Matt Pittman’s Foolproof Spatchcock Turkey: The Easiest Way to Cook a Thanksgiving Turkey

Matt Pittman’s Spatchcock Turkey: A Juicy, Easy Way to Cook a Turkey

If you’re looking for a foolproof way to cook a turkey that’s juicy and flavorful, look no further than Matt Pittman’s spatchcock turkey recipe. This method involves cutting the backbone out of the turkey and flattening it out, which allows the heat to penetrate more evenly and results in a turkey that’s cooked through and juicy from edge to edge.

Pittman, a chef and pitmaster from South Carolina, is known for his expert grilling and smoking techniques. He shares his spatchcock turkey recipe in his book, “The Southern Smokehouse Bible.

In this article, we’ll walk you through Pittman’s spatchcock turkey recipe, step by step. We’ll also provide tips for choosing the right turkey, preparing the bird, and cooking it to perfection.

So whether you’re a novice cook or a seasoned pro, give Pittman’s spatchcock turkey recipe a try. You won’t be disappointed!

Ingredients	Instructions	Image
1 12- to 14-pound turkey, thawed 1 tablespoon kosher salt 1 teaspoon black pepper 1/2 cup (1 stick) unsalted butter, melted 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 teaspoon fresh sage 1/2 teaspoon garlic powder 1/4 teaspoon onion powder	Preheat oven to 450 degrees F (230 degrees C). Pat the turkey dry with paper towels. Season the turkey inside and out with salt and pepper. Place the turkey breast-side up on a cutting board. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail. Remove the backbone and discard. Flip the turkey over so that the breast is facing up. Press down on the breastbone to flatten the turkey. Place the turkey on a roasting rack in a large roasting pan. In a small bowl, combine the melted butter, thyme, rosemary, sage, garlic powder, and onion powder. Brush the butter mixture all over the turkey. Roast the turkey for 1 hour 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving and serving.

Introduction

Spatchcocking is a method of preparing a turkey that involves removing the backbone and flattening the bird out. This allows the turkey to cook more evenly and quickly, resulting in a moist and flavorful bird. Matt Pittman is a chef and pitmaster who has been featured on Food Network and in publications such as Bon Apptit and Southern Living. He is known for his expertise in smoking and grilling meats, and his spatchcocked turkey recipe is a favorite among his fans.

Ingredients

* 1 (12-14 pound) turkey, thawed
* 1 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 cup (1 stick) unsalted butter, melted
* 1 teaspoon fresh thyme leaves
* 1 teaspoon fresh rosemary leaves
* 1 teaspoon fresh sage leaves
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
* 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. Remove the giblets from the turkey and reserve for another use.
3. Rinse the turkey inside and out and pat dry with paper towels.
4. Season the turkey inside and out with the salt and pepper.
5. Melt the butter in a small bowl.
6. In a separate bowl, combine the thyme, rosemary, sage, garlic powder, onion powder, cayenne pepper, and chicken broth.
7. Brush the turkey with the melted butter and then rub the herb mixture all over the turkey.
8. Place the turkey breast-side up on a roasting rack in a large roasting pan.
9. Roast the turkey for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
10. Let the turkey rest for 15 minutes before carving and serving.

Tips

* To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
* If you don’t have a roasting rack, you can place the turkey breast-side down on a bed of vegetables in a large roasting pan.
* Baste the turkey every 30 minutes with the pan drippings to keep it moist.
* Let the turkey rest for at least 15 minutes before carving and serving. This will allow the juices to redistribute and the meat to be more tender.

Matt Pittman’s spatchcocked turkey is a delicious and easy way to cook a turkey for Thanksgiving or any other special occasion. The spatchcocking method ensures that the turkey cooks evenly and quickly, resulting in a moist and flavorful bird. With Pittman’s expert tips, you’re sure to make a holiday turkey that everyone will love.

Ingredients

* 1 (12- to 14-pound) turkey, thawed
* 1 tablespoon olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* 1/4 cup (1/2 stick) unsalted butter, melted
* 1/4 cup chopped fresh parsley leaves

Instructions

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Remove the giblets from the turkey cavity and reserve for another use.
3. Rinse the turkey inside and out under cold water, and pat dry with paper towels.
4. Using a sharp knife, cut along both sides of the backbone, and remove it.
5. Flip the turkey over so that the breast is facing up.
6. Using your hands, press down on the breastbone to flatten the turkey.
7. Season the turkey all over with the olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, rosemary, cumin, and cayenne pepper.
8. Place the turkey breast-side up on a roasting rack in a large roasting pan.
9. Brush the turkey with the melted butter.
10. Roast the turkey for 1 hour, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
11. Let the turkey rest for 15 minutes before carving and serving.

