“Thoughts on Spatchcocking?”
Should You Do It? Can You Still Use Brine or Rub? Shane’s Got the Answers.
I love spatchcocking turkeys or chickens (or “spatch cocking” as some folks spell it). It allows about twice the opportunity for flavor enhancement and saves about 20% on the cook time.
The temperature to cook a bird this way is at about 275 degrees. This of course depends on the size of the animal. However, any lower than about 275 and you will find the skin gets very rubbery. I’ve cooked a spatchcocked chicken at higher temperatures up to 325 degrees which cooks much faster but you get more of a roasted flavor versus smoked. So, 275 is a pretty happy medium for poultry, and that will take about 2.5 hours.
Below is a picture of a spatchcocked bird vs. whole on the Silverbac. All the brining rules still apply, and it works even better for dry brining. Typically,I’ll make a dry brine of herbs and spices and load the bird up with that. Then I’ll layer out some citrus fruits on the grill, creating a nice, moist pace for the bird. I’ll place the turkey on top and let it smoke. It gets full of flavor without drying out.
Check out this video on how to spatchcock for your Thanksgiving turkey.
How to Spatchcock a Turkey or Chicken
- Start with the chicken breast-side down making sure that the legs are pointing toward you on your cutting board
- Next , you’ll want to cut out the backbone using poultry shears. Cut along the side of the backbone, also known as the parson’s nose, to remove it, cutting through the rib bones as you go.
- Once you’ve removed the backbone, you’ll want to flatten the breastbone with the heel of your hand so that the meat is even across the entire bird. This will take more effort with a turkey, and you’ll want to press down on each side of the breastbone until you hear a crack.
- If you really want to keep the bird secured in its flat state, you can run skewers diagonally through the breast and thigh meat.