#SPAT HCOCK HOW TO#
#SPAT HCOCK SKIN#
#SPAT HCOCK CRACK#

#SPAT HCOCK SKIN#

You can also use herbs sprigs that were used in your brine to place under the skin for more flavor.ģ. Place large pats of butter under the breast skin. Pull the legs out to the side and tuck the wings under.Ģ.

Place the butterflied turkey on a large baking sheet that has been coated with olive oil. Here’s an Alton Brown’s Butterflied Turkey How-To video that shows the whole spatchcocking process. Then repeat on the other side of the breast bone until the bird is flat.

#SPAT HCOCK CRACK#

Then place your hands just to the left of the center of the bird and press down hard to crack the bones. Flip the the bird over, turkey breast side up. However, if you cut through it with the kitchen shears, you’ll have no wishbone to make wishes on. You can use the fat, skin, backbone, neck, giblets, heart, neck, etc. Trim away excess fat and skin including the the tail fat which is called the “pope’s nose.” Then repeat on the other side of the backbone. Using a pair of kitchen shears, cut along the sides of the backbone, beginning at the tail end through to the neck. Place the turkey breast-side down on a large cutting board.ģ. Washing just splashes the bacteria around your sink and countertops. Don't wash your turkey before cooking.Īccording to the USDA Food Safety and Inspection Service, you shouldn't wash raw poultry before cooking.īacteria in raw poultry can be spread to other foods, utensils, and surfaces. Prepare the bird by removing the wrapping and taking out the giblets, liver, and neck, which you can save for making stock or gravy.

#SPAT HCOCK HOW TO#

How to make a smoked turkey breast brine – this is a brine for just a breast, so double or triple for a whole bird.Īll three brines will work well for a roasted or smoked spatchcock turkey.ġ.

Smoked Turkey Brine Recipe with Smoked Turkey Rub – this is both a brine and smoked turkey rub recipe.

Brined & Smoked Chicken Quarters Recipe (just triple the brine recipe for a large bird).

Here are three brining recipes I recommend:

You can also make chicken using this method. You’ll find that smoked turkey is so much more flavorful because the smoke is able to get to the inside and the outside of the meat. As long as your spatchcocked turkey can fit in your smoker, it should be fine. If you’re making a smoked turkey recipe, don’t worry about the size. That way you can fit the spatchcocked turkey on a large baking sheet. A 10-pound bird should be done in an hour in the oven.Īlso, if you’re oven roasting your turkey, I recommend making two small spatchcocked turkeys (12 to 15 pounds) than roasting a large one. The prime benefit to cooking poultry this way that it roasts more quickly in an oven or smoker grill. If you’re squeamish, you could get a butcher to do it for you. I have a set of Henckels Serrated Poultry Shears that my husband bought me a few years ago.Įven though I don’t have a lot of hand strength, it was extremely easy to cut through the bird. All you need is a serious set of sharp kitchen shears. Why you should butterfly your turkeyīutterflying turkey is quite easy to do.

It’s interchangeable and both methods are exactly the same. The word “spatchcock” is a combination of “dispatch” which means to prepare game or poultry for cooking and “cock” meaning bird. Spatchcocking is a poultry preparation technique to help you cook your bird in a shorter amount of time. Have you ever prepared and cooked a spatchcock or butterflied turkey? How to spatchcock or butterfly turkey for the oven, smoker or grill.

Spat hcock