Spatchcock Turkey: Picking The Right Pan

Spatchcocking is a butterflying technique for poultry. The backbone is removed and the bird is flattened, which allows for faster and more even cooking. The size of the pan required for a spatchcocked turkey depends on the size of the bird. For a 12-14 pound turkey, a 13 x 18 half sheet pan or a 15 x 21 baking pan is recommended. For larger turkeys, a full-size sheet pan (18 x 26) or an extra-large sheet pan (about 15 x 20) may be needed. It is important to ensure that the pan is large enough to accommodate the flattened turkey and allow for proper heat circulation during cooking.

Spatchcocking a turkey: what it means and how to do it

Spatchcocking is a method of cooking a turkey (or other poultry) that involves removing the backbone and flattening it out before cooking. This technique is also known as butterflying. The benefits of spatchcocking a turkey include faster cooking time, more even cooking, and easier carving.

How to Spatchcock a Turkey:

Materials:

• Large cutting board
• Sharp kitchen shears
• Nitrile gloves (optional)

Steps:

• Prepare your turkey by removing the giblets, neck, and tail.
• Flip the turkey breast-side down and locate the backbone.
• Use your kitchen shears to cut along both sides of the backbone and remove it.
• Flip the turkey over so the breast side is facing up, and use your hands to press down on the bird forcefully until you hear the crack of the wishbone and the turkey flattens out.
• Tuck the wings of the turkey to ensure even cooking and prevent burning.

How to Cook a Spatchcocked Turkey:

• Bring the turkey to room temperature by letting it rest on the counter for about 30 minutes.
• Dry off the turkey with paper towels to ensure crispy skin.
• Preheat the oven to 450 degrees F.
• Place the turkey on a baking sheet or roasting pan. You can also add a wire rack to the pan or roast the turkey on a bed of vegetables.
• Roast the turkey for about 1 hour to 1 hour and 10 minutes, or until the skin is golden brown and the internal temperature reaches 160 degrees F.
• Let the turkey rest for about 30 minutes before carving.

What Size Pan for a Spatchcock Turkey:

The size of the pan you need will depend on the size of your turkey. For a 12-14 pound turkey, a large, shallow roasting pan or a full baking sheet (rimmed) with a wire rack should work. If you have a larger turkey, you may need to use two smaller pans or cut the turkey in half.

Pan size and oven size for different weights of turkey

Spatchcocking is a great way to cook a turkey, as it reduces cooking time and ensures even cooking and crispy skin. The size of the pan and oven you will need depends on the weight of the turkey. Here is a guide to help you select the right pan and oven size for different weights of turkey:

Pan and Oven Size for Turkeys Weighing Around 9 Pounds

For a 9-pound turkey, a large cooling rack and sheet pan should be sufficient.

Pan and Oven Size for Turkeys Weighing Around 12 to 14 Pounds

For a 12-14 pound turkey, a baker's half sheet pan measuring 13 x 18 inches is recommended. This is the maximum size that can fit on a single pan. If you are using a disposable roasting pan, make sure to prop a wire rack over it.

Pan and Oven Size for Turkeys Weighing Around 15 Pounds

For a 15-pound turkey, you can spatchcock and then cut it in half down the middle, placing each half on separate baking pans.

Pan and Oven Size for Turkeys Weighing Around 18 Pounds

For an 18-pound turkey, a half-sheet pan should be sufficient. However, if you are using a disposable roasting pan, you may need to separate the turkey into halves or quarters to ensure it fits.

Pan and Oven Size for Turkeys Weighing Around 20 Pounds

For a 20-pound turkey, you will need a very large pan. A pan measuring 16 x 22 inches should be adequate. If your turkey is larger than 16 pounds, it may be challenging to find a suitable pan, and you may need to visit a restaurant supply store.

Pan and Oven Size for Turkeys Weighing Around 24 Pounds

For a 24-pound turkey, a full-size sheet pan is recommended. If your oven cannot accommodate a full-size sheet pan, you may need to use a disposable roasting pan or separate the turkey into halves or quarters.

Please note that these are general guidelines, and the exact size of the pan and oven may vary depending on the specific dimensions of your turkey and the size of your oven. It is always a good idea to measure your oven and compare it to the pan size before purchasing or using a pan for spatchcocking a turkey.

Cooking methods and temperatures

Spatchcocking a turkey is a great way to save time and oven space, and it can also help you achieve more even cooking and juicier meat. But what temperature should you cook a spatchcocked turkey at, and for how long?

