Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don’t risk cutting any other joints.Nov 12, 2019
Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don’t risk cutting any other joints.
I’ve used a turkey up to 20lbs but keep in mind, it’s really hard to find a pan that fits a spatchcocked turkey larger than 16lbs (I had to go to a restaurant store to buy a huge pan for a 20 pounder). When making spatchcock turkey, you can use a butter-basted turkey (like Butterball) or regular turkey.
Spatchcock chicken is when a whole chicken is split lengthways down the back and then pressed on the breast to flatten it out. To butterfly, usually means to cut a boneless chicken breast horizontally, almost all the way through, and then open it like to book to double the size but half the thickness.
A spatchcock turkey takes WAY less time to cook than a roasted whole turkey. Because the turkey is basically flattened, heat can more evenly distribute throughout the bird, making it cook faster. This 16 pound turkey took only 90 minutes to cook in the oven.
Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear.
Place the spatchcocked turkey skin side up and let it smoke cook for about 4 hours at 240°F. Monitor the temperature of the breast at it’s thickest part and when it reaches about 158-160 it’s time to move it from the heat.
spatch•cock (spach’kok”) n. a fowl that has been dressed and split open for grilling. v.t. 1. to prepare and roast (a fowl) in this manner.
See full disclosure. A spatchcock or spatchcocked chicken is a chicken with the backbone removed and cut so that it will lay flat. … Spatchcock chickens are perfect for grilling but they can also be broiled or baked quite successfully. You’ll have perfectly cooked chicken in much less time.
Here’s what you’ll need to carve your bird: a large and sharp chef’s knife (nope, you don’t need a specialty carving knife or a boning knife – all you need is a sharp knife), a big cutting board, a platter and paper towels.
The process called spatchcocking, or butterflying, your turkey is a quick procedure that reaps big benefits, says Terry Ragasa of Sutter Meats in Northampton.
Perhaps most importantly, the turkey will cook in significantly less time than non-spatchcocked—figure about 6 minutes per pound if following this recipe, or until thigh meat registers 165°.
The safe temperature on turkey is 165 degrees, but if you pull the turkey off the grill at 160 the carryover while it’s resting will easily get the meat to 165 degrees.
Always cook your turkey until the skin is a light golden color. Cover your roasting pan with a lid or foil and cook covered for 2 hours (depending on size of your bird) and uncovered for the remaining time. Baste your turkey every half hour or so.
Hold the legs of the bird firmly in place together by one hand of the operator. 2 Massage the soft part of the abdomen with the free fingers and thumb of the left hand to protrude the phallus. At the same time, push the tail back over the male’s back with the heel of the right hand.
|Less than 4KG||Oven Roast||20 minutes per KG + 70 minutes.|
|4KG and over||Oven Roast||20 minutes per KG + 90 minutes.|
Key Temperatures for Smoked Turkey
Bring the temperature of your smoker or BBQ between 325° and 350° F Fahrenheit for optimal cooking that doesn’t take all day.
For reasons of personal preference, you may choose to cook the turkey to higher temperatures. If the temperature under the hood is hot enough (325°F to 350°F), grilling a 12 to 14 pound turkey should take approximately 4 hours. If your grill does not have a thermometer, an oven thermometer can be used.
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