How Long Does It Take To Cook A Butterflied Turkey

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Finally! Roasting a juicy, perfectly cooked turkey is possible with this easy spatchcocking technique.

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Looking to cook a turkey that's tender on the inside and crispy on the outside? The Taste of Home Test Kitchen has discovered the secret to a perfectly cooked bird: spatchcocking. To spatchcock, you remove the backbone of a whole bird and lay it flat to cook. You can spatchcock practically any bird; think turkeys, chickens, Cornish game hens and even pigeons!

Though the presentation isn't traditional, there are a few reasons we prefer to spatchcock turkey:

• It's quick. Because the bird is flattened, the cooking time is cut almost in half.
• The bird cooks evenly. With a whole bird, the breast meat often dries out before the dark meat is done. By flattening the turkey, the legs and thighs (dark meat) are more exposed to the heat, and so they cook in the same time as the breast.
• The skin gets nice and crispy. Since the whole bird is equally exposed to heat, every inch of its skin will evenly brown and develop that crave-worthy crispiness.

Convinced? Me too. Follow along as the Test Kitchen walks us through the easy steps of a spatchcock turkey recipe. Apply it to your Thanksgiving dinner—or any dinner this year.

How to Spatchcock Turkey

Ingredients

• 1 turkey (12 to 14 lbs.)
• 3 Tbsp. kosher salt
• 2 tsp. coarsely ground pepper
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. minced fresh thyme
• 1 Tbsp. minced fresh sage

Tools

• Kitchen shears—like these
• Cutting board
• Large baking pan

Test Kitchen Tip: Before you begin, lay a damp cloth beneath your cutting board. This will keep it from sliding while you work.

Directions

Step 1: Pat the Bird Dry with Paper Towels

Give your turkey a towel drying to remove any extra moisture from its skin. The less moisture, the more crispy the skin will get as it cooks. (We can hardly wait!)

Step 2: Cut Along the Side of the Backbone

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Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don't risk cutting any other joints. You may feel a little resistance as you cut through certain rib bones of the bird—in this case, press down on the shears with both hands.

Test Kitchen Tip: Finding it difficult to cut? Stand on a stool for extra leverage.

Step 3: Remove the Backbone

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Rotate the turkey 180° so that the uncut side is closer to your dominant hand. Cut along the bone again and remove the backbone from the turkey.

Test Kitchen Tip: Don't throw away that backbone! Place it in a resealable plastic bag and save it in the freezer for your next batch of homemade stock or gravy.

Step 4: Flatten the Bird

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Back to the bird: Flip it over so that the breast side is facing upward. With two hands (and a little bit of hulk-strength), press down firmly on the center of the bird until you hear a crack. This is the wishbone breaking! Voila. Your turkey is successfully spatchcocked.

One last thing. See how those wings are splayed out? Give them a quick twist and tuck them underneath the body of the bird. This helps keep the wingtips from burning and allows your bird to lie nice and flat.

Step 5: Add Herbs and Seasonings

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Mix the salt, pepper and minced herbs and rub (with gusto!) all over the turkey.

Test Kitchen Tip: Adding salt to the skin now will help remove extra moisture so the skin can get extra crispy.

Step 6: Refrigerate Overnight

Here's where a little patience makes a big difference. Transfer the turkey to a rack on a foil-lined rimmed baking pan, then pop it in the fridge, uncovered, overnight.

Test Kitchen Tip: Don't be tempted to cover the turkey with plastic wrap or foil before chilling. You want it to air out. The more the skin is exposed to air drying in the fridge, the crisper it will be after roasting.

Step 7: Get Cooking

Ready to roast? Dial up the oven to 450°F and remove the spatchcock turkey from the refrigerator. Let your turkey come to room temperature while the oven gets toasty. (It'll cook more quickly and evenly this way!)

At last! It's time to cook. Send the bird into the oven and roast for about 1-1/4 to 1-1/2 hours. You'll know that it's cooked to perfection when a thermometer inserted into the thickest part of the thigh reads 170°-175°.

Step 8: Let Rest, Then Enjoy!

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Don't grab that carving knife just yet! Once out of the oven, let the turkey stand for 15 minutes before carving. This will help the meat retain its juices.

Last, follow our step-by-step guide for how to carve a turkey. The end result is a gorgeous spread everyone will be grateful for.

