Juiciest Spatchcocked Turkey

[@jeannamcgregor9967]

I did a 2-day buttermilk brine (mixed with salt) before spatch-cocking. Two people at dinner said it was the best turkey they had ever tasted, and that coming from a couple of 70 year olds really meant something!

[@Southernbite]

Glad to hear y'all enjoyed it!

[@shelleyboggs2527]

I hope you see this comment…. Did you wipe off the buttermilk at any point? Season after the soak?

[@jeannamcgregor9967]

​@Southernbite Yes, I wiped the skin down to dry it and let it sit uncovered in the fridge for 6 hrs for a crispier skin. I think I just basted it in the oven but maybe used some pepper first. No salt needed.

[@lexilooloo7873]

​@jeannamcgregor9967 can I ask the amount and ingredients for the brine?

[@jeannamcgregor9967]

@lexilooloo7873 2qts of buttermilk and 84g of salt. Check out Samin Nosrat's buttermilk brined turkey recipe online.

[@cashmeremonroe7715]

Love your presentation! I gave you a 👍 before I even made it or finished the video. Going to do it tonight or tomorrow. I have to go buy some poultry shears 😅 BEST TURKEY EVER! That's why I came back! Doing another one today.

[@PipKeeperMusic]

I prepared turkey using this method for Thanksgiving in 2023, and it was the best, juiciest turkey we've ever had! Will be doing it again this year. Looking forward to it!

[@caraziegel7652]

randomly - i need to redo my kitchen and i hate how all the design ideas i see are either white cabinets, or open shelves. loving this blue kitchen!

[@fernwilliams2]

I did this for Thanksgiving and this was the first time my turkey was juicy and flavorful. Doing it again for Christmas. As a matter of fact I will always make my turkey like this. My family loved loved loved it!

[@Southernbite]

I'm so glad to hear you enjoyed it! I agree! I'll never do turkey the traditional way again!

[@davidkreuter4620]

I have been roasting turkeys since I was 17. I made my first spatchcock bird following the video. It was amazing learned a lot from the video thanks!

[@lexilooloo7873]

I sent this video to a friend who was interested in roasting a turkey this way! She said it was so moist and tender! I printed off a copy and plan on spatchcocking my 1st ever turkey! 🦃❤

[@Southernbite]

@@lexilooloo7873 Thabks for sharing! Hope you’ll enjoy it too!

[@allevi5158]

I did a 36 hr wet brine and then 24 hr drying out in fridge, then spatch cook and came out phenomenal !

[@Southernbite]

Sounds amazing! I did a dry brine for about 24 hours, injected with some seasoned butter, then followed the recipe otherwise and my entire family said it was the best turkey they’d ever had!

[@shelleyboggs2527]

Will you do the same for this year (2024)?

[@Jose_De_Jesus_]

I did the turkey this way today for thanksgiving. It was a hit Everyone loved it My kids really enjoyed it. It took about 2hr to cook. I did have a problem with the carrots and celery burning on the pan. It did smoke a little. I just switched the pans out and continued to cook.

[@charlottelyu8158]

Thank you so much for the recipe! This is my second year to use it and it turned out amazing! Perfect for people like me who don’t to prepare turkey overnight and also want to sleep in on Thanksgiving morning and not to stress about the cooking!❤

[@thejaxter6384]

I just LOVE my poultry shears 😊 This recipe looks fabulous. It's the 23rd December 2024 and I have a turkey crown for Chistmas day. I am going to adjust the cooking time and give this a go. 🎉

[@jeannecastellano7181]

I've been spatchcocking chickens for years to make chicken al mattone, but spatchcocking a turkey is brilliant. Alas, it's not very Norman Rockwell, but it's much more efficient. It cuts down on cooking time and in these times of astronomical energy rates, shorter cooking times mean saving money. Thank you!

