Just in time for Thanksgiving…perfect roasted whole turkey in just 90 minutes!
Every year I cook up a bunch of turkeys (11 this year, a new record!) and take them to a local homeless shelter for their annual Thanksgiving dinner. Even with some amazing volunteer’s help, that’s a lot of turkeys!
Spatchcocking* not only allows me to roast a turkey in (less than) half the time, it also results in more even roasting (ie: a juicy turkey breast), and more flavor by browning all of the skin, not just the skin on top.
Here’s a video I put together of the whole process, from roasting to slicing…
*Spatchcocking involves removing the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying). This method results in a much shorter cooking time. It also allows for easier access to the cavity and exterior of the chicken for seasoning purposes.
This method works just as well for all types of poultry, roasting an average-sized chicken in just 30 minutes!
- 12-14lb turkey, spatchcocked
- Preheat oven to 450F
- Roast 90 minutes, rest 20 minutes
Oh, and if you really want to amp up the flavor and juiciness of your bird, brine it! You can check our our post My Best Brined Turkey Recipe, over at our youth outreach site, MY KITCHEN Outreach Program.
(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; and get even more Chef’s tips, tricks, and techniques. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)
Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.” NOW AVAILABLE ON AMAZON!