How to Spatchcock a Turkey

Different times call for different measures.

This year we do not need this 18-pound centerpiece for the table.

In fact, being #saferathome means my husband and I will be on our own for the Thanksgiving meal. And I am okay with that. If the pandemic has taught me one thing, it is how to manage my expectations.

Meanwhile, we still need 8-quarts of poultry stock and 7 pounds of turkey meat to make our twenty-quart pot of Bruce’s Turkey and Sausage GumboMy adult children and their families look forward to getting their Thanksgiving gumbo in to-go containers every year and it is my pleasure and honor to do this for them. It is my family I am most thankful for in my life.

Since it is 2020 and we have been trying all sorts of new things in every aspect of our lives, I decided it was as good a time as ever for my husband and me to try our hand at spatchcocking a turkey. He was game!

What does spatchcock mean and why do we do it? Spatchcock is a butchering technique where you remove the backbone of poultry. This allows you to open and flatten the chest cavity for faster and more even roasting.

When the bird is turned over, it looks like this.

I cooked this turkey in a 400º oven for 1 hour and 45 minutes. The meat was super moist and the skin was crisp.

The bird weighed 16.5 pounds to start. Once I removed the innards, the wingtips, and the backbone, it weighed 13.5 pounds. After it was roasted and my sweet husband took all the meat off the bones, we had 7 pounds of meat. Each breast provided us with two pounds. The bones all went into the poultry stock that had been simmering all day. I started the stock with frozen rotisserie chicken carcasses from the freezer. Read about that here.

How to spatchcock a turkey.

A Mennonite farmer once told us any job is possible if you have the proper tool. The proper tool for this job is a pair of poultry shears. This is crazy, but we had a pair of these shears in our house and I never knew what they were for. In fact, I almost got rid of them because they were not good at cutting paper when I couldn’t find the scissors I wanted!

Poultry shears have sharp, curved blades helpful for getting into hard to reach places when deboning meat. They remind me of pruning shears – the handles help you get a good grip so you can squeeze down hard as you cut. Plain scissors will work, but there will be a little more huffing and puffing involved.

How to Spatchcock a Turkey

Defrost the bird. Remove the neck and gizzards from inside the two cavities, one on each end of the turkey. Wash the bird inside and out. Pat dry.

Lay the bird breast-side down. The wings should be on top.

Remove the backbone with poultry shears. First, one side of the spine

and then the other. CRUNCH! CRUNCH! CRUNCH!

Save the backbone for the turkey stock.

Flip the bird over and press down on the sternum, aka the breastbone, located between the breasts, as if to do CPR. Repeat, moving your hands down along the sternum, until you no longer hear crunching as you press.

We practiced spatchcocking two different sized turkeys during the week. The smaller one splayed out flatly with just the chest compressions. The larger one needed a little more help to flatten it. My husband turned the breast over and used a meat cleaver to cut into the sternum to split the chest open a little more.

 

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How to Cook the Bird 

We cooked one in the oven and the other on the grill. I’ll show you the oven method first.

Preheat oven to 400º.

Arrange the bird on a roasting pan. Rub olive oil all over it, top and bottom, and season with a generous amount of salt and garlic pepper. I use McCormick’s Garlic Pepper.

The hottest part of an oven is the two back corners. Place the roasting pan in the oven, so the thick breasts are in the back.

I cooked the bird for an hour and fifteen minutes and then started checking the meat’s temperature every ten minutes. I checked the temperature in many spots — the thickest part of the breast, the thickest part of the thigh, etc. As long as every section registers at least 165º the turkey is safely cooked. I shoot for 160º because, after many years of cooking, I understand the concept of “carryover” heat and know that as the turkey rests, the internal temperature will climb to 165º. The concept is well described in this post.

I let the turkey rest on the counter for about 30 minutes and then poured off and saved the drippings for my poultry stock.

Before I added the drippings to the stock, I poured them into a fat separator to remove the fat.

When my husband and I spatchcocked the other turkey earlier in the week, we cooked it on a grill using indirect heat.

Don’t ask me what got into me; all that frilly seasoning was unnecessary! The flavor profile was a FAIL; too sagey and lemony.

Having said that, it sure was fun to decorate!

And it sounded lovely in all of its crackly glory as it roasted in the grill.

 

That turkey was 13.5 pounds before I opened the sack. It was done in 75 minutes. It was as moist as the oven-roasted turkey.

So, that is the end of my spatchcocking saga. I’ve got my eight quarts of gelatinous poultry stock and seven pounds of turkey meat.

Later this week, I will gather all the ingredients for Bruce’s gumbo and get busy chopping. For now, I’ll rest on my laurels

knowing this is in my future.

The recipe that is trending on my blog this morning is Karen’s Foolproof Make-Ahead GravyIt is delicious!

Happy Thanksgiving, friends! I am grateful to all the folks who read my blog, make the recipes, and write to share their experiences. Thank you. You give me joy!

