Spatchcocking, also known as butterflying, a turkey is a great way to get even cooking and delicious, crispy skin. But should you spatchcock before brining or after? In this article, I’ll go over the pros and cons of spatchcocking before brining so you can decide what works best for your holiday turkey
What is Spatchcocking?
Spatchcocking involves removing the backbone of a turkey and flattening it out This allows the turkey to cook faster and more evenly since the breast and thighs are on the same plane
To spatchcock, use kitchen shears or a sharp knife to cut along both sides of the backbone. Remove it and press down firmly on the breastbone until the turkey flattens out. You can also crack the breastbone so it lies completely flat.
Pros of Spatchcocking Before Brining
There are some advantages to spatchcocking your turkey before brining:
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More even brining. With the turkey flattened, the brine can contact and penetrate all parts of the meat evenly. This prevents some areas like the breasts or thighs from getting overly salty.
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Shorter brining time. A spatchcocked turkey brines faster than a whole turkey, so you can reduce brining time by several hours. The brine absorbs into the meat much quicker.
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Easier to brine. Getting a whole 15 lb turkey completely submerged into a brine can be tricky. With it spatchcocked, you can fit it easily into a large stockpot or container to brine. No more messy brine bags!
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More flavorful turkey. With the brine distributing evenly, you’ll end up with well-seasoned, juicy white and dark meat. No sad dry breast syndrome here!
Cons of Spatchcocking Before Brining
However, there are a couple potential drawbacks to spatchcocking first:
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Messy process. Removing the backbone and flattening the bird can be a messy, fiddly process. You’ll have to thoroughly wash your hands, cutting board, and tools after.
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Squished skin. Pressing down on the breastbone to flatten it can make the skin look a little less attractive. This may not matter if you plan to tent it while roasting.
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Turkey shape. Some people really love that quintessential whole turkey shape for holiday meals. Spatchcocking removes that familiar look.
Brining Time for a Spatchcocked Turkey
For a spatchcocked 12-15 lb turkey, brine for 10-12 hours. Smaller birds only need 8 hours. This allows the salty brine enough time to thoroughly season the meat.
Rinse the turkey after brining and pat it completely dry. Let it air dry in the fridge uncovered for a few hours before roasting to get ultra crispy skin.
How to Spatchcock a Frozen Turkey
It’s best to fully thaw the turkey in the fridge before spatchcocking. Trying to cut through frozen bones and meat will be difficult and dangerous.
Once thawed 1-2 days, proceed with spatchcocking as normal before brining. Make sure to carefully dry the skin before brining a thawed turkey.
Should You Season Before or After Spatchcocking and Brining?
For best flavor, I like to season the turkey with a basic herb rub after spatchcocking but before brining. This allows the brine and seasoning to really penetrate and flavor the meat.
After brining, you can add any extra seasoning like a salt-free rub right before roasting. This adds another layer of flavor without over-seasoning.
Spatchcocking Without Poultry Shears
You don’t need fancy poultry shears to spatchcock a turkey. A sturdy chef’s knife or kitchen scissors will get the job done.
Carefully cut along both sides of the backbone and tweak it out with your hands. Use the knife to scrape any stubborn bits. Then press firmly on the breastbone to flatten.
Go slowly and be careful not to cut yourself. It may take a little longer without shears but it’s doable.
Should You Rinse a Brined Turkey?
Don’t rinse off a brined turkey before cooking! This will wash away all that delicious flavor.
Simply remove the turkey from the brine and pat it very dry inside and out with paper towels. Let it air dry uncovered in the fridge for a few hours so the skin gets perfectly crisp.
Is Spatchcocking Better for Small or Large Turkeys?
Spatchcocking works great for turkeys of all sizes. However, it’s especially helpful for larger birds over 12 lbs.
Flattening out an extra large turkey helps it cook faster and prevents the breast from drying out. Smaller birds cook quickly anyway so it’s less of an issue.
Roasting Without a Rack?
While you can spatchcock a turkey without a roasting rack, I highly recommend using one. The rack elevates the turkey so air circulates completely around it for even roasting.
If you don’t have a rack, place chopped veggies or balls of foil in a roasting pan to prop up the turkey. Turn it halfway through cooking. Keep a close eye to prevent burning.
Carving a Spatchcocked Turkey
Carving a spatchcocked turkey is much easier than a whole bird! Because it lies flat, you can simply slice straight down to remove the breast meat in nice big pieces.
