Dude, I was put in charge of the turkey on Christmas yesterday, a 22 pound beast, and I was stressing out about the time it would take. I thought, "Maybe I'll cut it into pieces and cook the pieces." I found this video and spatchcocked the turkey as you show. I did not have time to let it sit in the fridge overnight so I just seasoned it and popped it in the oven (although I did pour the boiling water over it which was amazing to see). In less than two hours I had a beautiful, crispy, brown, fully-cooked bird. I could not believe it! It was juicy with not a trace of dryness. My family raved about it. I will never cook turkey another way again.
Remove the turkey when the breast registers at 150, allow to rest for 45 mins before carving (temp will continue to rise). This I understand, I’m wondering how this works on the dark meat, typically that is cooked at a higher temp than the white meat…. What am I missing??? I need to know because I’m planning on cooking a turkey dinner (using this method) in December, info is desperately needed before people are hospitalized over a dark meat faux pas.
@@michellejoy6752 The breast and thigh temps were both perfect by the time the breast rose to temp. When I sliced mine, everything was cooked perfectly.
@@michellejoy6752cook the dark meat until 165 I just remove the thighs / drums , and wings since you already have it easy to break down that way you can just remove pieces when you check them and leave them in longer if you need to.
Every year I come back to this video just to make sure I'm doing it right. The boiling water is the missing step in all other spatchcock turkey videos I've seen. This video is the most thorough.
Four years ago as a 40 something I got turkey cooking dropped in my lap for the first time in my life… Never roasted a bird the old-fashioned way. Can’t remember who shared this video with me but it is now my Thanksgiving tradition. Thank you for this! People rave about my turkey!
There are thousands of cooking videos on youtube but Jacob always has tips and insights you don't see anywhere else. Love the no nonsense presentation. Keep it up.
Just finished Thanksgiving and my 88-year old mother-in-law had her mind blown by Chef Jacob's spatchcock turkey. This 25-lb beast was beautifully cooked in 93 minutes. I let it rest a full hour and the breast was juicy moist, the dark meat was perfectly done, the skin was crackly and plentiful, and it was so easy to carve. "Never in all my Martha Stewart shows or all my cookbooks have I ever seen anything like that. All those years I could have been doing it so easy." Alaska Bushcraft tip - I removed the backbone by using a hatchet and rubber mallet to pop right through the ribs and the leg bones. Cut the skin first with a knife to expose the hatchet path; then make one or two sharp taps at each rib or leg. As always, keep your edge tools sharp.
I just tried this method on a 5lb whole chicken. Step by step, and this is absolutely the best method for roasting a bird. Whether it be turkey or chicken. You don’t have to wait for Thanksgiving! Juicy, moist, and delicious. Awesome, awesome. Thanks chef!
This, by far is the very best video on how to butterfly a turkey, cook said turkey and carve and serve it. Thank you Jacob! I WILL be watching this again!!
Followed your instructions and just removed the turkey from the oven. I appreciate your clear, concise, and easy to follow directions. I had never heard of ladling boiling water over the turkey. The skin was evenly browned and crispy all over. Although I'm waiting the requisite 40 to 60 minutes before carving it appears to be very moist and I' look forward to serving it for dinner today. Thank you for posting this video.
I've been using Chef Jacob's recipe for years now, but I always review this video just as a reminder to make sure I do it right. So far, everybody that's ever tasted my turkey has said it was the best turkey they've ever had. Thank you Chef and my wife thank's you as well!
I bought two 17 pound birds for this Thanksgiving. I made one two weeks ago using this method to test. It was awesome. And so quick! I'll be making the second bird today (late Thanksgiving) for the family and I'm sure it will come out awesome as well. I even purchased a giant baking sheet and wire rack just for this. Works better than the standard size broiling tray like you have shown. Thanks for the video. Also, I used your turkey stock and turkey gravy videos as well. Best gravy every.
Since learning the Spatch method a couple years ago, my family has converted and they FINALLY let me do our holiday bird the this way. It was bloody well ACES. Thank you, Mr. Burton. It made for another fine holiday memory.
Great approach! I've cooked turkey every way from Sunday. I've been flat roasting my turkeys now for about ten years and perfecting it for 25 total. I'll never go back to another method. However, I do believe in the KISS method. Here, you'll save a day and at least an hour of prep. I use a plain large sheet pan and put large rough chopped carrots, large celery chunks ( w/leaves on ) and roughly quartered and broken up sweet onions(skin on) and whole garlic cloves down on the sheet pan. The large size vegetables add air gaps like a roasting pan but cuts down on clean up and gets a perfect simmering broth under the bird at the same time. Eliminating the day before prep. Add, (not water) but Chardonnay wine upto the whole bottle if it will fit the pan, One stick of salted butter, fresh Thyme , Sage and Rosemary. Then, salt and cracked pepper to the in and outside of the bird. No need for doing this the day before. Just make sure the bird is wet, or use a light veg spray to secure the salt and pepper. Lay the bird on the vegetables and herbs, skin up obviously. Cook as exactly described. Strain the contents of the sheet pan and add some ( to your taste) of the cooked soft veg bits back to a sauce pan. If you like smooth gravy, you can use a strainer with hand macerator or the blender. In the pan, add one can Campbell's mushroom soup, 1-2 lg Tsp corn starch mixed with cold water. What you add will depend on how reduced your base stock starts off. Whisk until thickened. Use a ladle or gravy boat to serve!
Chef your presentation has to be the best on this technique of preparing a turkey for roasting. Undoubtedly this technique is the new and improved method of roasting the Thanksgiving Turkey saving so much time and still producing a very well-prepared meal.
Well, I found this video last night (Thanksgiving Eve 2022) while looking for a way to spatchcock and cook a turkey. I went for it and followed all the directions, minus some time sitting in the frig, and it came out great! Everyone was amazed at how little time it took to cook. I let it rest closer to 60 mins and carved it up the way you showed. Thank you for a great recipe and great instructions!
If you enjoyed this video, I've also put together a Thanksgiving Day playlist with a bunch of other techniques and recipes for your Turkey Day Domination: ua-cam.com/play/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK.html Hope everyone has a fantastic Holiday Season!
@@balferono4568Awesome! Glad you found my channel. Check out the other videos in the playlist above. Just released a pretty great turkey roulade video today. Let me know how your turkey comes out. Have a great Thanksgiving!
Jacob what about injecting the turkey? Would that be a good thing or is it more important for the natural moist turkey flavor to come through with this method? Also would basting with some butter towards the end mess up the skin texture you were going for?
@@jadeolin8514 Injecting the Turkey will work great. If you have a favorite injection I would use it, but if it's heavy in salt, back off on the dry brine I demonstrate in the video. Basting with butter at the end will help with even browning and give it a nice buttery flavor, but the skin won't be as crispy. However, super crispy skin isn't the end-all-be-all. The glaze I used in my recently released turkey roulade video gave the turkey skin an amazing flavor, even though it wasn't super crispy at the end. Would definitely repeat it again.