Wondering what to serve on the side? Try superstar sides like Triple Cranberry Sauce, Creamy Make-Ahead Mashed Potatoes and Sweet Potato Crescents. But be warned, they just might steal the spotlight!

And Then There's Dessert...

Freezer Pumpkin Pie

This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming

Round out the rest of your meal with these easy Thanksgiving recipes.

Nantucket Cranberry Tart

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut

Pumpkin Spice Cake

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio

Classic Apple Cranberry Crisp

For a little old-fashioned goodness, treat your clan to this divine dish that bakes up warm and bubbly. It's great on its own or served with a scoop of ice cream. —Billie Moss, Walnut Creek, California

Pumpkin Gingersnap Ice Cream Pie

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! —Patricia Ness, La Mesa, California

Grandma's English Trifle

This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! —Ruth Verratti, Gasport, New York

Start the feast with these simple Thanksgiving appetizers.

Easy Apple Cake

After testing many apple cake recipes with fresh apples, this old-fashioned cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of my family's very favorite recipes for decades. —Sherry Ashenfelter, Waterville, Ohio

Peanut Butter Silk Pie

My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. —Lee Steinmetz, Lansing, Michigan

Red Wine & Cranberry Poached Pears

While being poached, the pear absorbs the sweetness and spice from the sugar, wine, cinnamon and peppercorn. It makes an easy, yet elegant, dessert that's perfect for a special night. —Kiersten Atkinson, Birmingham, Alabama

Hosting just got even easier thanks to these five-ingredient Thanksgiving recipes!

Pumpkin Chiffon Pie

For a tasty treat during the fall, try this pumpkin chiffon pie. The vanilla pudding makes is extra creamy.—Karen Grimes, Stephens City, Virginia

Thanksgiving Cake

Try out this Thanksgiving cake! You'll be glad you did—it will conjure up a host of smiles during your holiday dinner. —Carole Lajeunesse, Aurora, Colorado

Chocolate Mousse Pumpkin Pie

In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.

Pecan Banana Bundt Cake

My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. —Marina Castle Kelley, Canyon Country, California

Snappy Pumpkin Dessert

Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois

Rustic Cranberry Tarts

I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they're easy to make and serve. —Holly Bauer, West Bend, Wisconsin

Caramel Peanut Bars

Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!—Ardyce Piehl, Wisconsin Dells, Wisconsin

Honey Bun Cake

I take along recipe cards to hand out when I bring this moist, fluffy cake to school socials. It always goes quickly. —Kathy Mayo, Winston-Salem, North Carolina

No-Bake Apple Pie

We always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet...but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan

Pumpkin Snack Cake

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. —Steven Schend, Grand Rapids, Michigan

Also check out these Thanksgiving desserts made with a healthy twist!

Coconut Pecan Pie

We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

Hot Chocolate Tiramisu

Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York

Possum Pie

We found this Possum Pie recipe in a recipe box from the previous cafe owner. It's been on our menu ever since. —David Heilemann, Eureka Springs, Arkansas

Slow-Cooked Pumpkin Apple Cobbler

This spiced cobbler with apples and cranberries is sure to please all of your holiday guests. It is perfect for fall but can be made year-round since it uses fresh or frozen cranberries. —Joan Hallford, North Richland Hills, Texas

Gooey Butter Cake

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. —Cheri Foster, Vail, Arizona

Lemon Ginger Icebox Cake

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey

Rustic Caramel Apple Tart

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas

Pumpkin Delight Magic Bars

My mother never wrote down her delightful recipes, so I created this recipe as a holiday tribute to her. They're creamy, sweet and a little tart. Eat with a fork so you can scoop up all the delicious topping ingredients that might tumble off. —Lisa Glassman, Boynton Beach, Florida

Marshmallow Pumpkin Pie

This was one of my mom's favorite pie recipes. She was a great cook and was always generous with her recipes, yet she rarely shared this special one. —Ruth Ferris, Billings, Montana

Apple Betty with Almond Cream

I love making this apple betty for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert! —Elizabeth Godecke, Chicago, Illinois

Smooth Chocolate Pie

My mom and I made this chocolate pie, just the two of us, and our whole family got to enjoy it. We think you will, too. —Steve Riemersma, Allegan, Michigan

How Long Does It Take To Cook A Butterflied Turkey

Source: https://www.tasteofhome.com/article/how-to-spatchcock-a-turkey/

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