Spatchcock Turkey
Make your next holiday turkey a star with my spatchcock turkey. This quick and easy technique butterflies the bird for evenly cooked juicy meat and extra crispy skin. Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 289kcal
Ingredients
- 11-13 pound turkey
- 2 1/2 tablespoons salt
- 1/4 cup brown sugar
- 1 tablespoon poultry seasoning
- 1 tablespoon smoked paprika
Instructions
- Remove the giblets from the turkey then cut the backbone and flatten it. Once flat, pat dry with a paper towel.
- In a small bowl, mix salt, brown sugar, poultry seasoning, and paprika. Rub over the turkey. Refrigerate uncovered for 8 hours or overnight.
- Preheat the oven to 225C/450F. Place the turkey on a rack in a roasting pan with one cup of water.
- Roast for 70-90 minutes or until the thickest part of the breast reaches 165°F.
- Tent with foil and rest for 5-10 minutes before carving.
Video
Notes
TO STORE. Wrap the leftover carved turkey in plastic wrap or place it in an airtight container, then refrigerate for 3 to 4 days.
TO FREEZE. Leftover cooked turkey freezes well for 2 to 3 months.
TO REHEAT. Reheat the leftover spatchcock turkey on a baking sheet, covered, at 325°F. You can also zap it in the microwave.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 8g | Protein: 37g | Fat: 15g | Sodium: 2679mg | Potassium: 1025mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 4mg | NET CARBS: 8g