Jacob Burton that’s so nice of you!!! I’m going to try this out with my .33 lb (13lbs) Meijer brand turkey. Got any suggestions for additional seasonings besides salt?
You make this so simple and straightforward. Not a lot of garbage talk. Thank you so much. I think I will do a turkey for practice day after tomorrow. THANK YOU!
I tried this tonight.. I will NEVER cook another turkey any other way! This was the most tender juicy and delicious turkey I have ever had in my life!! Thank you so much for your informative video and recipe!!
So I just learned of spatchcocking last year and wanted to try it this year because I’ve heard awesome things about it and found this video tutorial while looking for how to’s and decided to use it and OH MY GOODNESS! I WILL NEVER EVER GO BACK to the traditional way of cooking a turkey again! This was my first ever spatchcocked turkey and it was a 19 pounder, it was done in 2 hours and sat for an hour and it was to die for so THANK YOU THANK YOU for this tutorial! ❤
Ive spatchcocked and dry brined my turkey the last two years with an herbs de Provence rub. Always a hit at Thanksgiving, and now its been requested for Christmas also.
I never heard of this method until Tuesday night before thanksgiving. I had 10 people coming to feed, and had an 18lb turkey in the fridge…which I was already concerned about cooking since I’ve never cooked one that big. After seeing this video I decided to go all in and spatchcock my turkey. I figured if it didn’t work out we had lots of side dishes to fill up on…and several pizza places down the street. Well, I did it…and it turned out fantastic! I cooked it at 425*F for just over 1.5 hours. I’ll never cook another turkey again unless I spatchcock it! Great video
No joke about the boiling water. Didn’t do this step in the first one but did on my second. Looks so much tastier and crisper. Just awesome instructions my friend.
My culinary daughter and son in law had me do this at thanksgiving. I didn't remember how. This video was a great help and gives some great pointers. Thank you so much!
This is precisely what I needed to successfully roast my bird yesterday! So many new techniques to learn, like-pouring boiling water on the skin to break down the collagen, resting the bird overnight in the fridge. Both made a huge difference in my results. I especially appreciated how to cut and present the bird on a platter. It was beautiful on my table. Usually, the thighs and drumsticks go onto the platter whole, and a guest must commit to one massive piece in order to get any dark meat. With this presentation, my guests could choose a couple bits of dark and a slice of white. I had to roast in a cooler oven, at 350 convection, and it took my 14 pounder 1 hour 50 minutes. Tender, juicy meat all the way through the bird. Excellent!
I saw that water thing i just find putting hot water on any bird wrong. #1 your steaming it when it cooks also to me its like thawing the bird in hot water you don't do it. You're patting dry bird why would you want to put water on it?
@@soymuymuy why you think he is a pro? Because he has a white shirt on doesn't make him a pro. Because he is able to do a youtube video doesn't mean he knows what he is doing. I'll keep not putting hot water on my bird. Thank you.
@@frankthetank1369 you might want to read his “about” on his channel here! It shows his professional credentials! 😉 In any case, you do you, however you feel comfortable!
I'm making a version of this tomorrow to take to my sister's house for Christmas dinner. Instead of a whole turkey, I used a 10 lb. turkey breast using the same technique. I like the simplicity of using just salt and I will add pepper before cooking, instead of having to empty out my spice and herb rack. Sometimes, less and simple, is more.
I started the process tonight, this is Thanksgiving Eve 2022, and all went so far according to the video perfectly. I almost broke my kitchen shears, because they're not the greatest in the world. But I did have a big sharp serrated knife, that worked perfectly to cut down on either side of the spine. Looking forward to finishing this tomorrow. Thanks so much for this video.
As a follow up, this was perfect! Thermometer said it was 60 when it went in. Got to 150 in an hour and ten minutes, too. Rested for an hour while I got other things ready. Topped out at 160. Carved up just like the video. Amazing. Why the heck would anyone cook a turkey for 3+ hours again?
My husband and I just roasted our turkey this way today and it was fabulous! So moist and tender and delicious! And, slicing it was a breeze. We will always prepare our turkey this way from now on.
I tried this on Thanksgiving and it was outstanding. Best turkey that I have made in over 25 years. Doing one for Christmas tomorrow as well. The only problem that I have is finding a big enough pan. Thanks this is by far one of the best cooking techniques that i have found on the internet. Merry Christmas.
After watching this video two years ago I’ve cooked the last two Thanksgiving turkey’s this way! Thanksgiving is 3 days away. Can’t wait to do this again. Thanks! My wife always cooked a turkey 🦃 whole & it always wasn’t to my liking. The boiling water step really helps make the skin crispier
Very excited to see this video! I've been spatchcock cooked my chickens for a long time, but never thought about cooking a turkey the same way! Also, I didn't know all the tips about pouring boiling water over the skin, salting and drying it for a day before hand, removing the backbone, etc. A chicken is far easier to manhandle than a turkey and removing the back bone isn't necessary in my experience. In any event, I can't wait to give this a try!
I have to say that looks great, and you have a terrific gift for speaking and presentation of your information, but I just finished my fourth deep fried Turkey yesterday and am convinced that is the way to go. Best results ever for me
Let me everyone that I've been making turkey for 50+ years now and this method of his is the best tasting turkey I have ever ate. I hate the white meat cause I have a hard time swallowing it cause it was always way to dry. Even the dark meat is friggin awesome I am so glad I tried this recipe I can't thank you enough. I am definitely going try a chicken next. My sister in law was invited for Thanksgiving and she also said in her 80 years she never tasted a turkey this moist and super Good 👍! Thanks your the man oops the chief!!!!
First, I have to thank you, chef! I don’t know how many videos I watched before I found you and this amazing video. It was perfect, I have made Turkey previously and due to someone ‘accidentally’ turning off the stove, it was a disaster. I was so frustrated, I just said, forget about it!!! I decided this year, I would not be denied and it was a smashing success. I’m going to seek out some post-holiday turkey sales and continue to experiment!!! TL;DR The big wins! 1. Your video. You made it so easy to follow and do it right!!! 1b. All of the questions asked that you responded to. That’s where the knowledge got dropped at a whole other level I.e. the topics and context around bringing, cooking temps, etc. Yes, you can pull the Turkey at 150 as long as it maintains that temp fit the appropriate amount of time. 2. A new guest to the family and my son said it was the best Turkey of the season. We host the day after thanksgiving so 2 of the 3 kids had been at their partners home before coming over. 3. Buying a completely wireless thermometer was huge! My oven was off by a good 30-35+ degrees at various times. Jeez !!! I even took out the new the and repositioned because it felt like it was cooking too quickly. Also, the other older, stand alone thermometer differed in temp readings from the new, wireless thermometer. NOTE: I got the MEATER plus wireless thermometer. There are a lot of great brands out there, I just got this one as it was highly rated, on sale, and was delivered in a day. 4. The juiciest bird I’ve ever had. The breast meat oozed goodness due to the brine, Tony Chachere’s injectable creole butter, which is something I’ll do again, and the butter/garlic herb rub. I will be skipping the garlic herb rub under the skin I did this time. Both made the Turkey amazing but I’d like to scale that down. 5. Having my kids help me with all the sides helped me focus on the Turkey. My daughter was instrumental in helping me prep the Turkey. And, I want to share the mistakes I made! 1. I didn’t do the hot water bath because I got nervous and went down a dark path before pausing and coming back to your method. Going to find another Turkey on sale and do this again the right way. 2. Too much salt in my dry brine. Again, I started going to the dark side and it was too late before I remembered it formula. It was a ridiculous amount but It still was amazing! 3. Added both a butter herb mix as well as injected the bird with creole butter. Too much? Depends. I have a lot of happy, full, family members that might disagree with changing it but I’m going to drop the rub next time And continue to experiment. 4. Not always trusting the process. I can lack patience and get nervous when things are going almost too well;)! Miscellaneous Stuff - MEATER plus wireless thermometer - Tony Chachere’s, Marinade, Butter, Creole, injectable (comes with an injector as well)! - Poultry shears were critical in cutting the backbone out. - Big and deep oven roaster, I put my bird on a rack, and large cut onions, carrots and celery, and about 1/4 inch of liquid.
