Spatchco*ck Turkey Recipe (How To) - The Cookie Rookie® (2024)

FAQs

How long will a spatchco*ck turkey take to cook? ›

Pour ½ cup water into baking sheet and roast spatchco*ck turkey, rotating baking sheet halfway through, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 150°, about 1 hour 25 minutes.

Spatchco*ck Ahead Of Time

To save yourself some roasting time, you can spatchco*ck your turkey the day before. Just set it onto a baking sheet and leave it in the fridge uncovered overnight. Rub it with a little salt for a dry brine and allow the cold air to dry up the skin. This results in the ultimate crispy skin.

To spatchco*ck a turkey, you will want to first brine it, just as you would a bird for a traditional roast. When ready to roast, preheat your oven to 350 degrees, brush the turkey with oil and, depending on its weight, cook for 70 to 90 minutes. Roast until internal temperature reaches 165 degrees.

Preheat the oven to 450 degrees F. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

Spatchco*cked turkey roasting temp

Once your bird is well flattened, it's time to roast. Cook your bird at 425°F (218°C) until it reaches an internal temperature on your ChefAlarm^® of 155°F (68°C). (If that seems low, read our article on chicken internal temps—the same concepts apply to turkey as they do to chicken.

12. Do You Rinse a Turkey After Brining? You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

To prep turkey: Take out giblets/innards, set aside; Rinse bird with cold water inside and out, poke a few holes with fork on breasts and legs, to help brine to penetrate better. Do not add giblets / innards.

In a wet brine, the salt water is absorbed by the turkey, which plumps the meat and keeps it moist. When salt is applied directly to the bird in a dry brine, it draws moisture out of the meat and the salt mixed with the turkey's juices is reabsorbed into the meat with time.

Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact.

How does Ina Garten cook her turkey? ›

Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh.

Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

Not only does spatchco*cking produce a roast chicken in at least 15 minutes less than the time required to prepare an intact bird, but it also results in a more perfectly cooked dish.

In my pellet smoker, the hottest area is directly over the burner so I positioned the turkey with the breast facing the opposite side of the smoker. How long does it take to smoke a turkey? Cooking at 325 degrees F, it will take around 10 minutes per pound.

10. Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.