Why + How To Spatchcock A Turkey

[@crystallize5006]

This year I was in charge of Christmas dinner. I searched around on KZbin to get ideas since I have never cooked at turkey before. I had 8 people over with a 17 pound bird and 10 different side dishes! I didn't want to be waiting hours for the bird to cook! I found this video and knew this was the answer to my troubles! I brined it for 24 hrs then cut the back bone out. Then laid it on a bed of veggies and added my herb butter under the skin. Massage the bird with olive oil and added herbs and spices to the skin. I heated the oven to 425 and popped it in. After 40 mins i checked with a thermometer the temp of the thigh. Still needed more time. In 1 hr and 15 mins the bird was done! I then took it out of the oven covered it with foil and added two towels on top to lock in the heat while the turkey rested. I let the bird rest for as long as I cooked it. When I was carving the turkey it was so juicy and skin crispy! Absolutely Beautiful! It was so good that the dinner toast was made out to me and the turkey lol! Even my sister in law that dont like me at all said that this was the best turkey she ever had and that her dads is always dry! While her dad is sitting at the table. He always cooks it in an oven bag. Thanks!

[@ac2278]

Thanks for sharing, Crystallize! I plan on spatchcocking a 24-pound turkey this Thanksgiving and am concerned about what size baking pan I'll need. I have a half sheet baking pan, but I think it'll be too small for the splayed bird. Did your 17-pound turkey fit on a half sheet baking pan with room to spare?

[@InfiniteUmbra]

I laughed so hard at the part about your sister-in-law 😂😂😂

[@o0Avalon0o]

What brine did you use?

[@Stonecold724]

I hope 7 years later, you still have fond memories of this meal.

[@caddams5345]

Note to future me- 450° for about 90 mins check temp until 155° I watch this video about 4 to 5 times every time I cook a turkey. It is my absolute favorite way to cook a turkey and the best tasting! So glad that this video was available!

[@caddams5345]

Cook your turkey until your thermometer reads 155 -160 degrees. (Yes, we know that new safe cooking guidelines say to cook your bird to 165 degrees (they used to say 180!), but remember that your turkey will continue to cook after removed from the oven and it's temperature will increase by 10 degrees while resting.

[@ericdowney6374]

Thank you - for guiding me to the most successful and delicious turkey cooking experience. Thank you - for blowing my 88-year old mother-in-law's mind. She's seen a lot so it's not easy to do! Thank you - for solving the breast / leg doneness conundrum. All that crackly skin and time savings are bonuses. Thank you - for creating great content for all these years.

[@maobowski]

I tried this method last year and my spouse said it was the best turkey I ever made! I also brined it the night before to infuse extra flavour and juiciness. Try this method and you will never go back to cooking turkey the old fashioned way.

[@sandyd2527]

Wish I could take a pic and sent to you. My Turkey looks amazing!! The cooking time was so less than the traditional way. Skin is nice and so crunchy. On the inside I can tell yet because we have not cut it yet. Today is Thanksgiving day!! I’m so happy I found your recipe. I did make the gravy also and it came out amazing. Thanks so much for sharing. My Turkey is 21lbs so it’s pretty big. I put in oven at 8:30am and it was done by 11:00am. 2hrs 1/2 What! And that size too! I’m sold!!

[@trublgrl]

Looks fantastic, and I love the explanation as to WHY we want to do this. As it's post Christmas, I'll give it a go with a chicken before I need a turkey-sized meal again. Also, I will definitely try Soy sauce instead of salt in my next gravy, that sounds far superior, IMHO. Many Thanks!

[@Shambolicoholic]

I did an entire turkey in about 2 hours, start to finish. I was amazed. Tasted great too. Thanks.

[@Dakiniwoman]

Thank you for your excellent video. I have been doing chicken this way, but never have tried it with Turkey. I like the way you explained all about why to do this and the advantages. I watched a few videos now on this and yours is the best I have seen. Thank you for showing your method also of making the gravy. I am definitely going to try this.

[@cindyyeager8627]

A beautifully roasted spatchcocked turkey on a platter is very presentable and appetizing. I did this recipe last year and this is the way to go. Moist and crisp skin. Delicious

[@sandyd2527]

This year will be my first time making it this way. Thru the years I have done it the traditional way and i have done the bag method and in both I hate how uneven the Turkey cooks. I can't wait to try this method. Thanks for sharing your recipe. I'll be trying the gravy recipe also.

[@mrs.h.e.penneypacker3446]

you're not lazy, you're efficient! Be proud. Thanks for this video.

[@Polkadotpup]

2019 Spatchcock Diaries. Ok, Kenji, here are more directions. Seriously double check the size of your pan AND rehearse getting the pan in the fridge. You don’t want to find out there is not enough room in the fridge with a big cold ass turkey leaping out of the pan when you are struggling to get it in the fridge. They can really fly across the kitchen floor. Next, unless you are a deer hunter, preplan and sterilize alternate ways to get the backbone out. Scissors...no, cleaver and hammer, no...I went to the garage and got the hatchet, cleaned it and went to work with the hammer. TaDa! And finally, I hoped you bought a bottle of wine when you bought the turkey...you are going to need it. All that being said....this is a great recipe. Ps, I’m a resourceful granny.

[@Polkadotpup]

I forgot to mention, if you thought your dog could chase a ball, try sending a thirteen lbs turkey across the floor.

[@pg9144]

Decent poultry shears do the job, and a lot less messy.

[@ualflygal]

FANTASTIC INSTRUCTIONS!!!

