Spatchcock Turkey from Serious Eats

J. Kenji López-Alt from Serious Eats popularized spatchcocking turkey as the quickest and most even cooking method. The technique involves removing the turkey's backbone and flattening the bird, which allows it to cook in significantly less time—approximately 60-90 minutes at high heat—compared to traditional roasting.

Preparation Method

The Serious Eats approach recommends butterflying a 12-14 pound turkey by removing the backbone, neck, and giblets (which are reserved for gravy). The bird is then placed on a bed of roughly chopped vegetables including onions, carrots, and celery. For enhanced moisture and flavor, López-Alt advocates dry-brining by rubbing approximately 1 teaspoon of kosher salt per pound under the skin and refrigerating uncovered overnight or up to 48 hours.

Cooking Instructions

The turkey roasts at 400°F or higher until it reaches an internal temperature of 165°F in the thickest parts of the thigh, breast, and wing. Using a very hot 450°F oven can reduce cooking time to as little as 80 minutes. The flattened shape ensures even cooking and allows the skin to become uniformly crispy.

Benefits

This method solves common turkey problems: faster cooking time (roughly 6 minutes per pound), more even doneness between white and dark meat, and consistently crispy skin across the entire bird.