You may freeze the uncooked pie, but dont brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.
Spatchcocking a turkey is a great technique for evenly roasting a whole bird. By removing the backbone and flattening it out, the turkey cooks quicker and more evenly. The name comes from dispatching and butterflying. Alton Brown’s method for spatchcocking a turkey produces a beautifully browned, moist, and flavorful holiday centerpiece.
What is Spatchcocking a Turkey?
Spatchcocking involves removing the backbone of a whole turkey and flattening it out before roasting. This allows the turkey to cook more evenly since the thighs and breasts are flattened to a uniform thickness.
The term comes from the combination of “dispatching” and “butterflying”. Dispatching refers to removing the spine and butterflying describes opening up the bird.
Why Spatchcock a Turkey?
There are several benefits to spatchcocking your Thanksgiving or holiday turkey:
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Cooks faster – Removing the backbone allows the turkey to lie flat so it roasts more quickly and evenly. The breast and thighs finish cooking at the same time.
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Crispy skin – With more surface area exposed, the skin gets deliciously browned and crisp.
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Moist meat – Quicker cooking leads to less drying out The breast stays juicy and tender,
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Herb infusion – Seasonings applied on the underside permeate the meat since it’s flattened.
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Easier carving – The backbone’s removal makes it simpler to carve nice slices after roasting.
Alton Brown’s Method for Spatchcocking a Turkey
Here are the simple steps Alton Brown uses to spatchcock a turkey for his perfectly roasted holiday centerpiece:
Supplies Needed
- Whole turkey (13-14 lbs)
- Large rimmed baking sheet
- Heavy duty kitchen shears or sharp scissors
- Cooling rack
Prep Steps
- Remove turkey from packaging and discard the giblets.
- Place the turkey breast side down with the tail facing you.
- Using kitchen shears, cut straight up along both sides of the backbone from tail to neck.
- Remove and reserve the backbone for making stock or gravy.
- Flip the turkey over breast side up and press down firmly on the breastbone until the turkey flattens.
- Tuck the wing tips under the bird and turn the legs outwards for stability.
Seasoning and Roasting
- Place a cooling rack inside a rimmed baking sheet. Put the spatchcocked turkey on the rack breast side up.
- Pat the turkey dry and rub the breast, thighs, legs and underside with Alton’s spice mixture.
- Let sit uncovered in the fridge for 1-4 days to air dry which further crisps the skin.
- Roast at 425°F for 30 minutes to brown the skin.
- Reduce heat to 350°F and continue roasting approximately 40-60 more minutes until breast is 155°F.
- Let rest 15 minutes before slicing.
Step-by-Step Spatchcocking Visual Guide
For a helpful visual demonstration, watch Alton Brown himself spatchcock a turkey in this YouTube video:
https://www.youtube.com/watch?v=ZJI3JYLxcUw
Follow along as Alton talks through each preparation step.
Spatchcocking vs Traditional Roast Turkey
How does spatchcocking compare to roasting a whole intact turkey?
Spatchcocked Turkey
- Cooks in 1.5-2 hrs
- Skin crisps up nicely
- Breast and thighs done at same time
- Easy to season underside
- Lays flat for easy carving
Traditional Roast Turkey
- Takes 3-4 hours to roast
- Skin may not crisp evenly
- Breast can dry out before thighs are done
- Hard to season back area
- Can be tricky to carve
For most home cooks, the spatchcocking method consistently produces a nicer roast turkey than the traditional approach. The more even cooking yields better results.
Spatchcock Your Turkey for Your Next Holiday Meal!
While spatchcocking takes a bit more prep work up front, the benefits of quick and even roasting time, juicy breast meat, and crisp skin make it a great technique for your Thanksgiving or Christmas centerpiece.
Follow Alton Brown’s straightforward method to butterfly your own turkey this holiday season. Your guests will be impressed with your perfectly roasted spatchcocked turkey masterpiece!
Frequently Asked Questions
What are the tools needed to spatchcock a turkey?
You’ll need a sharp pair of kitchen scissors or shears to cut out the backbone. A rimmed baking sheet, cooling rack, instant read thermometer, and seasonings are also required.
What is the cooking time for a spatchcock turkey?
Cooking time depends on the size, but plan for approximately 1 1/2 to 2 hours at 350°F for a 12-16 lb spatchcocked turkey. Larger birds may take slightly longer.
Can you spatchcock turkey ahead of time?
Yes, you can spatchcock 1-2 days before roasting. Leaving it uncovered in the fridge helps dry out the skin for extra crispiness. Just season it ahead of time.
Does spatchcocking dry out the turkey?
No, it actually helps keep it juicy! The quicker, more even cooking prevents the breast meat from drying out.
Can I stuff a spatchcock turkey?
You lose the benefit of even cooking if you stuff it. Cook stuffing separately. The flattened bird also makes stuffing tricky.
Spatchcocking a turkey may seem intimidating but Alton Brown’s easy method ensures a perfectly browned, super juicy Thanksgiving centerpiece. Give it a try this holiday season!
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