[@ra1der5]

THANK YOU for this vid. I’ve been spatchcocking our bird for about seven years now. I too will NEVER roast that picturesque “Norman Rockwell” bird again, but I’m always looking for ways to improve. If you haven’t already, check out Ben Starr’s EXCELLENT two-part YT video series about spatchcocking, dry brining, poultry food safety, and carving. Great, GREAT, info there. Here’s a couple things I do: 1) Keep a set of hand pruning sheers that can cut through a 1/2” branch in the kitchen. They make quick work of spatchcocking, can be used for snipping herbs, and don’t need to be sharpened. 2) Removing the wishbone makes it easier to break the breast and the bird lays flatter (though he actually broke the wishbone in this vid… 😮… HULK!). And you are absolutely right; don’t expect to get many juices from the pan with this method. I make my gravy and other side dishes within the three days before Thanksgiving. On Thanksgiving day, all I am doing is the turkey and mashed potatoes. While the bird is resting, everything else goes into the oven and everything is ready 45 minutes to an hour later. Again, thanks for the vid! “And may the odds be ever in your favor!“

[@ADR-j9m]

GREAT demonstration!!! I spatchcock chicken almost exclusively so turkey makes sense. The gas grill is great for cooking. I keep (in the freezer) the back bone, neck and wing tippets for stock.

[@Southernbite]

Thanks for watching!

[@annewarrenhomes]

I made this for Thanksgiving and it turned out amazing!! I mixed olive oil, salt, pepper and garlic powder and brushed it on really well.

[@Southernbite]

So glad to hear you enjoyed it!

[@sandyrowe6100]

That looks awesome! I’d love to try that method this thanksgiving!

[@Southernbite]

Thanks, Sandy! I think it really does make the best turkey!

[@edemyre8993]

Love your style; very informative video. I'm gonna spatchcock a turkey for the first time this Thanksgiving. Wish me luck!

[@Southernbite]

You can do it!

[@skyhockey11]

Thank you for this Video - Best Turkey I ever made and tasted - Crispy, Moist & Yummy

[@heatherm7099]

14:53 could you do a video on making Turkey gravy after you cook turkey

[@Southernbite]

Sounds like a good idea to me!

[@doramcclimans8754]

Thanks a lot I'm going to make a turkey in a couple of weeks just like this

[@megnakamura7652]

I’ll be doing this for the first time tomorrow. I’m very excited to try it. Carving will be so much easier.

[@Southernbite]

Good luck! Hope it turns out great for you!

[@Bocce-Kaizer]

Very nicely done and videoed. Thanks. Gary

[@luvuJesusmySavior]

Very cool! Thank you so much for sharing! 😃

[@bunyslayer]

That absolutely looks fantastic!

[@tammygarris2143]

I’m so glad you said, “never wash your poultry”! Too many folks still do it! 🤦‍♀️

[@jossieperez4077]

You don’t hv to but not doing so is nasty

[@jamesb8193]

That's nasty.

[@sheilahtaylor3005]

..& i will continue to wash it. You do you..❤

[@kathleenreyes8314]

This was my 1st time - it was delicious thanks - a little hard to cut and crack the breast but I was able to, maybe with a little practice and I’m asking for poultry scissors for Christmas 90 minutes to roast a 14 pound delicious turkey is awesome

[@natsomething0]

I'm just too distracted by those lovely blue cabinets. Would love to know the paint brand/color used, though I doubt that's available to the poster. Very homey and inspiring, that kitchen!

[@Southernbite]

Thank you! I love it, too! The color is by HGTV Home by Sherwin Williams and is called Restorative.

[@natsomething0]

@@Southernbite Oh, thank you so much!! 😀

[@cheryltaylor5010]

I made this and my sister in law who is a trained chef said it was the best turkey she ever had. She also said the vegetables the turkey was on were also the best she ever had.

[@Southernbite]

Thank you!! That is quite the compliment!!

[@amandashepard9372]

I do about the same except; I remove the wings and use them for gravy too, I separate skin from meat and let the skin dry in the fridge overnight to get an extra crispy skin, and add the seasoning when I separate the skin so it has more time to soak into the meat.

[@Southernbite]

Great tip!

[@jimmybuen]

Any thoughts on using ghee or clarified butter instead of oil for the skin rub? It will have more flavor than oil and not burn like butter.

