How to Spatchcock a Turkey

Having trouble with limited oven space, overcooked turkey, or soggy skin on the bottom? Try spatchcocking your turkey for this Thanksgiving dinner! It’s a simple but genius technique that can change the way you cook your turkey forever. By flattening the bird, you get faster, more even cooking, plus irresistibly crispy skin.

Read on to see how you can effortlessly nail the star of your Thanksgiving feast!

What is Spatchcocking?

Let’s start with the basics. Spatchcocking (sometimes called “butterflying”) is a technique where you remove the backbone of a bird and flatten it out before cooking. Sounds intense, but it’s actually pretty simple—and incredibly effective.

Imagine your turkey lying flat, with all its surface exposed to the heat. This setup helps everything cook evenly, which is especially handy when you’re dealing with a big bird like a turkey.

It is like pressing “fast-forward” on your Thanksgiving meal. By spreading the turkey out, you reduce the thickness and create a shape that cooks much faster and more consistently than a whole, round bird.

Benefits of Spatchcocking a Turkey

Spatchcocking might sound like a fancy chef technique, but it’s perfect for home cooks who want a juicy, flavorful, and hassle-free Thanksgiving turkey. Here are the biggest benefits:

1. Faster Cooking Time

One of the best things about spatchcocking? It cuts down the cooking time significantly. A whole turkey can take 3-5 hours to roast, but a spatchcocked turkey is often done in just 1.5 to 2 hours. That’s less time glued to the oven and more time enjoying the day with family (or sneaking in a quick nap on the couch).

2. Even Cooking (No More Dry Turkey!)

If you’ve ever ended up with dry breast meat while waiting for the thighs to cook through, spatchcocking is your new best friend. Because the turkey lies flat, heat reaches all parts of the bird more evenly, so you’re less likely to end up with dried-out pieces.

3. Crispy, Golden Skin Everywhere

Who doesn’t love crispy turkey skin? Spatchcocking gives the entire bird more direct exposure to the oven heat, resulting in beautifully crispy skin all over—not just on the top. With this technique, you’ll get that golden-brown, crackly skin that’s basically Thanksgiving magic.

4. Easier to Carve

Ever struggle with carving a turkey that’s round and awkwardly shaped? With a spatchcocked bird, the meat is already laid out flat, making it much easier to access. When it’s time to serve, carving becomes a straightforward process, so you can have beautiful, even slices with minimal fuss.

While spatchcocking gives you nice, even cooking, it doesn’t exactly look like the classic, whole turkey centerpiece everyone expects at Thanksgiving. Plus, it’s not great if you want to stuff the bird. So, if you’re going for that traditional roast turkey vibe, this probably isn’t the way to go.

How to Spatchcock a Turkey

Tools you need for spatchcocking the turkey:

• Sharp Kitchen Shears: These are essential for cutting through the backbone.
• Chef’s Knife: Helpful for making any additional cuts, if needed.
• Cutting Board: Choose a sturdy one with grooves to catch any juices.
• Paper Towels: Use these to pat the turkey dry for maximum crispiness.

Instructions:

1. Place the turkey breast side down on your cutting board, with the backbone facing up.
2. Using your kitchen shears, cut down one side of the backbone from the tail to the neck. Then, repeat on the other side. You’ll remove the backbone entirely—don’t toss it! (It’s great for making stock or gravy.)
3. Flip the turkey over so the breast side is up. Place both hands on the breastbone and press down firmly until you hear a crack. This step helps the turkey lie flat.
4. Tuck the wings under the breasts, spread the legs outward, and trim any excess neck skin.

There’s a video below that shows exactly how to spatchcock a turkey!

Temperature Guide for Roasting Spatchcocked Turkey

To roast a spatchcocked turkey, preheat your oven to 425°F (218°C). Insert the Typhur Sync Gold dual probe wireless meat thermometer into the thickest part of the breast and thigh. Pull the turkey from the oven once the Typhur Sync reads 156°F for the breast and 175°F for the thigh. Rest for 15-20 minutes before carving for the best results, the turkey’s temperature will continue to rise while resting.

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