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Does your family cook a whole turkey or just the turkey breast? If you fall into the latter category, you may be on the hunt for new ways to cook your bird. If you’re looking for a foolproof cooking method, you’ll be excited to learn about spatchcocking. Today, I’m giving you the lowdown on How to Spatchcock a Turkey Breast. This tutorial is ideal for those who want a delicious main course without the hassle of cooking a whole turkey.
This simple cooking method removes the bird's rib cage or backbone, letting the turkey breast lie flat while cooking. The bird cooks evenly and retains its flavor and picture-perfect appearance. Many prefer this cooking method because it gives the bird crispy skin and juicy meat. Plus, your turkey breast can actually cook faster, putting dinner on the table in less time. Whether cooking for a Thanksgiving crowd or experimenting in the kitchen, a spatchcocked turkey breast will surely be a hit!
How to Spatchcock a Turkey Breast | Heath Riles BBQ
Spatchcocking may be new to some people, but it’s been around for centuries. The term means “dispatch the cock,” pointing to the short time it takes to cook the bird. No one knows precisely where this cooking method originated, but many believe Irish chefs played a part. Spatchcocking is a method you can use whether you’re baking or smoking the bird, making it a winning technique for anyone.
The Supplies
Here are some tools that will make spatchcocking a turkey breast a cinch!
- Butchering shears. Every pitmaster should purchase a high-quality pair of shears. Regular kitchen scissors don’t do the trick because they lack a curved blade. This unique style of shears allows you to cut meat easily and fit into every nook and cranny, giving you a beautifully cut bird.
- Sharp Chef's Knife. A dull blade can be one of the most dangerous kitchen tools. I have several kitchen knives, but I love the Victronix Chef Knife. It has a durable Swiss army knife style that makes butchering effortless. If you can invest in just one knife, grab this one.
The Process for Spatchcocking a Turkey Breast
You’ll find a visual demonstration of this tutorial in the video. For now, here’s a quick rundown of how to spatchcock a turkey breast.
- Prep the turkey breast. I took the turkey breast out of the package and patted it dry. This makes it easier (and safer!) to work with.
- Remove the rib cage. I used my knife to create a small cut by the rib cage, then used my kitchen shears to continue the cut clear down the rib cage. Then, I flipped the bird over and used my fingers to mash the bone down and twist it up. This revealed my cut lines, giving me a precise outline. I ran my knife through the cut lines, then used my shears to finish the job and remove the rib cage.
- Butterfly the bird. I continued removing the stray pieces of the rib cage, which gave the bird a cleaner look. Then, I took my knife and made a cut down the center of the bird’s underside. Then, I flipped the turkey breast over and mashed it down with my hands to butterfly the bird. At this point, you can also clean up your bird if it looks a little messy. I cleared off any hanging meat flaps, loose skin, and heavy pockets of fat. At this point, I had two beautiful turkey breasts ready to cook!
How to Cook a Spatchcocked Turkey Breast
There are many delicious ways to cook a spatchcocked turkey breast. If you’re in the mood for a Cajun-style holiday, try my Cajun Turkey Breast. Sweeten the deal with my Honey Butter Turkey Breast, which features a decadent butter bath. If you prefer traditional options, my Smoked Turkey Breast fits the bill, with a delicious blend of herbs.
Serving Suggestions for Your Spatchcocked Turkey Breast
Create a feast by serving your spatchcocked turkey breast alongside these tasty side dishes.
- Smoked Sweet Potatoes. These filling sweet potatoes are packed with holiday flavor. They’re a great BBQ-style alternative to a yam casserole.
- Bacon-Wrapped Green Beans. This recipe is a fun way to eat your green beans. The bacon-wrapped beans also look beautiful, making any plate festive.
- Smoked Pecan Pie. If you’ve never tried smoking your pecan pie, you’re in for a treat. The nuts take on a delicious hint of smoke and whatever wood you’ve added to the fire. Add a scoop of ice cream or whipped cream for an unforgettable experience.
Storing Leftovers
Leftover cooked spatchcocked turkey breast can be stored in the fridge for up to five days or freezer for up to five months. You can also spatchcock your bird ahead of time and store it, uncooked, in the freezer for up to nine months.
Be sure to save your leftover rib cage and other turkey bones to make a delicious vat of homemade stock, which you can use in all your favorite casseroles and soups.