this helps the turkey lie flat. Finally, tuck the wing tips under the shoulders. The spatchcocked turkey is now ready for seasoning and roasting.
Pros of Spatchcocking a Turkey
There are several advantages to spatchcocking your Thanksgiving turkey:
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Shorter cooking time: A spatchcocked turkey cooks much faster than a traditional whole turkey. Spatchcocking cuts the roasting time nearly in half since the turkey has more surface area exposed to the oven heat. A whole turkey needs about 13-15 minutes per pound while a spatchcocked version only needs 8-10 minutes per pound.
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More even cooking With a whole turkey, the white breast meat often overcooks and dries out faster than the dark leg and thigh meat Spatchcocking allows both light and dark meat to cook at the same rate since the turkey lies flat in the pan
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Crispy skin: Getting crisp, browned skin all over a whole turkey can be difficult. With a spatchcocked bird fully spread out, every bit of the skin gets evenly exposed to the hot oven air resulting in deliciously crisped skin.
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Easier carving: Carving a whole intact turkey at the table can be tricky. A spatchcocked turkey offers easy access to all areas which makes slicing neat portions much simpler.
Cons of Spatchcocking a Turkey
However, there are a few potential downsides to spatchcocking to consider:
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More upfront prep: It does take some hands-on effort and time to remove the backbone and flatten out the bird. You’ll need a sturdy cutting board, sharp shears or knife, and some elbow grease.
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Loss of presentation: A beautifully roasted whole turkey makes a stunning table centerpiece. Spatchcocking removes that iconic whole bird look. For traditionalists, this could ruin the aesthetic.
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Potential overcooking: With significantly less roasting time, it can be easier to accidentally overcook a spatchcocked turkey if you aren’t careful. The breast and thighs can go from ideal to dried out quickly.
When Should You Spatchcock a Turkey?
Here are some of the best times when spatchcocking your Thanksgiving turkey makes good sense:
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You’re short on oven space or time. Spatchcocking really shaves off roasting time if you’re squeezed on either.
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You always struggle with uneven cooking. It helps ensure the breast and legs finish cooking at the same time.
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You want ultra crispy skin. The high exposure to hot air gives the skin maximum crispness.
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You dislike carving whole birds. Spatchcocking offers easy slicing access to the meat.
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Presentation doesn’t matter to you. You’ll get all the benefits without worrying about ruining the whole bird look.
When You Shouldn’t Spatchcock a Turkey
Here are instances when keeping your turkey whole may be preferable:
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You’re new to roasting turkeys. For beginners, a whole turkey is easier to manage to avoid over/undercooking.
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You love the dramatic presentation. Some can’t imagine Thanksgiving without the iconic whole bird.
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You have ample oven space. With room to spare, a whole turkey can roast slowly for super tender meat.
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You’ll use drippings for gravy. Roasting a whole bird allows you to easily collect tasty pan drippings.
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You have time to roast slowly. Embrace the long relaxed cook to build deep flavor.
The Bottom Line
At the end of the day, spatchcocking a turkey is never absolutely required to get amazing results. With proper technique, you can achieve juicy, crisp turkey without butterflying it. However, for most home cooks spatchcocking does make achieving turkey perfection a bit easier and more foolproof. If you don’t mind the extra hands-on time, it can help guarantee the best possible Thanksgiving centerpiece. But keeping the turkey whole has its merits too. Focus on seasoning, basting, and monitoring doneness whether you spatchcock or not. With practice, you’ll become the turkey expert your guests rave about.
You’ll Get Gorgeous Crispy Skin All Over
Think about it: when you roast a turkey in a roasting pan, the sides of the pan block the blast of oven heat and effectively steam the lower sides of the turkey, making it very difficult to get even browning and that gorgeous crispy skin everywhere. With a spatchcocked turkey, every part of the turkey is fully exposed to the oven heat, resulting in beautiful bronzed crispy skin everywhere.
A Spatchcocked Turkey Cooks Faster
A whole, un-spatchcocked turkey takes about 13 minutes per pound to cook. Thats as long as 3 ¼ hours for a 15-pound turkey. And if you decide to double down on the classic Thanksgiving ideal and stuff it? That cook time is even longer. A spatchcocked turkey, on the other hand, only takes six minutes per pound to cook which, if you do the math, cuts the oven time in half.
How to Spatchcock a Turkey
FAQ
What is the alternative to spatchcocking?
An alternative to the spatchcock method is another butchering technique called “frogging.” I am not sure of the origin; I have read that it’s used in Asia and South America.
What is the downside of spatchcock?
But it can also be problematic. It takes up space in the oven, for one thing. Doesn’t that bird know you have green bean casserole, sweet potatoes, and rolls waiting in line? Plus it is often overcooked, and half the skin—which we want ultra crisp—is soaked and squidgy at the bottom of the bird.
Is it better to smoke a turkey whole or spatchcocked?
Spatchcock will be quicker. It will also cook more evenly. In the whole form, the breast wants to cook faster than the dark meat, and if anything you want the dark meat at a higher temp than the breast. Regardless of which route you go, I wouldn’t worry about what you can stuff it with.
How do you Spatchcock a Turkey?
Spatchcocking is a method of preparing a whole chicken or turkey for roasting by removing the backbone and flattening the bird out. This allows for more even cooking and faster roasting times. To spatchcock a turkey, you will need a sharp knife and a pair of kitchen shears. First, place the turkey breast-side up on a cutting board.
Should you Spatchcock a Turkey?
Rather than roasting a whole bird this Thanksgiving, take the modern route and spatchcock the turkey. This method revolutionized turkey preparation—it cuts the cooking time in half and arguably produces a better bird. Whatever you do, don’t let the term spatchcocking intimidate you.
What is Spatchcocking a Turkey?
Spatchcocking is a technique that involves cutting the backbone out of a turkey and flattening it out. This allows the turkey to cook more evenly and quickly, which can be a major advantage if you’re short on time.
Does a spatchcocked Turkey need a second oven rack?
In addition to taking less time to cook (see above!), a spatchcocked turkey also takes up less vertical space in the oven. This means you can easily use your second oven rack to bake stuffing or other sides while the turkey cooks. And you don’t have to do any crazy rejiggering of oven rack positions to make it work, either.
Is a spatchcocked Turkey better than a whole turkey?
A spatchcocked turkey cooks faster than a whole turkey, which can be a major advantage if you’re short on time. * It makes the turkey easier to carve. A spatchcocked turkey is much easier to carve than a whole turkey, which can be a big help if you’re hosting a large Thanksgiving dinner.
What size Turkey should you Spatchcock?
A 13-pound turkey is the largest bird you should spatchcock to ensure it fits in a roasting pan, but 10 to 12 pounds is ideal. If you’re tight on space, a smaller turkey will more easily fit properly in the pan. Look for 6 to 11-pound Li’l Butterball turkeys in stores. Carson Downing. Food Styling: Lauren McAnelly Here we go—you’ve got this.