Throughout the article, you will find information about cooking Spatchcock Turkeys and a Spatchcock Turkey cooking time chart. Spatchcocking involves pressing the wingtip with pressure on the back of both hands and placing this in between the soft inner layer skin of the leg where its outermost piece rests near the ground. Once done, you can roll up the flap to expose much more food for later use. I usually start off using either one type of flaperon while I am grinding turkey breast, but most times when making ribs, they are my favorite tool because their tightness makes them easier than some other tools; once started adequately, then very little force needs to be exerted upon the meat until there is enough friction applied which allows me not only crispier results but also reduces risk. Let’s check out the Spatchcock Turkey cooking time chart and other details.
What is Spatchcooking?
Spatchcocking is a method of flattening a bird so that it may be cooked fast by grilling, roasting, broiling, or over an open fire.
A strong pair of kitchen shears is required to spatchcock a chicken. Place the chicken breast-side down on a cutting board. Remove the backbone with shears and discard it. Flatten the bird by flipping it over and pressing down.
You may spatchcock any poultry. However, this method is usually reserved for chickens, quails, and other tiny birds with easy-to-cut bones. A butcher can also spatchcock your fowl.
The primary benefit of spatchcocking is the quick cooking time, whether grilling or oven-roasting. Marinate them first to prevent the spatchcocked chickens from drying out too soon on the grill or under the broiler.
How to Spatchcocked Turkey ?
- Using a pair of sturdy poultry shears, cut out the back of the bird. To begin, blot the turkey dry with paper towels and set it breast-side down on a cutting board. Then, holding it firmly with one hand, cut down one side of the backbone, beginning approximately where the thighs meet the tail.
- Continue cutting along the thigh joint until you’ve snipped through every rib bone and split the turkey up to the neck. Spread the turkey open gently with your hands.
- Then, on the opposite side of the backbone, make an analogous cut. This is a more difficult cut, so avoid getting your fingers in the way of the blade. It will be simpler to retain control of the bird if you use a clean dish towel or cloth to hold on to it. After you’ve completely removed the backbone, you should draw a large hood of fat near the neck, if it’s present. If you want to make carving even simpler, you may remove the wishbone by making a tiny incision along both sides of it with the tip of a paring knife or boning knife and dragging it out with your fingers.
- Flip the turkey over onto what was formerly its back, splaying its legs out in an inappropriate manner. Firmly press down on the ridge of the breast bone. A couple of cracks should be heard, and the turkey should now lie flatter. Flatter is preferable for consistent cooking and crispier skin. Finally, tuck the tips of the wings beneath the breast. This step isn’t exactly essential, but it will keep your turkey from appearing like it’s about to give you a high five while it roasts.
- The chicken is now ready to be placed in a hot oven.
Benifits Of Spatchcooking
- It saves time: Mark divides and flattens the turkey to save time during the roasting process. The amount of exposed surface area grows as the turkey is flattened, and the overall thickness of the bird is virtually even. By blasting the turkey at a higher temperature, you can speed up the cooking process. The cooking time may be as short as 45 minutes, depending on the size of the chicken. Spatchcocking handles not just the issue of time but also the issue of oven space. You’ll still have room in the oven for pies, buns, and anything else you’re preparing once you flatten the turkey.
- Flat Shape=Even Cooking: Because a turkey is nearly spherical, it’s no surprise that even cooking is a problem! The legs of a spatchcocked turkey will be significantly more exposed than those of a natural-shaped fowl. This is advantageous since the black flesh in the breast requires a higher temperature than the light meat.
- Juicier Meat and Crisper Skin: All of the skin of a spatchcocked chicken is facing up and exposed. This will result in a turkey with crisp crackling skin and even browning throughout. The liquids that render from the skin will help keep the meat juicy.
- Better Gravy: By eliminating the backbone, you have added another flavoring component to your gravy. Please make a short stock using the neck, giblets, and backbone and combine it with the turkey drippings to make your gravy. There’s no need to use canned chicken stock to prepare the gravy.
Spatchcock Turkey Cooking Time Chart
It depends on the type of pan you use, the temperature of the turkey when you put it in the oven, how often you open the oven while cooking, what else you’re cooking with the bird, if anything, and the breed. As a result, it’s not an exact science.
As a general guideline, start roasting a bird of any size at 450 degrees for 20 to 25 minutes, until well browned, then reduce the temperature to 400 degrees and continue roasting until the thickest part of the thigh reaches 155 degrees. My most recent 14-pounder took a little under an hour to complete.
A smaller bird will cook faster; for a 12-pounder, start checking at 45 minutes, while an 18- to 20-pound chicken may take an hour to an hour and 20 minutes. Larger birds may take up to an hour and a half, if not longer. Reduce the oven temperature to 350 degrees if the skin becomes too black before reaching the magic temperature.