Why Spatchcock Speeds up Cooking
Flattening the bird allows it to cook more evenly. By removing the backbone from the turkey and pressing it flat, you expose more surface area to the oven’s heat, ensuring that both the breast and thighs cook at the same rate (no need to tuck the wings!). This increased exposure and even heat distribution reduce roasting time—often by half—while keeping the meat juicy and the skin crispy and golden brown.
Dark or Light Meat Turkey?
We know many people prefer lean meat, like turkey breast, which is the most popular part of the bird. When I’m making Thanksgiving turkey for just 2 or 4 people, I often roast a large turkey breast—it also cooks quickly! But if you want to roast a whole bird, spatchcocking (butterflying) is the way to go.
Easy Cranberry Glaze
The glaze is everything for this cranberry-orange glazed turkey. It’s easily made in a small saucepan by thickening orange juice, orange zest, cranberry juice, soy sauce, spices (cinnamon and nutmeg), and honey over medium heat with a bit of cornstarch. I know it might sound strange to add soy sauce to a holiday-flavored glaze, but trust me, it adds a wonderful depth of flavor—similar to the cranberry sauce I serve with Brussels sprouts! I also add orange slices on top of the turkey for extra orange flavor while roasting.
How to Spatchcock a Turkey
Does it sound intimidating? All you need is a sharp knife and sturdy, sharp kitchen shears. Use the same method as my Spatchcock Chicken (the pictures below show a chicken, but the technique is identical for turkey). Place turkey on a sturdy cutting board, breast-side down, Hold the open end of the cavity and use kitchen shears to cut along each side of the backbone and remove it (you can save this for gravy). 2. Press the turkey open. At this stage you can leave it as is and turn breast side up and roast, or you can cut in half so you have 2 halves. The choice is yours.
Tips for the Best Roast Turkey
I recommend refrigerating the turkey uncovered in the fridge for at least 2 hours. This dries out the skin of the turkey and aides in getting a crispier skin, which is one of the best parts of roasted turkey. Spatchcock or butterfly the turkey. This greatly reduces roasting time—actually, it cuts it in half—and it’s so easy to do. I used a 12-pound turkey, which fits nicely in my 12 x 15-inch (30 x 38 cm) shallow roasting pan. Normally, this turkey would take about 3 ½ hours to cook. Just as I do with my roast chicken, I like to place vegetables and chicken broth or stock in the bottom of the roasting pan for instant gravy as the turkey cooks. I’ve been using this method for years, and it results in the most delicious gravy. Simply strain and blend the juices with the onion and garlic, then season and thicken. When brushing the glaze onto the skin, apply half of the glaze before roasting. Also, lift the skin slightly and brush some directly onto the turkey meat for even more flavor. Pour the remaining glaze over the fully roasted turkey at the end.
Meat Thermometer for Roast Turkey
Make sure the oven temperature is correct. Often, ovens run too hot or too cold, so it’s always best to check this using an oven thermometer. Purchase a meat thermometer. It can be an ovenproof meat thermometer or a simple instant-read thermometer. It’s the only foolproof way of knowing if the turkey is cooked and more importantly, safe to eat. The internal temperature must reach at least 165°F/74°C when the thermometer is inserted into the thickest part of inside thigh. This is not the time for guess work. Also, purchase an oven thermometer. None of the above will matter if your oven is running to hot or too cold. We want a successful Thanksgiving dinner.
Resting a Roast Turkey
Allow a good amount of time for the turkey to rest when it comes out of the oven. This prevents all the tasty juices from leaving the meat when you slice it. I like to transfer it to a large serving plate, lightly covered with aluminum foil. A plate is best for this, so any juices that come out while it’s resting stay on the plate.
Serving Cranberry Orange-Glazed Roast Turkey
I like the usual sides of cornbread stuffing/dressing and cranberry. I also have an extensive selection of easy recipes, including side dishes made with sweet potatoes.
