Where do you put the thermometer in a Spatchcock turkey?

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.

Subsequently, How big of a pan do I need to spatchcock a turkey? I find a 12-14 pound turkey is the maximum size I can fit on a baker’s 13 x 18″ half sheet. As you can see a 14-pounder’s legs peek over the edge of the pan.

Then, Do you flip a Spatchcock Turkey?

The Spatchcock

Remove the backbone and either discard or save for another use. Locate the breast bone and snip an inch or so in with the shears. Flip the turkey over so it is skin side up. Place both hands on the breast and push down.

Furthermore, What is the difference between Spatchcock and butterfly? To butterfly a chicken simply means to slice a boneless chicken breast horizontally almost three-quarters of the way and then opening it out like a book. On the other hand, spatchcocking a chicken refers to cutting the chicken’s back lengthwise down the spine and then flattening it by pressing on the chest.

Is turkey done at 165 or 180? While some recipes state that turkey should be cooked to 180 degrees Fahrenheit, the meat is safe to consume once it reaches the 165-degree mark. Cooking the breasts past 165 can result in dry meat, but the dark meat can be cooked to 180.

How do I Spatchcock a turkey?

#1: Start spatchcocking by snipping out the backbone.

The backbone should be facing up towards you. Find it with your fingers & then use your kitchen shears to carefully snip all along each side of the backbone. Hold onto that backbone for later. You’re definitely going to want it for your turkey gravy!

How do you Spatchcock A Turkey Alton Brown?

Turn the bird and cut back down the other side of the spine. Reserve the backbone for stock or gravy. Discard any fat pockets or excess skin found inside the bird. Flip breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.

How do you Spatchcock a whole turkey breast?

After your turkey breast has thawed, place it on a cutting board, belly side down. Grab a pair of kitchen shears or a sharp kitchen knife. Use your fingers to find the turkey’s backbone and cut along both sides of the spine. Cut through from top to bottom until you can extract the spine.

What temperature do you grill a spatchcock turkey?

Cook the turkey at 350° (adjusting the heat hotter by opening the upper and lower vents and reducing it by closing the vents) for 1 1/2 to 2 hours or until the thickest part of the turkey breast or thigh registers 165° on an Instant Read Thermometer. Baste the turkey every 30 minutes with herb butter.

How do you grill a spatchcocked turkey?

Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk(s) directly on top of hot coals. Remove rack with turkey from sheet pan and place on grill, with turkey legs and thighs placed closer to the coals.

Why would you spatchcock a turkey?

By splitting the bird, you increase its surface area, allowing it to cook more evenly and in less time. Spatchcocking—also known as butterflying—is a particularly brilliant move for anyone who’s limited in time, since a 10- to 14-pound turkey will roast in just 90 minutes.

What does spatchcock taste like?

Because of the chicken’s young age, spatchcocks are more tender and succulent when they are cooked. Also, they have a more delicate texture and flavour compared to the regular dressed chicken. This taste profile is what puts them along the roster of other quality meats.

Does Spatchcock chicken have bones?

See full disclosure. A spatchcock or spatchcocked chicken is a chicken with the backbone removed and cut so that it will lay flat. This allows the chicken to be spread out or opened up like a book, which makes it cook more quickly and evenly.

Is it better to cook a turkey at 325 or 350?

If you are cooking a small turkey, it should be cooked at 325 degrees for between 11/2 to 2 hours. If you are cooking a larger Turkey, use 350 degrees Fahrenheit for 4-5 pounds of bird per hour and increase about 20 minutes per pound for larger birds up to 18 pounds.

Do you rest a turkey covered or uncovered?

A large bird can wait up to 40 minutes or longer, depending on the temperature of the room. Cover it with foil, but loosely; you don’t want to seal in the moisture, which will cause the skin to steam and lose whatever level of crispness you’ve achieved.

What cooks faster turkey breast or thigh?

Turkey breast cooks faster than the leg or thigh. The biggest trick in preparing turkey is to keep the breast from overcooking while the thigh and other dark meat comes up to temperature.

How long do you cook a spatchcock turkey breast?

Season & Bake

After 30 minutes, the turkey should be nicely browned. Lightly tent with foil to stop further browning and decrease the temperature to 400 degrees. Continue to roast to turkey for an additional 30 minutes, or until a Thermarator inserted into the thickest part reaches 165 degrees.

Should I Spatchcock a turkey before brining?

If you decide to spatchcock your bird (which I highly recommend), you can brine it either before or after you spatchcock. If I want to wet brine the turkey, I will spatchcock after brining.

What temperature do you smoke a spatchcock turkey?

Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.

How long does it take to cook a 12 lb Spatchcock turkey?

Spatchcocking a bird is the process of removing the backbone and flattening it onto a baking tray (or butterflying it). It may seem a bit intimidating but it’s really easy to do, saves a lot of cook time and helps everything cook evenly. With this method, you can cook a 10-12 lb turkey in about 70-90 minutes!

Do you Spatchcock before or after brining?

If you decide to spatchcock your bird (which I highly recommend), you can brine it either before or after you spatchcock. If I want to wet brine the turkey, I will spatchcock after brining. On the other hand, if I plan to dry brine, I will spatchcock the turkey before putting the dry rub on the bird.

What temperature should turkey be cooked to?

You’ll need a meat thermometer to make sure you cook your turkey to the right temperature. Insert it close to, but not touching, the thigh bone. If it reads 180 degrees F in the thigh and 170 degrees F in the breast, it’s done and ready to serve.

Can you spatchcock just a turkey breast?

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.

How do I get my turkey breast to lay flat?

You can remove the wishbone by carving along it with a paring knife and gently pulling it out. This is located at the front of the turkey (on the side that doesn’t have the legs). Flip the turkey over so the breast side is up and lay it flat. Take both hands and firmly push down on the breasts to fully flatten.