Poultry
Spatchcock
Spatchcocked Turkey has the backbone removed and bird flattened for fast even roasting or grilling. More skin exposed to heat. Weight the bird if it bows. As a spatchcock section of whole, portion for even cooking and clear labelling. Cook turkey spatchcock to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.45 g
- Saturated Fat 3.02 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 89.6 mg
- Sodium 73.2 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 63.7 g
- Energy 188 kcal
- Water 63.7 g
- Carbohydrates 1.04 g
- Sugars 0.48 g
- Protein 21.7 g
- Fat 9.45 g
- Saturated Fat 3.02 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.7 mg
- Vitamin B5 — Pantothenic Acid 0.83 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 365 mg
- Major Minerals 363 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.7 · vitamin-b5-pantothenic-acid: 0.83 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Spatchcock of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted spatchcock of turkey as cookery specialised by muscle and joint.
Retail packing standardised spatchcock portions of turkey for home kitchens.
Ready-to-cook spatchcock packs of turkey expanded for convenience cooking.