by Chef Frank Terranova
Here’s how to make a Thanksgiving turkey that boasts the crispiest skin and juiciest meat, and cooks in a fraction of the time it normally takes to roast a conventional bird. The technique is called spatchcocking, and it really works.
Roast Spatchcock Turkey
What is it?
A spatchcocked (or butterflied) turkey is a whole turkey with its backbone removed. The carcass is then opened up and laid flat before roasting. And it’s a whole lot easier than it might sound.
Why is it faster?
Flattening the turkey exposes more surface area to heat, so overall cooking time is reduced. Our 10-pound spatchcocked turkey was done in only 1 hour 45 minutes at 350º F. Compare that with the 3 to 3½ hours it takes to cook an unstuffed 10-pound turkey at the same 350º F. (See turkey roasting chart.)
Why is it crispier?
All of the skin is exposed evenly to the heat, with none of it hiding on the underside. That means it all crisps up evenly. And who doesn’t love crispy skin?
Why is it juicier?
Turkey has two different kinds of meat that are cooked through at two different temperatures. And there’s the problem. Breast meat starts drying out after it reaches 150° F, but dark leg meat isn’t thoroughly cooked until 165° to 170° F. People try all kinds of tricks to keep the breast from drying out while the legs are still cooking. But simply opening up the turkey and cooking it flat brings both kinds of meat to doneness at the same time. Problem solved.
LISTEN TO CHEF TERRANOVA AND GENE VALICENTI TALK ABOUT SPATCHCOCK TURKEY BELOW:
