#Spat hcock how to
#Spat hcock skin

The first time I used the method, I was amazed. The thinner profile drastically lowers cooking time.

#Spat hcock skin

It happens because once the turkey is flattens, all the skin faces upward, keeping meat at the bottom exposed and allowing uninterrupted dry heat to reach it. Spatchcocking a turkey also keeps the meat moist, provides a juicier texture, and crispier bites. You can also use the discarded bone to enrich the flavor of the gravy. The turkey drippings will help you prepare a gravy that is superior in taste. Resulting in tender moist meat and crispy skin all around The flatted shape from spatchcocking a turkey ensures that every part cooks evenly. However, in a butterflied turkey, you split part of the turkey meat like the breast or thigh, not the whole bird. Though the process is similar, there is a significant difference between the two. Spatchcocking comes from the phrase “dispatch the cock” and means to split the whole bird open, remove the backbone, and flatten it from the back.

The 13- and 15-pounders will cook between 1 hour and 1 hour 30 minutes. Since you will be able to cook it at higher temperatures, the turkey will take less time to prepare. When cooking a spatchcocked turkey, cooking time will also depend on the type of pan you use. I strongly recommend using a meat thermometer to ensure the turkey is done. The general rule is to cook 15 minutes for every pound for an unstuffed turkey & 20 minutes per pound for a stuffed turkey at 325☏. The cooking time depends on how big the bird is, how cold it is, the oven’s temperature, and whether you stuffed it. Then lower the temperature to 400☏ and roast until all parts of the turkey until the breast’s internal temperature is 150☏ and thighs are 165☏. But if your turkey is split and flattened, cook it at 450☏ for 20 to 25 minutes. Higher temperatures will dry the bird and overcook it. Temperature. When cooking a turkey the traditional method, keep the temperature at 325☏ to 350☏.You can also take the turkey out and quicken the process significantly but that is less safe and can promote the development of harmful bacteria. According to USDA recommendation, you give every four pounds of turkey 24 hours to defrost the bird inside the refrigerator. This site will help you get the right estimate on what size turkey you should buy. However, when using the spatchcock method to roast your turkey, I suggest you use a turkey of about 12-15 lbs.

Typically, you can count one pound of turkey for each adult and half a pound for each child. You can calculate how much you will want for each guest. So, it only made sense that I use this method for the most important bird of the year – Thanksgiving Turkey. And I am so pleased with how amazing the results so far have been. Lately, I’ve been obsessing over the spatchcocking method for all of my poultry. This time, I followed the Serious Eats guide for dry briningand spatchcocking my turkey. I traditionally wet brine, roast, and bake my bird but not this year. This year I decided to bring a refreshing twist to my spatchcock turkey recipe. You’ll never go back to roasting another turkey any other way! Do you have your turkey yet?

#Spat hcock how to

I’ll show you how to spatchcock a turkey using my step-by-step guide. This method of cooking a turkey will make your life easier, save you time, and give you amazing results.