Spatchco*ck Turkey Recipe (How To) - The Cookie Rookie® (2024)

FAQs

How long does it take for a Spatchco*ck turkey to cook? ›

A spatchco*cked whole turkey will cook more quickly than a standard turkey. While the spatchco*ck 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.

The most common complaint about spatchco*cking is that it “just doesn't look right”.

Recipe: Herb-roasted spatchco*cked turkey »

I use baking sheets made for commercial kitchens, the rimmed ones measuring 18 by 13 inches, which are technically called half-sheet pans because there is a size twice as large too. You can find half-sheet pans in most restaurant and cooking supply stores, as well as online.

Heat your oven to 450°F. Add about a cup of water, to keep the pan juices from browning too much in the early stages. For a small or medium bird—up to 18 pounds—roast at 450°F for 30 minutes, then lower the temperature to 400°F. For larger birds, start at 425°F degrees and lower it to 375°F.

For best results, insert your thermometer's oven-safe probe ( a DOT^® with a Pro-Series^® probe) into the deepest part of the turkey breast, avoiding bone. You want an even layer of meat above and below the probe so that it's evenly surrounded by the meat.

Spatchco*cking ensures even cooking and browning since the entirety of the skin and meat are exposed to even heat. Plus, with that shorter cooking time, you are especially guaranteed to have juicy, perfectly cooked turkey meat.

Since the skin of a spatchco*cked bird is all on top, it all crisps up beautifully, giving you more crispy skin than a conventionally cooked bird. The removed backbone can be used to give your gravy an extra dimension of turkey flavor.

This dilutes the salt solution to the best ratio for brining and also helps further cool the solution. Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate.

What is the difference between dry brine and wet brine spatchco*ck turkey? ›

A dry brine is not only an easier technique, but it also results in crispier skin and more flavorful meat than a classic wet brine. Those final six to 12 hours of drying will ensure crackling, crispy turkey skin.

If the turkey is not fully submerged in the brine, mix another batch -- three tablespoons salt to one-quart water is the proper ratio -- and add enough of it to cover the turkey. Let the turkey rest in the brine for one hour.

This Thanksgiving turkey with a simple gravy made from the drippings requires nothing more than a trusty rimmed baking sheet and a wire rack that fits inside. Give the bird plenty of time to dry-brine in the refrigerator—at least 24 hours and up to 2 days—for maximum flavor. Once you get roasting, a 12–14-lb.

Look for a breast temperature of 160°F and the leg and thigh temp of 170°F. Once the target temperatures are reached, remove the roasting tray. Take the bird off the root roast and allow it to rest for 20 minutes.

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

Smoke the turkey over low heat 225° - 275° F for approximately 11-13 minutes a pound.

I cooked an entire turkey in half the time using the spatchco*ck method, and it's a Thanksgiving game-changer. I tried the spatchco*ck method of roasting a turkey and it cut the cooking time down to 75 minutes. Spatchco*cking involves cutting out the backbone and roasting the bird flat.

If one part is done before the other, simply take it off the grill so that it doesn't overcook! A spatchco*cked turkey also cooks much faster than a whole one: our 15-pound bird only took about 1 1/2 hours to grill.