How to Cook a Spatchcocked Turkey

This method is the quickest way to cook a whole turkey. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!

Click here to PIN this Spatchcocked Turkey!

This is a sponsored post written by me on behalf of Loblaws and Zehrs. All opinions are 100% mine. Thanks to all the companies, and readers, who support Cravings of a Lunatic.

“If you want to learn the quickest, easiest, laziest way to make a turkey this recipe is for YOU!”

That was what I wrote on my personal Facebook wall the day I made this. I put that up on my page to let all my friends and family know I was challenging myself to make a holiday meal from start to finish in under 2 hours.

Crazy, right?

It’s not crazy at all. I know it seems like it is, but it’s completely doable. They key to success was making a spatchcocked turkey. That cuts the turkey cooking time down considerably. So you don’t have to babysit your bird all day long.

If you are unfamiliar with what a spatchcocked turkey is, it’s basically a flattened turkey. People refer to the method as “butterfly”, “flattened”, and “spatchcocked”. You remove the backbone and flatten the turkey by pressing down.

You can also use a brick to help flatten it even more. I make Brick Chicken often. It’s utterly delicious and you can make it on the grill in a flash. It’s a great cooking method, and it’s so much faster than cooking the bird traditionally.

What I absolutely love about this is the turkey cooks evenly. Most of the time when you cook a turkey the traditional way you end up with overcooked parts, and undercooked parts. That’s likely why many people dislike turkey.

Turkey is absolutely delicious if cooked properly. If it’s not cooked properly you will end up scaring off future generations of turkey loving peeps. One bad bird can ruin a life, people. Or many lives. No joke.

So “turkey” responsibly this holiday season. Make this spatchcocked turkey for Thanksgiving! Do it for all the future generations of turkey loving peeps. Turkey deserves your love and adoration. So cook it with love and care.

Enter Loblaws #HeartfeltFood contest this Thanksgiving!

You could win a catered family feast!!

• Contest Prizes:

  • Grand Prize: a dinner event catered by Loblaws for the Grand Prize winner and up to nine (9) guests at the Grand Prize winner’s home, and one (1) keepsake culinary cookbook!
  • Secondary Prizes: There are ten (10) $50.00 (CDN) PC® Gift Cards available to be won!

• How to Win:

  • Post an original picture of your favourite family side dish in the comment section of Loblaws Thanksgiving Facebook contest by October 20!!
  • Tag the people you want to invite to your next big holiday meal!!
  • Use the campaign hashtag: #HeartfeltFood !!
  • Tag @LoblawsON !!

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How to Cook a Spatchcocked Turkey

 

Print

Prep time

10 mins

Cook time

80 mins

Total time

1 hour 30 mins

 

This method is the quickest way to cook a whole turkey. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!

Author: Kim Beaulieu

Recipe type: Main Course

Cuisine: Turkey

Ingredients

• 12 to 14 pound turkey, spatchcocked
• ¼ cup butter
• Rosemary, 3 to 4 sprigs
• Salt and Pepper to taste
• 2 whole heads of garlic, cut through the equator
• 1 vidalia onion, chopped into large pieces
• 8 baby carrots, chopped into large pieces
• 10-12 baby tomatoes, whole or halved
• 4 celery stalks, chopped into large pieces

Instructions

1. Preheat oven to 450 degrees.
2. In a small saucepan melt the butter and toss in a few sprigs of rosemary. Allow the butter to bubble up for a few minutes, then lower the heat to a simmer for a few minutes. Take off heat, and leave the rosemary in the butter while you prep the bird.
3. Line a large rimmed pan with tinfoil. Spray with non-stick spray.
4. Toss chopped vegetables in the pan. Cover the pan with a flat rack.
5. Season the turkey generously with salt and pepper on bottom side. Place the turkey cut side down on the baking pan. Brush with butter. Sprinkle with salt and pepper.
6. Place turkey in the oven on the middle rack, and cook for 80 to 90 minutes, or until internal temperature reaches of the breast is approximately 150 degrees, and the thigh reaches approximately 165 degrees. My turkey took 80 minutes.
7. Remove the turkey from the oven. Allow to rest for 20 minutes before carving.
8. Serve with a big turkey loving smile!

3.5.3208

I used Serious Eats method for inspiration. Let’s face it, they are the epitome of perfection where cooking is concerned.

This turkey is A-M-A-Z-I-N-G!!!

Check out these amazing Spatchcocked Turkey Recipes from around the web:

How to Cook a Spatchcocked Turkey from Serious Eats

Spatchcocked Turkey with Anise and Orange from Bon Appétit

How to Spatchcock a Turkey from Martha Stewart

Spatchcocked Roast Turkey from Food 52

Butterflied, Dry Brined Roasted Turkey from Food Network

To learn how to spatchcock your own turkey watch this great video How to Spatchcock a Turkey from NY Times. The legendary Mark Bittman shows you exactly how to do it at home. All by your little old self.

Pin this to your favourite holiday board on Pinterest!

Looking for more Thanksgiving/Holiday Recipes? Check these out:

Slow Cooker Garlic Mashed Potatoes

 Smashed Potatoes with Onions and Garlic

Parmesan Smashed Potatoes

Lamb Chops with Peach Salsa

Balsamic Roasted Baby Carrots

Kim’s Cheater Stuffing

Swing by my recipe index for more great ideas for everything from dessert to dinner. You can search for more Thanksgiving recipes, as well as Christmas recipes, and Easter recipes.

While you’re here be sure to follow me on Pinterest. I’m always sharing lots of great recipe inspiration on there. Plus all new recipes get posted on there as soon as they go up.

You should also swing over right now and follow me on Instagram. I share all my recipes there, new and old. It’s a great way to keep up with what’s happening on the blog, and my life.

Toodles! xx