Can You Spatchcock a Turkey Breast? A Detailed Guide

Spatchcocking, also known as butterflying, a turkey breast is a great cooking technique that results in juicy, flavorful meat in less time. While you can spatchcock a whole turkey, this method works especially well just for the breast. By removing the backbone and flattening the breastbone, it cooks faster and more evenly.

In this comprehensive guide we will cover everything you need to know about spatchcocking a turkey breast including

What is Spatchcocking?

Spatchcocking involves removing the backbone of the turkey breast and flattening it out. This allows the breast to lie flat with the inside fully exposed. It is also called butterflying since it makes the breast open up like butterfly wings.

By removing the bone and tendons, more surface area is exposed to heat for faster, more even cooking. Spatchcocking saves you time while delivering tender, juicy meat!

Benefits of Spatchcocking a Turkey Breast

There are several advantages to spatchcocking a turkey breast

• Cooks faster – Removing the bone cuts down cook time significantly. A spatchcocked breast takes only 8-10 minutes per pound versus 20 minutes per pound or longer for bone-in.

• Juicier meat – With the quicker cook time, it’s less likely to dry out. The breast cooks evenly so every bite is moist and tender.

• Crispier skin – The skin gets deliciously crispy and browned since it’s directly exposed to heat.

• Better flavor – Seasonings and marinades can penetrate the meat better when it’s butterflied open.

• Easier to carve – With no bone, carved slices are simpler to serve. Leftovers also make great sandwiches.

Step-by-Step Guide to Spatchcock a Turkey Breast

Spatchcocking a turkey breast is simple with just a few easy steps:

What You Need

• Sharp kitchen shears or heavy knife
• 1 bone-in turkey breast (thawed if frozen)

Instructions

1. Place the turkey breast bone-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from top to bottom to remove it.

2. Flip the breast over and lightly score the breastbone down the center about 1 cm deep.

3. Press firmly on the breastbone with your palms until it cracks and flattens completely. Several cracks may be needed.

4. Season the turkey breast well on both sides. It’s now spatchcocked and ready to cook!

How to Cook a Spatchcock Turkey Breast

With the backbone removed and breast flattened, a spatchcocked turkey breast cooks much faster than bone-in. Here is a suggested oven method:

• Preheat oven to 425°F
• Place breast skin-side up on a broiler pan or baking sheet
• Roast 25 minutes until starting to brown
• Reduce heat to 350°F and roast 20-30 more minutes until 165°F internal temp
• Let rest 15 minutes before slicing

Always use a meat thermometer to ensure the thickest part of the breast reaches 165°F for food safety.

Expert Tips for Best Results

Follow these tips when spatchcocking and cooking turkey breast:

• Use very sharp kitchen shears for clean cuts
• Dry turkey thoroughly before seasoning
• Brine 8-24 hours for extra moisture and flavor
• Check temperature often to prevent overcooking
• Let rest 15 minutes before slicing for juiciest meat

Proper technique and monitoring while cooking are key for tender, juicy turkey breast with crisp skin every time.

Common Questions about Spatchcocking Turkey Breast

Can I spatchcock a frozen turkey breast?

No, it must be completely thawed first so the backbone can be cleanly cut out. Thaw in the fridge 24-48 hours before spatchcocking.

What’s the best way to season a spatchcocked breast?

Herb butters, citrus, sage, thyme, garlic, chili powder, cumin, and black pepper all add great flavor. Get creative with your favorite spices and herbs!

Should I brine a spatchcocked turkey breast?

Yes, brining for 8-24 hours keeps the meat extra moist and flavorful. Use 1 cup salt per gallon of water.

Can I spatchcock the day before cooking?

Absolutely! Spatchcock up to 2 days ahead, then refrigerate until ready to roast or grill. It saves prep time on the big day.

How long does it take to cook a spatchcocked turkey breast?

Around 8-10 minutes per pound at 350°F. For example, a 5 pound breast takes 40-50 minutes. Cook just until 165°F internal temp.

Conclusion

Spatchcocking a turkey breast prior to roasting or grilling results in juicier white meat and crispier skin in less time. It’s an easy cooking hack for delicious flavor!

With proper technique, you are guaranteed tender, flavorful turkey breast without overcooking using this method. The possibilities are also endless for seasoning and marinating a spatchcocked breast.

Next holiday meal or family dinner, try spatchcocking your turkey breast for the best results. Your guests will be impressed!