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.