Quick Spatchcock Turkey Recipe
Cutting a turkey can reduce it's cooking time significantly. You can ask your butcher to Spatchcock (the same as butterfly, remove the back and keel bone and flatten) or to cut it up like a chicken and cook in 1-1.5 hours.
Ingredients
- 1 turkey, spatchcocked or cut up (about 12 pounds)
- Tonyâs Poultry & Pork Brine (optional)
- Olive oil
- Your favorite seasoning blend, brine or marinade
Directions
- Have your butcher either spatchcock (remove back and flatten) or cut up (cut into 8 pieces just like a chicken) your turkey. If time allows, brine spatchcocked turkey for about 6 hours, cut up turkey for about 4 hours - optional. Also great marinated.
- Preheat oven to 450 degrees. Rinse turkey and pat dry. Rub with olive oil and sprinkle evenly with seasoning and place on a large flat roasting pan with short sides. Use a large pan so the spatchcocked turkey doesnât touch the sides, or place turkey parts at least 1 inch apart. Place in oven and add ½ cup of stock or water to the pan.
- Roast in the top half of your oven, rotating and basting twice with a combination of 1 part butter and 2 parts stock, and add more stock or water if pan risks cooking dry. Remove when an instant read thermometer reads at least 165 degrees in the thigh.* A 12-pound spatchcocked turkey will cook in about 75 minutes; a cut up turkey will cook in about an hour or less.*
- - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
- * Turkey legs and thighs may be blush to pink and perfectly safe at 165° internal - or can be cooked as high as 185°. For moist turkey breast, do not cook breast beyond 165°.
- Chefâs Notes: Spatchcocked or cut up turkey parts can be roasted on top of a bed of veggies tossed in olive oil and Tonyâs Roast Poultry & Pork seasoning. Spatchcocked or cut up turkeys are also great on the grill - cook with medium to medium high heat and watch closely for flare-ups.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 19 | |
| Calories from Fat 4 | 21% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 11mg | 0% |
| Potassium 46mg | 1% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 3.42g | 5% |
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