Fastest Way to Cook a Juicy Turkey with Crispy Skin (Spatchcocked Butterflied Turkey)
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- Опубліковано 13 жов 2018
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This is a really fast way to cook a turkey that is very juicy and has crispy skin. It took me about 1 hour and 30 minutes to cook a 14 lb turkey with this method - Навчання та стиль
Try Smoke Trails BBQ Brisket Rub on your next turkey or brisket (it goes great on both). You can get it here: www.amazon.com/dp/B0CBY1DB1F
Having added my criticism, let me say thank you for this vid. 450° at 1/12 hrs. & a perfectly cooked bird. Thank you for your efforts.
I did my first spatchcock turkey yesterday for thanksgiving and I can’t believe it only took me 1 hour and 20 minutes. The skin was so crispy and delicious, this is truly the best way to cook your turkey if you don’t want to spend 5 hours cooking it. I will cook it this way from now on every time
It's so fast!
What temperature?
Wow!! Thank you so much, my first time cooking a turkey. I didn't want to wait 4 to 5 hours, so I followed your video. It was 16 pounder, it was in for 2 hours at 450. JUICY, TENDER AND DELISH! Thanks again :)
Thanks Cindy! So glad it helped
I tried this and wow what a difference. It's amazing, juicy and delicious. And you have my greatest thanks for this video.
Thanks Tim! Glad it helped. Happy Thanksgiving!
Oh my God you are soooo much better at this love, I have just started learning, back to school
I'm going to try this style.
That sizzle coming out of the oven...Mouth watering
Great video. I would only make one suggestion. Pull the bird out of the oven or smoker when the temp is 157. Carry over cooking will take it to 165-167 on the counter. That skin is legit man!
Steve Sweetin , I like to take it out of the oven at about 155-157 also. What temperature do you prefer the oven at?
Very nice, might try this way for the holidays. Thanks for sharing!
After fixing our turkey the traditional way yesterday,(early celebration) I wish I had seen your video first. It makes cooking the turkey so much easier. I will try it next time I cook a turkey. I will brush it with sage and rosemary infused butter, S&P as well. Definitely 165-170 degrees 🙏🏻
Looks great!! I’ll try it tomorrow. Thank you for sharing.
We’ve cooked our turkey this way for the last two years. We wouldn’t use any other way now. It’s amazingly good.
I wish I would of seen this video this morning before I cooked my turkey for almost 4 hours. Your video of how to cook a turkey was fantastic and the simplicity of how to prepare it was amazing you did a great job showing everything. I will be trying this for Christmas and hope to have the same result as you did. Thanks for posting this easy to do video. Andy
Started doing this last year! It’s the best! Will never cook my turkey any other way
That looked crazy good my mouth seriously watered...wow
Thanks for watching!
I'm so grateful for this video, saved me so much time and it was delicious, thank you.
My nana is sick this thanksgiving so it’s up to me and my big brother to cook thanksgiving. We’re doing a rendition of this recipe.
Nana normally does a more traditional turkey so there’s a lot riding on this. Wish us luck
You won’t be disappointed. After years of making a “traditional” turkey, this is the only method I’ve used for the last 3yrs. I use a little more seasoning on my bird, but the outcome is still crispy in the outside with juicy and tender meat on the inside. And it doesn’t take all day, total win-win.
@@tnashae1974 we made it and my nana loved it so much that she’s gonna be making turkey this way from now on. The recipe that she and my mom normally make has been in the family for nearly 100 years and my nana like our turkey more. She’s been bragging to all of her church friends about how good it is and a bunch of them are gonna try it and even my aunt is gonna try it for her Christmas turkey.
@@Tmac-rv9wq Yes!! I’m so glad to hear this. Sounds like Nana has good taste.
I'm glad I watched your video. I read the comments and I will do this method. I am planning to cook and serve turkey for the first time. I will cook it on Christmas. Thank you for tutorial.
I try this today and it turns out good. Best Turkey ever thanks for sharing this video!!!!
LOVE THIS ...I WILL BE COOKING MY TURKEY THIS WAY TODAY ..CAN'T WAIT THAT CRISPY SKIN..THANKS FOR SHARING ..
Awesome! Glad it helped!
Wow! I did not know this way of cooking until now.
Happy thanksgiving,thanks for this video I’m doing this tomorrow
Awesome turkey! Definitely going to try it this way. Cheers!
Cheers! Let me know how it turns out!
What a wonderful idea Thank you for sharing
Thank you Soul Food Queen!
I cooked the turkey like this last year - it was the best turkey we've ever had. I am definitely going to do the same thing to this year's bird. Thank you so much.
Excellent method
Thank you! Exactly what I was looking for.
excellent! Simply and effective,
One word “Fantastic” ❤ Thanks!🎉
Great video for teaching!
Thank you!
Thank you it worked out perfectly! 🙏🏽
I'm trying it now as I'm writing hope it turns out great crispy skin sounds yummmm
Hi I did mine like this last year and it was the best! Will be doing it again this year
I think Im trying this. Of Course with more seasons but definitely a good idea....thx
Beautiful job.
