Master the Perfect Spatchcock Turkey with Matt Pittman’s Foolproof Technique

Spatchcocking, or butterflying, a turkey is one of the best ways to ensure moist, flavorful meat and perfectly crispy skin. By removing the backbone and flattening the bird, it cooks more evenly and quickly. Grill master Matt Pittman has perfected this technique and shared his secrets to spatchcock turkey success.

Why Spatchcock Your Turkey?

Cutting out the backbone and flattening a turkey has some major advantages over roasting a whole bird

• Cooks faster – With more surface area exposed, a spatchcock turkey cooks in about half the time of a standard whole turkey

• Cooks more evenly – The flattened shape allows the white and dark meat to cook at the same rate. No dealing with dried out breast meat!

• Crispier skin – With the skin directly exposed to the heat source, a spatchcock turkey develops incredibly crispy, crackling skin all over.

• Easier to carve – With the backbone removed, a spatchcock turkey lays flat for much simpler, stress-free carving.

• Incredible flavors – Rubbed with spices and smoked or grilled, a spatchcock turkey takes on unbelievable wood-fired flavor.

Pittman’s Step-By-Step Spatchcocking Method

Grill master Matt Pittman has spatchcocking down to a science. Follow his simple steps for turkey perfection:

1. Remove the backbone

• Place turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck.

• Remove and discard the backbone or save it for making stock.

2. Flip and flatten

• Turn turkey over so breast-side is up. Press firmly on the breastbone to flatten the bird. You’ll hear the breastbone crack – don’t worry, this helps it cook evenly!

3. Season generously

• Rub the turkey all over with plenty of salt, pepper and your favorite poultry seasoning or dry rub. Get the seasoning into every nook and cranny.

4. Insert a meat thermometer

• Place a leave-in meat thermometer in the thickest part of the breast, parallel to the breastbone. This lets you monitor the temp without opening the grill.

Now your turkey is ready for smoking or grilling!

Pittman’s Delicious Brined Spatchcock Turkey

Pittman flavors his spatchcock turkey by letting it soak in a simple brine before cooking. This keeps the meat incredibly moist and seasoned throughout:

Brine

• 1 Traeger Turkey Brine Kit
• 1 cup bourbon (optional)
• 1 gallon water

Turkey and Rub

• 1 12-14 lb turkey
• Traeger Turkey Rub
• Meat Church Honey Bacon BBQ Rub

Glaze

• 4 oz melted butter
• 1⁄2 cup honey
• 1⁄2 cup Dijon mustard
• 2 Tbsp Meat Church Honey Bacon Rub

Brine turkey 12-24 hours. Rinse, pat dry, and coat with rubs. Smoke at 275°F until breast reaches 160°F. Baste with butter. Glaze final 10 minutes. Rest 15 minutes before slicing.

The sweet and savory rubs, mild smoke flavor, and glistening glaze result in Pittman’s famous rave-worthy spatchcock turkey.

More Delicious Spatchcock Turkey Recipes

While Pittman’s recipe is a surefire winner, a spatchcock turkey also shines with various international flavors:

• Italian – Stuff with sun-dried tomatoes, basil, garlic, and baste with herbed butter.

• Mexican – Rub with ancho chile powder, cumin, and lime juice.

• Greek – Layer lemon slices and oregano under the skin before cooking.

• Indian – Rub garam masala and yogurt marinade before smoking.

Take your pick of globally-inspired flavors to make your spatchcock turkey shine.

With Pittman’s straightforward spatchcocking method, your turkey is guaranteed to impress this holiday season. Treat guests to perfectly cooked, juicy meat with crispy seasoned skin they can’t stop raving about. Take the guesswork out of roasting whole birds and enjoy foolproof turkeys every time with this simple technique.

Links