Spatchcock Turkey Breast

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 reasons to spatchcock your turkey.

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

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

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

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Steps to Spatchcock a Turkey

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

Remove the Backbone

• Place the thawed turkey breast side down on a cutting board. Cut from the top to the bottom on the left side of the backbone using very sharp kitchen shears.
• Place your scissors on the right side of the backbone and cut to remove the bone 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.

Score the Breastbone

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

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.
• The breast may require a few solid presses and several cracks to flatten completely.

Do I need to brine my turkey breast?

Most turkey breasts are injected with a brining solution before being frozen, so they are juicy without additional brine. There are several ways to add flavor to your bird:

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: To make an additional brine, 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.

Wet Brine: I always use a wet brine when cooking a whole turkey. This apple cider brine adds excellent flavor and helps keep the meat tender.

Salt and Pepper: You can 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.

Cajun: If you prefer a little more heat, try my Oven-Roasted Cajun Turkey Breast. It’s loaded with smoky flavor and a crispy skin finish.

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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 off the tray. This allows the juices to drip down, but the turkey doesn’t sit in it and get soggy.
• You can 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 its internal temperature reaches 165°F (71°C).
• Place an aluminum foil tent loosely over the breast if the skin darkens before the meat has come to temp.

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