Greetings from Saskatchewan!
a very nice job you're doing, and thank you for your support )))
Thanks for the great tips
You're welcome Tan thanks for watching
Your amazing bro you save me time and energy my turkey comes out nice 👍🏼 I really appreciate 🙏🙏🙏
That method seem to be great and the meat is still so tender inside, and crispy on the outside like it should be. I will probably cook my turkey the conventional way, but hope that the meat is just as crispy as it was last year, but will consider this method for the Christmas turkey.
Hope it goes well for you!
HappyThanksgiving! My 2 spatchcocked turkeys are brining and ready to go into the oven at 10am this morning!
Our thanksgiving lunch will be at Noon today!
I love spatchcocking the turkey because in an 1 1/2 hours it's done! And its juicy.
So much faster right?
The juice that came out when cutting....omg!! one bite and it was so delicious and tender. Let's not forget the amazing color it produce. My bird was gone in less than an hour. I will never cook another turkey or chicken any other way then this!!!! Thank you so much!!!
Awesome! Sounds like you were the hero of turkey day!
@@SmokeTrailsBBQ yes, thank you so much
Great idea to spatchcock the turkey and cook it at a higher temp!
This has got to be an excellent way to cook a Turkey. I'm going to try this method on my Weber Summit Charcoal Center. Thanks for the easy way on how to spatchcock a bird.
I am so doing this. You made this look foolproof.
Let me know how it turns out!
Why isn’t anyone talking about the lack of seasoning? I’m gonna try taking the back bone out of turkey though, cool idea!!
Awesome video-thank you sir-👍🏽
2nd time ever making a turkey second time using this method, and I don’t see a reason to ever change up this is amazing
Thank you for this video!
You are so welcome!
Thank you for sharing how to bake turkey 🦃 for lesser time. New subscriber.👍👍👍
Thanks Marie. I hope it helped!
Thank you for the video! And you look John C. Reilly in the perfect storm!
I'm new to this channel I just subscribed what a great method I am going to try it very soon thanks
Thank you! Saved our Christmas turkey...
Glad it helped!
@@SmokeTrailsBBQ , it turned out great! I will never bake a whole turkey again.
I did this last year. It came out great, doing it again this year. I brine mine for two days. One of the ingredients in my brine is a bag of dried cranberries. When done the turkey ends up with this cranberry flavor infused into the meat. If you don't like cranberries, use dried apricots.
I didn’t want to do the trad-ish way of turkey cooking, found your vid and it sounds and looks great. I have done a citrus brine overnight. Will def let you know how it turns out! Thanks for the video!
Citrus brine sounds awesome! How'd it go?
Thank you!! I just wish you demonstrated where to place the thermometer.
Going to use the spatchcock method and smoke at 400 degrees to see if I get that same crunchy skin. Nice Job!
Going to try this tomorrow! How many minutes per pound cook time? Thanks in advance!
Great video. I didn’t have a rack. I halved some onions, lemons and lined bottom of the roaster. I can’t wait to dig in. I was curious how you did your gravy with giblets neck and stuff. Thank you.
I just got mine cut. Ready for tommorow.
Outstanding video brother. I was waiting for you to put it in the smoker...lol
I've been looking for a way to cook a turkey butterfly style lol. Thanks for the video. Just curious.. When you cook the turkey this way.. Is there any basting going on or no need to baste?
Well, I order my turkey already spatchcocked and use the backbone etc. to brown and make gravy along with some purchased turkey stock...usually available at Thanksgiving time of year. Good video!
Thanks! I didn't know you could order turkey already spatchcocked!
I have my butcher spatchcock it, too. Simplifies the whole process!
very good 👍👍👍I will try next year.👍👍❤️❤️
I’m doing this but cooking it on a pellet grill. I love the flavor of the competition blend pellets.
PSA 🗣️ I did the spatchcock method today for Thanksgiving and it was the BEST turkey ever!! It was moist, flavorful and the meat slide off the bone!! I am a believer as of today!! My family could not believe how delicious it was!! 🙏🏾 Thank You!! 😊
Looks juicy and beautiful and so fast. My turkey's are always 21 pound turkey's I have a huge extended family but I hope it will fit in my pan 👍 Happy Thanksgiving tks for sharring
Thanks for watching and happy thanksgiving!
@@SmokeTrailsBBQ if I use an electric roaster oven will it still turn out moist and crispy like your did?
Good ...easy video..congrats!!👌💪💥🎯
Thank you!
Looks good
Thank you!
Thanks Steve my 15lber cooked in a little less than 2 hours and nice and crispy.
Awesome!
Thanks, this works great 👍🏽 I am also a certified turkey Chriopractor now lols
Here it is
Trying this method today. Used butter with sage , salt and pepper under and on top of skin. Lots of smoking from the butter . Is that normal? Using kitchen fan and door open to draw out smoke
Happy Holidays.
