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Whole Turkey (Spatchcocked)
Whole Turkey (Spatchcocked)
Photo coming soon
Same Process, Bigger Bird
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Spatchcock it the exact same way as a chicken — kitchen shears along both sides of the backbone, crack the breastbone, lay it flat.
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It takes a little more muscle with a turkey, but the technique is identical.
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This is the single best way to cook a whole turkey because it cooks evenly and the skin crisps everywhere.
Seasoning for Turkey
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Turkey takes well to a slightly different flavor profile than chicken.
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Allspice, oregano or Italian seasoning, salt, pepper, and garlic powder is a great combination.
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Rub with olive oil first, then season everywhere — don't be shy.
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You can also go the herb butter route — mix softened butter with herbs and push it under the skin.
Low and Slow
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Unlike chicken which goes hot and fast, turkey benefits from a slightly lower temperature to stay juicy.
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Around 325°F, about 12-15 minutes per pound.
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A thermometer is absolutely critical here — pull the breast at 157-158°F, tent with foil, and let carryover finish the job.
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Everyone's had dry Thanksgiving turkey.
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Don't be that person.
Beyond Thanksgiving
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Turkey is one of the most underappreciated proteins because it's so tied to one holiday.
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But it's cheaper per pound than chicken breast, just as lean, and feeds a crowd.
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If you're chickened out from eating chicken every day, or if you have dietary restrictions with chicken, turkey is a legitimate everyday alternative.
Quick Tips
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A meat thermometer is non-negotiable with turkey — there's no winging it
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Let it rest for at least 20 minutes before carving — bigger bird needs more rest time
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Spatchcocking cuts cook time dramatically — a 14lb turkey goes from 4 hours to about 90 minutes
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Leftovers shred beautifully for meal prep, sandwiches, and salads
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