The Kitchn’s method makes it easy to separate the front half of the bird from the back half, so the dark meat can cook separately from the white meat. Easier to accomplish than normal spatchcocking on a hulking, slippery turkey.
Place the turkey breast-side up on a cutting board. Use a knife or kitchen shears to cut the thin skin connecting the legs to the breast area.
Cut the rib area along each side of the bird with sharp kitchen shears, starting from where the cavity opens and going up to the wings.
The breast half of the turkey can now open upward, like a wide mouth. Cut a little more to separate the two halves.
Putting roughly cut vegetables under the turkey will help them soak up the pan juices and keep them from burning (a split bird can roast at a higher temperature than a whole turkey).
Baste with melted butter or oil. Or, as my mom does, use a mix of oil and soy sauce, which adds gorgeous color.
A turkey that is 8 to 14 pounds can roast in the middle of a hot oven (425 degrees F) for the whole time. After half an hour, it’s better to turn down the heat to 350 degrees F for a big turkey (16 to 22 pounds). Roast until 165 degrees F is reached in the thickest parts of the breast and thighs (but not where they touch the bone; check a few places). It might only take 30 to 40 minutes to cook a small turkey, but two hours for a very large bird.
chinese grandma is a philosophy about food, family, health and practicality inspired by old-school grandmas everywhere. Its about cooking good food, living a good life, and sharing lessons learned. More about me.
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One recipe, two ideas here: First, that you can use ground turkey in a stir fry. Second, if you have older, thicker green beans, you can change them by cutting them into steep, diagonal slices that will soak up a lot of flavor. My mom has made green beans like this for years, so it always….
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Spatchcocking a turkey breast is a great technique for getting even cooking juicy meat crispy skin, and reducing cooking time. If you’ve never spatchcocked before, it may sound intimidating. However, it’s actually quite simple! With just a few easy steps, you can spatchcock a turkey breast in minutes.
What is Spatchcocking?
Spatchcocking is a method of preparing poultry by removing the backbone and flattening the bird It is also called butterflying When you spatchcock a turkey breast, it allows the meat to cook more quickly and evenly since it is flattened out.
The term “spatchcock” originated in Ireland and refers to splitting and grilling or broiling a bird after removing the backbone. It was traditionally done with smaller birds like chicken and game hens. Now, it’s commonly used for turkey breasts and whole turkeys.
Benefits of Spatchcocking Turkey Breasts
There are several advantages to spatchcocking a turkey breast:
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Cooks Faster – With the meat flattened, there is more surface area exposed to the heat so it cooks in almost half the time. A whole spatchcocked turkey cooks in about 13-15 minutes per pound versus 18-20 for an intact turkey. For a breast, it takes only 8-10 minutes per pound.
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Juicier Meat – The shortened cooking time helps prevent the white meat from drying out. The heat penetrates evenly so no part is overcooked.
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Crispier Skin – The skin gets direct heat contact instead of being shielded by the bones, so it crisps up nicely.
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Better Flavor – Seasonings and smoke can penetrate the meat easier with more exposed surface.
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Easier to Carve – With the backbone removed and breastbone broken, carving is much simpler.
How to Spatchcock a Frozen Turkey Breast
Follow these simple steps for spatchcocking a frozen bone-in turkey breast:
Thaw
Remove turkey from packaging and thaw in the refrigerator for 24-48 hours. Place it on a rimmed baking sheet to catch drips.
Remove the Backbone
- Place breast side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from the neck to the tail.
- Make the same cut along the other side of the backbone to completely remove it.
- Reserve the backbone for making stock or gravy if desired.
Flatten the Breast
- Turn breast over. With your palm, press firmly on the center of the breast until the breastbone cracks.
- Continue pressing until the breast is flattened completely.
Season
- Loosen the skin from the meat and rub the seasoning of your choice under the skin. Herbs, spices, salt, pepper or a commercial poultry seasoning all work well.
- Spread olive oil or melted butter over the skin and season the outside.
Your spatchcocked turkey breast is now ready for the oven!
How to Cook a Spatchcock Turkey Breast
Cooking a spatchcock turkey breast is simple:
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Preheat your oven to 450°F.
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Place breast skin-side up on a rack in a roasting pan or directly on a rimmed baking sheet.
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Roast for 8-10 minutes per pound until the internal temperature reaches 165°F.
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Let rest 10-15 minutes before slicing.
The shortened cook time gives you juicy, flavorful white meat and crispy skin every time. Enjoy for a holiday meal or anytime you want turkey on the table fast.
Spatchcocking a Whole Turkey
The process is the same for a whole turkey. Simply use sharp shears to cut out the backbone. Flip over and press down to flatten. Calculate 15 minutes per pound cooking time.
Spatchcocking makes the perfect Thanksgiving turkey because you can cut down the cooking time substantially while still getting moist, evenly cooked meat.
FAQs About Spatchcock Turkey Breasts
Should I brine a spatchcock turkey breast?
Brining is optional since spatchcocking alone helps keep the meat juicy. If you want to brine, a simple salt and sugar dry brine is quick and effective.
What’s the best way to roast a spatchcock turkey breast?
Roast at 450°F on a rack over a baking pan until the internal temperature is 165°F. Let it rest before slicing.
Can I spatchcock a boneless turkey breast?
You can pound a boneless breast to flatten it out slightly, but you won’t get the same benefits of even cooking. Stick to bone-in breasts.
How long does it take to roast a spatchcock turkey breast?
Plan on roasting for 8-10 minutes per pound. A 5 lb. breast takes 40-50 minutes. Use a meat thermometer for best results.
What’s the minimum internal temperature for turkey?
Cook turkey to an internal temperature of 165°F as measured in the thickest part of the breast. Let rest and the temperature will rise another 5 degrees.
Get the Perfect Spatchcock Turkey Every Time
Spatchcocking a turkey breast ensures you get tender, juicy meat cooked evenly along with deliciously crisped skin. By removing the backbone and flattening the breast, you slash cooking times while boosting flavor.
Give spatchcocking a try this holiday season for a show-stopping turkey breast your guests will rave about. Once you master the simple technique, you’ll never go back to roasting turkey the old fashioned way again!
