Spatchcocked Turkey
5
- Prep Time20 mins
- Total Time1 hr 50 mins
- Makes12 to 14 servings
Recipe and text by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food styling by Michelle Rabin. Prop styling by Nicole Billark.
Spatchcocking a bird radically reduces its roasting time. Food scientist Jennifer Pallian shows us how.
Ingredients
5 to 6 kg whole turkey, thawed if purchased frozen
6 tbsp avocado oil (or any oil with a high smoke point)
3 tbsp kosher salt
1 tbsp onion powder
2 tsp dried parsley
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp pepper
Instructions
Position rack in centre of oven, then preheat to 450F.
Place turkey, breast-side down, on a cutting board anchored with a damp towel underneath. Follow instructions (see end of this page) to cut and spatchcock the turkey.
Stir oil with salt, onion powder, parsley, garlic powder, thyme and pepper in a small bowl. Rub mixture all over turkey, ensuring it gets into all the nooks and crannies.
Transfer prepared turkey, skin-side up, to a large baking sheet. Tuck wing tips under turkey to prevent them from burning.
Roast until an instant-read thermometer inserted into thickest part of breast and thigh registers 165F, 1 1⁄2 to 2 hrs.
Transfer turkey to a cutting board. Let rest for 20 min before carving.
Kitchen tip
Reserve the discarded backbone for making gravy or stock.
4 steps to a perfect spatchcock
1. Place turkey, breast-side down, on cutting board placed atop a damp towel for stability.
2. Using sharp shears, cut along both sides of the backbone from end to end and remove.
3. Flip turkey over, and press down on breastbone to flatten the bird against the board.
4. For even cooking, try to get the turkey as level against the board as possible.
Read more about spatchcocking, which can cut your turkey cooking time in half.
Find more of our all-time best turkey recipes, plus your most-pressing turkey questions, answered.