Except for lack of Poultry Shears (easier cutting down the backbone, but you got it!) this is an EXCELLENT tutorial!! Your showing/explaning of the de-boning, slicing, and plating was Really Nice!!
So random and interesting that this video came up in my suggestions as I considered using this technique for thanksgiving but never took the time to research it. I ended up brining for 24 hours and roasting in a bag, then flipping the bag to rest the turkey on its breast after taking it out of the oven. Once flipped back over it was nicely browned, tender, juicy, and full of flavor. However, I might give this a try next time just to see which is easier and yields the most desirable outcome.
I have come late to this party. I love this video. So good. I haven't ever seen the boiling water tip before! Definitely going to do this for 2023 Thanksgiving. Thank you (7 years later)!
Thanks for this. First timer. It’s in the oven. - I boiled the backbone and used 3 cups of the broth on another pan underneath with 3 cups of the broth for more flavor? Maybe, maybe - not.. Threw in a lazy man touch of some goodies on top of Burd- potatoes, apples and onions on top. Cleaned up along the way - it’s 4:48 am - and have my whole day ahead of me. I don’t understand why some people spend their holiday in the kitchen, in a mess. Thanks, man. This is my vibe
Saw this yesterday and decided to give it a go. Very simple to do and the result was spectacular. My 18 year old son summed it up best when he said "this is some seriously awesome turkey". Many & sincere thanks for the video.
Super informative, straightforward, sensible cooking. New fan. Food channels on television have absolutely zero on the great channels I have found on UA-cam.
ok. so as the years wear on, the size of our family gatherings have continued to decline. But, when turkey is REALLY on sale, you can't pass em up. AND, if the smallest is 17 pounds, you buy one (or two; after all Christmas comes right after Thanksgiving). SOooooo, thanks for your recipe and video. This was my first spatchcok bird of any type. And, when we realized we were only going to be five of us, I separated the bird into two halves, butchered, vacuum packed, and froze half of the turkey. Didn't start soon enough to salt and refrigerate for days, but still, stuffed butter under the skin, and cooked according to the original weight for five minutes a pound. Came out super moist, very crisp, tasty skin, and super happy. New sub. Thanks for your guidance! and Happy Thanksgiving.
Thanks recipe worked out great for a 20 lb butterball turkey I wish I could leave a pic of how amazing it looked … I did need to tent it with foil half way through though because it already attained perfect browning… you have a subscriber for life lol
I have been pondering spatch-cocking a turkey, placing it on top of a bed of dressing and taters in a 17" skillet and putting the whole thing onto my 26" Weber grill and cooking it that way. That's why I came to this wonderful video. Thanks so much Jacob Burton!
Man, I LOVE that idea. You might see it in an upcoming video! ;-) I have a 22" Weber Kettle with a Smoke EZ extension ring, pit viper fan, and Fire Board controller. I love my Weber!
I've used the 22" for about 25 years before I found the 26" kettle. I'd like to do a brisket but don't want to ruin it by too high of a temp. I'm still trying to figure out the regulation of the temp (number of brickets and air flow).
Patman Crowley have you tried the slow n sear? Also, the extension ring really helps. It lifts the meat further away from the heat source, making the temperature setting more forgiving and stable in my experience.
My dad has been doing this method for years and now that I am on my own for the first time this thanksgiving I have to do it on my own. Honestly the only way to cook turkey
My turkeys never turn out right. This recipe worked and it was awesome! Crispy skin on outside and nice and tender inside. I couldn't believe it! Thanks!
I'll be alone for Thanksgiving (allow a VERY brief "Aww" of pity), but this cooking method has me so intrigued, I'm going to buy a turkey and try it, anyway! Thank you for the instructions. This looks tremendous!
Awwww. On the bright side, you get a whole turkey to yourself! (And sometimes a day of family is overrated anyway). Definitely try it. I've been doing it for years and never cook a turkey another way anymore. Bonus is also that it's easier to deal with the leftovers. No more giant roasting pan taking up the fridge and the carcass goes in a stockpot easier. Happy thanksgiving to you!
All other videos I watched made it appear removing the backbone was easy peasy. This is the only one that announces the difficulties in doing so. Let me tell you I was unprepared and it was a fight and a heck of a work out!
Just got done spatchcocking my turkey using your video as a step-by-step guide. I love your philosophy of not fighting the bird, but working with the bird, as it were. I also really like the idea of not loading up the bird with tons of spices and injecting the meat with liquid butter, etc. etc. etc. The idea here is we are having *turkey*, so it should be prepared to bring out its own flavors to the extent possible. I'll be curious to see if the finished product rivals my deep fried turkeys of years past. I'll report back! One other note -- one thing that really helped me remove the turkey back with relative ease was standing the bird up on end so gravity can help do the work. I was able to cut the back out with a knife, did not have to resort to shears. THANK YOU AGAIN FOR THIS EXCELLENT PRESENTATION!!!
Report: fantastic. Everyone loved my spatchcocked and dry-brined turkey made following this video. Every bit as moist and tasty as a deep fried bird, and tons less work. This is the way to do it.
Thank you for sharing! We are celebrating tomorrow so my Turkey is in the fridge with the dry brine. Question: Did you take any of the dry brine off before cooking? Asking as I’ve seen several approaches in other videos.
Best & most informative video I’ve seen on this method of cooking the big bird for this holiday season. Thank you. I subscribed & look forward to more videos!
