Spatchcock Turkey Breast

Spatchcock Turkey Breast is the best way to get juicy, flavorful meat with less cooking time. Whether you are cooking just the breast or the whole turkey the process is the same.

No more dry white meat! This recipe gives you juicy breast meat with delicious crispy skin, and it cooks in a lot less time than a regular turkey.

Why Spatchcock Turkey Breast

Spatchcocking is the process of removing the backbone of a turkey and then pressing the breast flat. It is essentially butterflying the bird. There are many benefits to spatchcocking.

Juicy meat – White meat dries out quickly so it is important that it is perfectly cooked, and spatchcocking allows you to do that. The meat cooks evenly so every bite is juicy.

Faster cook time – When the breast is pressed flat there is more surface area exposed to the heat, and less thickness to cook through. A standard turkey cooks at 20 minutes per pound, but a spatchcocked breast takes just 8-10 minutes per pound.

More Flavorful – With the breast laid flat the seasoning can penetrate deeper into the meat, making it more flavorful.

Steps to Spatchcock

The steps to spatchcocking are the same whether you are roasting a whole bird or just the breast.

1) Remove the Backbone

• Place the thawed turkey breast side down on a cutting board. Using very sharp kitchen shears, cut on the left side of the backbone from the top to the bottom.
• Place your scissors on the right side of the backbone and cut to remove the bone completely from the turkey.
• Some brands cut the bone in half before freezing. In this case, you will still cut both the left and right side of the bone, but you will end up with 2 pieces of backbone instead of one.
• Save the backbone if you plan to make turkey broth. It adds a lot of flavor.

2) Score the Breastbone

• Use a sharp knife to cut about a centimeter deep to score the breastbone. This will help it crack more easily.

3) Crack the Breastbone

• Turn the turkey over and cross your hands over the breast, like you are going to perform CPR.
• Press the palm of your hand firmly in the center of the breast until you hear the bone crack.
• It may require a few solid presses and several cracks for the breast to completely flatten.

Do I need to brine my turkey breast?

Most turkey breasts are injected with a brining solution before they are frozen, so they are juicy without the need for an additional brine. There are several ways to add flavor without soaking it in a brining solution.

Butter Rub: My favorite method is to use an herb butter rub. This method uses fresh herbs for the best flavor, and the butter helps the skin to crisp nicely.

Dry Brine: If you wish to do an additional brine, you can rub 2 tablespoons of kosher salt, 1 tablespoon of black pepper, and 1 tablespoon of brown sugar over your thawed turkey breast and refrigerate for 12-24 hours.

Salt and Pepper: You can also keep it simple and liberally sprinkle salt and pepper over both sides of the turkey breast. Then brush it with unsalted butter before placing it in the oven.

Roasting Instructions

• Prepare your turkey following the steps above.
• Place a metal (uncoated) wire rack inside a large roasting pan or baking sheet to raise the spatchcocked bird up off of the tray. This allows the juices to drip down but the turkey doesn’t sit in it and get soggy.
• You can also place it directly on your oven rack with a large baking sheet underneath to catch the juices. These pan drippings can be discarded or used to make gravy.
• Roast the meat in a preheated oven for 8-10 minutes per pound.
• Insert a meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature has reached 165°F (71°C).
• If the skin darkens before the meat has come to temp, place an aluminum foil tent loosely over the breast.

Expert Tips

• Use sharp kitchen or poultry shears.
• Dry the turkey with paper towels before spreading the herb butter over the skin. Butter will not stick to wet skin.
• Remove your turkey from the oven once it has reached 160°F (74°C). The temperature will continue to rise at least 5 degrees while it rests.
• Let the turkey sit for 15-20 minutes before carving. The juices will be reabsorbed into the meat during this time, resulting in the juiciest white meat.
• Use leftovers in a turkey pot pie!

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