Spatchcock Sous Vide Turkey: The Easiest and Most Flavorful Way to Cook a Turkey

Spatchcock Sous Vide Turkey: A Juicy and Flavorful Thanksgiving Dinner

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main course. If you’re looking for a way to cook your turkey that is both juicy and flavorful, spatchcock sous vide is the way to go.

Spatchcocking is a method of preparing a turkey by removing the backbone and flattening the bird. This allows the heat to penetrate more evenly, resulting in a more evenly cooked turkey. Sous vide is a cooking method that involves cooking food in a sealed bag in a water bath at a precise temperature. This results in food that is cooked evenly and is full of flavor.

When you combine spatchcocking and sous vide, you get a turkey that is moist, juicy, and flavorful. The spatchcocking method ensures that the turkey cooks evenly, while the sous vide method helps to lock in the juices and flavor.

If you’re looking for a delicious and impressive way to cook your Thanksgiving turkey, spatchcock sous vide is the way to go. It’s easy to do, and the results are sure to impress your guests.

Ingredients	Instructions	Notes
1 10- to 12-pound turkey 1 tablespoon kosher salt 1 teaspoon black pepper 1 tablespoon olive oil	Preheat your sous vide bath to 165 degrees Fahrenheit. Pat the turkey dry with paper towels. Season the turkey inside and out with the salt, pepper, and olive oil. Place the turkey in a large zip-top bag and seal. Cook the turkey in the sous vide bath for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the turkey from the sous vide bath and let it rest for 10 minutes before carving.	You can also cook the turkey at 185 degrees Fahrenheit for 4-6 hours. If you don’t have a sous vide bath, you can also roast the turkey in the oven at 350 degrees Fahrenheit for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

Spatchcocking a Turkey

What is spatchcocking?

Spatchcocking, also known as butterflying, is a technique for preparing poultry by removing the backbone and flattening the bird. This makes it cook more evenly and quickly, and it also helps to retain moisture.

How to spatchcock a turkey

To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A large spoon
* A baking sheet
* A roasting pan

1. Remove the giblets from the turkey.
2. Rinse the turkey inside and out with cold water.
3. Pat the turkey 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. Using a large spoon, carefully loosen the skin from the breast meat.
8. Flip the turkey over so that the breast is facing up.
9. Press down on the breastbone to flatten the turkey.
10. Place the turkey on a baking sheet.
11. Roast the turkey in a preheated oven at 375 degrees Fahrenheit for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.

Benefits of spatchcocking a turkey

There are several benefits to spatchcocking a turkey, including:

* It cooks more evenly. When a turkey is roasted whole, the breast meat can take longer to cook than the dark meat. Spatchcocking the turkey helps to ensure that all of the meat cooks evenly.
* It cooks more quickly. Spatchcocking a turkey reduces the cooking time by about 30%. This is because the turkey is flatter and has less surface area, which means that it cooks faster.
* It retains more moisture. When a turkey is roasted whole, the juices can escape from the bird. Spatchcocking the turkey helps to keep the juices in the bird, which results in a more moist and flavorful turkey.

Sous Vide Turkey

What is sous vide cooking?

Sous vide cooking is a cooking method that involves cooking food in a sealed bag in a water bath at a precise temperature for a long period of time. This results in food that is cooked evenly and is moist and flavorful.

How to sous vide a turkey

To sous vide a turkey, you will need:

* A sous vide cooker
* A vacuum sealer
* A large bag for sous vide cooking
* A baking sheet
* A roasting pan

1. Remove the giblets from the turkey.
2. Rinse the turkey inside and out with cold water.
3. Pat the turkey dry with paper towels.
4. Place the turkey in a large bag for sous vide cooking.
5. Seal the bag according to the manufacturer’s instructions.
6. Place the bag in the sous vide cooker.
7. Set the sous vide cooker to 165 degrees Fahrenheit.
8. Cook the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
9. Remove the turkey from the sous vide cooker and place it on a baking sheet.
10. Roast the turkey in a preheated oven at 375 degrees Fahrenheit for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.