I use that method all the time for chicken, sooooo I just did the turkey. You are correct about tougher deboning -- we'll see tomorrow how it turns out, but at our house it's all about the sides (and football!!!) cheers, Patricia
I spatchcocked 8 turkeys yesterday, with some help , everything turned out great . I think the boiling water thing is a game changer. We cooked them right away, we didn't have time to wait a day or 2 thanks 🙏
Yessssiiirrrr!!! I also do this method. Going to have to try the boiling water treatment though. Splitting the bird is the only way to go. Bit of butter and Cajun seasoning adds a little kick
I did this with an 18lb turkey this year. It came out awesome, I’m going to do it this way from now on, thanks! (I didn’t have too much trouble getting the backbone out FWIW)
I started doing this five years ago and I'll never look back. The breast meat is fully cooked but not dry. Cutting the backbone out of a large turkey can be a challenge but the result is worth it 100%
Great info and good presentation. I've done chicken that way but never a turkey. Our turkey is always over 20 pounds so not sure if he'd fit in my oven this way! The boiling water is new to me and a must try.
This is the third year I spatchcocked my Turkey and I will never go back. I use a meat cleaver but the scissors looks easier. Several family members have said "best turkey I've ever had". I have not tried the hot water bath before cooking though or salting on the bottom half. I'll try that at Christmas. I do coat the top half with melted butter and olive oil mix then salt it. That works well too. Thanks!
Hey Gil. If you pre-salt as shown in the video it will help to hold some of the moisture in, and the hot water treatment will help to keep the skin crisp. Let me know how it turns out for Christmas. All the best!
Hello from England. We had twelve for dinner on Christmas Day and I ordered. 16 lb turkey. Having watched this video I decided to follow your example and spatchcock the bird. Not as easy as you made it appear but I eventually managed it! I spread flavoured butter over the bird and it was cooked in 90 minutes. Absolutely beautiful with moist and delicious breast and dark meat. I will definitely follow this method with chicken a duck in future. Thank you.
Ok! Haha...Moist, tender, succulent to the tongue and mouth with only 'salt'....YES. 18 hours after prep, oven at 400, this too was ready at around 70minutes! So easy to prepare (well, used my garden pruning cutter at leg and backbone). Thanks Chef Jason.
Great presentation and commentary and best of all it works only change I made was wet brine followed by 24 hrs in frig to dry skin--bird was magnificent
@jacobburton First, appreciate all the videos, you changed my cooking life. But could we wet brine the turkey, then dry brine the next day or is that no bueno?
I think for the folks who lack hand strength or are squeamish at heart, you could ask your butcher to remove the back bone for you . But this method of doing the turkey is awesome. We did it last Thanksgiving and it turned out perfect.
You could also get true Game Shears as opposed to Kitchen Shears (what he was using in video). Look in the sporting goods department anywhere. The difference is night and day. I think physically you could easily do it.... The squeamish part I can't help you with haha
Thanksgiving 2019 next week and this video showed up in my inbox today! I've been brining my Turkeys for years and I've spatchcocked many a chicken, but it never occurred to me to do that with a turkey--until now! Thanks!
Love it, he’s funny......scooby snack......lol!! Ok I must say I’ve made turkey every Thanksgiving and have experienced on most of my preparation but I must say this is the BEST way I’ve prepared my turkey. This is a keeper for me, thank you so much for this tutorial and your expertise on this version of preparing my turkey!!
YT is good for a few things, and Cooking Video's are one. Very Nice straightforward vid on cooking up this awkwardly large bird. I've Spatchcock cooked a few chickens and for Crispy Skin Lover's, it's the way to go! That Tip on a hot water bath before seasoning was priceless. I've never have seen that before and I'll bet it works as well on chicken, definitely gonna try it. I use a Pellet Grill which is more a Hot Smoker/Oven than it is a Grill. The heat source is very diffused, making it much better suited for cooking/baking than it ever could be for grilling. I bought the attachable "Sear Box" for charring up Steaks, Burgers & Sausages, works Gr8! Am also set up for Cold Smoking, something learned from my life in Alaska. My question, if you've time to reply, would be . . . If you've ever done a Smoked Turkey or Chicken, which wood smoke type/flavor would you recommend? Thx, Gr8 Vid!
Dude, I was put in charge of the turkey on Christmas yesterday, a 22 pound beast, and I was stressing out about the time it would take. I thought, "Maybe I'll cut it into pieces and cook the pieces." I found this video and spatchcocked the turkey as you show. I did not have time to let it sit in the fridge overnight so I just seasoned it and popped it in the oven (although I did pour the boiling water over it which was amazing to see). In less than two hours I had a beautiful, crispy, brown, fully-cooked bird. I could not believe it! It was juicy with not a trace of dryness. My family raved about it. I will never cook turkey another way again.
Awesome! So glad you found this video and the technique worked well for you. Thanks for the feed back.
What temp did you do yours at?
Remove the turkey when the breast registers at 150, allow to rest for 45 mins before carving (temp will continue to rise). This I understand, I’m wondering how this works on the dark meat, typically that is cooked at a higher temp than the white meat…. What am I missing??? I need to know because I’m planning on cooking a turkey dinner (using this method) in December, info is desperately needed before people are hospitalized over a dark meat faux pas.
@@michellejoy6752 The breast and thigh temps were both perfect by the time the breast rose to temp. When I sliced mine, everything was cooked perfectly.
@@michellejoy6752cook the dark meat until 165 I just remove the thighs / drums , and wings since you already have it easy to break down that way you can just remove pieces when you check them and leave them in longer if you need to.
Every year I come back to this video just to make sure I'm doing it right. The boiling water is the missing step in all other spatchcock turkey videos I've seen. This video is the most thorough.
I didn’t see it until I already put the turkey in the oven 😢
Four years ago as a 40 something I got turkey cooking dropped in my lap for the first time in my life… Never roasted a bird the old-fashioned way. Can’t remember who shared this video with me but it is now my Thanksgiving tradition. Thank you for this! People rave about my turkey!
The best spatchcock video you will find. His emphasis on how difficult it is to cut through the thigh area is spot on.
There are thousands of cooking videos on youtube but Jacob always has tips and insights you don't see anywhere else. Love the no nonsense presentation. Keep it up.
Just finished Thanksgiving and my 88-year old mother-in-law had her mind blown by Chef Jacob's spatchcock turkey. This 25-lb beast was beautifully cooked in 93 minutes. I let it rest a full hour and the breast was juicy moist, the dark meat was perfectly done, the skin was crackly and plentiful, and it was so easy to carve. "Never in all my Martha Stewart shows or all my cookbooks have I ever seen anything like that. All those years I could have been doing it so easy."
Alaska Bushcraft tip - I removed the backbone by using a hatchet and rubber mallet to pop right through the ribs and the leg bones. Cut the skin first with a knife to expose the hatchet path; then make one or two sharp taps at each rib or leg. As always, keep your edge tools sharp.
yes I wont cook it any other way now!!
I just tried this method on a 5lb whole chicken. Step by step, and this is absolutely the best method for roasting a bird. Whether it be turkey or chicken. You don’t have to wait for Thanksgiving! Juicy, moist, and delicious. Awesome, awesome. Thanks chef!
