The Amazing Convection Roast Spatchcock Turkey

A turkey roasted in convection not only has a shorter cooking time, but it is also guaranteed to be amazingly juicy and flavorful. However, for easier handling, especially when carving, the best method is to cut out the backbone and spatchcock the turkey.

There are several benefits to roasting a spatchcocked turkey.  Removing the backbone a day or two in advance of roasting, seasoning the turkey with kosher salt, and letting it sit uncovered in the refrigerator dries out the skin. Drying out the skin results in better browning and crisping; seasoning with kosher salt brings out the meat's flavor; and removing the backbone gives you the base for a delicious turkey stock.

Stock is important to add to the stuffing casserole and also to get a head start on making the gravy. It’s best to make the gravy base with the stock, then scrape up the pan drippings to add color and flavor.  You can also capture more juices by carving on a rimmed carving board and adding those juices to the gravy.

The cooking time for a spatchcocked turkey will be much shorter than for roasting a whole bird, and carving will also be simplified. Once the leg and thigh are removed, it’s easy to carve slices directly off the bone. Flattening the bird for roasting also ensures even cooking and helps it come to room temperature faster before cooking.

Poultry shears or a sharp knife are necessary for cutting out the backbone. Be sure to stabilize the cutting board by placing a small, damp cloth or paper towels beneath it to prevent it from moving.

INGREDIENTS

1 fresh turkey 12 - 15 lbs, giblets, neck, and backbone removed

1 tbsp kosher salt

2 leeks, trimmed

2 large carrots, left whole

½ tsp dried sage

½ tsp dried oregano

2 tbsp olive oil

PREPARATION

To spatchcock the turkey, remove the giblets and neck, then cut along the backbone from the tail end to the neck, cutting through the rib bones. Spread the turkey open slightly, then, holding it steady with a towel, cut out the backbone on the other side.

Once the backbone is out, press down on the highest part of the breastbone until you hear it crack. This allows the turkey to sit flatter. Place the turkey on a shallow, rimmed baking pan, season with kosher salt, and refrigerate, uncovered (or with a piece of wax paper loosely draped over the bird to avoid touching it).

Remove the turkey from the refrigerator at least 1 hour prior to roasting, and heat the oven to 425°F/220°C/220 °C in the Convection Roast or Convection Bake mode.

The turkey should be roasted in a shallow pan that allows the convection heat to circulate evenly around the bird. The turkey can be placed on a rack set over the carrots and leeks or directly on the vegetables. Combine the sage and oregano with the oil, rub it into the turkey, and place the turkey in the roasting pan.

Insert the oven meat probe or your own thermometer into the thickest part of the breast at a diagonal, making sure the sensor tip remains in the meat. When the oven is at temperature, slide the tray into the oven and insert the probe. Close the door, program the probe to reach an internal temperature of 165°F/74°C, and set the timer for 15 minutes.

When the timer has elapsed, change the oven temperature to 325°F/165°C for the remainder of the cooking time.  Once the programmed internal temperature has been reached, the oven will turn off.  Remove the turkey and set it aside to rest for 30 - 40 minutes.  

While the turkey is resting, you can make the gravy and load the oven with the side dishes so they will be hot and ready to serve when the turkey has been carved.

Note: Once the turkey is resting, the internal temperature will rise to 180 - 185 F. Cooking the turkey to a higher internal temperature will result in a drier texture.