Spatchcock turkey is a cooking method that will give you the most flavorful and delicious turkey every time. With a lot more surface area to work with, your turkey will crisp up wonderfully — and stay perfectly juicy on the inside!
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/spatchcock-turkey/ 🖨️
• 1 whole turkey 12-14 pounds
• 3/4 cup butter room temperature
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Olive oil, to drizzle on skin
1️⃣ Using a clean surface, lay bird breast side down and identify the spine.
2️⃣ Using kitchen shears, cut down both sides of the spine until it is completely removed. Discard spine.
3️⃣ Flip the bird back over and rotate out the leg quarters. Give it a firm press right on the center of the breast bone. This will help the bird lay more flat.
4️⃣ Preheat the oven to 400 degrees Fahrenheit.
5️⃣ Place the bird on an elevated rack on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don’t stick up and burn.
6️⃣ In a bowl, combine all the dry seasonings: salt, pepper, paprika, garlic powder, and onion powder. Stir until well blended.
7️⃣ Mix half of the seasonings with the butter and rub underneath the skin of the turkey.
8️⃣ Using a drizzle of olive oil on the exterior of the turkey, rub it in and season the turkey with the remaining dry seasonings.
9️⃣ Roast in the 400 degree oven until the internal temperature of the breast meat reaches 155 degrees Fahrenheit, and the dark meat reaches 175 degrees, about 2-3 hours. Actual cooking time will depend on the size of your turkey. Use a meat thermometer to ensure accuracy.
🔟 Let turkey rest for 10 to 20 minutes before carving.
Grilling Instructions: Preheat your gas or charcoal grill to 350 degrees Fahrenheit. Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking. Place the turkey breast side up onto the indirect heat side of the grill. Close the lid and cook until turkey reaches an internal temperature of 165 degrees Fahrenheit, about 2-3 hours. For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3-5 minutes to crisp.
Smoking Instructions: Preheat your smoker to 225 degrees Fahrenheit. Place spatchcocked turkey breast side up in the smoker. Close the lid and smoke until internal temperature reaches 165 degrees Fahrenheit, about 3 – 3 1/2 hours depending on the size of your turkey.
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