Quick Answer
Spatchcocking is preferred by chefs because it allows for more even cooking and reduces cooking time, especially for large or thick poultry like wild turkey.
The Benefits of Spatchcocking
Spatchcocking, also known as flattening, involves removing the backbone and rib cage of the turkey, then flattening it to promote even cooking. This technique is particularly useful for wild turkeys, which can be denser and more challenging to cook evenly. By spatchcocking, chefs can ensure that the turkey cooks consistently throughout, reducing the risk of undercooked or overcooked areas.
Preparing for Spatchcocking
Before spatchcocking a wild turkey, it’s essential to properly prepare it. Start by removing the giblets and neck, then pat the turkey dry with paper towels. Next, use kitchen shears to remove the backbone and rib cage, taking care to cut along both sides of the spine. Flip the turkey over and press down on the breastbone to flatten it. This will help the turkey cook more evenly and prevent it from curling up during cooking.
Cooking Techniques for Spatchcocked Turkey
When cooking a spatchcocked wild turkey, it’s best to use a combination of high-heat searing and low-heat finishing. Start by searing the turkey in a hot skillet or oven, then finish it in a low-temperature oven or under a broiler. Alternatively, chefs can deep-fry the spatchcocked turkey, which will yield a crispy exterior and a juicy interior. For deep-frying, it’s essential to use a thermometer to maintain a temperature of 375°F (190°C), and to cook the turkey for 3-4 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).
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