Turkey: Spatchcock method questions

[aristocatz]

Making this recipe for a 22 lb bird for Thanksgiving and we are trying the spatchcock method for our first time:
https://www.sweetandsavorybyshinee....2RlR8EQMhtShdyXuvKUs4EJK1vPb7iZ3dv54#comments
-How long should we cook for and what temp?
-Can we still stuff it with the apples and fresh herbs?
-Can we add some thickly chopped root veggies to the pan while roasting?
-Any other tips with roasting a spatchcock turkey?

Thanks!

 

[NotUrsula]

Have a stepstool handy unless you are quite tall. The force needed to break the bones requires being able to put your weight into it, so you need to work on a low surface, or make yourself temporarily very tall.

As for the veggies, sure, you can put hardy root veggies &/or fresh herbs in with it; put them under the bird so the steam will flavor it and keep the veggies from burning. I don't know about apples; I don't mix fruit & turkey.

I actually spatchcock several turkeys this time of year while they are cheap; makes it a lot less trouble to roast. 450F, for about 12 minutes/lb.

 

[aristocatz]

Have a stepstool handy unless you are quite tall. The force needed to break the bones requires being able to put your weight into it, so you need to work on a low surface, or make yourself temporarily very tall.

As for the veggies, sure, you can put hardy root veggies &/or fresh herbs in with it; put them under the bird so the steam will flavor it and keep the veggies from burning. I don't know about apples; I don't mix fruit & turkey.

I actually spatchcock several turkeys this time of year while they are cheap; makes it a lot less trouble to roast. 450F, for about 12 minutes/lb.

Thanks so much! We are actually having our butcher spatchcock it before we pick it up to prepare. For only $5 extra, I couldn't justify the trouble on my end for our first time with this method

 

[Praying Colonel]

Making this recipe for a 22 lb bird for Thanksgiving and we are trying the spatchcock method for our first time:
https://www.sweetandsavorybyshinee....2RlR8EQMhtShdyXuvKUs4EJK1vPb7iZ3dv54#comments
-How long should we cook for and what temp?
-Can we still stuff it with the apples and fresh herbs?
-Can we add some thickly chopped root veggies to the pan while roasting?
-Any other tips with roasting a spatchcock turkey?

Thanks!

My tip would probably be to go with 2 11 or 12 pound birds instead of a 22 lb bird. It's going to be tough to spread that guy out in a regular-size oven. And the advantage of spatchcocking is it cooks very quickly (about 90 minutes or so) so you can do 2 birds in about 3 hours.

My method is usually to lay the bird on some thickly sliced root veggies (carrots/celery/onions) while it cooks, to use it as kind of a rack. For fresh herbs I make a compound butter that includes thyme, rosemary, sage and pepper and then put some of the butter under the skin and the rest rubbed onto the skin.

Good luck!

 

[luvnwdwgal]

I’ve only spatchcocked a chicken before. Good call on having your butcher do it for you especially with such a large bird. I would use a digital thermometer if you have one so you don’t overcook it.