Spatchcock Turkey

Splitting the breast plate and removing the backbone cuts the roasting time by, yes you guessed it “half” or more.* Click on the first picture to see a brief video of Spatchcok Turkey.

Remove packet from inside turkey. It should contain; neck, gizzard, liver and heart, save these for later.
Rise turkey & pat dry
Remove wires or clasp holding the bottom of legs together. Remove tail flap if still attached and save.
Use a sharp cleaver or sharp heavy knife to cut thru the center of the breast plate.
Flip bird over back side up. Score the skin along both sides of the back bone.
Use a sharp cleaver or sharp heavy knife to cut the back bone out.
Salt turkey all over. Unrefined sea salt best to use.
Rub a light coat of oil or herb butter over the turkey. For extra juicy meat and flavor make a pocket under the skin, where it gives way easily and insert herb butter.
Place turkey on flat rack on roasting pan.
Pre-heat oven on broil or highest temperature.
Pour about a cup of liquid into the bottom of the pan. White wine/ turkey or chicken broth/ water.
Partially brown using broiler or oven’s highest temps, 15 to 20 minutes. No need to open the door or move the turkey. Reduce oven temperature to 300°-325° roasting until temperature probe in thickest part of breast reaches 160°-165°.
Baste the turkey every 20 minutes after 45 minutes. Remember each time the oven door is open you’ll lose that amount of over-all time, and the oven temperature will need to recover.
Let turkey cool 15-20 minutes before carving.

Click on picture to see my video Spatchcock Turkey.

Herb Butter for Turkey click to see recipe post.

What to do with scraps, you saved;(do not add gizzard, liver and heart to broth) see recipe post Turkey Bone Broth Miracle Food made from Turkey Trash!

*Spatchcok turkey roast for about half the time of a whole one. Turkey is done when temperature probe in thickest part of breast reaches 160°-165°. Guild to roasting whole turkey Approx. 300° oven: 20-25 minutes per lb. for 8-10 lb. turkey, 18-20 minutes per lb. for 10-16 lb. turkey, 15-18 minutes per lb. for 18-25 lb. turkey.