Where to Buy a Spatchcock Turkey: The Ultimate Guide

Spatchcocking, also known as butterflying, is a unique way of preparing a whole turkey that results in even and quick cooking, crispy skin, and juicy meat By removing the backbone and flattening the bird, a spatchcock turkey cooks faster than a traditional roasted turkey. All parts finish cooking at the same time too.

If you’ve never cooked a spatchcock turkey before, finding one to buy can be a challenge since most grocery stores don’t sell pre-spatchcocked birds. However, you have several excellent options to get your hands on this uniquely prepared holiday centerpiece.

Order from Your Local Butcher

One of the best and easiest ways to buy a spatchcocked turkey is to place a special order with your local butcher shop, Most full-service butchers will gladly spatchcock a turkey for you if you call ahead and request one

When placing your order, be sure to specify:

• The size of turkey you want (10-15 lbs is ideal)
• That you want it spatchcocked (butterflied)
• When you need it by

The advantage of going through a butcher is you can ensure the spatchcocking is done properly. Skilled butchers are experts at breaking down poultry and will remove the backbone cleanly and flatten the breastbone so the turkey cooks evenly.

I recommend placing your order 1-2 weeks ahead of time around the holidays to make sure they can accommodate your request, Expect to pay a small upcharge for the labor involved in spatchcocking

Spatchcock It Yourself

While having the butcher prep the turkey is more convenient, you can save money by DIY spatchcocking a whole turkey yourself at home. Here’s what you’ll need:

• Sharp kitchen scissors or shears
• Cutting board
• Whole turkey (10-15 lbs)

Step-by-Step Instructions:

1. Remove neck and giblets from turkey cavities
2. Place turkey breast side down on cutting board
3. Using scissors, cut along both sides of backbone from tail to neck
4. Remove backbone and reserve for making stock
5. Flip turkey over, press down firmly on breastbone until flattened
6. Tuck wings behind back and place in roasting pan

It only takes about 10 minutes to spatchcock a whole turkey once you get the hang of it. I recommend practicing on a couple chickens first if you’ve never done it before. Watch online video tutorials for guidance.

While more labor intensive, DIY spatchcocking lets you transform any ordinary supermarket turkey into a flattened bird ready for quick roasting. You’ll save money over having the butcher do it.

Buy from Online Specialty Retailers

Several online turkey purveyors sell pre-spatchcocked birds shipped frozen directly to your door. Here are some of the best places to order online:

• D’Artagnan – This gourmet retailer offers free-range organic spatchcocked turkeys from 8-16 lbs. They cost more than typical grocery store birds but are premium quality.

• Porter Road – Based in Nashville, Porter Road sells pasture-raised heirloom spatchcocked turkeys from 10-22 lbs for reasonable prices.

• Harry & David – Around the holidays, gift company Harry & David stocks ready-to-roast spatchcocked turkeys in various sizes.

Order your pre-spatchcocked turkey 1-2 weeks in advance to allow for thawing time before cooking. Buying online gives you access to specialty turkeys even if none are available locally.

Should You Brine a Spatchcock Turkey?

Because spatchcocking speeds up roasting time, keeping the turkey meat juicy and flavorful is an important consideration. Many cooks highly recommend brining spatchcocked turkeys before cooking.

Brining involves soaking the turkey in a saltwater solution which seasons the meat and helps it retain moisture as it cooks. Make a basic brine with:

• 1 cup kosher salt
• 1/2 cup sugar
• 1 gallon water

Submerge the spatchcocked turkey in the brine for 8-12 hours before roasting. Rinse the turkey, pat it dry, and then roast as desired. Brining infuses seasoning throughout and guarantees a juicy, well-flavored bird.

How to Cook a Spatchcock Turkey

Once you’ve acquired your spatchcock turkey, you’ll want to roast it perfectly. Here are some tips:

• Cook at a high temperature (450°F) for the first 30 minutes. This initial blast of heat crisps up the skin nicely.

• Lower heat to 350°F until fully cooked. The reduced temp lets the meat finish cooking through without burning.

• Cook to an internal temperature of 165°F. Insert a meat thermometer in the thickest part of breast and thighs to check doneness.

• Allow the turkey to rest for 20 minutes before carving. Letting it sit finishes the cooking and lets juices absorb back into the meat.

• Carve and serve. Spatchcocking makes carved portions much easier.

A 12 lb spatchcocked turkey will roast completely in around 1 hour 15 minutes. The flattened shape means white and dark meat cook at the same rate for tender, juicy results throughout.

Enjoy Perfectly Cooked Turkey with Spatchcocking

Spatchcocking is an ideal prep method for home cooks seeking evenly cooked, juicy turkey with crispy skin. While sourcing a pre-spatchcocked turkey used to be difficult, you now have several excellent options to buy online or request from your local butcher.

With some advance planning, you can put a beautiful spatchcocked turkey at the center of your Thanksgiving or holiday table. Taking the time to spatchcock and brine results in the juiciest, most flavorful roast turkey you’ve ever tasted!