MaxtheMeatGuy

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Spatchcocked Turkey

MaxtheMeatGuy
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The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress. Full recipe below!

Step 1: Spatchcock Turkey… Why?

  1. Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat

  2. Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster

  3. Backbone can be used for gravy

Step 2: Dry Brine… Why?

  1. Crispy skin: skin dries out for better & more even browning

  2. Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved

Other Notes:

  1. High oven temp may cause smoke (IMO worth it for crispy skin)

  2. Traditional liquid brine can work though less browning & diluted flavor

  3. Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)

  4. Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning

Recipe:

INGREDIENTS

  • 15-20lb turkey

  • 1/2 cup kosher salt

  • 1T baking powder

COOKING INSTRUCTIONS

Serves 6-8

  1. Spatchcock turkey: Remove backbone, unfold legs, press down on breast to flatten

  2. Dry brine: Salt turkey day before cooking, rest in fridge loosely covered. Combine kosher salt with baking powder for extra crispiness.

    1. *Some birds come pre-brined/salted. Minimally salt or skip this step if using this type

  3. Cook the turkey:

    1. Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy

    2. <15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)

    3. >15lb turkey: 400-425F oven/smoker until IT of 150F in breast

    4. Refer to my “turkey” highlight bubble on instagram to understand why 150F is perfectly safe

    5. Rest 20 mins

  4. Check out my ‘how to’ on carving a turkey here!

  5. Enjoy!

References: Much of this info is from @kenjilopezalt , check out seriouseats.com for further details.