[@danielledewberry4672]

This is the only way I cool my turkey now, so juiicy

[@thomastommy1192]

This looks very good. I may try it. But I found a much easier way to cook turkey. Several years ago I started cooking my turkey in the Crock Pot. I butter it up real good put it in a slow cooker bag and wait about 8 or 9 hours and it's done. Tastes very good that way. ""I have a 6-quart Slow Cooker a ten-pound turkey fits in just fine. I hope someone tries it.

[@megnakamura7652]

I know someone who cookes their turkey in a microwave oven 😮. She has been doing it for years.

[@trailerparkcryptoking5213]

High or low setting?

[@thomastommy1192]

Low settings if I put it on very early in the morning. 6 or 7 am. @@trailerparkcryptoking5213

[@IAmArgodabar]

What shears do you recommend for this?

[@Southernbite]

I’ve had great luck with Zwilling and OXO brands.

[@Theguywhodoesthings]

Can we use a roaster with this and should I use the same temperature for 12 lb turkey? tia

[@Southernbite]

Seems like that should work.

[@alannahaskin9284]

Do you use a convection oven with these temps?

[@Southernbite]

No, just a standard oven.

[@alannahaskin9284]

Ok! Any advice for temps if we use a convection?

[@Southernbite]

If you can not use convection, I'd recommend that, or you can reduce the temp by about 25 degrees. Hope you enjoy it!

[@jessebeagle5801]

How did you do the gravey

[@Southernbite]

Here’s what I do: southernbite.com/quick-and-easy-turkey-gravy/

[@Emslander]

I’m doing this this year. It’s backbone has been chopped out and it is flat in the fridge covered in dry rub. Kinda scary.

[@Southernbite]

You got this! It's going to be amazing!

[@natsomething0]

Me too, first time this year and I'm about ready to pop it in the oven. Good luck to us both!

[@patriot1902]

How'd it come out?

[@Emslander]

Not spectacular. I’ll go to my older method next year. Not horrible, but not as expected. I don’t think chicken and turkey can be treated the same way.

[@Southernbite]

Kent- Did you do chicken or turkey? What did you find to be the problem?

[@beverlyblackwelder4556]

What size roasting/baking pan did you use? Half sheet or full sheet?

[@Southernbite]

@@beverlyblackwelder4556 I used a half sheet.

[@keithbennett1359]

Just got a new electric range with convection , do you use convection in your recipe?

[@Southernbite]

I did not use convection for this recipe.

[@alannahaskin9284]

What temps would you recommend if we DO use convection?

[@jamesb8193]

Will this method work just as well in a gas oven, not a convection?

[@Southernbite]

Yes, absolutely!

[@kateharper7437]

But how long per pound do you have to cook it?

[@Southernbite]

There are so many factors to consider here, but I’ve found it to be roughly 6 to 7 minutes per pound.

[@jaxjax9696]

Which is best cooking turkey on top rack with sides on the bottom or vice versa turkey on bottom & sides on top ?

[@Southernbite]

Because of the high temperature, I would not recommend cooking anything else at the same time as the turkey with this recipe.

[@katniss4670]

Butter on my turkey is a must for me , can this turkey be roasted at 375 ?

[@Southernbite]

@@katniss4670 Butter on the outside will burn at the high temp. I recommend the high temp but you can always put butter under the skin.

[@katniss4670]

Thank you , I’ll try it under the skin .

[@OutandAboutHunting]

So, seasoned butter under the skin and oil on top. Easy.

[@ChefVicCuisine]

Wow! New sub here! I recently made a Whole Roasted Turkey too and *your dish looks amazing!* Hope to stay connected! 😁

[@theduckie5216]

Would have liked to see it sliced to see how juicy it really was.

[@Southernbite]

There’s a shot in the video. 😁 @14:25

[@codacreator6162]

You sacrifice the photogenic Turkey for one that tastes amazing. Easy choice, in my opinion.

[@Southernbite]

Agreed!!