[@armandopina8529]

Kenji Alt-Lopez your the best

[@sacp2273]

If you cook it upside down the bird cooks evenly and is juicy. This was my Grandmas trick for years until I showed her how to spatchcock a turkey ten years ago. Your method is identical to mine, except I lay the bird right on the herbs (thyme , sage , marjoram and rosemary) and vegetables with no rack. The bird is seasoned with salt pepper and garlic. It's the only way to do a perfect bird every time. Plus it's easy to carve at the table.

[@a.barnard3205]

A baker sheet and a rack is still the best way to ensure that your oven heat reaches ALL parts of the bird. And upside down, is a totally good way, except that you are forgetting ONE minor detail!

[@gailschannels]

I did this for years. Breast was great except no crispy skin, (which was acually good as I don't like the skin).

[@Ash-op2ql]

Your little cartoons are adorable.

[@a.barnard3205]

"Flip The Bird"!

[@zaydean9367]

Can you place a spatchcocked turkey in a roasting pan rather than a lined sheet tray? Is it important that there be no raised sides around the turkey or would a roasting pan be ok?

[@a.barnard3205]

My Dad was a spatchcocker, *before* spatchcocking was cool. I'm not kidding!

[@96150coconut]

My Dad can out Spatchcock your Dad, so there.

[@rebeccagolightly8959]

I’m doing this tomorrow. Thank you, what a great how to.

[@tonibaloney7167]

Excellent.

[@dimasakbar7668]

At this point of the day, this vid is too underrated. That's one good argument guys, i'll try it sometime soon though maybe with a goose or ducks, is that possible?. Thanks :)

[@fbomb7184]

2:56 here’s where we get down to business.

[@cchoi108]

Omg younger Kenji!!!!

[@o0Avalon0o]

Omg yeees

[@Paelorian]

I can't decide if I want to spatchcock and roast my next whole turkey in the oven or part it and sous vide it with different temperates for light meat and dark meat, followed by a searing for the skin (probably broiling or a heat gun). Sous vide will have juicier (and safer) meat due to even, perfectly controlled internal temperature. Roasting will give crispier skin. But since skin is underappreciated in my family, I lean toward sous vide. Maybe there won't be much of a difference, since both methods cook decently evenly.

[@allan6707]

Paelorian I’m not sure if sous vide is the best method due to the turkeys crevice. I’m a massive SV fan but just do some research before giving it a go

[@a.barnard3205]

Sous Vide is just sticking whatever in a bag and BOILING it. Any jerk can do THAT!

[@passiveagressive4983]

I SC chicken and Turkey every time, I will NEVER go back 😂🙏🏽

[@stacyclements2045]

Before cooking do you ladle hot boiling water to shrink the skin?

[@rachellemiller2355]

No oil on the skin before cooking?

[@cesarrosado5399]

Es la mejor y mas rápida forma de asar un pavo, jugoso por dentro y crujiente la piel.

[@davidfincher6826]

Terrific Method, Our Turkey was the best. Thanks for the video!!!!

[@yeahyeah5976]

Don’t act like that premade chicken stock isn’t cheating

[@gailschannels]

How log do u cook at 450 degrees per pound

[@cityzenjane2]

Hello! It's MAY.

[@zacharykapsiak4697]

exactly how much fish sauce do you add? I've really just started to play with fish sauce and I'm not quite sure how to use it

[@SkeyeU]

Is it 400 degrees for 1hr and 15mins? My turkey is just barley 13pounds.

[@SkeyeU]

OH and your turkey looks beautiful!

[@Ash-op2ql]

Best way is to get a thermometer that you can keep in the bird but have the temperature gauge outside of the oven. I would say for your smaller 13 lb bird it would be less time than what you said. Maybe start checking it around the 45 min mark?

[@a.barnard3205]

@@Ash-op2ql Best way is to learn HOW to roast ANYTHING without depending totally on technology. I file my "cook plan" so I have a 95% predictability rate and I'm also prepared for the "X-Factor".

[@bethcrawford4896]

He could have at least mentioned what size bird it was that fit in that sheet pan!

[@MikeDollar]

It’s not lazy, it’s called effective... 🤓

[@maryandchild]

how can this dude who writes the most convoluted, time-consuming, fussy recipes on EARTH say that he tries to find the shortest point from A to B

[@Scrap5000]

Almost perfect...but you forgot to brine it. And inject marinade. Do those two extra steps, and your life will be changed forever.

[@stormbob]

Kenji doesn't believe in brining. He posted a lengthy article on SeriousEats explaining why.

[@Scrap5000]

stormbob i will have to disagree with kenji, then. Alton Brown is a GOD, and almost always right.

[@PhatTrumpet2]

WET brining is hugely overrated. It gives the breast meat an undesirable spongy texture and makes it nearly impossible to achieve PROPERLY crisped skin. If you must brine whole poultry, stick to a dry brine.

[@tzacal2]

PhatTrumpet2 haha, you mean salt-curing. By the definition of brine there’s no such thing as dry-brine. I like both methods and have no trouble crisping the skin either way, although brining does need more time both to achieve salt transfer into muscle and then dry the skin after pulling it out of the brine.

[@a.barnard3205]

WHICH definition of "Brine" do you mean?

[@ScottWorthington]

No stuffing. DEALBREAKER.

[@a.barnard3205]

Scott, you look stuffed enough already.....

[@deshonedeblaw5319]

The only thing done right in the video is spatchcocking the turkey. Things took a turn for the worst afterwards....

[@Scrap5000]

I tried this once. It sucked.