{"id":1211,"date":"2024-11-25T08:11:01","date_gmt":"2024-11-25T08:11:01","guid":{"rendered":"https:\/\/patogusgyvenimas.lt\/index.php\/2024\/11\/25\/spatchcock-turkey-spend-with-pennies\/"},"modified":"2024-11-25T08:11:01","modified_gmt":"2024-11-25T08:11:01","slug":"spatchcock-turkey-spend-with-pennies","status":"publish","type":"post","link":"https:\/\/patogusgyvenimas.lt\/index.php\/2024\/11\/25\/spatchcock-turkey-spend-with-pennies\/","title":{"rendered":"Spatchcock Turkey – Spend With Pennies"},"content":{"rendered":" \r\n
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Butterflying a turkey helps it cook in a fraction of the time<\/em><\/strong>!<\/p>\n\n\n\n

With this spatchcock turkey recipe, a large turkey is butterflied and cooks quickly with juicy meat and extra crispy skin!<\/p>\n\n\n\n

While it\u2019s perfect for Thanksgiving dinner or the holidays, this spatchcocked turkey recipe is easy enough to make any time of year.<\/p>\n\n\n\n

\"a\"a<\/figure>\n\n\n\n

The Fastest Way to Cook a Big Turkey!<\/h2>\n\n\n\n

My mom has been making spatchcock turkey for years. I have been making my friend Mary\u2019s roast turkey which uses a similar method of breaking down the turkey. <\/p>\n\n\n\n

    \n
  • Spatchcock turkey means that a whole turkey is flattened before cooking.<\/li>\n\n\n\n
  • It cooks so much faster<\/em><\/strong> than making a traditional roast turkey.<\/li>\n\n\n\n
  • Since it\u2019s flattened, it cooks evenly<\/strong> for extra tender meat<\/strong> (including the breast meat).<\/li>\n\n\n\n
  • The\u00a0skin is crisp<\/strong>\u00a0(no brine required), and there are still lots of drippings for gravy.<\/span><\/li>\n<\/ul>\n\n\n\n

    What Is Spatchcock?<\/h2>\n\n\n\n

    Spatchcocok is also know as butterflying, it is the process of removing the backbone and flattening it onto a baking tray. It may seem a bit intimidating, but it\u2019s really easy to do, saves a lot of cooking time, and helps everything cook evenly.<\/p>\n\n\n\n

    With this method, you can cook a 10-12 lb turkey in about 70-90 minutes<\/em><\/strong>!<\/p>\n\n\n\n

    \n
    \"cutting\"cutting
    1. Cut along the back bone on both sides.<\/figcaption><\/figure>\n\n\n\n
    \"removing\"removing
    2. Remove the back bone (reserve for broth\/gravy).<\/figcaption><\/figure>\n\n\n\n
    \"scoring\"scoring
    3. Score the breast bone.<\/figcaption><\/figure>\n\n\n\n
    \"flattening\"flattening
    4. Flip it over and flatten the turkey.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
    \n

    How To Spatchcock A Turkey<\/h2>\n\n\n\n

    When spatchcocking a turkey, use poultry shears or very strong kitchen shears to cut the backbone out. Most regular and kitchen scissors aren\u2019t strong enough, and a knife is dangerous for this job.<\/p>\n\n\n\n

    If you plan to spatchcock a turkey, invest in poultry shears or ask the butcher or meat department<\/strong> if they\u2019ll cut the backbone out for you, many of them will.<\/p>\n\n\n\n

      \n
    1. Place a chicken or turkey breast side down on a cutting board. Cut along both sides of the backbone<\/strong> with the poultry shears. Depending on the size of your turkey, it can be very difficult to cut and takes a bit of strength. Be sure to set the backbone aside to make gravy (or freeze it to add to Homemade Chicken Stock).<\/li>\n\n\n\n
    2. Run a knife along the breast bone<\/strong> in the center to \u201cscore\u201d it. Flip the turkey over (so it is breast side up) and begin to fold it apart.<\/li>\n\n\n\n
    3. Press very firmly on the center of the turkey breast<\/strong> with the palms of your hand until you hear it snap and flatten out.<\/li>\n\n\n\n
    4. Pull the thighs out to help flatten the bird even more. Once the turkey is flattened, tuck thewing tips under.<\/li>\n<\/ol>\n<\/div>\n\n\n\n

      This recipe works for spatchcock turkey or spatchcock chicken, the method is the same just the cooking time needs to be adjusted!<\/p>\n\n\n\n

      \n
      \"an\"an<\/figure>\n\n\n\n
      \"an\"an<\/figure>\n<\/figure>\n\n\n\n
      \n

      Choosing a Turkey for this Recipe<\/h2>\n\n\n\n

      I\u2019ve used a turkey up to 20 lbs but keep in mind, it\u2019s really hard to find a pan that fits a spatchcocked turkey larger than 16 lbs (I had to go to a restaurant store to buy a huge pan for a 20-pounder).<\/p>\n\n\n\n

      I would suggest a turkey of about 10-14 lbs.<\/strong><\/p>\n\n\n\n

      When making spatchcock turkey, you can use a butter-basted turkey (like Butterball) or regular turkey. I lower the temperature a bit if using a butter-basted turkey so the drippings don\u2019t burn.<\/p>\n\n\n\n

      A Baking Pan for Spatchcock Turkey<\/h3>\n\n\n\n

      Make sure your roasting pan has a fairly deep rim as the turkey will have drippings that you\u2019ll want for gravy!<\/p>\n<\/div>\n\n\n\n

      Seasonings<\/h2>\n\n\n\n

      I like to keep it simple with fresh herbs and a bit of olive oil. You can add garlic powder but fresh garlic will burn at a high temperature.<\/p>\n\n\n\n

      I generally don\u2019t use a wire rack but sometimes I do put a few onion slices and celery ribs under the turkey for extra flavor.<\/p>\n\n\n\n

      Season the skin generously with kosher salt and black pepper.<\/p>\n\n\n\n

      How to Make Spatchcock Turkey<\/h2>\n\n\n\n
        \n
      1. Once the turkey is butterflied (as above), place it on a rimmed baking tray and rest for 30 minutes (or cover with plastic wrap and keep it in the fridge overnight). This will allow juices to release and make crisper skin.<\/li>\n\n\n\n
      2. Pat the skin dry with a paper towel and brush the skin with olive oil and herbs.<\/li>\n\n\n\n
      3. Roast the turkey it until it is tender and the skin is crisp about 1 hour and 15 minutes. Rest 15 minutes before cutting.<\/li>\n<\/ol>\n\n\n\n

        Spatchcock turkey can also be cooked in a smoker.<\/p>\n\n\n\n

        \"a\"a<\/figure>\n\n\n\n

        Temperature for Spatchcock Turkey<\/h2>\n\n\n\n

        This cooks nice and evenly since it\u2019s flattened. A high temperature seals in the juices and ensures crispy skin.<\/p>\n\n\n\n