If you need last-minute instructions on how to cook a few traditional sides and desserts for Thanksgiving, check out Thanksgiving Week on the Menu.

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© 2014-2020 Judy Wright. All rights reserved. Photos, videos, and text may not be reproduced without the written consent of Judy Wright.

Cranberry Muffins with Orange Zest and Pecans

Yesterday, my sister-in-law, Terry, asked me to post my recipe for cranberry nut muffins. I had completely forgotten about these flavor-packed muffins!

The ingredients include a lovely mix of cranberries, pecans, orange zest, and cinnamon.

An interesting tidbit about cranberries — each cranberry has four interior chambers that hold pockets of air.

The air pockets allow the berries to float, a characteristic farmers use to their advantage when it comes time to harvest.

During the spring and summer, the berries grow in fields called bogs. In the fall, farmers flood the bogs and use a harvesting machine to dislodge the berries that then float to the surface. There is more to the story that can be found here.

In most recipes calling for cranberries, you can use fresh or frozen. I would not use dried cranberries which are sweetened and have lost much of their nutritional value in the process. For this batch of muffins, I used last year’s frozen berries because that is what I had on hand. When using frozen berries, do not defrost them before measuring or chopping. If you see a berry that is shriveled up, discard it.

I used self-rising flour. If you do not have any, substitute with 2 cups of regular flour, 3 teaspoons of baking powder, and ½ teaspoon of fine salt.

Yield: 12 small or 8 large muffins.

Ingredients:


1¼ cup whole cranberries
⅓ cup granulated sugar
½ cup pecan halves
zest from ½ half a medium orange

1 large egg
¾ cup whole milk
1 teaspoon vanilla

2 cups (8½ oz.) self-rising flour, (measured using the spoon and level method)
¼ teaspoon cinnamon
⅓ cup sugar
⅓ cup butter, softened and sliced

Instructions:
Preheat oven to 375º. Line muffin tin with paper liners or grease each muffin cup.

Place cranberries, ⅓ cup of sugar, pecans, and orange zest in a food processor. Pulse until all ingredients are rough-chopped. Be careful not to over-process.

Measure milk in a liquid measuring cup. Add egg and vanilla to the cup. Whisk ingredients together.

Place flour, cinnamon, and ⅓ cup sugar in a large mixing bowl. Whisk these dry ingredients together. Add butter slices. Using a wire pastry blender, combine ingredients until there are no more large clumps of butter. See photo below for guidance on what the texture should look like.

Gently stir in milk mixture until just blended. Fold in cranberry mixture. For a light and airy muffin, stir as little as possible.

Use a tablespoon or cookie scoop to fill the muffin cups. Sprinkle ½ teaspoon of sugar over each muffin to crisp up the top when baked. If making large muffins, use a whole teaspoon of sugar.

Bake for 20-25 minutes on the middle oven rack. Muffins are done when a knife inserted in the center comes out clean. If you would like to brown the tops a little more, move tin to the upper oven rack and bake for 3 more minutes.

Thank you, Terry, for reminding me about these muffins! I’m glad to have the recipe at my fingertips, again.

Check out the Thanksgiving Menu for Tday dinner ideas.

Other Cranberry Recipes:
Mrs. Walker’s Cranberry Nut Pie
Hot Pepper Jelly or Cranberry Brie Bites
Grandma’s Cranberry Chutney
Sautéed Collards (or Swiss Chard), Toasted Pine Nuts and Cranberries
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Sorghum, Oats, and Cranberry Granola
Oats, Sorghum, Ginger and Cranberry Cookies

Always check my blog for the latest version of a recipe.

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© 2014-2019 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Holiday Inn: Feeding a Houseful

Say you have a house full of people over the next week or two and you need to keep the meals rolling out. Or, maybe you have been tasked with bringing part of a meal to someone’s house for a vacation gathering. I’ve made a list of some of my favorites. The Baked Ziti with Roasted Eggplant is the most labor intensive, but many readers noted they substituted cooked Italian sausage for the eggplant and an easy meal was ready in no time. I’ve included my fifteen-minute recipe for marinara sauce for a quick bowl of pasta, too.

Rachelle’s Italian Sausage, Onions, and Peppers

 

 

Baked Ziti with Roasted Eggplant, Mozzarella, and Marinara Sauce 

 

 

Yummy Shepherd’s Pie

 

 

Judy’s Mom’s Meatloaf

 

 

@judyschickens Marinara Sauce

 

 

I like to make one of these delicious, crowd-pleasing chilis when I have a lot of people to feed. The Buffalo Chicken Chili is super quick, especially if you use rotisserie chicken for the meat.

Award Winning Buffalo Chicken Chili

 

 

My Favorite Silver Palate Chili

 

 

If you are a duck hunter or know someone who is, chances are their freezers are full of ducks. Ask for a few; I’m sure your hunter friends will share. This stew, served over a wedge of hot cornbread, is divine.

