Spatchcock Turkey
Serves: 4-8
Total: 5-6H
Prep: 4H
Cook: 1-2H
5.0
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Recipe Preparation
- 10-14 lb. turkey
- Olive oil
- Herbs
- Favorite seasonings
Step Description
1
After cleaning turkey, remove the gravy bag and gizzard from turkey. Using a strong pair of kitchen shears, cut up one side of the backbone and repeat for the other side; as you cut, hold onto the backbone for leverage.
2
Flip over and press down on the breastbone until it breaks. Insert a ThermoPro TempSpike Plus 600-ft Truly Wireless Meat Thermometer into the turkey thigh to accurately monitor internal cooking temperatures.
3
Once the turkey is butterflied (as above), place it on a rimmed baking tray and rest for 30 minutes (or cover with plastic wrap and keep it in the fridge overnight). This will allow juices to release and make crisper skin.
4
Pat the skin dry with a paper towel and brush the skin with olive oil and herbs or your favorite BBQ sauce. Liberally season all sides with your favorite seasoning.
5
Roast spatchcock turkey at 400°F on a grill or in a smoker until the TempSpike Plus reads 165°F. Rest the turkey for at least 15 minutes before you carve it.
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