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.
Roasting a turkey breast is a great option for Thanksgiving dinner if you have a small gathering. One 5-pound bone-in breast will serve 4 adults. Here are a few of my favorite side dishes to serve with a turkey dinner:
Maple Balsamic Brussels Sprouts
Gruyere and Leek Mashed Potatoes
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!
Recipe FAQs
Place your turkey breast in the refrigerator for 24-48 hours. Put it in a pan to catch any liquids. It should be completely thawed before you remove the backbone.
Place the turkey on a plate and wrap it tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 4 days.
Place your turkey in a baking dish and add a little bit of turkey stock or chicken broth over the meat. Wrap the dish tightly with aluminum foil and bake at 300°F (150°C) for 30-40 minutes, or until heated through.
If you are cooking a whole bird the process of spatchcocking is exactly the same. Follow the instructions above to cut out the backbone. Then score the breastbone, turn it over and crack to flatten the breast. Even the cooking formula is the same 8-10 minutes per pond. When you are temping a whole turkey, insert the thermometer into the thickest part of the thigh to check doneness.
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Recipe
Spatchcock Turkey Breast with Citrus Herb Butter Rub
Recipe by:Equipment
Ingredients
- 1 5 pound turkey breast thawed
- ¼ cup unsalted butter softened
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 2 sage leaves, finely chopped
- 1 teaspoon orange zest
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Place the turkey breast side down on a large cutting board. Using sharp kitchen sheers, cut along the left and right sides of the backbone to remove it from the breast.1 5 pound turkey breast
- Turn the turkey over and press firmly on the center of the breast to crack the bone. The bone is sufficiently cracked once the breast lies flat.
- In a medium bowl, mix the zest, herbs, and seasonings into the butter.¼ cup unsalted butter, 1 teaspoon finely chopped rosemary, 1 teaspoon finely chopped thyme, 2 sage leaves, finely chopped, 1 teaspoon orange zest, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Pull the skin of the turkey back and rub half of the butter mixture between the skin and the meat. Pat the skin dry with a paper towel and rub the remaining butter all over the skin of the bird.
- Place a metal cooling rack inside a large roasting pan or cookie sheet. Put the breast on top of the rack. Roast at 425°F (220°C) for 25 minutes.
- Turn the oven temperature down to 350°F (177°C) and roast for an additional 20-30 minutes. Insert a thermometer into the thickest part of the breast to check doneness. Remove the bird once the temperature registers 160°F (74°C). Let the turkey rest for 20 minutes before carving. The temperature will continue to rise as it rests.
Notes
- Dry the turkey with paper towels before spreading the herb butter over the skin. Butter will not stick to wet skin.
- Thaw the turkey breast for 24-48 hours before spatchcocking.
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in a 300°F (150°C). Pour some chicken broth or turkey stock in a pan with the leftover turkey, wrap tightly with foil, and cook for 30-40 minutes.
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