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Spatchcocked Turkey

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I was planned to cook a turkey to enjoy Thanksgiving weekend since we are invited elsewhere for Thanksgiving Day. We've roasted, smoked or deep fried our turkeys in the past. If we try the spatchcock method on a 12 pound turkey, what temperature would work best and how long should it take to cook? What if I removed the legs and thighs and roasted them separately?

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  1. Ultimately, the decision at what emperature to roast, and how long it willl take depends largely on how you like your turkeu. i.e., fall apart texture as opposed to meat with a little chew. For the former, you need to roast lower and slower @ 275* or less. For the latter, then higher temperatures at 400-450*.

    Wolfgang Puck has a recipe where you remove the legs and thighs with a split breast......I believe he suggests 450 for about 1.5-2 hours depending on the size of the bird. He also removes the neck and back so you can use them for your stock or gravy in advance.

    1. We got our "free" turkey this week and I'm going to spatchcock it because I really like chickens that way.

      My question is; will a 12 pound spatchcocked turkey fit on my 22" Weber? I know it will intact but am having a hard time visualizing how big it's going to be flattened out.

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      1. The Martha Stewart website recipe is very reliable. We do a Zuni-style dry brine rub and air dry the skin. If anything, we found it needed even less time per weight than state. It cooks fast.

        1. Kenji on Serious Eats posted a recipe that I am going to try. You remove the legs and thighs, you remove the skin on the breast in one sheet, you debone the breasts, then you lay the two breasts together and roll them up in the skin. That leaves you with a rolled boneless breast package and the separate dark meat, so that you can cook everything properly.

          Plus you have the carcass immediately for gravy or stock.