I like and will try this idea,but with a slight twist. After splitting the turkey i''m placing it in a floured ovenbag with veggies and broth. I estimate about between 1 3/4 - 2 hrs cooking time. Any suggestions ?
With both sides in the same oven bag stacked on top of eachother? If so I think it might take longer because you have less surface area/thicker profile
I am doing this.... RIGHT NOW! .. No really, I am.. my oven is coming to temp. Love this!! Go 🇨🇦 🦃 .. 🤓👍🎉❤️
I'll be trying this tomorrow well see how it goes I'll let you know.
O man it came out great thanks I think I'll do this all the time. 🤯😁
In all my decades as a Cook, I've never had an oven that I would trust to maintain an even 400, let alone 450 degrees!
That's why I usually use 350-375 and KEEP A CLOSE EYE on the fluctuations!
Is the 450 for gas stove or electric or does it matter? And you said low rack?
Looks GREEEEEEEAT!!
Starting @ 6:14 you just made me hungry for more TURKEYYYYY!!!!
How much did your turkey weigh? Can’t find anywhere how many min per pound
Another benefit to the spatchcock method: Makes the turkey SO MUCH EASIER to carve. I sucked at carving a turkey. I butterflied my mom's turkey last year before carving, and had a much easier time carving it and had zero wasted meat.
Do you make a brine for a day before cooking the bird?
Thank you.
My compliments to the chef.... Was thinking about propane to crisp skin.. like your method....boiling water over skin before cooking tightens skin, helps.... works for duck.
Highly recommend! One of the best turkeys I've ever made, the only other way to get a turkey that juicy and delicious is by digging a hole and cooking low and slow in the ground.
That's great!
Im hungry now !!!!!
Will brining the turkey overnight mess up cooking at high heat?
I’m getting a 12-14 pounder and thinking about doing this but want to do a Cajun Brine and inject it
Hi there. Thanks for watching. Technically meat cooks faster when brined but no, brining overnight won't mess it up. It will help the turkey retain moisture throughout the cook. I've never injected AND brined overnight. That might make the bird a bit too salty. I have brined overnight and then injected before it goes in the smoker though. That's the best way to go.
Note to poster, sharpen shears before trying to cut bones.
WHERE DID YOU GET THOSE OVEN GLOVES COOL HELPFUL VIDEO THANK YOU
Thanks for watching! They are "Grill Heat Aid" gloves
I'll dry brine overnight and put a herbed butter under the skin. I'll let you know how it turns out.
Doing the same thing, it should come out amazing!
I’m gonna do this but I will be injecting it for more season.
Sounds like a great plan. What are you injecting with?
I inject mine every year with Tony Chacherie's Creole Butter. Everyone loves it, except for me because I hate turkey! 😜🇺🇦🇺🇸👊
Love spatchcocked. I let it sit for 30/40 minutes before carving though to keep the juices locked in.
That's a great tip. Always important to let meat rest
I want to try it this way but I wont be able to put all the ingredients inside?
What is the biggest poundage of a turkey that you have cooked in this way. My grandson has raised me a turkey about 22 pounds. Can I roast this turkey this way?
Yep!
I noticed there wasn't any oil or butter brushed onto the turkey skin. If I used oil or butter, would I get a different end result? And what about adding a butter and herb mixture under the skin?
Hi Mary. Thank you for watching and great question! You will get crispier skin if you brush the skin with oil before and at least once during the cooking process. I recommend oil instead of butter because it has no water content and is very effective at getting that nice crispy turkey skin that everyone loves. I have another recent video where I leave the turkey uncovered in the fridge overnight to dry out the skin and then baste it in oil - this is the best way to get crispy skin. As for the butter and herb mixture under the skin, this is a popular method and a lot of recipes call for it. To be honest, I've never tried it before. Theoretically, it would be helpful to have a spice and salt mixture under the skin so it can penetrate into the meat (as skin can block a lot of flavor from penetrating). However, it also might make the skin "looser" and more prone to getting rubbery and falling off because you're lifting the skin up and detaching it to some extent. You'll have to let me know how it turns out if you try that method! Thanks again for watching!
@@SmokeTrailsBBQ
So, in your video, did you oil your turkey off camera, or not at all? It looked perfectly golden brown!
@@SmokeTrailsBBQ Great point with the butter theory that's why I used Pam spray butter and the skin came out crispy.
That’s a beautiful bird
Cheers!
I've seen the backbone cut out with a sharp knife. Looks easier than shears.
I just bought a 13 3/4 pound turkey, for Thanksgiving. Will the same formula work for my turkey,or will it depend on the size of the bird?
Should be very similar yes
OK I just use this method for cooking a 12 1/2 pound turkey. And it worked great. I crank the oven up to 500° put the turkey in there for 20 minutes to crisp up the skin after rubbing it down with oil I drop the temperature to 350 and cook it for 1 1/2 hours and it is moist juicy and fantastic 160 internal temperature