This post is for you if you’ve ever thought that spatchcocking a turkey would be too much work. Follow me as I go through the process of how to do it step-by-step!
Tired of dry, unevenly cooked turkey? Spatchcocking is the answer! This simple technique involves removing the backbone and flattening the bird, resulting in a faster cooking time and a more flavorful, succulent result.
Why Spatchcock?
- Faster Cooking: Say goodbye to hours of waiting! Spatchcocking cuts cooking time by almost half, perfect for busy Thanksgiving hosts.
- Even Cooking: No more dry breast meat or undercooked legs. Spatchcocking ensures even heat distribution for perfectly cooked turkey throughout.
- Crispy Skin: The flattened bird allows for maximum skin exposure, leading to the crispiest, most delicious skin you’ve ever tasted.
- Easier Carving: Forget the carving struggles! The flat bird makes for effortless carving, ensuring you get the most meat off the bones.
Ready to Spatchcock? Here’s what you’ll need:
- 12-14 pound turkey
- Paper towels
- Kitchen shears or a sharp boning knife (or both!)
- Large cutting board
- Baking sheet with a wire rack
- Kosher salt and freshly ground black pepper
- Butter or olive oil (optional)
- Meat thermometer
Let’s Get Spatchcocking!
Step 1: Dry Off the Turkey
Remove the plastic packaging and giblets from the turkey. Pat it dry with paper towels allowing the juices to absorb into the paper. Remember, a dry surface equals crispier skin!
Step 2: Cut Along One Side of the Backbone
Place the turkey breast-down on the cutting board, backbone facing up. Locate the backbone and cut along one side using kitchen shears or a sharp boning knife, starting at the tail end. Don’t be afraid to use some muscle to cut through the cartilage and bones.
Step 3: Cut Along the Other Side of the Backbone and Remove It
Repeat the cut along the other side of the spine and remove the backbone. Save it for later to add flavor to your gravy.
Step 4: Flatten the Bird
Turn the turkey over so the cut side is on the board and the breast side is facing up. Press down firmly on the bird using both hands until you hear the crack of the wishbone and the turkey lies flat. Transfer it, breast side up, to a baking sheet fitted with a wire rack.
Step 5: Season the Turkey
Generously season the turkey with salt and pepper. Refrigerate it for at least 8 hours, ideally 24 hours. Resist the urge to cover it; the cool air will further dry the skin for maximum crispiness.
Cooking Your Spatchcocked Turkey
Step 1: Bring the Turkey to Room Temperature
Take the turkey out of the fridge and let it rest on the counter for about 30 minutes to come to room temperature. This ensures even and faster cooking. You’ll notice the salt has melted into the surface, a sign it has penetrated the meat for maximum flavor.
Step 2: Dry off the Bird Again
As the salt absorbs, moisture may bead on the skin. Pat it dry again before roasting. If desired, brush the bird with olive oil or butter.
Step 3: Roast the Turkey
Preheat your oven to 450 degrees F. Pour a couple of cups of water or a can of beer into the baking sheet for extra moisture during cooking. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, about 1 hour to 1 hour 10 minutes.
Step 4: Let the Turkey Rest
Resist the urge to dig in right away! Let the turkey rest for about 30 minutes before carving. This allows the juices to settle, preventing them from escaping and leaving you with dry meat.
Step 5: Make Some Gravy
Pour the pan drippings into a fat separator and discard the fat. Add the drippings to a large skillet and boil until reduced by half. Whisk in a couple of tablespoons of butter and season with salt to taste.
Carving Your Spatchcocked Turkey
Transfer the rested turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and transfer it to a serving platter. Next, cut the breast meat off the bone and slice it for easy serving. Remove the wings and add them to the platter. Save the carcass for stocks and soups.
Enjoy your crispy, juicy, and perfectly cooked spatchcocked turkey!
Bonus: Spatchcocked Turkey Recipes to Try
- Spatchcocked Grilled Turkey: Take your grill game up a notch with this flavorful recipe.
- Barbecue-Spiced Spatchcocked Turkey: Add a smoky twist to your Thanksgiving tradition with this barbecue-inspired recipe.
- Spatchcocked Turkey with Sage Butter and Gravy: Warm fall flavors meet juicy turkey in this classic recipe with a modern twist.
Spatchcocking is a game-changer for Thanksgiving turkey. Give it a try and experience the difference!
Cut Out the Backbone
Next, you’re ready to remove that backbone! Flip bird over so it’s breast side down. Grab your shears and locate the backbone. Once you’ve successfully located it, you’re ready to begin cutting.
Run your sharp kitchen shears up right side of the backbone and start snipping. There will occasionally be some resistance, but nothing that two hands and a little more pressure can’t solve. Honestly, if I can do it, so can you. Proceed to the left side of the backbone after cutting the entire length of the right side.
Repeat this cut on the other side of the backbone. To fully remove the turkey’s backbone, run your shears up along the left side of the backbone.
To create a nice, clean cavity inside the bird, cut and tidy any pieces that are left over after removing the backbone.
Lastly, snip approximately 1-2 inches down the breastbone as seen in the picture below. This will make it easier to flatten your bird once you turn it breast side up again.
Prepare the Bird
Set up you prep space with your large cutting board cleaned and ready to go. Make sure your board is also easy to sanitize after working with the raw meat. Strap on those gloves and let’s get to work!.
Before you get to all the cutting, you need to prepare the turkey. Pull the giblet bag out of the turkey and set it aside. I like to keep these to make some delicious Turkey Gravy. You can honestly save everything from the bird and smoke it or use it in different applications later.
Next up, remove the neck by pulling it out of the bird. I also remove the turkey timer if the turkey you’ve purchased comes with one (an instant read thermometer will be much more reliable, so no need to use this guy). Finally, remove the tail by giving it a quick snip.
How to Spatchcock a Turkey
How do you Spatchcock a Turkey?
Finish spatchcocking: Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone.
How do you cut a Spatchcock Turkey?
Start by removing the legs, drumsticks, & wings by cutting at the joints. Then hold the breast firmly in place with one hand & use the knife to help cut the meat away from the breast bone. This roast spatchcock turkey is tender & juicy, so it should fall away from the bone pretty easily!
How long do you cook a spatchcocked Turkey?
Roast the spatchcocked turkey in a 450°F oven. Roast until the thickest part of the thigh registers 175°F. For a 12- to 13-pound turkey, this will take about 70 to 80 minutes. Allow to rest for at least 20 minutes before carving. Test Kitchen Tip: The safe internal temperature for poultry is 165°F.
What is Spatchcocking a Turkey?
Spatchcocking is a non-gimmicky way to get you to perfectly cooked turkey—fast. Also known as butterflying, the technique involves removing the backbone and flattening the bird for cooking. This method is common for cooking chicken, too, because it helps all birds cook evenly. Here’s a step-by-step guide to spatchcocking a turkey.