This, by far is the very best video on how to butterfly a turkey, cook said turkey and carve and serve it. Thank you Jacob! I WILL be watching this again!!
Thank you!
Who is here in 2024 getting ready to win Thanksgiving with the help of Jacob Burton?
Every year I come back for my refresher
I'm cooking my bird as we speak Jacob style 🦃😁
Followed your instructions and just removed the turkey from the oven. I appreciate your clear, concise, and easy to follow directions. I had never heard of ladling boiling water over the turkey. The skin was evenly browned and crispy all over. Although I'm waiting the requisite 40 to 60 minutes before carving it appears to be very moist and I' look forward to serving it for dinner today. Thank you for posting this video.
I've been using Chef Jacob's recipe for years now, but I always review this video just as a reminder to make sure I do it right. So far, everybody that's ever tasted my turkey has said it was the best turkey they've ever had. Thank you Chef and my wife thank's you as well!
I bought two 17 pound birds for this Thanksgiving. I made one two weeks ago using this method to test. It was awesome. And so quick! I'll be making the second bird today (late Thanksgiving) for the family and I'm sure it will come out awesome as well. I even purchased a giant baking sheet and wire rack just for this. Works better than the standard size broiling tray like you have shown. Thanks for the video. Also, I used your turkey stock and turkey gravy videos as well. Best gravy every.
Since learning the Spatch method a couple years ago, my family has converted and they FINALLY let me do our holiday bird the this way. It was bloody well ACES. Thank you, Mr. Burton. It made for another fine holiday memory.
+Axe Jst Right on. Good to hear!
You have the perfect teaching / radio voice. Bravo - fully captivated me the entire time.
Great approach! I've cooked turkey every way from Sunday. I've been flat roasting my turkeys now for about ten years and perfecting it for 25 total. I'll never go back to another method. However, I do believe in the KISS method. Here, you'll save a day and at least an hour of prep. I use a plain large sheet pan and put large rough chopped carrots, large celery chunks ( w/leaves on ) and roughly quartered and broken up sweet onions(skin on) and whole garlic cloves down on the sheet pan. The large size vegetables add air gaps like a roasting pan but cuts down on clean up and gets a perfect simmering broth under the bird at the same time. Eliminating the day before prep. Add, (not water) but Chardonnay wine upto the whole bottle if it will fit the pan, One stick of salted butter, fresh Thyme , Sage and Rosemary. Then, salt and cracked pepper to the in and outside of the bird. No need for doing this the day before. Just make sure the bird is wet, or use a light veg spray to secure the salt and pepper. Lay the bird on the vegetables and herbs, skin up obviously. Cook as exactly described. Strain the contents of the sheet pan and add some ( to your taste) of the cooked soft veg bits back to a sauce pan. If you like smooth gravy, you can use a strainer with hand macerator or the blender. In the pan, add one can Campbell's mushroom soup, 1-2 lg Tsp corn starch mixed with cold water. What you add will depend on how reduced your base stock starts off. Whisk until thickened. Use a ladle or gravy boat to serve!
What's the best brand of cutting shears to cut that back bone
Stihl chainsaw. LOL
I like Arro root
@@melaniecravens7240 I use cheap medical trauma shears. Cheap and effective and meant to be cleaned and sanitized.
Stewart Perthou s
Chef your presentation has to be the best on this technique of preparing a turkey for roasting. Undoubtedly this technique is the new and improved method of roasting the Thanksgiving Turkey saving so much time and still producing a very well-prepared meal.
Well, I found this video last night (Thanksgiving Eve 2022) while looking for a way to spatchcock and cook a turkey. I went for it and followed all the directions, minus some time sitting in the frig, and it came out great! Everyone was amazed at how little time it took to cook. I let it rest closer to 60 mins and carved it up the way you showed. Thank you for a great recipe and great instructions!
I only see white people in the comments, yall dont know how to cook turkeys for real for real...no seasoning like yall must love bland ass food
If you enjoyed this video, I've also put together a Thanksgiving Day playlist with a bunch of other techniques and recipes for your Turkey Day Domination: ua-cam.com/play/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK.html
Hope everyone has a fantastic Holiday Season!
Jacob Burton ~ Watching for the first time in 2019. Love it and will do this year!
@@balferono4568Awesome! Glad you found my channel. Check out the other videos in the playlist above. Just released a pretty great turkey roulade video today. Let me know how your turkey comes out. Have a great Thanksgiving!
Jacob what about injecting the turkey? Would that be a good thing or is it more important for the natural moist turkey flavor to come through with this method? Also would basting with some butter towards the end mess up the skin texture you were going for?
@@jadeolin8514 Injecting the Turkey will work great. If you have a favorite injection I would use it, but if it's heavy in salt, back off on the dry brine I demonstrate in the video.
Basting with butter at the end will help with even browning and give it a nice buttery flavor, but the skin won't be as crispy. However, super crispy skin isn't the end-all-be-all. The glaze I used in my recently released turkey roulade video gave the turkey skin an amazing flavor, even though it wasn't super crispy at the end. Would definitely repeat it again.
Jacob Burton that’s so nice of you!!! I’m going to try this out with my .33 lb (13lbs) Meijer brand turkey. Got any suggestions for additional seasonings besides salt?
You make this so simple and straightforward. Not a lot of garbage talk. Thank you so much. I think I will do a turkey for practice day after tomorrow. THANK YOU!
Thank you. Glad you enjoyed the video.
I tried this tonight.. I will NEVER cook another turkey any other way! This was the most tender juicy and delicious turkey I have ever had in my life!! Thank you so much for your informative video and recipe!!
You are so right on the jusyious and moist turkey hands down! This is my go to recipe for doing turkey or even chicken.
You are seriously my favorite culinary teacher on the web.
+d12salsa Thanks you. Glad you're enjoying my content.
I used this method from you last year and it came out perfect! This is the way I'm making our turkey from now on "perfect"!!!
So I just learned of spatchcocking last year and wanted to try it this year because I’ve heard awesome things about it and found this video tutorial while looking for how to’s and decided to use it and OH MY GOODNESS! I WILL NEVER EVER GO BACK to the traditional way of cooking a turkey again! This was my first ever spatchcocked turkey and it was a 19 pounder, it was done in 2 hours and sat for an hour and it was to die for so THANK YOU THANK YOU for this tutorial! ❤
Ive spatchcocked and dry brined my turkey the last two years with an herbs de Provence rub. Always a hit at Thanksgiving, and now its been requested for Christmas also.
I never heard of this method until Tuesday night before thanksgiving. I had 10 people coming to feed, and had an 18lb turkey in the fridge…which I was already concerned about cooking since I’ve never cooked one that big. After seeing this video I decided to go all in and spatchcock my turkey. I figured if it didn’t work out we had lots of side dishes to fill up on…and several pizza places down the street. Well, I did it…and it turned out fantastic! I cooked it at 425*F for just over 1.5 hours. I’ll never cook another turkey again unless I spatchcock it! Great video
No joke about the boiling water. Didn’t do this step in the first one but did on my second. Looks so much tastier and crisper. Just awesome instructions my friend.
