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Old 11-28-2013, 12:16 PM   #1
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Spatchcocked turkey

Well I just spatchcocked a 14 pound turkey. I don't think I will ever do that again. I have no real idea how long it will take to cook it this way. I know it takes less time to cook a chicken this way. If you should ever decide to try this know that it is very difficult to get the keel bone out of a turkey. Also you will need a humongous pan to cook it in. I have a pretty large pan and the bird just barely fits in it after it has been spatchcocked. There is no room to put stuffing under the bird as I planned to do. The presentation is not going to be as Norman Rockwell beautiful either. But I am betting that the legs will cook evenly with the breast. We shall see. Another plus is that I will have the entire backbone to put into my stock for gravy. I would not try this if I were cooking for a big family but I have been told not to fuss (yeah right!) since there are only three of us. So if it doesn't matter if things don't look perfect. I also brined the bird. I sure hope this thing is a succulent as it is in my imagination.

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Old 11-28-2013, 12:22 PM   #2
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I saw a Tasty Licks BBQ vid on spatchcocking a turkey. I just said holy crap. It looked like a LOT of work for sure. Perfect for the grill though.
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Old 11-28-2013, 10:57 PM   #3
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I was thinking grill too.
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Old 11-29-2013, 08:36 AM   #4
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The grill was made for this bird preparation.
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Old 11-30-2013, 04:00 PM   #5
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Well, the spatchcocked turkey cooked even faster than expected. The dark meat was fine. I thought the white meat verged on dry though hubby thought it was fine. But I must say the flavor was great. I can't figure that one out because I really did very little to add flavor, salt, pepper, paprika, parsley and butter under the skin. Even though it wasn't the traditional presentation it was still a beautiful looking bird. Probably won't do it this way again. Though I will always do chickens this way.
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Old 11-30-2013, 05:13 PM   #6
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Do you usually put flavorings under the skin? I found that it makes chicken taste especially good. I have an irrational fear of ruining Thanksgiving by varying my method in any way I'm hoping turkey parts will go on sale next week so I can get some to practice with. I found that putting flavorings and soy sauce (!) under the skin give great flavor to roasted chicken.
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Old 12-02-2013, 02:22 PM   #7
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I don't remove the keel bone--I just press it as flat as I can. Mine was so juicy, white meat and all. I did try to kind of mound the leg quarters over as much of the breast as I could.
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