Spatchcocking (did I spell that right?)

I was doing a test run the other night. I plan on spatchcocking my Thanksgiving turkey. So, I tried it out on a large chicken. Everything I read mentioned that the skin comes out nice and crispy. My chicken was very nicely done, but the skin wasn't even close to crispy.

Wondering if anyone has any thoughts as to what I may have done wrong - or any experience of their own to share.

What temperature did you cook it at? Should be higher (like around 400 degrees) than normal.

eta: NOT 400 degrees higher... should be cooked at 400 degrees!

Should be crispy. We have done it with great success. I agree - use a HOT, HOT oven and vary the distance away from heat element/flame overhead if needed.

lots of butter on the skin!

I finish my turkey with a torch to get the extra-crispiness. Like creme brulee.

I cooked it at 450. DO you put something underneath the bird so that it doesn't sit in it's own drippings in the pan?

kmk - should it be closer to the heat element for a crisper skin?

We cooked our turkey on a flat rack in the roasting pan and yes, closer to the element crisps up the skin.

I am trying to remember what happened last year but I seem to remember my husband hit a snag and ended up taking part of the (far too big) bird out of the oven and letting the rest cook a bit longer.

I will see if I can find our spatchcocked turkey roasting instructions. Nothing is set in stone, we grill spatchcocked chickens all summer and we often switch things up to further perfect the results!

babymakes3 said:
I cooked it at 450. DO you put something underneath the bird so that it doesn't sit in it's own drippings in the pan?

I've cooked mine in the oven in a cast iron skillet, although I prefer the grill-make sure it is well oiled (and seasoned as an aside).

If cooking on the grill, cook it for 2/3 of the time breast side up. Oil again (on the top side) and flip to the breast side down. Cook for remaining time.

If in a pan, start with skin side down and a very hot pan. Flip 1/3 of the way...

This is kind of a reverse spatchcock, and my favorite way to cook chicken:

http://cooking.nytimes.com/recipes/12428-splayed-roast-chicken-with-caramelized-ramps

Sounds interesting - will try [before Thanksgiving]. Would turning the oven from roast to broil for the last 15 minutes help crisp the skin?

Definitely put in on a cooling rack in the sheet pan so it sits elevated.

Also, the drier the better for crispy skin. I sometimes spatchcock the night before, put it on a rack in a sheet pan and put it in the fridge uncovered until the next day. It looks a little funky but the exterior gets nice and dry, allowing for super crispy skin. I also will sometimes do a dry brine the night before as well.

With less time, at least dry it with paper towel as much as you can.

To get crispy skin, you have to make sure to pat it very dry and salt liberally. I did a spatchcock turkey one year and it was great because it cooked much faster and more evenly.

Thank you all for the guidance. I will have to do another run through before the holiday.

Somethingz Fishy: I have never done a brine before and was thinking about doing that. Dry v. Liquid - is that just a personal taste thing?

It sounds like some are dearing meat in pan before putting it in oven to roast? Ias that right?

I recently purchased a pitbarrelcooker and did a test run this weekend smoking a 19# turkey. The flavor was fantastic and the meat very juicey! But the skin was rubbery. For my next run I intend to crank up the heat a bit more and spatchcock the bird.

This will be my first spatchcock.

I did wet brine the bird for 12 hours and set it on a rack over a cookie sheet to dry the skin for 4 hours in the refrigerator before smoking.

alias said:
I recently purchased a pitbarrelcooker and did a test run this weekend smoking a 19# turkey. The flavor was fantastic and the meat very juicey! But the skin was rubbery. For my next run I intend to crank up the heat a bit more and spatchcock the bird.
This will be my first spatchcock.
I did wet brine the bird for 12 hours and set it on a rack over a cookie sheet to dry the skin for 4 hours in the refrigerator before smoking.

You could throw it on the grill, skin side down after its complete to crisp the skin.

I love the word spatchcock.

In my head, the word is always said by Julia Childs as she wrestles a flapping goose into submission.