The leg quarters are also easier to maneuver for slicing since they can lie flat on the cutting board. Enjoy!
Can You Still Stuff a Spatchcocked Turkey?
Unfortunately spatchcocking is not compatible with stuffing a turkey. Without the cavity, there’s no room for stuffing.
Cook your stuffing in a casserole dish on the side instead. You’ll get much more even cooking and don’t have to worry about undercooked stuffing either.
Spatchcocking for Frying
Spatchcocking is a great technique for fried turkey too! With the bird flattened, it will cook much faster and evenly when submerged in hot oil.
Just be sure to carefully pat it very dry before frying to prevent splattering. Season it well and you’ll have a juicy, crunchy fried turkey done in record time.
Best Brine for Spatchcocked Turkey
A basic brine of water, salt, brown sugar, and aromatics like peppercorns, herbs, citrus, and spices works perfectly for a spatchcocked turkey.
The sugars and salt will help retain moisture while the aromatics infuse delicious flavor. Refrigerate the brine overnight before using.
Cooking a Spatchcocked Turkey in a Small Oven
One benefit of spatchcocking is that it allows you to cook a turkey in a smaller oven. Since the bird lies flat, it takes up less vertical space.
Look for a turkey around 12 lbs or under and use a small roasting pan. You may need to bake the turkey a little longer at a lower oven temp, but it’s very doable.
The Verdict: Should You Spatchcock Before Brining?
While there are small drawbacks to spatchcocking first, I vote yes to butterflying your turkey before brining. The benefits of even brining and seasoning plus faster cook time outweigh having to get your hands dirty.
For the juiciest, most flavorful holiday turkey with crispy skin, spatchcock first and then brine to perfection. Your guests will be gobbling up the yummy results!
Cook turkey like a pro
Brining simply means to soak your turkey in a water and salt solution (the brine).There are actually two different kinds of brines which we will discuss but most common is the wet brine. The other is a dry brine that is similar to seasoning the turkey a day in advance and letting it sit on the meat and skin. When talking about a wet brine often, other ingredients are added to the brine, such as sugar, molasses, honey or corn syrup. The purpose of a brine is to produce a more tender and flavorful turkey.
According to research published in the Journal of Food Science, the salt in the brine dissolves a bit of the protein in the muscle fibers, and allows the meat to absorb the brine and retain moisture during cooking. This makes the poultry juicier, more tender and improves the flavor. There is no shortage of brine recipes, but in order to reap the benefits of brining, you must use the following safe steps.
What should I put in a brine?
Dry brines are easy. All you need is some salt, and seasoning. Try to get some under the skin to directly absorb into the meat but make sure to leave a nice dusty coating on the skin. This will help with having a crispy skin. On the other hand a wet brine allows you to be very creative. It is common to add citrus like oranges and lemons to the mixture. You can also add carrots, celery and other aromatics like thyme, sage, garlic, bay leaves, and almost anything else you would like to add. With a wet brine the mixture is very diluted with the amount of water so feel free to liberally add in flavors. You dont have to worry about over powering the bird with flavor in a wet brine.
The Juiciest & Perfectly Cooked Spatchcock Turkey
FAQ
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.
How do you prepare a turkey before brining?
Prepare the turkey for brining: Remove the turkey from its package and pat dry. Remove the giblets and save for making gravy. Place the turkey in a large pot, brining bag, or other container large enough to keep the turkey submerged.
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.
How do you brine a spatchcocked Turkey?
Place the spatchcocked turkey into the solution and cover more water if needed until it’s fully submerged. Close the lid or bag and place in the fridge for 12 hours. Rule of thumb is 1 hour brine per lb. Drain, and lay the turkey on a cooling rack in a rimmed pan. Gently lift the skin from the flesh to separate.
Should you Spatchcock your Turkey this Thanksgiving?
But if you’re stuck deciding between a wet brine and a dry brine, Cayt will walk you through ’em both. There are many reasons to choose to spatchcock your turkey this Thanksgiving. Maybe you’re looking for a shorter cook time, a crispier crust, or just to take up less space in your pellet grill–either way your smoked turkey will be a hit!
How long does it take to Spatchcock a Turkey?
It’s definitely odd-looking, a bit like a frog, but it also cooks more quickly (only about 1 1/12 hours for a 15-pound turkey on a grill) and evenly than a bird that is not butterflied. In this tutorial we show you how to spatchcock a bird in this way, but we also go one extra step of completely removing the legs from the rest of the turkey’s body.