My culinary daughter and son in law had me do this at thanksgiving. I didn't remember how. This video was a great help and gives some great pointers. Thank you so much!
This is precisely what I needed to successfully roast my bird yesterday! So many new techniques to learn, like-pouring boiling water on the skin to break down the collagen, resting the bird overnight in the fridge. Both made a huge difference in my results. I especially appreciated how to cut and present the bird on a platter. It was beautiful on my table. Usually, the thighs and drumsticks go onto the platter whole, and a guest must commit to one massive piece in order to get any dark meat. With this presentation, my guests could choose a couple bits of dark and a slice of white. I had to roast in a cooler oven, at 350 convection, and it took my 14 pounder 1 hour 50 minutes. Tender, juicy meat all the way through the bird. Excellent!
I saw that water thing i just find putting hot water on any bird wrong. #1 your steaming it when it cooks also to me its like thawing the bird in hot water you don't do it. You're patting dry bird why would you want to put water on it?
did you also do it for 5 minutes per pound?
@@frankthetank1369 I'll trust with the professional putting out the content says ;)
@@soymuymuy why you think he is a pro? Because he has a white shirt on doesn't make him a pro. Because he is able to do a youtube video doesn't mean he knows what he is doing. I'll keep not putting hot water on my bird. Thank you.
@@frankthetank1369 you might want to read his “about” on his channel here! It shows his professional credentials! 😉
In any case, you do you, however you feel comfortable!
I did this yesterday and my turkey was phenomenal!
Uncovered the turkey and left it in fridge to dry for 2 days. No hot water needed.
My son-in-law used this video to make our turkey last year. It was beyond delicious! Hall of fame turkey. I am giving it a go this year.
I'm making a version of this tomorrow to take to my sister's house for Christmas dinner. Instead of a whole turkey, I used a 10 lb. turkey breast using the same technique. I like the simplicity of using just salt and I will add pepper before cooking, instead of having to empty out my spice and herb rack. Sometimes, less and simple, is more.
I started the process tonight, this is Thanksgiving Eve 2022, and all went so far according to the video perfectly. I almost broke my kitchen shears, because they're not the greatest in the world. But I did have a big sharp serrated knife, that worked perfectly to cut down on either side of the spine. Looking forward to finishing this tomorrow. Thanks so much for this video.
Same, serrated knife worked much more easily.
As a follow up, this was perfect! Thermometer said it was 60 when it went in. Got to 150 in an hour and ten minutes, too. Rested for an hour while I got other things ready. Topped out at 160. Carved up just like the video. Amazing. Why the heck would anyone cook a turkey for 3+ hours again?
My husband and I just roasted our turkey this way today and it was fabulous! So moist and tender and delicious! And, slicing it was a breeze. We will always prepare our turkey this way from now on.
I tried this on Thanksgiving and it was outstanding. Best turkey that I have made in over 25 years. Doing one for Christmas tomorrow as well. The only problem that I have is finding a big enough pan. Thanks this is by far one of the best cooking techniques that i have found on the internet. Merry Christmas.
After watching this video two years ago I’ve cooked the last two Thanksgiving turkey’s this way! Thanksgiving is 3 days away. Can’t wait to do this again. Thanks! My wife always cooked a turkey 🦃 whole & it always wasn’t to my liking. The boiling water step really helps make the skin crispier
yep 2 Years 5 events with turkey this is the way
Very excited to see this video! I've been spatchcock cooked my chickens for a long time, but never thought about cooking a turkey the same way! Also, I didn't know all the tips about pouring boiling water over the skin, salting and drying it for a day before hand, removing the backbone, etc. A chicken is far easier to manhandle than a turkey and removing the back bone isn't necessary in my experience. In any event, I can't wait to give this a try!
i did this with a 20 pound turkey!
definitely struggled with the backbone a little but it came out SUPER GOOD! thx chef
I tried this three years ago and now every time I cook turkey. It's always perfect if you have that thermometer! No worry holidays.
I have to say that looks great, and you have a terrific gift for speaking and presentation of your information, but I just finished my fourth deep fried Turkey yesterday and am convinced that is the way to go. Best results ever for me
Let me everyone that I've been making turkey for 50+ years now and this method of his is the best tasting turkey I have ever ate. I hate the white meat cause I have a hard time swallowing it cause it was always way to dry. Even the dark meat is friggin awesome I am so glad I tried this recipe I can't thank you enough. I am definitely going try a chicken next. My sister in law was invited for Thanksgiving and she also said in her 80 years she never tasted a turkey this moist and super Good 👍! Thanks your the man oops the chief!!!!
First, I have to thank you, chef! I don’t know how many videos I watched before I found you and this amazing video. It was perfect, I have made Turkey previously and due to someone ‘accidentally’ turning off the stove, it was a disaster. I was so frustrated, I just said, forget about it!!! I decided this year, I would not be denied and it was a smashing success. I’m going to seek out some post-holiday turkey sales and continue to experiment!!!
TL;DR
The big wins!
1. Your video. You made it so easy to follow and do it right!!!
1b. All of the questions asked that you responded to. That’s where the knowledge got dropped at a whole other level I.e. the topics and context around bringing, cooking temps, etc. Yes, you can pull the Turkey at 150 as long as it maintains that temp fit the appropriate amount of time.
2. A new guest to the family and my son said it was the best Turkey of the season. We host the day after thanksgiving so 2 of the 3 kids had been at their partners home before coming over.
3. Buying a completely wireless thermometer was huge! My oven was off by a good 30-35+ degrees at various times. Jeez !!! I even took out the new the and repositioned because it felt like it was cooking too quickly. Also, the other older, stand alone thermometer differed in temp readings from the new, wireless thermometer.
NOTE: I got the MEATER plus wireless thermometer. There are a lot of great brands out there, I just got this one as it was highly rated, on sale, and was delivered in a day.
4. The juiciest bird I’ve ever had. The breast meat oozed goodness due to the brine, Tony Chachere’s injectable creole butter, which is something I’ll do again, and the butter/garlic herb rub. I will be skipping the garlic herb rub under the skin I did this time. Both made the Turkey amazing but I’d like to scale that down.
5. Having my kids help me with all the sides helped me focus on the Turkey. My daughter was instrumental in helping me prep the Turkey.
And, I want to share the mistakes I made!
1. I didn’t do the hot water bath because I got nervous and went down a dark path before pausing and coming back to your method. Going to find another Turkey on sale and do this again the right way.
2. Too much salt in my dry brine. Again, I started going to the dark side and it was too late before I remembered it formula. It was a ridiculous amount but It still was amazing!
3. Added both a butter herb mix as well as injected the bird with creole butter. Too much? Depends. I have a lot of happy, full, family members that might disagree with changing it but I’m going to drop the rub next time And continue to experiment.
