No, spatchcocking turkey isn’t the next big fad to come along after pickleball! It’s a nontraditional way to cook a turkey so that it heats more evenly and achieves a crispier skin. The presentation is a bit, well… the cooked bird won’t look like a Norman Rockwell painting. However, the taste is worth every bit of weird looks your dinner guests might throw your way.
A spatchcocked turkey is roasted flattened out. One of the best ways to understand why this helps is to look at a turkey sitting in a roasting pan. With the traditional
method, part of the bird is below the top of the roasting pan, so heat will settle and circulate around it while a big chunk of the bird is left above the pan and exposed to drier heat. By flattening the bird, everything is level and will cook more evenly and much more quickly.
How do you spatchcock your turkey, and what is Spatchcocking Turkey?
First of all, the quality of your turkey matters. Select a healthy, fresh turkey from a reputable local butcher like The Butcher Shop.
You’ll need a good pair of poultry shears and a pairing knife. Make sure your turkey has been rinsed well–inside and out–under cool water, and then pat it dry with paper towels.
Next, lay your fresh or thawed bird on a large cutting board with the breast side down. Use the poultry sheer to cut along the backbone. Hold the bird firmly, and you may need a little extra strength to get through some of the more rigid bones. Do the same thing along the other side of the backbone and then pull the entire backbone off the bird. Don’t discard it, though–it will make fantastic gravy! Use the poultry shears to trim off any excess fat from the bird.
Now, use the pairing knife to cut along both sides of the wishbone so you can remove it. Removing the wishbone will make it easier to carve after it’s cooked.
Spread the legs and the wings of the bird out, and push down hard on the breast of the bird-like you’re giving it one super-duper chest compression. You should hear the bones crack. Tuck the wing tips underneath to keep them steady throughout the cooking process. And there you have it: a flattened, spatchcocked turkey.
How should you roast your spatchcocking turkey?
Ingredients:
- A fresh, TBS turkey
- A sweet onion, chopped
- 6 carrots, chopped
- 6 celery stalks, chopped
- A bundle of fresh thyme
- 3 to 4 cups of chicken or turkey stock
- Bay leaves
- Olive oil
- ¼ cup of butter
- ¼ cup of flour
Directions:
Preheat your oven to 450° F.
Select a baking sheet that is large enough to hold the turkey. Cover it in foil, and then scatter a mixture of chopped onions, carrots, celery onto the sheet. Add a few sprigs of fresh thyme and a couple of bay leaves. Cover the vegetable with a lightweight wire rack to hold the chopped pieces in place, and then place the splayed-out turkey on top of it. Season the bird with salt and pepper. Place the turkey in the oven and set the timer for 75 minutes.
While your turkey is roasting, you can begin to prepare the gravy. Use a meat cleaver to chop up the backbone into several 2-inch pieces. Put a couple of teaspoons of olive oil in a large saucepan and brown the backbones. Add a couple of handfuls of chopped onion, carrots, and celery, and saute until the onions begin to soften. Add 3-4 cups of chicken or turkey stock to the pan, as well as some more sprigs of thyme and a couple of bay leaves. Allow the mixture to simmer for about 45 minutes. Strain the cooked mixture into a heat-safe bowl.
In another saucepan, melt 4 tablespoons of butter with ¼ cup of flour and continue to whisk it until the mixture begins to turn a golden color. Slowly, whisk in the strained stock a little bit at a time.
Once the timer goes off, check the turkey’s temperature with a meat thermometer. You’ll know the bird is done when the thickest portions of the bird register at about 160° F. Remove the turkey from the oven and place it on a cutting board. Allow the turkey to rest for at least 20 minutes before carving it. While you are waiting, transfer the drippings from the baking sheet into your gravy. Whisk the mixture together.
The choice is yours for ways to carve the bird, but what you’ll end up with is a perfectly roasted turkey with delicious gravy! Ready to try spatchcocking turkey?
Have you pre-ordered your turkey from The Butcher Shop yet?
Shopping for all the ingredients for Thanksgiving dinner is time-consuming and tedious. Let us make it easier for you! The Butcher Shop is your one-stop shop for everything you need to cook a Thanksgiving dinner to remember! Whether your family prefers turkey, ham, lamb, or seafood, we’ve got you covered. Plus, all of our meats are locally sourced, so your guests will enjoy the freshest food at your dinner party. Simply give us a call at 541-830-3369 or visit our store in person to pre-order everything you need for your special dinner.