Benefits of sous vide cooking a turkey

There are several benefits to sous vide cooking a turkey, including:

* It cooks evenly. Sous vide cooking cooks food evenly, resulting in a turkey that is cooked all the way through.
* It retains more moisture. Sous vide cooking helps to retain moisture in food, resulting in a turkey that is moist and flavorful.
* It is a hands-off cooking method. Sous vide cooking is a hands-off cooking method, which means that you can set it and forget it.

Conclusion

Spatchcocking and sous vide cooking are two great ways to cook a turkey. Spatchcocking helps to ensure that the turkey cooks evenly and quickly, while sous vide cooking helps to retain moisture and flavor. Whether you choose to spatchcock or sous vide your turkey, you are sure to end up with a delicious and flavorful meal.

3. Combining Spatchcocking and Sous Vide Cooking

Why combine spatchcocking and sous vide cooking?

Spatchcocking and sous vide cooking are two cooking methods that can be used to achieve different results. Spatchcocking is a method of butterflying a whole chicken or turkey, which exposes the breast and allows for more even cooking. Sous vide cooking is a method of cooking food in a sealed bag in a water bath at a precise temperature.

When spatchcocking and sous vide cooking are combined, the result is a juicy, flavorful turkey that is cooked to perfection. The spatchcocking method allows the turkey to cook evenly, while the sous vide cooking method ensures that the turkey is cooked to the desired temperature. This combination of methods results in a turkey that is moist and flavorful, with a crispy skin.

How to combine spatchcocking and sous vide cooking

To combine spatchcocking and sous vide cooking, you will need the following ingredients:

* A whole turkey
* A sharp knife
* A cutting board
* A baking sheet
* A roasting pan
* A large zip-top bag
* A sous vide cooker
* A water bath

Instructions:

1. Rinse the turkey inside and out and pat dry with paper towels.
2. Using a sharp knife, cut along both sides of the backbone to butterfly the turkey.
3. Place the turkey breast-side up on a baking sheet.
4. Season the turkey with salt and pepper to taste.
5. Place the turkey in a large zip-top bag and seal the bag.
6. Place the bag in the sous vide cooker and set the temperature to 155 degrees Fahrenheit.
7. Cook the turkey for 4-6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
8. Remove the turkey from the sous vide cooker and let it rest for 10 minutes before carving.

Benefits of combining spatchcocking and sous vide cooking

There are several benefits to combining spatchcocking and sous vide cooking, including:

* Juicy and flavorful turkey. The spatchcocking method allows the turkey to cook evenly, while the sous vide cooking method ensures that the turkey is cooked to the desired temperature. This combination of methods results in a turkey that is moist and flavorful, with a crispy skin.
* Quick and easy cooking. The spatchcocking method is a quick and easy way to butterfly a whole turkey. The sous vide cooking method is also a quick and easy way to cook food. This means that you can have a delicious, perfectly cooked turkey on the table in no time.
* Minimal mess. The spatchcocking method does not require a lot of oil or butter, which means that there is minimal mess. The sous vide cooking method also does not require a lot of oil or butter, which means that there is minimal mess.

4. Recipes for Spatchcock Sous Vide Turkey

Here are four recipes for spatchcock sous vide turkey:

* Classic roasted turkey: This recipe is a classic way to cook a spatchcocked turkey. The turkey is seasoned with salt and pepper and roasted in the oven until cooked through.
* Herb-roasted turkey: This recipe is a flavorful way to cook a spatchcocked turkey. The turkey is seasoned with a mixture of herbs and spices and roasted in the oven until cooked through.
* Smoked turkey: This recipe is a smoky and flavorful way to cook a spatchcocked turkey. The turkey is smoked over wood chips until cooked through.
* Glazed turkey: This recipe is a sweet and sticky way to cook a spatchcocked turkey. The turkey is glazed with a mixture of honey, brown sugar, and spices and roasted in the oven until cooked through.

