Just The Word "Spatchcock" Makes It Fun To Do

Okay, I am the biggest nerd ever.  Sometimes I just love fun words!  My husband and kids are pretty sick of the word "spatchcock" by now (and they only heard it for the first time on Tuesday), but I can tell  you that they didn't mind EATING the turkey that was spatchcocked.  They loved it!  So, even though they think I am goofy and completely off my rocker, they secretly think it is cool, too.

So..........spatchcocking.  I have to give all the credit to my sister-in-law Berta.  This is how she cooked her Thanksgiving Turkey last fall.  I didn't taste it, but it was beautiful and Rick said that it was tender and juicy.  When I pulled out a turkey I had gotten on sale to cook, I knew there was no way I could lift that bird in and out of the oven -- especially at the end with all the juices -- so I wanted a quick way to cook the turkey so I could do it all when Rick and Caleb were home to do any heavy lifting.  I remembered that Berta's turkey hadn't taken long to cook and it was cooked evenly all over -- no dry breast in order to get the thighs/legs done.  So I googled until I found it and was absolutely tickled to find that it is called "Spatchcocking".

So, since I was in a hurry, mine is not arranged beautifully, but I guess it is still ok.  I didn't do this "low-fat", but it was tasty for my family.  I used 1/2 - 3/4 stick of softened butter mixed with garlic, rosemary, a pinch of sage, thyme, fresh-cracked pepper, and a bit of basil.  This I smeared under the skin on the breast and thighs (the skin was super easy to lift on the thighs after being spatchcocked, I just didn't do a good job of laying it all the way back down, as you can see on the picture.  but I only missed a few inches).  Then I put a bit on the skin, which my family loves to eat.  Then I took about 1/4 cup of maple syrup and smeared it all over the skin.

The drippings were super sweet and made a fabulous gravy.  I didn't add anything for gravy -- just a tiny bit of arrowroot dissolved in water for thickening and a smidge more cracked pepper.  I must admit I did taste a bit of turkey with the gravy just to see.  I am not a gravy person, but this was mmmm.  I could become a gravy person if I liked to eat meat more, and if it tastes like this.

Process: 
Cut up both sides of the backbone of the turkey (or a chicken).  Take out the back bone (I saved this with all the bones to cook down for broth). Turn it over, break the breastbone so it lays flat.  Arrange it, season it, and you are done.  Cook at 425 for 30 minutes.  Lower oven to 350 and cook until done.  My TOTAL cooking time was just under 2 hours for an almost 15 lb. turkey tested at 180 with a meat thermometer.  Not any pink anywhere, but still very juicy and tender.

So very very simple -- and very very scrumptious!  Rick really did all the work of the spatchcocking.  I just seasoned it, checked it and carved it (also very easy this way).  I saw online that some people cook the stuffing under the bird to still get the flavoring without worrying about the temperature-thing.  Since I am the main person who likes real stuffing in this house, we do without most of the time.

Here is an short video that shows the process.


Happy Spatchcocking!