4. Not always trusting the process. I can lack patience and get nervous when things are going almost too well;)!
Miscellaneous Stuff
- MEATER plus wireless thermometer
- Tony Chachere’s, Marinade, Butter, Creole, injectable (comes with an injector as well)!
- Poultry shears were critical in cutting the backbone out.
- Big and deep oven roaster, I put my bird on a rack, and large cut onions, carrots and celery, and about 1/4 inch of liquid.
This is the best turkey video i have ever seen. I use this yearly Lord bless you.
Except for lack of Poultry Shears (easier cutting down the backbone, but you got it!) this is an EXCELLENT tutorial!! Your showing/explaning of the de-boning, slicing, and plating was Really Nice!!
Thanks!
Great presentation. Learned more about the turkey cooking process than from other programs/presentations.
So random and interesting that this video came up in my suggestions as I considered using this technique for thanksgiving but never took the time to research it. I ended up brining for 24 hours and roasting in a bag, then flipping the bag to rest the turkey on its breast after taking it out of the oven. Once flipped back over it was nicely browned, tender, juicy, and full of flavor. However, I might give this a try next time just to see which is easier and yields the most desirable outcome.
I followed these directions and it was the best turkey I ever cooked. Thanks for sharing
I have come late to this party. I love this video. So good. I haven't ever seen the boiling water tip before! Definitely going to do this for 2023 Thanksgiving.
Thank you (7 years later)!
I’m cooking my bird right now with this method…. Hopefully it comes out magnificent!!!
Love your video. This will be how I make our turkey this year. Thanks for taking us from the beginning to the final presentation!
Thanks for this. First timer. It’s in the oven. - I boiled the backbone and used 3 cups of the broth on another pan underneath with 3 cups of the broth for more flavor? Maybe, maybe - not.. Threw in a lazy man touch of some goodies on top of Burd- potatoes, apples and onions on top. Cleaned up along the way - it’s 4:48 am - and have my whole day ahead of me. I don’t understand why some people spend their holiday in the kitchen, in a mess. Thanks, man. This is my vibe
Saw this yesterday and decided to give it a go. Very simple to do and the result was spectacular. My 18 year old son summed it up best when he said "this is some seriously awesome turkey". Many & sincere thanks for the video.
+trl30215 That's great to hear! Thanks for taking the time to leave feedback.
Super informative, straightforward, sensible cooking. New fan. Food channels on television have absolutely zero on the great channels I have found on UA-cam.
ok. so as the years wear on, the size of our family gatherings have continued to decline. But, when turkey is REALLY on sale, you can't pass em up. AND, if the smallest is 17 pounds, you buy one (or two; after all Christmas comes right after Thanksgiving). SOooooo, thanks for your recipe and video. This was my first spatchcok bird of any type. And, when we realized we were only going to be five of us, I separated the bird into two halves, butchered, vacuum packed, and froze half of the turkey. Didn't start soon enough to salt and refrigerate for days, but still, stuffed butter under the skin, and cooked according to the original weight for five minutes a pound. Came out super moist, very crisp, tasty skin, and super happy. New sub. Thanks for your guidance! and Happy Thanksgiving.
Thanks recipe worked out great for a 20 lb butterball turkey I wish I could leave a pic of how amazing it looked … I did need to tent it with foil half way through though because it already attained perfect browning… you have a subscriber for life lol
I have been pondering spatch-cocking a turkey, placing it on top of a bed of dressing and taters in a 17" skillet and putting the whole thing onto my 26" Weber grill and cooking it that way. That's why I came to this wonderful video. Thanks so much Jacob Burton!
Man, I LOVE that idea. You might see it in an upcoming video! ;-) I have a 22" Weber Kettle with a Smoke EZ extension ring, pit viper fan, and Fire Board controller. I love my Weber!
I've used the 22" for about 25 years before I found the 26" kettle. I'd like to do a brisket but don't want to ruin it by too high of a temp. I'm still trying to figure out the regulation of the temp (number of brickets and air flow).
Patman Crowley have you tried the slow n sear? Also, the extension ring really helps. It lifts the meat further away from the heat source, making the temperature setting more forgiving and stable in my experience.
Very well done. This was ALL the information I needed. Well spoken, entertaining and you even made me laugh a few times! Great video!
My dad has been doing this method for years and now that I am on my own for the first time this thanksgiving I have to do it on my own. Honestly the only way to cook turkey
What a FANTASTIC video!!! Super easy to list and follow along. Great job.
LOVE spatchcocked Turkey!!❤️❤️. Thank you for video and showing me how to carve the bird correctly!!🦃🔪
I used this recipe last thanksgiving turned out fantastic! Will be doing the same this year as well!
I return to this video each time I roast a turkey, oftentimes I hear a tip I previously missed. Wish I could hit Thumbs up each time I view this.
My turkeys never turn out right. This recipe worked and it was awesome! Crispy skin on outside and nice and tender inside. I couldn't believe it! Thanks!
Thanks Sandy. Glad you enjoyed the technique!
I'll be alone for Thanksgiving (allow a VERY brief "Aww" of pity), but this cooking method has me so intrigued, I'm going to buy a turkey and try it, anyway! Thank you for the instructions. This looks tremendous!
Awwww. On the bright side, you get a whole turkey to yourself! (And sometimes a day of family is overrated anyway). Definitely try it. I've been doing it for years and never cook a turkey another way anymore. Bonus is also that it's easier to deal with the leftovers. No more giant roasting pan taking up the fridge and the carcass goes in a stockpot easier. Happy thanksgiving to you!
I was home alone for Thanksgiving as well, by choice. I wanted a break from the whole debacle for the year. I'll do a big dinner next year, maybe. LOL
HORTONDLFN
I cook chicken and turkry this way and even the datk meat comes out perfectly now.
Works on the BBQ, too!
I'm going solo this year and will try this method on a small Turkey and I'm going to get one of those smart thermometers too
Have a Happy Thanksgiving coming to you from MD.
Sawmill is amazing at getting the backbone out in less than a minute.
Excellent, articulate and informed instructions AND great presentation! Bravo!
All other videos I watched made it appear removing the backbone was easy peasy. This is the only one that announces the difficulties in doing so. Let me tell you I was unprepared and it was a fight and a heck of a work out!
Yeah I can confirm. It is easy in chicken. A turkey is more effort and might require heavy duty shears.
Sawzall. Nuff said.
I used a very small set of pruning shears, which worked alright. Just be cautions where you cut as you can get bone shards pretty easily.
I used my power saw😂🤣 and laughed all through it.
I do this to smaller game birds and Cornish hens. Never crossed my mind to do it to a turkey but it makes complete sense. Must try this
Do it
C'est un must.
