Are you ready for the BEST way to cook your turkey evenly and in less time? A spatchcock turkey is the answer!
More commonly known as butterflying, spatchcocking is a quicker route to a beautiful, delicious turkey for the holidays – or really any time of year. Perfect for roasting, grilling or smoking, a spatchcock turkey is sure to please the whole crowd.
Don’t let that extra effort of spatchcocking (or the funny name) intimidate you. It’s easier than it sounds. We’ve answered some of the most pressing questions to walk you through the process below.
Spatchcocking is removing the backbone of a turkey and laying it flat on its cooking surface. Yep, it’s that simple!
Spatchcocking also known as butterflying a turkey breast is a great way to reduce cooking time while delivering juicy, flavorful meat. By removing the backbone and flattening the breast, you allow it to cook faster and more evenly.
If you’ve never spatchcocked turkey before, it may sound intimidating. But I’m here to tell you that you absolutely can spatchcock a boneless or bone-in turkey breast with just a few simple tools and steps.
In this article, I’ll explain what spatchcocking entails, walk through the straightforward process, and share the many benefits it offers over roasting a whole turkey breast I’ll also cover common questions to help you get comfortable with spatchcocking turkey yourself
What Does “Spatchcock” Mean?
Spatchcock is just a fancy culinary term for butterflying or splitting open a bird by removing its backbone prior to cooking.
By cutting out the backbone and flattening the bird, you essentially transform a thicker, rounded piece of meat into a thinner, evenly-shaped cut.
This allows for much more efficient, even cooking since the meat is no longer so thick. Many people spatchcock whole chickens, turkeys, and other birds for this reason.
Why Spatchcock a Turkey Breast?
Butterflying a whole bone-in turkey breast offers several advantages over roasting it whole:
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Shortens cooking time – Spatchcocking thins and flattens the breast so it cooks in about half the time, usually 1-1.5 hours total.
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Promotes even cooking – The thinner profile means the interior cooks at the same rate as the exterior. No overdone outside and undercooked inside.
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Increases flavor – Seasonings can penetrate better when rubbed over the entire opened breast area.
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Easier to carve – The breast lays flat so you can easily slice neat portions after cooking.
So if quick cooking time, juicy meat, and added flavor sound good to you, spatchcocking a turkey breast is definitely worth considering.
How to Spatchcock a Whole Turkey Breast
To spatchcock a whole bone-in turkey breast, you’ll need just a few simple supplies:
- Sharp kitchen shears or chef’s knife
- Cutting board
- Paper towels
- Cooking oil or butter
- Seasonings of choice
Follow these straightforward steps:
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Remove backbone – Place breast skin-side down and cut along both sides of backbone to remove it. Save backbone for stock.
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Flatten breast – Flip over and press down firmly on thick part to flatten breast and break breastplate.
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Dry and season – Pat turkey dry with paper towels. Rub seasoning all over both sides.
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Cook as desired – Roast in oven, grill, or smoke at 400°F, turning halfway, until 165°F internal temp.
And that’s really all there is to it. Very simple to do. The bonus is it cooks so much faster than a whole breast!
Step-by-Step Photo Guide to Spatchcocking Turkey
If you’re a visual learner, seeing the process in photos can help build your confidence to try it.
Here is a step-by-step photo walkthrough of spatchcocking a bone-in turkey breast start to finish:
Whole raw turkey breast on cutting board
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- Start with a thawed raw whole turkey breast.
Cutting out turkey backbone using shears
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- Use kitchen shears to cut along both sides of backbone to remove it.
Removed backbone with turkey breast
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- Discard removed backbone.
Pressing on spatchcocked turkey to flatten
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- Press firmly on breast to flatten it completely.
Seasoned spatchcocked turkey breast
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- Season breast as desired. It’s now ready to cook!
Common Spatchcocking Questions
If you’re new to spatchcocking, chances are you still have some questions. Here I’ll cover some of the most frequently asked questions:
How long does it take to cook a spatchcocked turkey breast?
Plan for about 60-90 minutes at 400°F to reach 165°F, compared to 2+ hours for a whole breast.
Can I spatchcock a boneless turkey breast?
You can, but there’s no real advantage since boneless breasts are already thin. It’s best for bone-in.
What’s the best way to cook a spatchcocked breast?
Popular cooking methods are roasting, grilling, smoking, or air frying.
Can I stuff a spatchcocked turkey breast?
No, since the cavity is flattened, there is no room for stuffing. Cook stuffing separately.
Is spatchcocking hard to do?
