How to Spatchcock a Turkey Like Alton Brown for Perfect Results

Spatchcocking, also known as butterflying, is a great technique for evenly roasting a whole turkey. By removing the backbone and flattening the bird, it cooks quicker and more evenly. Alton Brown’s method produces a beautifully browned, moist, and flavorful holiday turkey.

What is Spatchcocking a Turkey?

Spatchcocking involves removing the backbone of a whole turkey and flattening it out before roasting. This allows the turkey to cook more evenly since the thighs and breasts are flattened to a uniform thickness.

The name comes from the combination of dispatching and butterflying. Dispatching refers to removing the spine and butterflying describes opening the bird up.

Why Spatchcock a Turkey?

There are several benefits to spatchcocking your Thanksgiving or holiday turkey:

• Cooks faster – Removing the backbone allows the turkey to lie flat so it roasts more quickly and evenly. The breast and thighs finish cooking at the same time.

• Crispy skin – With more surface area exposed, the skin gets deliciously browned and crisp.

• Moist meat – Quicker cooking leads to less drying out The breast stays juicy and tender

• Herb and spice infusion – Seasonings applied on the underside permeate the meat since it’s flattened

• Easier carving – The backbone’s removal makes it simpler to carve nice slices after roasting.

Alton Brown’s Method for Spatchcocking a Turkey

Here are the simple steps Alton Brown uses to spatchcock a turkey for his perfectly roasted holiday centerpiece:

Supplies Needed

• Whole turkey (13-14 pounds)
• Large rimmed baking sheet
• Heavy duty kitchen shears or sharp scissors
• Cooling rack

Prep Steps

• Remove turkey from packaging and discard the giblets.
• Place the turkey breast side down on a clean surface. The tail should be facing you.
• Using kitchen shears, cut straight up along one side of the backbone from tail to neck.
• Make another cut up the other side of the backbone.
• Remove and reserve the backbone for making stock or gravy.
• Flip the turkey over breast side up and use the heels of your hands to press down firmly on the breastbone until the turkey flattens. You should hear the breastbone crack.
• Tuck the wing tips under the bird and turn the legs outwards for stability.

Seasoning and Roasting

• Place a cooling rack inside a rimmed baking sheet. Put the spatchcocked turkey on the rack breast side up.
• Pat the turkey dry and rub the breast, thighs, legs and underside with Alton’s spice mixture.
• Let sit uncovered in the fridge for 1-4 days to air dry which further crisps the skin.
• Roast at a high temp (425°F) for 30 minutes to brown the skin.
• Reduce heat to 350°F and continue roasting approximately 40-60 more minutes until breast is 155°F.
• Let rest 15 minutes before slicing. The turkey is perfect for a showstopping holiday meal!

Step-by-Step Spatchcocking Visual Guide

For a helpful visual demonstration, watch Alton Brown himself spatchcock a turkey in this YouTube video:

https://www.youtube.com/watch?v=ZJI3JYLxcUw

Follow along with the video as Alton talks through each preparation step.

Spatchcocking vs Traditional Roast Turkey

How does spatchcocking compare to roasting a whole intact turkey?

Spatchcocked Turkey	Traditional Roast Turkey
Cooks in 1.5-2 hrs	Takes 3-4 hours to roast
Skin crisps up nicely	Skin may not crisp evenly
Breast and thighs done at same time	Breast can dry out before thighs are done
Easy to season underside	Hard to season back area
Lays flat for easy carving	Can be tricky to carve

For most home cooks, the spatchcocking method consistently produces a nicer roast turkey than the traditional approach. The more even cooking yields better results.

Spatchcock a Turkey for Your Next Holiday Meal!

While spatchcocking takes a bit more prep, the benefits of quick roasting time, juicy breast meat, and crisp skin make it a great technique for your Thanksgiving or Christmas centerpiece.

Follow Alton Brown’s straightforward method to butterfly your own turkey this holiday season. Your guests will be impressed with your perfectly roasted spatchcocked turkey!

Frequently Asked Questions

What kitchen tools do I need?

You will need a spice grinder for grinding the whole peppercorns and allspice berries. A nice pair of kitchen scissors that is sharp. Some type of probe thermometer for checking the meat.

How long will it take to cook a 20 lb spatchcocked 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.

Should I Spatchcock my turkey the night before?

To save yourself some roasting time, you can spatchcock your turkey the day before. Just set it onto a baking sheet and leave it in the fridge uncovered overnight. Rub it with a little salt for a dry brine and allow the cold air to dry up the skin.

Spatchcocking a turkey using Alton Brown’s method allows for quick, even cooking and beautifully crisped skin. With just a few simple tools and prep steps, you can butterfly your turkey like a pro this holiday season.