There are a few different methods and temperatures that you can use to cook a spatchcocked turkey, depending on the size of your bird and your oven temperature. Here are some options:

• Roast at 425°F (218°C) until internal temperature reaches 155°F (68°C): This method is recommended by Thermoworks and is said to result in a juicy and evenly cooked bird. The cooking time will depend on the size of your turkey, but a 16-pound turkey will take around 90 minutes.
• Roast at 450°F (232°C) until internal temperature reaches 155-160°F (68-71°C): Something New For Dinner and Serious Eats recommend this method for a 12-pound turkey, which will take about 80 minutes. They also suggest covering the turkey with foil if the skin starts to get too brown.
• Roast at 450°F (232°C) for 30 minutes, then lower the temperature to 400°F (204°C): Food52 recommends this method for a small or medium bird (up to 18 pounds). They suggest checking the internal temperature after 48 minutes and covering the breast with foil after about 50 minutes to prevent it from getting too dark.
• Roast at 425°F (218°C) for 30 minutes, then lower the temperature to 375°F (191°C): Food52 recommends this method for larger birds. Again, they suggest checking the internal temperature after 48 minutes and covering the breast with foil if it starts to get too dark.
• Roast at 350°F (177°C) for 1 hour 30 minutes, then increase to 400°F (204°C) for the final 15 minutes: Allrecipes recommends this method for a 10-pound turkey and says to rotate the baking sheet every 30 minutes for even cooking. They also suggest covering the breast with foil if it starts to get too dark.

Regardless of the method you choose, the most important thing is to use a meat thermometer to check the internal temperature of your turkey. The thickest part of the breast should reach 150-155°F (66-68°C), and the thickest part of the thigh should reach 165°F (74°C).

Carving a spatchcocked turkey

Spatchcocking your turkey has many advantages: it cooks in half the time, the legs and breast meat cook evenly, brining is not necessary, and you have a better chance of achieving crisp skin. But how do you carve it?

First, let the turkey rest for about an hour after cooking so that the juices don't stream out as you slice it. Then, lay the rested turkey on a large cutting board, breast-side up.

The best way to find where to cut the turkey is to look for the joints. Cutting through the joints makes it easier for the knife to slice through. If you feel resistance or hit bone, wiggle and bend the joint and try again.

Begin with the legs. Bend the leg back to find the hip joint. Then, use a boning knife to slice through that joint and separate the leg and thigh from the body. Repeat with the other leg.

Next, remove the wings. Bend the wing back and slice at the "shoulder" joint. Repeat with the other wing.

Now move on to the turkey breast. Slice down the breast bone, following the line of the bone that separates the two breasts. Then, use a gentle pulling motion to remove the breast from the bird in one piece, if possible. Repeat with the other breast.

Slice the breast meat to your desired thickness. Then, separate the drumsticks from the thighs by cutting through the "knee" joint. Separate the wings from the tips by cutting through the "wrist" joints. You can remove the wing tips and save them for stock, or leave them in one piece.

Finally, arrange the pieces on a large serving platter. Decorate with greens and fresh seasonal fruits for a pop of colour.

How to make gravy with the drippings

To make gravy with the drippings from a spatchcock turkey, you can use the roasting pan or a separate skillet. If using the roasting pan, place it on the stovetop burner. If you don't feel comfortable doing this, transfer the drippings to a skillet.

Start by pouring off all but two tablespoons of fat from your pan, leaving any solid, stuck-on bits in the pan. Heat over medium-high heat until any remaining solids are golden brown. Be careful, as the fat will splatter during this step. Just turn the heat down if it's splattering too much.

Next, whisk in two tablespoons of flour and cook until lightly golden, which should take around 30 seconds to a minute. Then, slowly pour in two cups of water, broth, or milk, whisking out any lumps as they form. Once the flour is incorporated, you can speed up your pour.

Cook, whisking continuously, for five to eight minutes (or possibly longer for a larger batch) until the gravy is thickened and bubbly. Turn off the stove and whisk in four tablespoons of butter, and salt and pepper to taste. If desired, add a small squeeze of lemon to taste—just enough to brighten up the flavor. Add salt and pepper to taste.

If you prefer a smooth gravy, strain it through a fine-mesh strainer before serving. This gravy can be served over roast chicken, cooked chicken breasts, mashed potatoes, biscuits, or anything else that sounds good topped with gravy.

Frequently asked questions