How to Spatchcock a Turkey Like Alton Brown

Spatchcock a Turkey: An Alton Brown Thanksgiving Tradition

Thanksgiving is a time for family, friends, and good food. And what better way to celebrate than with a delicious, perfectly cooked turkey? If you’re looking for a way to impress your guests this year, try spatchcocking your turkey. This simple technique, popularized by chef Alton Brown, involves cutting out the backbone of the turkey and flattening it out, which allows it to cook more evenly and quickly.

Spatchcocking a turkey is not difficult, but it does require a few extra steps. But don’t worry, we’ll walk you through the process step-by-step. So read on for everything you need to know about spatchcocking a turkey, from prepping the bird to carving it up.

Ingredients	Instructions	Tips
1 large turkey (12-14 pounds) 1 tablespoon kosher salt 1 teaspoon black pepper 1 tablespoon olive oil	Preheat oven to 450 degrees F (230 degrees C). Remove the giblets from the turkey and rinse the turkey inside and out. Pat the turkey dry with paper towels. Sprinkle the turkey with the salt and pepper. Cut the turkey in half lengthwise, starting at the neck and working down the backbone. Press down on the breastbone to flatten the turkey. Rub the turkey with the olive oil. Place the turkey breast-side up on a roasting rack in a roasting pan. Roast the turkey for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).	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 F (74 degrees C). Let the turkey rest for 15 minutes before carving. Serve with your favorite sides.

Tools and Ingredients

To spatchcock a turkey, you will need the following tools:

* A sharp knife
* A cutting board
* A large spoon
* A roasting pan
* A meat thermometer

You will also need the following ingredients:

* A 12- to 14-pound turkey
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup chopped fresh herbs, such as thyme, rosemary, or sage

Step-by-step Instructions

1. Preheat the 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. Place the turkey breast-side up on a cutting board.
5. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail.
6. Remove the backbone and discard.
7. Flip the turkey over so that the breast is facing up.
8. Using your hands, press down on the breastbone to flatten the turkey.
9. Rub the turkey all over with olive oil, salt, and pepper.
10. Sprinkle the herbs over the turkey.
11. Place the turkey in a roasting pan and roast for 1 hour 30 minutes to 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
12. Let the turkey rest for 10 minutes before carving and serving.

Conclusion

Spatchcocking a turkey is a great way to cook a turkey evenly and quickly. The turkey will cook in about half the time of a traditional roasted turkey, and it will be moist and flavorful. This is a great method for cooking a turkey for a large crowd or for a holiday meal.

Ingredients

* 1 (12- to 14-pound) turkey, thawed
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup (1/2 stick) unsalted butter, melted
* 1 tablespoon fresh thyme leaves
* 1 tablespoon fresh rosemary leaves
* 1 tablespoon fresh sage leaves
* 1/2 cup dry white wine

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Remove the giblets from the turkey and reserve for another use. Rinse the turkey inside and out and pat dry with paper towels.
3. Season the turkey inside and out with the salt and pepper.
4. Melt the butter in a small bowl. Stir in the thyme, rosemary, and sage. Brush the butter mixture all over the turkey.
5. Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the wine into the bottom of the pan.
6. Roast the turkey for 1 hour 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
7. Let the turkey rest for 15 minutes before carving.

Tips and Tricks

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The temperature should read 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 add a few cups of water to the bottom of the pan to prevent the turkey from drying out.
* If you want to make a gravy, you can use the drippings from the roasting pan. Just strain the drippings into a saucepan and bring them to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes, or until the gravy has thickened.

FAQs

* Q: How long does it take to spatchcock a turkey?
A: It takes about 15 minutes to spatchcock a turkey.
* Q: Can I cook a spatchcocked turkey in a slow cooker?
A: No, you cannot cook a spatchcocked turkey in a slow cooker. The turkey will not cook evenly in a slow cooker.
* Q: Can I freeze a spatchcocked turkey?
A: Yes, you can freeze a spatchcocked turkey. Just be sure to thaw it completely before cooking it.

Spatchcocking a turkey is a great way to cook a turkey evenly and quickly. It’s also a great way to show off your culinary skills. So next time you’re cooking a turkey, give spatchcocking a try!

Q: What is spatchcocking a turkey?

A: Spatchcocking is a method of preparing a turkey for roasting by cutting it down the backbone and flattening it out. This allows the turkey to cook more evenly and quickly than if it were roasted whole.

Q: Why should I spatchcock a turkey?

A: There are several reasons why you might want to spatchcock a turkey. First, it cooks more evenly and quickly than a whole turkey, which means you can have a delicious roasted turkey on your table in less time. Second, spatchcocking allows the turkey to brown more evenly, resulting in a more flavorful bird. Third, spatchcocking makes it easier to carve the turkey, as the breast and legs are already separated.

Q: How do I spatchcock a turkey?

A: To spatchcock a turkey, you will need a sharp knife and a cutting board. First, remove the giblets from the turkey. Then, place the turkey breast-side up on the cutting board. Using the knife, carefully cut along the backbone, starting at the neck and working down to the tail. Be careful not to cut through the skin. Once you have cut through the backbone, flip the turkey over and remove the breastbone. The turkey is now spatchcocked.

Q: How long does it take to cook a spatchcocked turkey?

A: The cooking time for a spatchcocked turkey will vary depending on the size of the turkey. A general rule of thumb is to cook a spatchcocked turkey for 15 minutes per pound at 350 degrees Fahrenheit.

Q: What temperature should I cook a spatchcocked turkey to?

A: The internal temperature of a spatchcocked turkey should reach 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature of the turkey.

Q: What are some tips for spatchcocking a turkey?

A: Here are a few tips for spatchcocking a turkey:

* Use a sharp knife. A dull knife will make it more difficult to cut through the backbone.
* Be careful not to cut through the skin. If you cut through the skin, the turkey will lose moisture during cooking.
* Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat.

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 using a sharp knife. A dull knife will make it more difficult to cut through the backbone and could result in tearing the skin.
* Cutting through the skin. Cutting through the skin will allow the turkey to lose moisture during cooking.
* Not cooking the turkey until the internal temperature reaches 165 degrees Fahrenheit. Undercooked turkey is unsafe to eat.
* Not letting the turkey rest before carving. Letting the turkey rest will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy bird.

Q: Where can I find more information on spatchcocking a turkey?

A: Here are a few resources where you can find more information on spatchcocking a turkey:

* [The Food Network](https://www.foodnetwork.com/recipes/alton-brown/spatchcocked-turkey-recipe-1945413)
* [Bon Apptit](https://www.bonappetit.com/recipe/spatchcocked-turkey)
* [Serious Eats](https://www.seriouseats.com/spatchcocked-turkey-recipe)

spatchcocking a turkey is a great way to cook a turkey evenly and quickly. Alton Brown’s method is simple to follow and produces a delicious, moist turkey that is perfect for any holiday meal. So next time you’re looking for a way to cook a turkey, give spatchcocking a try!

Here are a few key takeaways from the article:

* Spatchcocking a turkey involves removing the backbone and flattening the bird out. This allows the heat to penetrate more evenly, resulting in a more evenly cooked turkey.
* Alton Brown’s method for spatchcocking a turkey is simple to follow and only requires a few ingredients.
* Spatchcocked turkey is a great way to cook a turkey evenly and quickly. It is also a great way to show off your culinary skills!