Not at all! With just kitchen shears and your hands, anyone can spatchcock a turkey breast easily.
Enjoy Quicker, Juicier Turkey with Spatchcocking
As you can see, spatchcocking is an easy process that offers big rewards when cooking bone-in turkey breasts.
In just minutes, you can butterfly a turkey breast to slash cooking time, achieve even doneness, maximize flavoring, and cook juicy, tender meat the whole family will love.
How long does it to cook a spatchcock turkey?
A spatchcocked whole turkey will cook more quickly than a standard turkey. 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.
To ensure doneness, we recommend verifying the internal temperature of the turkey has reached 165°F in three places: the innermost part of the thigh, breast and wing.
How should I cook my turkey?
Turkey is a versatile protein that is perfect for traditional roasting, grilling and smoking.
Grilling a spatchcocked turkey is best over a two-zone grill, with direct and indirect zones. Grill your turkey on the indirect zone at a temp of about 375-400°F or until the internal temperature of the turkey reaches 160°F verified with a meat thermometer. Transfer your bird to the direct side (directly over the coals) to allow the skin to crisp up and cook until the internal temperature of the breast reaches 165°F.
If you want to roast it in the oven, we recommend setting your oven at 400°F or higher based on the recipe. A spatchcock turkey can be brined, buttered or seasoned to your preference like a standard turkey. Roast the turkey until it reaches the proper internal temperature. Then put it under the broiler at the end to get crispy skin.
Here are a few of our favorite spatchcock turkey recipes worth a try:
How To Spatchcock A Bone-In Turkey Breast | Step-by-Step Guide by Heath Riles BBQ
FAQ
Should I spatchcock my turkey breast?
Spatchcocking a turkey or chicken helps it cook more evenly and quicker. Because the thickness is more uniform and thinner than a whole bird untrimmed, the results are typically better than cooking it in the natural shape.
How to split a turkey breast for roasting?
- Use a long, sharp knife to slice the breast off as close to the bone as possible, from the top to the bottom .
- Slice the breast into pieces as thick or thin as you want (thicker will stay juicier and you can slice thinner later).
How long to cook butterflied turkey breast?
Roasting: Cook for about 20 minutes per 500g, plus an additional 20 minutes. Remove the foil for the last 20-30 minutes to allow the turkey to brown.
What are the downsides of spatchcocking?
This is because despite how “easy” some reports try to convince you spatchcocking is, it is actually a hassle. It’s a hassle to find a surface big enough for prepping the bird. It’s a hassle to cut out the spine if you don’t have dedicated kitchen shears. It’s a hassle to clean those shears if you do have them.
How to cook a Spatchcock turkey breast?
Spatchcocking is a method of cooking a turkey breast that involves splitting the bird down the backbone and flattening it out. This allows the meat to cook more evenly and quickly, resulting in a juicy and flavorful bird. When it comes to cooking a spatchcock turkey breast, the most important factor to consider is the cooking time.
Can You Spatchcock a bone in Turkey Breast?
Yes, you can spatchcock a bone-in turkey breast using the same method of removing the backbone and flattening it. 7. What is the best temperature to roast a spatchcocked turkey breast?
Should you Spatchcock a turkey breast before grilling?
If you spatchcock the breast, you can cover more surface area with your seasonings and massage the spices into every crevice of the meat. Spatchcocking a turkey breast before grilling or smoking will also allow wood smoke to penetrate the meat better and flavor it. Spatchcocking a turkey breast isn’t as complicated as it sounds.
How do you know if a spatchcocked turkey breast is cooked?
The best way to determine if the spatchcocked turkey breast is cooked is to use a meat thermometer. The internal temperature of the breast should reach 165°F to ensure it is safe to eat. 2. Can I spatchcock a frozen turkey breast? It is recommended to thaw the turkey breast completely before spatchcocking it to ensure even cooking. 3.
What is Spatchcocking a Turkey?
Spatchcocking is the process of removing the backbone of a turkey and then pressing the breast flat. It is essentially butterflying the bird. There are many benefits to spatchcocking. Juicy meat – White meat dries out quickly, so it must be perfectly cooked. Spatchcocking allows you to do that. The meat cooks evenly, so every bite is juicy.
How long does a Spatchcock Turkey take to cook?
Spatchcocking allows you to do that. The meat cooks evenly, so every bite is juicy. Faster cook time – When the breast is pressed flat, more surface area is exposed to the heat, and less thickness to cook through. A standard turkey cooks 20 minutes per pound, but a spatchcocked breast takes 8-10 minutes per pound.