Are you ready for the BEST way to cook your turkey evenly and in less time? A spatchcock turkey is the answer!
More commonly known as butterflying, spatchcocking is a quicker route to a beautiful, delicious turkey for the holidays – or really any time of year. Perfect for roasting, grilling or smoking, a spatchcock turkey is sure to please the whole crowd.
Don’t let that extra effort of spatchcocking (or the funny name) intimidate you. It’s easier than it sounds. We’ve answered some of the most pressing questions to walk you through the process below.
Spatchcocking is removing the backbone of a turkey and laying it flat on its cooking surface. Yep, it’s that simple!
A split turkey breast is an elegant and easy way to enjoy succulent roasted turkey any time of year. Halving the whole breast creates two manageable roasting pieces that cook quickly With the right prep and cooking techniques, you’ll have incredibly moist, full-flavored meat ready to serve 4-8 people
Read on for a complete step-by-step guide to mastering perfectly cooked split turkey breasts, plus handy tips for maximizing flavor and juiciness
Benefits of Cooking Split Turkey Breasts
Compared to wrestling a massive whole turkey, split turkey breasts offer many advantages:
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Smaller size – Only feeds 4-8, so less leftovers. Great for smaller gatherings.
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Shorter cook time – A 3-5 lb breast roasts in 60-120 minutes versus 4+ hours for a whole bird.
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Easier prep – No complicated trussing needed. Just season and pop in the oven.
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More flavorful – The bone adds extra turkey flavor. Skin is easy to crisp up.
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Moist meat – Stays super juicy thanks to the bone and high ratio of white meat.
Step-By-Step Guide to Roasting Split Turkey Breasts
Follow these simple steps for perfect split turkey breasts every time.
1. Thaw Completely
Always thaw frozen turkey breasts fully in the fridge 1-2 days before cooking. Rinse and pat the thawed breast dry.
2. Prep the Breast
Remove skin, if desired, and gently loosen it from the meat so seasonings can penetrate better.
3. Make a Flavored Butter
Blend softened butter with garlic, herbs, citrus, and spices for a flavor boost.
4. Generously Season Under and Over Skin
Rub the flavored butter all over the meat under and on top of the skin. Sprinkle with salt, pepper and any other spices.
5. Preheat the Oven
Heat oven to 350°F. For smaller breasts under 3 lbs, go up to 375°F.
6. Roast on a Wire Rack
Place breast on a wire rack over a rimmed baking sheet. Roast for 60-90 minutes if 2-3 lbs, up to 2 hours for a 4-5 lb breast.
7. Check Temperature
Breast is done at 165°F on an instant-read meat thermometer. Check in a few spots.
8. Let Rest and Carve
Allow to rest for 10-15 minutes before carving into thin slices across the grain.
Tips for Maximum Juiciness
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Brine breast in saltwater for 4-6 hours before roasting
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Rub skin with oil or butter to crisp up while cooking
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Baste with pan drippings, stock or melted butter every 20 minutes
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Don’t overcook – use a meat thermometer for accuracy
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Let breast rest before slicing into it
Common FAQs
What if my turkey breast is pink?
As long as it reached 165°F, it is safe to eat. Pink color can occur due to myoglobin in turkey. Always go by temperature, not color.
Should I stuff my split turkey breast?
Stuffing won’t cook properly inside a split breast. Cook stuffing separately to enjoy the flavor without risk.
Can I roast a frozen turkey breast?
Always defrost turkey breasts fully in the fridge before roasting to ensure even cooking.
How long does cooked turkey last?
Refrigerate leftovers for 3-4 days. Reheat fully to 165°F. Freeze carved meat for 2-3 months.
Make Any Meal Special with Juicy Split Turkey
With these handy tips and timing guidelines, you can master cooking flavorful, foolproof split turkey breasts. Crisp up the skin, brine or stuff under the skin, and use a meat thermometer for perfect doneness. This elegant roast turkey makes any meal feel special. Enjoy impressive dinners ready in just over an hour!
Why should I spatchcock my turkey?
While it is a little extra butchery work, spatchcocking a turkey helps it cook more evenly and quickly. Additionally, this method exposes all the skin at the same time, so you end up with a perfectly crispy skin and juicy meat. Take your time and the results will be well-worth the effort!
Worth mentioning are the added benefits of using the backbone to create a flavorful turkey broth or gravy. For more uses for those “extra” turkey parts, click here.
How long does it to cook a spatchcock turkey?
A spatchcocked whole turkey will cook more quickly than a standard turkey. While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.
To ensure doneness, we recommend verifying the internal temperature of the turkey has reached 165°F in three places: the innermost part of the thigh, breast and wing.