Spatchcocked Turkey is a breakthrough technique that actually has been around for quite some time. The origins of the technique are a little unclear, but let me tell you, this method of roasting truly produces the best-tasting turkey you and your loved ones will ever try. And there are lots of reasons for this. We explain why in the video.
The easiest way to spatchcock a bird (turkey or chicken) is to have your butcher do it. But, it’s really not difficult to do yourself. All you need are some sturdy kitchen shears and a boning knife. Turn the bird on its breast, and cut along one side of the backbone. You’ll have to put a little muscle into it, especially near the legs, but keep working it, and you can get it done. Repeat on the other side of the backbone, and then just pop it right out.
Be sure to save the backbone for the best gravy you’ll ever have! (recipe included below). Then flip the bird back over, and locate the wishbone near the top of the breastbone. Use a sharp boning knife to cut around it, and then just pop it right out. This is not 100% necessary, but it does make it easier to carve a little later on.
Follow our recipe for baking the bird, and in about an hour or a bit longer, you’ll have the best-tasting bird you ever had. To carve, start with the legs. Move the leg back and forth, and cut along where the joint is. Then do the same for the hip/thigh and wings. Cut the breast meat away from the breastbone, and then cut into 1/2-inch slices. Also, cut the dark meat from the hip bone, and slice as well. Arrange on a platter and be ready to impress!
Watch us show you the Spatchcock method of preparing a turkey or chicken the see the full recipe below!
150% Loon Approved! HAPPY THANKSGIVING!
- FOR THE TURKEY:
- 2 onions, roughly chopped
- 2 carrots, peeled and roughly chopped
- 4 stalks of carrots, roughly chopped
- 4 - 5 thyme sprigs
- 3 bay leaves
- 1 whole 12 - 14 lb turkey, spatchcocked (or butterflied)
- 2 tablespoons oil, or softened butter
- Kosher salt and freshly ground black pepper
- FOR THE GRAVY:
- 1 tablespoon olive oil
- Backbone from the spatchcocked bird, chopped into 2-inch pieces (use a chef's knife to cut, or ask your butcher)
- Giblets and neck (from the turkey), roughly chopped
- 1 onion, carrot and celery rib, roughly chopped
- 2 sprigs of thyme
- 1 bay leaf
- 4 - 6 cups stock, chicken or turkey
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- MAKE THE TURKEY:
- Pre-heat the oven to 450 F.
- Line a rimmed baking sheet with foil.
- Scatter the onions, carrots, celery, thyme and bay leaves across the pan.
- Place a rack directly on top of the veggies.
- Pat turkey dry with paper towels and rub all over with 1 tablespoon of oil.
- Season liberally all over with the salt and pepper.
- Tuck wing tips behind the back.
- Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts.
- Transfer the turkey to oven and roast until an instant read thermometer inserted into the the breast reaches 150 F., about 75 minutes (start checking around 60 minutes).
- Remove from the oven and allow to rest on a new baking sheet for 15 - 20 minutes before carving.
- Carefully pour any collected juices from the the roasting pan through a fine mesh sieve in a measuring cup. Skim off fat and then save the juices for pouring into gravy (recipe below).
- Care turkey and serve with gravy!! ENJOY!!
- MAKE THE GRAVY:
- While the turkey roasts, start the gravy by heating the oil in a medium sauce pan over medium heat.
- Brown the backbown, neck and giblets until lightly browned, about 5 minutes.
- Add the onions, carrots and celery and continue to cook for another 5 minutes.
- Add the chicken stock, and then the thyme and bay leaf and simmer for 45 minutes.
- Strain the stock through a fine mesh sieve/strainer into a large measuring cup and discard the solids.
- Melt butter over medium-high heat in a medium sauce pan.
- Add flour and cook, stirring constantly until lightly browned, about 3 minutes.
- Whisking constantly, add strained stock in a thin, steady stream until it is fully incorporated.
- Simmer and cook until thickened, about 10 - 15 minutes longer.
- Pour drippings from roasted turkey into the gravy and mix.
- Keep gravy warm then serve with roasted turkey. ENJOY!