Spatchcock Turkey
User Reviews
5.0
135 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Additional Time
1 d
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Total Time
1 d 1 hr 20 mins
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Servings
12
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Calories
322 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Turkey
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This spatchcock turkey recipe is a whole turkey that's been brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!
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Ingredients
- 12 pound turkey giblets and neck removed
- 1 recipe Turkey brine
- 1/2 cup butter softened
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray
Instructions
- Remove the neck and giblets from a thawed whole turkey.
- Prepare the turkey brine according to recipe directions. Brine for 18-24 hours.
- Remove the turkey from the brine. Rinse the turkey with cold water and pat it dry.
- Spatchcock the turkey by removing the backbone with poultry shears or kitchen shears. Flip the bird so that it is breast side up, place it on a sheet pan and flatten the bird by pressing hard on each breast until the ribs snap. Tuck the wings under the breast and arrange the drumsticks and thighs to flatten them without tearing the skin or breaking any joints.
- Make a butter rub by mixing softened butter with salt and pepper.
- Generously cover the turkey with the butter mixture. Take care to butter joints where the wings and thighs connect to the breast.
- Roast the turkey at 400 degrees F. for about 1 hour and 10 minutes until the interior part of the breast meat reaches 165 degrees F. The thickest part of the thigh should also read 165 degrees F.
- Baste the turkey every 20-30 minutes with melted butter and pan drippings.
- Remove the turkey from the oven. Let it rest for 10-20 minutes, then carve and serve.
Notes
- If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone.
- You may need to snip some bones using just the tip of the scissors.
- I like to start cutting from the tail end of the bird. However, if you get stuck, try snipping from the neck end of the bird and have the cuts meet in the middle.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
1g
(0%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
252mg
(84%)
Sodium
622mg
(26%)
Potassium
721mg
(21%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
417IU
(8%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 252mg | 84% |
| Sodium | 622mg | 26% |
| Potassium | 721mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 417IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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