[@Hbd2002]

Instead of throwing stuff in the sink I put a lidless garbage can out, so I don’t have to keep reaching in the cupboard to get it or taking the lid off. That way I can throw my chicken scraps directly into it. I also keep a large pot on the stove so I can throw any of the chicken parts. I’m going to cook for gravy or giblets and directly in the pot.

[@Hbd2002]

Also, if you make the seasoning mix ahead of time, you don’t have to keep washing your hands when you’re handling the turkey, you just have it all the seasoning in a bowl you can apply it and then you can wash your hands afterward.

[@Hbd2002]

Also, probably a good idea to takeoff your watch and rings

[@Southernbite]

Got the pro coming in hot! Thanks for the tips!

[@AlexisAustin-RealEstate]

Definitely brine if smoking which I did. And stuff with lots of butter. Again that's if smoking.

[@Leonitus485]

What about a one of those hacking knives. I’m not a chef so I don’t what they’re called.

[@brucerobertson628]

I cut mine out with branch cutters, cuts through everything

[@nylasmith6452]

lmao omg perfect!

[@brendabelcher3197]

Thickly Salt your wood cutting board to reduce bacterial growth.

[@territurner1407]

I always break down my turkey like a break down my whole chicken to cut down the cooking time. I do take out the back bone and put it a turkey oven bag.

[@60n24yeah]

If I cook it butterfly style skin down for a bit then flip it to brown it ,is that ok?

[@barbaramazzocca4605]

When I cook to that temperature for the thighs, they are too red or pink and no one will eat it. And yes, we do let it rest.

[@NinaBaby210]

“You should NEVER clean chicken” Awww I was so into this. But you lost me with than one✌🏾 Happy Holidays

[@Southernbite]

I’m not the only one that feels that way. Most food scientists agree! www.epicurious.com/expert-advice/should-you-wash-chicken/amp

[@growingandcooking7278]

@@Southernbite it’s tough for a lot of folks, but I follow the science. ❤

[@markleneker9923]

It is 2022 and there are trigger warnings for spatchcocking a turkey 🙄 It is a good technique to use in any case.

[@Southernbite]

Ha! It was a joke on my part, but... 🤷‍♂️

[@robben234]

You wasted a lot of skin...my family would have your head for that!! LOL!!

[@TwistidCannon]

Not washing your chicken is diabolic....just don't be messy splashing around

[@moniquekoningstein1877]

Chiropractor

[@socalbeeremovalandrelocation]

Pretty much most men have to cook these days

[@marlenecheek9585]

It's cooking. It's mit that dramatic.

[@jessicasmith5057]

OMG! ALWAYS wash your poultry people!!! You don't ever have to worry about salmonella if you clean with Clorox! It's nasty to leave the slime in there! Yuck!

[@jessicasmith5057]

You're also supposed to gently, carefully without tearing, separate the turkey skin from the meat then use your mixed seasonings to season the meat BEFORE brushing oil on the skin.

[@Southernbite]

@@jessicasmith5057 You do you. I 100% respect that. But we will not be washing our poultry - because we understand science - and will absolutely will not be using bleach on our food.

[@ra1der5]

@@SouthernbiteI think, what Jessica meant is wash the bird then clean the sink and countertop with Clorox; actually, VERY diluted bleach… approximately 1 tsp per quart of water does the trick. But I’m with you, there is no need to wash the bird because doing so DOES NOT ELIMINATE salmonella bacteria. In fact, doing so increases the chance of spreading that bacteria and we are going to roast the bird to a food safe temperature anyway (see the Ben Starr two part YT series about spatchcocking, dry brining, and food safety). We have much better control of the bacteria if we just work with the raw poultry on the cutting board and then sanitizing cutting boards and other surfaces with the diluted bleach solution.

[@Southernbite]

@@ra1der5 Agreed! This makes so much more sense.

[@MergedElement]

You should alway wash your poultry. If you afraid of splash contamination, just don’t splash it everywhere. 🙄 By Spatchcock it you already squirt and splatter Salmonella everywhere.

[@Southernbite]

Google it. Food science says you should not be washing poultry.