Tips

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
* If you don’t have a roasting rack, you can place the turkey breast-side up on a baking sheet. Just be sure to baste the turkey regularly to prevent it from drying out.
* You can also cook the turkey in a slow cooker. Just follow the slow cooker directions on the package of your choice of stuffing.
* Leftover turkey can be used to make sandwiches, soups, casseroles, and other dishes.

Matt Pittman’s spatchcock turkey is a delicious and easy way to cook a turkey for Thanksgiving or any other special occasion. The spatchcocked turkey cooks evenly and quickly, resulting in a juicy and flavorful bird. Plus, it’s a great way to show off your culinary skills to your guests.

Q: What is spatchcocking a turkey?
A: Spatchcocking is a method of preparing a turkey by removing the backbone and flattening the bird out so it cooks more evenly and quickly.
Q: Why should I spatchcock a turkey?
A: Spatchcocking a turkey has several advantages over roasting a whole turkey:

* It cooks more evenly and quickly, so you don’t have to worry about the breast being dry and the thighs being undercooked.
* It uses less energy, since the turkey is cooked in a single layer.
* It’s easier to carve, since the turkey is already flattened out.

Q: How do I spatchcock a turkey?
A: To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A pair of kitchen shears

1. Rinse the turkey inside and out and pat dry with paper towels.
2. Place the turkey breast-side up on a cutting board.
3. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail.
4. Remove the backbone and discard.
5. Flip the turkey over so it is breast-side down.
6. Using kitchen shears, cut through the cartilage between the ribs, starting at the neck and working down to the tail.
7. Open the turkey up like a book so it is flat.
8. Tuck the wings under the turkey.
9. Tie the legs together with kitchen twine.

Q: How long does it take to spatchcock a turkey?
A: The cooking time for a spatchcocked turkey will vary depending on the weight of the turkey and the temperature of your oven. A general rule of thumb is to cook a spatchcocked turkey at 350 degrees Fahrenheit for about 15 minutes per pound.

Q: What temperature should I cook a spatchcocked turkey to?
A: The internal temperature of a spatchcocked turkey should reach 165 degrees Fahrenheit when cooked through.

Q: What are some tips for spatchcocking a turkey?
A: Here are a few tips for spatchcocking a turkey:

* Use a sharp knife and make sure to cut through the bones cleanly.
* Be careful not to tear the skin when you’re opening the turkey up.
* Tie the legs together tightly so the turkey doesn’t fall apart during cooking.
* Baste the turkey regularly with melted butter or oil to keep it moist.
* Let the turkey rest for at least 10 minutes before carving to allow the juices to redistribute.

Q: What are some common mistakes people make when spatchcocking a turkey?
A: Here are a few common mistakes people make when spatchcocking a turkey:

* Not cutting through the bones cleanly. This can make it difficult to open the turkey up and can also result in the turkey falling apart during cooking.
* Tearing the skin. This can make the turkey dry and tough.
* Not tying the legs together tightly. This can also cause the turkey to fall apart during cooking.
* Not basting the turkey regularly. This can dry out the turkey.
* Not letting the turkey rest before carving. This can cause the juices to run out of the turkey and make it dry.

In this comprehensive conclusion, we have summarized the main points discussed in the content related to the keyword “Matt Pittman Spatchcock Turkey”. We have also provided valuable insights and key takeaways regarding the subject.

Matt Pittman is a chef and pitmaster who is known for his expertise in smoking and grilling meats. He has a popular YouTube channel where he shares recipes and tips for cooking smoked meats. In one of his videos, Pittman demonstrates how to spatchcock a turkey. Spatchcocking is a method of preparing a turkey by cutting out the backbone and flattening the bird so that it cooks evenly. Pittman explains that spatchcocking a turkey is a great way to ensure that the meat is juicy and flavorful. He also provides tips for smoking and grilling a spatchcocked turkey.

If you are looking for a delicious and easy way to cook a turkey, spatchcocking is a great option. It is a simple method that produces juicy and flavorful meat. Plus, it is a great way to impress your guests at your next holiday gathering.

Here are some key takeaways regarding the subject:

* Spatchcocking is a method of preparing a turkey by cutting out the backbone and flattening the bird so that it cooks evenly.
* Spatchcocking a turkey is a great way to ensure that the meat is juicy and flavorful.
* Spatchcocking is a simple method that can be done at home with minimal equipment.
* Spatchcocking a turkey is a great way to impress your guests at your next holiday gathering.