My first spatchcock turkey was kind of an accident. I wasn’t able to roast a whole Thanksgiving turkey one year. Since it works for my spatchcock chicken, why not for my turkey? I liked this method so much that I might cook my turkey this way from now on. It cooks faster and more evenly than a whole bird, and the skin gets crispier. And it’s easier than it sounds. I’m going to show you how to spatchcock a turkey, which will be the star of your holiday table.
Spatchcock turkey has become a popular preparation method, especially for the holidays. Removing the backbone and flattening the bird allows it to cook faster and more evenly Pair this technique with an air fryer, and you get incredibly moist, tender turkey with crispy, flavorful skin In this article, I’ll explain what spatchcocking is, why air frying is ideal, provide a step-by-step guide to air fry spatchcock turkey, and answer frequently asked questions. After reading, you’ll be ready to make the best turkey you’ve ever tasted!
What is Spatchcock Turkey?
Spatchcocking is a method of preparing poultry by removing the backbone and flattening the bird. This allows the turkey to cook faster since the meat lays in a thinner uniform thickness. With a spatchcock turkey, the thighs are spread out so they don’t overlap, preventing uneven cooking. It also exposes more skin to the hot air for extra crispiness.
Compared to roasting a whole intact turkey, spatchcocking significantly reduces cooking time, as there is no cavity slowing down heat penetration. The bird lays flat with maximum contact for heat distribution.
Why Air Fry Spatchcock Turkey?
Air frying circulates super heated air around food to cook it fast. The high heat helps render fat under the turkey skin, achieving a crackling crisp exterior
Since spatchcock turkey lays flat, it can cook faster and more evenly in an air fryer versus a traditional oven. Air frying also requires little to no oil, making it healthier than deep frying.
The result is moist, juicy meat infused with crispy, flavorful skin. Air frying really brings out the best texture and taste in spatchcock turkey.
Step-by-Step Guide to Air Fry Spatchcock Turkey
Ingredients:
- 12-14 lb turkey, backbone removed
- Olive oil
- Salt and pepper
- Fresh herbs (rosemary, thyme, sage)
Instructions:
- Pat turkey dry and rub all over with olive oil. Generously season with salt, pepper, and fresh herbs.
- Place turkey breast side up in air fryer basket. Tuck legs underneath if needed to fit.
- Air fry at 400°F for 12-15 minutes per pound until breast reaches 165°F and thighs reach 175°F.
- Let rest 10 minutes before carving.
Tips for Best Results:
- Completely thaw turkey before spatchcocking and air frying.
- Use sharp kitchen shears and remove backbone carefully.
- Flatten breastbone firmly so turkey lays flat.
- Pat turkey very dry before oiling and seasoning.
- Brush turkey with oil periodically during cooking.
- Use a meat thermometer in thickest breast/thigh areas.
- Let turkey rest 10 minutes before slicing for juicier meat.
Frequently Asked Questions
What size turkey is best to air fry?
A 12-14 lb turkey is ideal, as larger birds may not fit. The uniform shape helps it cook evenly.
How long does it take to air fry?
Cook at 400°F approximately 12-15 minutes per pound. A 14 lb spatchcock turkey takes 2 1⁄2 – 3 hours. Monitor temperature with a meat thermometer.
What temperature should it reach?
Cook until the breast reaches 165°F and thighs reach 175°F. Let rest 10 minutes before carving.
Can you use an oven instead of an air fryer?
Yes, roast spatchcock turkey at 400°F for 18-20 minutes per pound until safe minimum internal temperature.
What are the best side dishes?
Classic Thanksgiving favorites like mashed potatoes, roasted veggies, stuffing and cranberry sauce pair perfectly.
The Verdict: Air Fry Spatchcock Turkey
Air frying spatchcock turkey results in incredibly moist, tender meat and an insanely crisp, crackling skin in way less time than roasting. The air fryer’s high heat and the flattened spatchcocking method let the turkey cook fast and evenly.
It’s simple to make restaurant-quality turkey at home. Just spatchcock, coat with oil and seasonings, then air fry. I’m sure this will become your new favorite way to cook holiday turkey!
So if you want juicy turkey with crispy, flavorful skin without the hassle of roasting whole, give air fried spatchcock turkey a try this holiday season. Your family will be amazed and delighted.
How Long To Cook A Spatchcock Turkey?
The time it takes to cook a spankcock turkey depends on its size and the oven you use. As a general rule, it takes about 6 minutes per pound, or 60 to 180 minutes all together. For example, a 14-pound turkey like mine was takes about 84 minutes.
I highly recommend inserting a probe thermometer into the thickest part of the breast, and it will beep when your turkey is done — no need to open the oven! A regular instant-read thermometer will work, though. The target internal temperature is 165 degrees F, but I usually take it out 5 degrees sooner, as the temp will rise while it rests.
- Let your turkey get to room temperature if you can before you roast it. Let it rest on the counter for about 30 minutes. To make it cook more evenly, let it come to room temperature. But if you’re in a hurry, you can skip this step.
- No, you can roast a spatchcock turkey without a wire rack. But it’s better with one because it lets the heat move around and makes the skin crispy all over. This is the set I’ve used for years. It’s nonstick and big enough for a turkey! But if you need to use something else at the last minute, you can use a regular rimmed sheet pan piled high with big pieces of onion, celery, and/or carrots. They’ll act like a rack and raise the turkey a bit.
- Cover the top with foil if the skin is getting too dark. Beginning at 45 minutes, I check on the turkey every 10 minutes to see if I need to cover it. Bigger turkeys need this step more often because they take longer to roast, but smaller turkeys don’t need it as often.
- Carving is easier than a regular roasted turkey. Separate the legs from the breast with a sharp knife or kitchen shears. Cut the drumsticks from the thighs and take the wings off. Then, slice the breast meat.
You can serve all the same holiday sides with a scratchcock turkey as you would with a regular turkey. Here are some of my favorites:
The Best Way To Cook It
I have step-by-step photos here to help you visualize the seasoning and cooking steps. For full instructions with amounts and temperatures, see the recipe card.
Some people cook their spatchcocked turkey on the grill or smoker, but I prefer the classic oven method. Here is my favorite way to cook it:
- Make the compound butter. Mix the sage, rosemary, thyme, garlic, sea salt, and black pepper into the butter in a small bowl. Put the turkey on a rack-equipped sheet pan (this is the set I use).
- Season the turkey meat under the skin. Run your hands under the skin of the turkey to separate the breast and legs from the rest of the meat. Then, put dollops of butter under the skin. Press down on the skin to spread the butter evenly.
- Season over the skin. Drizzle or brush the turkey with the olive oil. Sprinkle with sea salt, paprika, and black pepper. It’s not as important for a regular roasted turkey, but you can tuck the wing tips under the back if you want to.
- Roast in the oven. Place your spatchcock turkey in the oven and roast it until it’s golden brown and fully cooked. See my timing below for perfect results!.
- Let it rest. Cover the turkey with aluminum foil and let it rest after taking it out of the oven to keep the juices inside.
