This is the only way I’ve been preparing turkey since my first attempt. The only thing I changed up from that first time I prepared it, I skip the metal rack and instead place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor needs the boost the roasting veggies add.
Sometimes the scariest part of the Thanksgiving Dinner is the worry that the turkey will not turn out properly – undercooked, overcooked, dry, flavorless – and ruin the whole meal. I’ve cooked in bags, roasted, braised, fried, deboned – about everything but brine. I’m not a fan of brining. And still every year I worry.
This year I decided to try removing the backbone and flattening the bird, cooking it at a high temperature for a shorter cooking time. It seemed like it was pretty foolproof and stress-free and the bird turned out great.
BTW, my recommendation is to always get two smaller birds instead of one massive bird – you’ll have a much better outcome with shorter cooking times. Not to mention not having to worry about fitting a huge bird in the oven. We usually do an oven bird, then grill, smoke or fry another.
For this recipe, a good set of poultry shears makes quick work of removing the backbone. I prepped the bird yesterday, wrapped it up and refrigerated it. This gave me time to make a nice broth from the backbone, giblets and neck last night (see notes below) and make the cranberry sauce, because it’s always better the next day.
Roasted Spatchcock Turkey
- 1 tablespoon brown sugar
- 2 tablespoons ground black pepper
- 3 tablespoons Kosher salt
- 4 tablespoons dried sage
- 1 tablespoon dried rosemary
- 1 whole turkey (10-12 pounds)
- 4 tablespoons olive oil
Rimmed baking sheet, rack
In a spice grinder or with a mortar and pestle, crush together pepper, salt, sage and rosemary and add to brown sugar. Set aside.
With a sharp knife or scissors, remove the backbone of the turkey, flip over and press down on the breast bone to break and flatten. I wasn’t quite strong enough, so I turned the bird over, scored the bone, flipped it back and tried again, this time it broke easily. I then trimmed off the wing tips. See my notes below on what to do with the back and wing tips.
Place the bird flat, breast side up, on the rack in the baking sheet. Make a paste with spices and olive oil. Rub with spice mix and let rest at room temperature for 30 minutes. Preheat oven to 450 degrees F. Roast for 15 minutes, and then reduced temperature to 375 degrees F. Cook an additional hour or until the temperature of the thickest part of the breast reaches 160 degrees. Remove from the oven, tent with foil and let rest for 15 minutes (during this time the bird temperature will reach 165 degrees and thighs should be 175 degrees).
Carve and serve.
NOTES: I took the back, wing tips, neck and giblets, covered them with water and simmered them for about an hour. I then used the broth for both the stuffing and gravy. I also cooked the stuffing in the oven, in a baking dish, uncovered, with the turkey. They finished up about the same time.
The next time I make this, I would forego the metal rack and instead use a roasting pan and place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor could use the boost. I do feel this is a great technique for wood grilling or smoking.
More Recipes: We have a bunch, a peck, a bushel, of Thanksgiving recipes, including my favorite Upside-Down Cranberry Cake (here), No Boil Mashed Potatoes (here), and Non-Traditional Sides (here), click on this link for all the other recipes or search by name or ingredient in the search box at the bottom of the blog.
Have a safe and Happy Thanksgiving! – TaMara