Is spatchcocking a turkey better?

Why Should You Spatchcock a Turkey? Not only will spatchcocking turkey ensure plenty of crisp skin (since virtually all of it is out in the open), it makes it much easier to cook the white and dark meat evenly—meaning the breast will stay juicy. It cuts down on the total cooking time too, always a plus.

Is it hard to spatchcock a turkey?

Spatchcocking a bird is the process of removing the backbone and flattening it onto a baking tray (or butterflying it). It may seem a bit intimidating but it’s really easy to do, saves a lot of cook time and helps everything cook evenly. With this method, you can cook a 10-12 lb turkey in about 70-90 minutes!

How long do I cook a 20 lb spatchcock turkey?

A smaller bird will cook more quickly; start checking at 45 minutes for a 12-pounder, while an 18- to 20-pound bird could take an hour to an hour and 20 minutes. Larger birds may take up to 1 1/2 hours or even longer.

Why should I Spatchcock my turkey?

By splitting the bird, you increase its surface area, allowing it to cook more evenly and in less time. Spatchcocking—also known as butterflying—is a particularly brilliant move for anyone who’s limited in time, since a 10- to 14-pound turkey will roast in just 90 minutes.

Does spatchcock turkey taste different?

A roasted spatchcocked turkey is crispier, juicier, and quicker than a conventional whole bird, but you can cook a butterflied bird in plenty of other ways. If you want a different taste, you can grill your spatchcocked turkey. We particularly like the under-a-brick method.

Is butterfly and spatchcock the same?

To spatchcock a chicken is exactly the same thing as butterflying a chicken, but with a name that is way more fun to say! Either way, this simply means to cutting out the chicken’s backbone and pressing the bird flat so that it cooks in a single layer.

How do you Spatchcock a turkey Martha Stewart?

How to Spatchcock a Turkey for Thanksgiving

  1. Step 1: Cut Out the Backbone.
  2. Step 2: Open the Turkey.
  3. Step 3: Break the Breastbone.
  4. Step 4: Flatten the Turkey.
  5. Step 5: Brush with Oil and Roast.
  6. Step 1: Cut Legs from Breast.
  7. Step 2: Separate Drumsticks and Thighs.
  8. Step 3: Cut Wings and Breast.

Where do you put the thermometer in a Spatchcock Turkey?

Place the spatchcocked turkey on the rack skin side up with a digital meat thermometer inserted into the thickest part of the breast.

Is butterflying turkey better?

Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings along the way.

Can I Spatchcock a turkey the night before?

Step 1: Night-Before Prep Start with a thawed bird the night before you’ll roast it. You’re going to cut and dry-cure it now so that tomorrow it goes straight into the oven and comes out juicy. With the turkey breast-side down, remove the giblets and neck from the body.