Spatchcock a Turkey?

How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by spatchcocking your bird, also called “butterflied turkey”

If your turkey is natural and has not been brined or pre-seasoned, you could brine it first

Brining: Start with one gallon water, boil. Add 1 cup Kosher salt, one cup sugar and stir to dissolve. Turn off the heat and add one cup Apple cider vinegar, 2 Tbsp each dried thyme, rosemary and sage. Let cool. Fill up a food safe container with the marinade soak and water, place the turkey breast down. Add additional water to cover the bird. Soak overnight, at least 12 hours.

After brining, rinse turkey and pat dry. Additional seasoning can be added before cooking/smoking. Smoke/cook about 30 min a pound, with a 170F to 180F internal temperature. Measure internal temperature at the thickest part of the thigh. Take out and let sit for 10 to 20 minutes before slicing.

Serve with my Cranberry Apple Chutney

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A flat spatchcocked 10 pound turkey should be done in only 1 hr and 45 minutes at 350F in the oven. Internal temperature needs to be at least 165 to 170 F (breast). Remove from oven (or smoker) and let it sit for at least 10 minutes before slicing. You can boil the back bone and neck to make your gravy

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