Spatchcocking and sous vide cooking are two great cooking methods that can be used to achieve different results. When combined, these two methods can produce a juicy, flavorful turkey that is cooked to perfection. The recipes in this article provide you with four different ways to cook a spatchcocked turkey sous vide. So what are you waiting for? Try one of these recipes today!

Q: What is spatchcocking?

A: Spatchcocking is a method of preparing a whole chicken by removing the backbone and flattening the bird. This allows the meat to cook more evenly and quickly, and it also makes it easier to carve.

Q: Why should I cook a turkey sous vide?

A: Sous vide cooking is a great way to cook a turkey because it produces moist, evenly cooked meat with a delicious flavor. The low and slow cooking process also helps to retain nutrients and juices.

Q: What are the benefits of spatchcocking a turkey sous vide?

A: Spatchcocking a turkey sous vide offers several benefits, including:

* More evenly cooked meat: The spatchcocked turkey cooks more evenly than a traditional roasted turkey, because the breast and thigh meat are cooked at the same rate.
* Moister meat: Sous vide cooking helps to retain moisture in the meat, resulting in a moist and juicy turkey.
* Less time spent in the kitchen: Sous vide cooking takes longer than traditional roasting, but it requires less active time. You can simply set the sous vide cooker and go about your day, knowing that your turkey will be perfectly cooked when you’re ready to eat.

Q: What are the steps involved in spatchcocking a turkey sous vide?

A: To spatchcock a turkey sous vide, you will need:

* A whole turkey
* A sharp knife
* A cutting board
* A large plastic bag
* A sous vide cooker
* A cooking rack

1. Rinse the turkey inside and out and pat it dry with paper towels.
2. Remove the giblets and neck from the turkey cavity.
3. Place the turkey breast-side up on a cutting board.
4. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail.
5. Remove the backbone and discard.
6. Flip the turkey over so that the breast is facing up.
7. Place the turkey in a large plastic bag.
8. Seal the bag and place it in the sous vide cooker.
9. Cook the turkey at 155 degrees Fahrenheit for 4-6 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
10. Remove the turkey from the sous vide cooker and let it rest for 10-15 minutes before carving.

Q: What are some tips for spatchcocking a turkey sous vide?

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

* Use a sharp knife to cut through the backbone. A dull knife will make the job more difficult and may damage the meat.
* Be careful not to cut through the breast meat. The breast meat is the most tender part of the turkey and should be left intact.
* If you’re not comfortable spatchcocking a turkey, you can have your butcher do it for you.

Q: What are some common mistakes people make when spatchcocking a turkey sous vide?

A: Here are a few common mistakes people make when spatchcocking a turkey sous vide:

* Not using a sharp knife. A dull knife will make the job more difficult and may damage the meat.
* Cutting through the breast meat. The breast meat is the most tender part of the turkey and should be left intact.
* Overcooking the turkey. The turkey should be cooked to an internal temperature of 165 degrees Fahrenheit.

Q: What are some additional resources that I can use to learn more about spatchcocking a turkey sous vide?

A: Here are a few additional resources that you can use to learn more about spatchcocking a turkey sous vide:

* [The Spruce Eats: How to Spatchcock a Turkey](https://www.thespruceeats.com/how-to-spatchcock-a-turkey-591166)
* [Serious Eats: Sous Vide Turkey Breast](https://www.seriouseats.com/sous-vide-turkey-breast-recipe)
* [Cook’s Illustrated: Sous Vide Turkey](https://www.cooksillustrated.com/articles/22

spatchcocking and sous vide cooking are two great ways to cook a turkey. Spatchcocking allows for more evenly cooked meat, while sous vide cooking ensures that the turkey is cooked to perfection. Whether you’re cooking for a small gathering or a large feast, spatchcocked sous vide turkey is sure to be a hit.

Here are some key takeaways from the article:

* Spatchcocking is a technique for butterflying a turkey, which exposes the breast meat and allows it to cook more evenly.
* Sous vide cooking is a method of cooking food in a sealed bag in a water bath at a precise temperature.
* Spatchcocked sous vide turkey is juicy, flavorful, and perfectly cooked.
* It’s a great way to cook a turkey for a small gathering or a large feast.