It’s not as hard as you might think to carve a spatchcock turkey—check out my tutorial below for all my insider tips and tricks, along with a video demonstration!
My favorite recipes for making compound butter and dry brine are perfect if you’re still searching for a way to cook a spatchcock turkey!
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Congratulations! You’ve successfully cooked a turkey on your own! Now it’s time to carve and present it to your loved ones so they can see how hard you worked. I want it displayed as the focal point that it deserves to be, just as you do.
Yo, fellow gourmands! Thanksgiving is upon us, and that means one thing: a succulent, juicy, perfectly spatchcocked turkey taking center stage on your dinner table. But hold your horses, culinary cowboys! Before you dig into this avian masterpiece, you need to know how to carve it like a pro.
Fear not, for I, your trusty culinary guide, am here to equip you with the knowledge and skills to tackle this task with confidence. So, grab your sharpest knife, channel your inner carving ninja, and let’s get this show on the road!
Spatchcock Carving 101: A Step-by-Step Guide
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Gather Your Tools: You’ll need a sharp carving knife, a cutting board, and a serving platter. Bonus points if you have a meat thermometer to ensure your turkey is cooked to perfection.
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Let It Rest: Allow your spatchcock turkey to rest for at least 15 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
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Remove the Legs and Wings: Start by separating the legs and drumsticks from the body. Locate the joint where the leg meets the body and use your knife to cut through it with a sawing motion. Repeat for the other leg and both wings.
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Carve the Breast: Place the turkey breast-side up on your cutting board. Starting at the top of the breastbone use your knife to slice thin even slices of meat, following the grain of the meat. Continue slicing until you reach the bottom of the breastbone.
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Flip and Repeat: Turn the turkey over and repeat the slicing process on the other side of the breastbone.
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Serve and Savor: Arrange the carved turkey slices on your serving platter, along with the legs, drumsticks, and wings. Garnish with fresh herbs or your favorite Thanksgiving sides, and prepare to be showered with compliments for your carving prowess.
Pro Tips for Spatchcock Carving Success
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Sharpen Your Knife: A dull knife is your worst enemy when carving. Invest in a good quality carving knife and keep it sharp for a smooth and effortless carving experience.
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Use a Stable Cutting Board: Choose a sturdy cutting board that won’t slide around while you’re carving This will prevent accidents and ensure clean, even slices
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Cut Against the Grain: Always cut against the grain of the meat for the most tender and juicy results.
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Don’t Be Afraid to Ask for Help: If you’re feeling overwhelmed, don’t hesitate to ask a friend or family member for assistance. Two pairs of hands are always better than one, especially when dealing with a large bird.
Spatchcock Carving FAQs
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Q: Can I carve a spatchcock turkey while it’s still hot?
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A: It’s best to let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute, making the meat more tender and flavorful.
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Q: What’s the best way to serve a spatchcock turkey?
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A: You can serve the carved turkey on a platter with your favorite Thanksgiving sides. Some popular options include mashed potatoes, stuffing, gravy, and cranberry sauce.
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Q: Can I use leftover spatchcock turkey for other dishes?
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A: Absolutely! Leftover spatchcock turkey can be used in sandwiches, salads, soups, and casseroles. The possibilities are endless!
There you have it, folks! With these tips and tricks, you’ll be carving your spatchcock turkey like a seasoned pro in no time. So, go forth and conquer that bird, and may your Thanksgiving feast be filled with joy, laughter, and deliciousness!
What you’ll need to carve a spatchcock turkey
First and foremost, allow your turkey to rest for approximately an hour before carving in order to prevent the juices from dripping out while you’re slicing it.
Then, lay the rested turkey on a large cutting board, breast-side up.
The easiest way to determine where to cut the turkey is to look for the joint; we cut where there is a joint. Because cutting through the joints facilitates the knife’s passage straight through, wiggle and bend and try again if you encounter resistance or strike a bone.
That said, I like to start with the legs, especially when it comes to spatchcock turkeys. We just bend the leg back to find the hip joint. Next, cut through that joint with a boning knife to extract the leg and thigh by separating them from the “hip.”
When it’s out, move on to the other leg and do the same thing.
Then, remove the wing the exact same way, bending the wing back and slicing at the “shoulder” joint. Do this for both sides and remove both wings.
Then move on to the turkey breast.
Slice down the breast bone, gently following the hard line of the bone that separates the two breasts. Then, if at all possible, extract the breast from the bird in one piece by gently pulling on it. (This will make the slicing more neat!).
Repeat with the other breast.
Slice the breast meat. I like to slice it on the thicker side in half an inch slices or so. You can make it thinner or thicker if you want, just depending on your likes and dislikes.
Then start to break apart the wings and the legs. Separate the drumsticks from the thighs by cutting through the “knee” joint.
Separate the wings from the tips by cutting through the “wrist” joints.
Remove the wing tips completely and and save them for stock, if you’d like. If not, discard. The “elbow” can also be cut in the same manner, but I think it’s better left whole.
Remember to save the turkey carcass for making turkey stock as well! You can freeze the bones to make stock at a later time, or you can toss it into a food storage bag and store it in the refrigerator to make this delicious homemade Instant Pot Turkey Stock in a few days!
Besides, you went through all this trouble to make a turkey, so make it work for you now by getting multiple fantastic meals out of it! You won’t regret it—homemade stock makes the best soups!
How to display and garnish roasted turkey:
After you carve the turkey, arrange the pieces on a large serving platter.
I like to add some greenery to my turkey platter to give the bird itself a striking contrast in color. This makes the platter look impressive. My favorite dish is sautéed Brazilian collard greens with bacon because it’s so simple to prepare. However, if you’d rather, you can also use this recipe and substitute shredded Brussels sprouts or kale for the collards.
Alternatively, you could just toss some arugula or fresh parsley on the platter with your bird and call it a day. That pop of green will already make it look great!.
Orange slices and seasonal fruits, such as apples, cranberries, or pomegranate pieces, will instantly elevate your turkey platter by adding a pop of color!