I have struggled cutting the turkey, so glad to hear a way to do it easier and it is not so easy. Look forward to trying this
By the time you're done carving, isn't it cold? And if so, how can it be warmed without drying the carved pieces. Thank you. 🙂
Just got done spatchcocking my turkey using your video as a step-by-step guide. I love your philosophy of not fighting the bird, but working with the bird, as it were. I also really like the idea of not loading up the bird with tons of spices and injecting the meat with liquid butter, etc. etc. etc. The idea here is we are having *turkey*, so it should be prepared to bring out its own flavors to the extent possible. I'll be curious to see if the finished product rivals my deep fried turkeys of years past. I'll report back! One other note -- one thing that really helped me remove the turkey back with relative ease was standing the bird up on end so gravity can help do the work. I was able to cut the back out with a knife, did not have to resort to shears. THANK YOU AGAIN FOR THIS EXCELLENT PRESENTATION!!!
Yes please tell us I will be very curious on how it rivals your friends!
Report: fantastic. Everyone loved my spatchcocked and dry-brined turkey made following this video. Every bit as moist and tasty as a deep fried bird, and tons less work. This is the way to do it.
Thank you for sharing! We are celebrating tomorrow so my Turkey is in the fridge with the dry brine.
Question: Did you take any of the dry brine off before cooking? Asking as I’ve seen several approaches in other videos.
@@sdjunion No need to. All absorbed into meat.
Best & most informative video I’ve seen on this method of cooking the big bird for this holiday season. Thank you. I subscribed & look forward to more videos!
Thanks for the sub Charlene. Welcome to the community!
I’m definitely doing this tomorrow for thanksgiving!! Thank you!!
I have used this method 4 times now and will never go back.
I use that method all the time for chicken, sooooo I just did the turkey. You are correct about tougher deboning -- we'll see tomorrow how it turns out, but at our house it's all about the sides (and football!!!) cheers, Patricia
Great video. Excellent job explaining what to do and not too long. Straight to the point. Perfect.
I spatchcocked 8 turkeys yesterday, with some help , everything turned out great . I think the boiling water thing is a game changer. We cooked them right away, we didn't have time to wait a day or 2 thanks 🙏
Yep. Boiling water is a game change. I use this for chicken, duck, turkey, and even the skin on pork belly and shoulder. Makes a huge difference.
Did this now for 4 years every TG - the best, only way to go
Seems like it might be cold by the time you serve it? Do you warm the platter? Every time I've rested meat it is too cool.
I just spatchcocked a few quail... they were done in 42 seconds. Thanks for the great lesson on how to do a turkey right!!!
Good instructional video. Jacob knows how to handle a turkey. My guess, without looking at any of his other videos, is that he's a pretty good cook.
Yessssiiirrrr!!! I also do this method. Going to have to try the boiling water treatment though. Splitting the bird is the only way to go. Bit of butter and Cajun seasoning adds a little kick
Great recipe! I've followed this recipe the last few years and my discerning brother said it's the best Turkeys he's ever had!
Thanks for sharing this. God bless you more!
Thank you too.
I did this with an 18lb turkey this year. It came out awesome, I’m going to do it this way from now on, thanks! (I didn’t have too much trouble getting the backbone out FWIW)
I started doing this five years ago and I'll never look back. The breast meat is fully cooked but not dry. Cutting the backbone out of a large turkey can be a challenge but the result is worth it 100%
Great info and good presentation. I've done chicken that way but never a turkey. Our turkey is always over 20 pounds so not sure if he'd fit in my oven this way! The boiling water is new to me and a must try.
This is the third year I spatchcocked my Turkey and I will never go back. I use a meat cleaver but the scissors looks easier. Several family members have said "best turkey I've ever had". I have not tried the hot water bath before cooking though or salting on the bottom half. I'll try that at Christmas. I do coat the top half with melted butter and olive oil mix then salt it. That works well too. Thanks!
Hey Gil. If you pre-salt as shown in the video it will help to hold some of the moisture in, and the hot water treatment will help to keep the skin crisp. Let me know how it turns out for Christmas. All the best!
Hello from England. We had twelve for dinner on Christmas Day and I ordered. 16 lb turkey. Having watched this video I decided to follow your example and spatchcock the bird. Not as easy as you made it appear but I eventually managed it! I spread flavoured butter over the bird and it was cooked in 90 minutes. Absolutely beautiful with moist and delicious breast and dark meat. I will definitely follow this method with chicken a duck in future. Thank you.
Ok! Haha...Moist, tender, succulent to the tongue and mouth with only 'salt'....YES. 18 hours after prep, oven at 400, this too was ready at around 70minutes! So easy to prepare (well, used my garden pruning cutter at leg and backbone). Thanks Chef Jason.
You got it. Glad you enjoyed this technique.
Thank you so much for your detailed Spatchcocked Turkey instructions. I took copious notes. Nice job! Happy Thanksgiving!
Just stumbled onto this recipe and wow. The best way to carve and present a whole turkey. Thanks.
Great presentation and commentary and best of all it works only change I made was wet brine followed by 24 hrs in frig to dry skin--bird was magnificent
Never liked turkey until I used this process. Even though I water brined off years, this is so much better.
@jacobburton First, appreciate all the videos, you changed my cooking life. But could we wet brine the turkey, then dry brine the next day or is that no bueno?
I think for the folks who lack hand strength or are squeamish at heart, you could ask your butcher to remove the back bone for you . But this method of doing the turkey is awesome. We did it last Thanksgiving and it turned out perfect.
You could also get true Game Shears as opposed to Kitchen Shears (what he was using in video). Look in the sporting goods department anywhere. The difference is night and day. I think physically you could easily do it.... The squeamish part I can't help you with haha
I love to cook and appreciate how simple you make it !!!!
Thanksgiving 2019 next week and this video showed up in my inbox today! I've been brining my Turkeys for years and I've spatchcocked many a chicken, but it never occurred to me to do that with a turkey--until now! Thanks!
Love it, he’s funny......scooby snack......lol!! Ok I must say I’ve made turkey every Thanksgiving and have experienced on most of my preparation but I must say this is the BEST way I’ve prepared my turkey. This is a keeper for me, thank you so much for this tutorial and your expertise on this version of preparing my turkey!!
Awesome video Jacob! Thanks for taking the time to make it.
+Waremonger Thanks. Glad you enjoyed it.
YT is good for a few things, and Cooking Video's are one. Very Nice straightforward vid on cooking up this awkwardly large bird. I've Spatchcock cooked a few chickens and for Crispy Skin Lover's, it's the way to go! That Tip on a hot water bath before seasoning was priceless. I've never have seen that before and I'll bet it works as well on chicken, definitely gonna try it. I use a Pellet Grill which is more a Hot Smoker/Oven than it is a Grill. The heat source is very diffused, making it much better suited for cooking/baking than it ever could be for grilling. I bought the attachable "Sear Box" for charring up Steaks, Burgers & Sausages, works Gr8! Am also set up for Cold Smoking, something learned from my life in Alaska. My question, if you've time to reply, would be . . . If you've ever done a Smoked Turkey or Chicken, which wood smoke type/flavor would you recommend? Thx, Gr8 Vid!