Kelly’s Duck Stew

 

 

If you are a making a turkey dinner for Christmas, check out the recipes for sides under Thanksgiving Week. Note the no-fail make-ahead gravy recipe. You’ll see why reader Susie Ries traveled to her daughter’s house in Wisconsin with a Knorr’s chicken bouillon cube packed in her suitcase.

Foolproof Make-Ahead Gravy

 

 

It wouldn’t be a holiday meal in a big Italian family without batter-fried cauliflower. This is one of the most popular recipes on the blog. I love the festive Brie Bites, too. They take about fifteen minutes to assemble and bake.

Auntie’s Italian Fried Cauliflower

 

 

 

Hot Pepper Jelly and Pecan Brie Bites

 

 

Special morning breakfasts call for special crowd-pleasing foods. Here are a few of our favorites:

Mom’s Monkey Bread, circa 1970

 

 

 

The Biscuit King

 

 

50 Ways to Make a Breakfast Frittata

 

 

Fruit and Nut Bread

 

 

Desserts are my favorite food to cook. These Italian Sesame Seed cookies are not too sweet, easy to make, great dunked in coffee, and last for a long time in a sealed container. After a warm chocolate chip cookie, they are my favorite cookie on the planet. The Ricotta and Lemon Cookies are heavenly, as well.

Italian Sesame Seed Cookies

 

 

Italian Ricotta and Lemon Cookies

 

 

If you are looking for ideas for foods to bring in the New Year, don’t forget to include collard greens, black-eyed peas, and pork. The greens represent the color of money and thus, economic fortune, the peas (lentils, in the Italian tradition) represent coins, and plump pigs represent prosperity. Here are the tried and true recipes I make every New Year’s Day.

Sautéed Collards (or Swiss Chard), Toasted Pine Nuts and Cranberries

 

 

Marlin’s Black-Eyed Pea Salad

 

 

Brooks’ Pork Tenderloin with an Amazing Marinade

 

 

It’s easy to spruce up your dining room table with greens from the yard. I took a walk with my dear friend, Lou Ann Brown and we came up with this post.

Winter Floral Arrangements Using Greenery from the Yard

 

 

 

Happy cooking and happy holidays to you and yours!

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Always check this website for the most up to date version of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

Roasted Rosemary Sweet Potatoes

Every Saturday morning, my husband, the dog and I head over to Richland Farmers Market, a happening and energetic place to shop in Nashville for organic vegetables and locally made food products. I am drawn to this market by both the variety of vegetables offered and the enthusiastic farmers, bakers, butchers, beekeepers, and fromagers who show up every weekend.

Last week, while visiting Corner Spring Farm’s booth, owner Marianne Cameron suggested I try the Japanese sweet potatoes she and her husband had grown. She told me they had a creamy and moist interior when cooked. The potatoes are oblong and have smudgy-red skin and white flesh.

I roasted them with an equal amount of regular sweet potatoes, chopped rosemary, salt, garlic pepper, and olive oil. Marianne was right, the interior of the Japanese potatoes was soooo creamy and delicious. I couldn’t get over the texture. I served them for dinner with Mom’s Meatloaf and blanched thick and meaty green beans — my favorite kind of dinner.

Yield: 6-8 servings

Ingredients
1 pound sweet potatoes, unpeeled
1 pound Japanese sweet potatoes, unpeeled
2 tablespoons minced fresh rosemary
1 teaspoon sea salt
1 teaspoon McCormick’s California Style Garlic Pepper
3 tablespoons extra-virgin olive oil

Instructions
Preheat oven to 425º

Scrub potatoes. Do not peel. Cut into 1½-in chunks. Arrange on a parchment-lined rimmed, sheet pan. Strip rosemary leaves from stems and chop. Sprinkle over potatoes. Add olive oil, salt, and garlic pepper. Toss ingredients together until well blended. Roast for 45 minutes on the middle rack of oven.

The Japanese sweet potatoes were so yummy, I went to Whole Foods to look for another popular variety I had been reading about, Stokes Purple Sweet Potatoes. I thought, together, the color combo would be exciting. Stokes Purples look like Japanese sweet potatoes on the outside, but the interior is solid purple. I cooked them using the same recipe as above. The colors were beautiful.

Sadly, I wasn’t as wild about the flavor of the roasted Stokes Purples. With the remaining three pounds of purple potatoes I had bought, I had another idea: make mashed purple sweet potatoes!

They were delicious. I used my recipe for Old-Fashioned Mashed Potatoes, substituting the Stokes Purples for the all-purpose potatoes. The mashed sweet potatoes were sweet, buttery, creamy, and eye-poppingly colorful and would sure look different on the Thanksgiving Day table! Speaking of which, Thanksgiving is eleven days away. Take a look at the list of recipes I’ve put together here!

Today is the fourth anniversary of Judy’s Chickens! It all started here!

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Remember to always check this website for updated versions of a recipe.  

© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.