1/2teaspooncayenne pepperit has a kick, use less for a less spicy flavor
Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.
Mix the spices together in a small bowl, set aside.
Place the turkey breast side down on a cutting surface. Use kitchen shears to cut along both sides of the backbone, beginning at the tail end. If you hit a really tough spot, try cutting with just the tip of the shears.
Set aside the backbone and giblets to make gravy, or stock. Carefully flip the turkey over, breast side up.
Press down firmly on one side of the breast to flatten, you will hear a crack. Do the same on the other side.
Place the flattened turkey on the prepared baking sheet and brush with oil.
Sprinkle with spice mixture and rub in to the skin to thoroughly coat. Allow to rest for 30 minutes before cooking.
Place in the oven and roast for 75 to 90 minutes, until the internal temperature reaches 165 degrees. Do Not trust the silly little pop-up thing to actually pop up!
How to carve a Spatchcock Turkey:
First, remove each leg by cutting through the turkey where the thigh connects to the breast.
Next, separate the drumsticks and thighs at the joint.
Then find the joint that connects the wing and breast, and cut through it. Repeat to cut off other wing.
Finally, slice the breast meat across the grain. Arrange on a serving platter and serve
No, I did not get my turkey as flat as I would have liked. It takes A LOT of force to break the breastbone!
Try standing on a stool to get above the counter if possible, or place a cast iron skillet on top of the turkey and press down….hard!
I used a Caribbean inspired spice mixture, but you can use any spices that you like.