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    See More:   Comfort Food Holiday Meals Main Dishes Recipes for Beginners

    Last Modified: May 26, 2022 by Tara Ziegmont 3 Comments

    Our Spatchcocked Turkey

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    A close up of a spotchcocked turkeyPin

    We've tried a number of different methods to cook our Thanksgiving turkey over the years. We've brined, seasoned, basted, and botched up our turkey.

    Last year, we spatchcocked our Thanksgiving turkey, and the results were awesome.

    What is spatchcocking?

    Simply put, spatchcocking means cutting a bird so that it lays flat in the pan.

    Joe used my heaviest shears to cut along the backbone of the turkey. He opened it up in the roasting pan, leaned on the breast to break it, then smeared olive oil over the flattened bird.

    That's it.

    Why spatchcock?

    Last year, our 24-pound turkey cooked to 165 degrees in under 2.5 hours. That's record time.

    Roasting normally (with no stuffing), a bird that size would take 4 or 5 hours.

    Joe would get up around 5 in the morning to prepare the bird and get it into the oven early enough.

    Last year's turkey was the best we've ever prepared.

    I don't throw that around lightly. That turkey was perfectly roasted on the outside, but moist and juicy on the inside. It was absolutely perfect.

    I'm not a spatchcocking expert.

    Really. I don't cook turkeys, so I can't claim to be a turkey expert, either.

    I do like to eat them, though, and I am here to tell you that you need to learn about spatchcocking a turkey.

    How to Spatchcock a Turkey

    The Bitten Word did a wonderful spatchcocking explanation last year. That's where I first heard about the process. After showing Joe the post they did, he decided to try it. The Bitten Word authors included Martha Stewart's original spatchcocking recipe and instructions, as well.

    Because they're awesome, the authors of The Bitten Word followed their blog post with a video tutorial on spatchcocking. Joe used it to figure out the process on Thanksgiving morning.

    Not Ready to Take the Plunge for Thanksgiving?

    You can find instructions and a recipe for Tatiana's spatchcocked chicken here.

    The Rest of our Thanksgiving Menu

    We don't get creative with our Thanksgiving menu. We like routines. We like the comfort of the same old food.

    • Roast Turkey
    • Creamy Crockpot Mashed Potatoes
    • Candied Sweet Potatoes
    • Roasted Vegetable & Cornbread Stuffing
    • Old-Fashioned Chestnut Stuffing Recipe
    • Slow Cooker Sweet Potato Casserole
    • Traditional Green Bean Casserole
    • Fluffy Cranberry Fruit Salad with Pineapple
    • Homemade Orange Cranberry Sauce
    • Praline Pumpkin Pecan Pie
    • The Worlds' Best Pecan Pie
    • Couldn't Be Easier Cherry Pie
    • No Church Pumpkin Pie Ice Cream

    And for the leftovers, try one of these delights:

    • Turkey & Stuffing Muffins
    • Turkey Enchilada Casserole
    • Turkey Salad
    • Turkey Quesadillas

    You can read more about my easy and traditional Thanksgiving menu.

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    More Comfort Food

    • Low-Carb Ham and Cheese Casserole with Cauliflower
    • Leftover Turkey Enchilada Casserole - Great Way to Use Leftover Turkey
    • Spicy Baked Brie with Apricot Jam
    • Buttered Lemon Shrimp with Old Bay

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      Recipe Rating




    1. Tatiana says

      November 18, 2010 at 4:34 pm

      Ohmigosh. I don't usually cook Thanksgiving dinner, family does, but I might have to buy a turkey just to try it this way. I do love turkey <3

      Reply
    2. Anonymous says

      November 19, 2010 at 1:23 am

      I am going to see if my Daddy can do this! I don't want him to have to get up at 5 am : ) That is too early!

      Reply

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    Hi, I'm Tara.

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    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of delectable recipes, Christian inspiration, and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
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