The Kitchn’s method makes it easy to separate the front half of the bird from the back half, so the dark meat can cook separately from the white meat. Easier to accomplish than normal spatchcocking on a hulking, slippery turkey.
Place the turkey breast-side up on a cutting board. Use a knife or kitchen shears to cut the thin skin connecting the legs to the breast area.
Cut the rib area along each side of the bird with sharp kitchen shears, starting from where the cavity opens and going up to the wings.
The breast half of the turkey can now open upward, like a wide mouth. Cut a little more to separate the two halves.
Putting roughly cut vegetables under the turkey will help them soak up the pan juices and keep them from burning (a split bird can roast at a higher temperature than a whole turkey).
Baste with melted butter or oil. Or, as my mom does, use a mix of oil and soy sauce, which adds gorgeous color.
A turkey that is 8 to 14 pounds can roast in the middle of a hot oven (425 degrees F) for the whole time. After half an hour, it’s better to turn down the heat to 350 degrees F for a big turkey (16 to 22 pounds). Roast until 165 degrees F is reached in the thickest parts of the breast and thighs (but not where they touch the bone; check a few places). It might only take 30 to 40 minutes to cook a small turkey, but two hours for a very large bird.
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Spatchcocking a turkey breast is a great way to prepare moist flavorful turkey in half the cooking time. Also known as butterflying spatchcocking involves removing the backbone and flattening the breast meat so it cooks evenly.
If you’ve never spatchcocked a turkey breast before, don’t worry – it’s actually quite easy! Here’s a step-by-step guide on how to do it
Why Spatchcock a Turkey Breast?
Spatchcocking provides several advantages over roasting a whole turkey breast:
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Faster cooking time – With the breast meat flattened, more surface area is exposed to heat so it cooks in almost half the time. A spatchcocked breast takes only 8-10 minutes per pound versus up to 20 minutes per pound for a regular turkey breast.
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Juicier meat – The expedited cooking prevents the breast meat from drying out. Every bite will be moist and delicious.
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Even cooking – Flattening the breast allows for even exposure to heat so you don’t end up with undercooked parts.
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Better flavor – Seasoning can penetrate deeper into the meat when spatchcocked, infusing more flavor.
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Easier to carve – With the breast totally flattened, carving neat slices of meat is much simpler.
How to Spatchcock a Turkey Breast – Step-by-Step
Follow these simple steps for perfect spatchcock results:
1. Prepare your work area
Clear a large cutting board or other clean work surface. Have ready a sharp pair of kitchen shears or heavy-duty scissors and paper towels. Take the turkey breast out of the fridge or packaging and pat dry with paper towels.
2. Remove the backbone
Place the breast bone-side down with the backbone facing up. Using your shears, cut closely along one side of the backbone from the neck down towards the tail. Repeat on the other side to completely remove the backbone. Save it for making broth or gravy.
3. Flip over and crack the breastplate
Turn the breast over so it’s skin-side up. Feel for the breastplate (sternum) running down the center. Place your palms on top of the thickest part of the breast and press down firmly until you hear the bone crack. Apply pressure evenly until the breast lies completely flat.
4. Trim excess skin
If there is any excess skin hanging off the sides, neatly trim it off with your shears. The flattened breast is now ready to season and cook.
5. Season well
Lift the skin and rub seasoning or herb butter all over the meat before replacing the skin. Liberally season the skin as well. Let sit for 10-15 minutes before cooking so flavors penetrate.
And that’s it – your turkey breast is spatchcocked and ready for roasting!
Cooking Your Spatchcocked Turkey Breast
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Oven: Roast at 425°F for 30 minutes then drop temp to 350°F until done. Takes only 8-10 minutes per pound. Insert thermometer in thickest part – target 165°F.
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Grill: Indirect heat, 400-450°F. Rotate occasionally and grill for 18-25 minutes total per pound. Gets nice char from grill flavor.
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Smoker: Low heat 225-250°F. Add your favorite wood for smoke flavor. Takes up to 3 hours for full smoke penetration.
No matter which cooking method you use, remember to let the breast rest for at least 15 minutes before slicing for maximum juiciness. The temperature will continue rising as it rests.
Serving Suggestions
A roasted spatchcocked turkey breast makes a beautiful centerpiece. Pair it with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce for a festive meal.
It also shines in sandwiches, salads, and soups. And the leftovers are fantastic for quick lunches and dinners throughout the week.
Turkey Breast Spatchcocking FAQs
How big of a breast should I buy?
- For 4-6 servings, a 3-4 lb breast is good. For 6-8 people, aim for a 5-7 lb breast.
Can I spatchcock a frozen breast?
- Yes, after thawing completely in the refrigerator for 24-48 hours.
Do I really need kitchen shears?
- Shears make it easier, but a very sharp chef’s knife will also work.
Is brining required?
- Not necessary as most turkey breasts are already brine-injected. But you can still brine or dry brine for extra flavor and moisture.
How do I prevent drying out?
- Cook quickly at a high temp, let rest adequately before slicing, and don’t overcook (use a meat thermometer).
Spatchcocking turkey breasts makes them so much easier and faster to cook while delivering incredibly moist, delicious meat. Give it a try this Thanksgiving or anytime you want an impressive yet fuss-free meal. Your guests will be amazed, and you’ll have a new go-to cooking method for turkey breast in your recipe repertoire.
