If the thought of a holiday meal brings to mind s of a beautifully cooked turkey, you’re not alone! A traditional turkey dinner with the family is truly a special meal. But making the turkey is a labor-intensive endeavor, and it can be a bit intimidating.
If you roast the bird whole, you’ll need to know how to carve a turkey. Other cooking methods work better if you cut up the turkey before cooking it. Either way, a few handy tips will help you:
Cooking a whole turkey can be an intimidating task Getting the white and dark meat to cook evenly while keeping the bird moist is a challenge. Many home cooks have asked the question can I cut a turkey in half to cook it? The answer is yes, you absolutely can cut a turkey in half before roasting Halving the turkey can make the cooking process easier and more efficient.
In this article, we will explore the benefits of spatchcocking a turkey, provide step-by-step instructions on how to properly cut a turkey in half, discuss the best cooking methods, and offer tips to ensure perfect results. Read on to become a turkey splitting pro!
Why Cut a Turkey in Half?
Cutting a turkey in half, also known as spatchcocking or butterflying, offers several advantages:
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Shorter cooking time – Halving the turkey exposes more surface area and decreases thickness allowing it to cook much faster. You can expect it to be done in about half the time of roasting a whole bird.
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Even cooking – With a whole turkey, the breast often dries out before the legs and thighs are fully cooked. Halving solves this by promoting more uniform heat circulation.
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Better flavor – Seasonings and marinades can penetrate deeper into a spatchcocked turkey, amping up the flavor throughout.
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Easier to carve – Carving a halved turkey is simpler since you can access the meat without having to wrestle with a whole bird.
How to Cut a Turkey in Half
Before grabbing your knife, gather these supplies:
- Sharp chef’s knife or kitchen shears
- Cutting board
- Towels
- Meat thermometer
Then, follow these steps:
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Remove giblets and neck from turkey cavities Rinse turkey and pat dry,
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Place turkey breast side down on cutting board. Using kitchen shears or a sharp knife, cut vertically along one side of the backbone from tail to neck.
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Repeat on the other side of backbone to completely remove it. Reserve backbone for stock if desired.
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Flip turkey over so breast side is up. Firmly press on breastbone until turkey flattens. The breastbone will snap.
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Optional: Make a vertical cut to remove breastbone for easier carving later.
The spatchcocking is complete! Season or marinate the turkey as desired.
Best Cooking Methods
A halved turkey lends itself well to these cooking techniques:
Oven Roasting
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Heat oven to 450°F. Place turkey skin-side up on roasting pan fitted with a rack.
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Roast for approx. 60-75 minutes until thickest part of breast registers 165°F. Baste periodically.
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Let rest 15 minutes before carving.
Grilling
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Prep charcoal or gas grill for medium high heat. Oil grates.
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Grill turkey skin-side up for about 35-45 minutes with lid closed as much as possible.
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Check temperature and flip occasionally until 165°F. Watch for flare ups.
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Let rest then serve.
Smoking
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Prepare smoker with preferred wood chips and heat to 225-250°F.
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Smoke turkey for 2.5 to 3 hours until 165°F.
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Check often and add more wood as needed to generate smoke.
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Allow to rest before slicing.
Turkey Halving Tips
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Use a sharp knife and take your time cutting. Rushing can lead to uneven halves.
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Cutting a frozen turkey is difficult. Thaw in refrigerator completely first.
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Monitor temperature closely with a meat thermometer for doneness.
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Let turkey rest at least 15 minutes before carving for juicier meat.
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Refrigerate leftovers within 2 hours. Reheat thoroughly later.
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Get creative with leftovers! Use for sandwiches, salads, soups, casseroles and more.
FAQs
Is it safe to spatchcock a turkey?
Yes, it is perfectly safe provided you use proper sanitization when handling raw poultry. Be sure to wash hands, utensils, and surfaces after contact. Cook to the recommended internal temperature of 165°F.
How much time does halving a turkey save?
You can expect the turkey to cook in about half the time as a whole bird. A 15 lb turkey may cook in 1.5 hours versus 3 hours for a whole turkey. Times vary based on size.
Can I brine a spatchcocked turkey?
Absolutely! Brining adds flavor and moisture. Adjust brining time for size. Remove from brine, pat dry and roast.
What size turkey is best for spatchcocking?
Turkeys in the 10-15 lb range work very well. Larger turkeys over 18 lbs can be harder to maneuver. Small turkeys may not be worth the effort.
Can I stuff a halved turkey?
It is not recommended. Halving exposes the cavity, causing any stuffing to dry out. Cook stuffing separately to prevent food safety issues.
Get Carving!
Splitting a whole turkey down the middle may seem unconventional, but it is absolutely a smart, efficient cooking method. Your holiday feasts and family dinners will benefit from more evenly cooked, juicier turkey with less hassle and reduced cooking time. We hope these instructions give you the confidence to take shears or knife to that big bird and enjoy the delicious rewards! Now get out there, spatchcock that turkey, and start carving.
How to carve and serve turkey
- To carve a whole roasted or spatchcocked turkey, you’ll remove the legs and wings and then cut the thigh and breast meat into slices. This is easily done with an electric knife, or you can use a large, sharp knife, such as a butcher knife.
- To cut off the drumstick for serving, cut into the turkey’s side along the breast where the leg is attached. Pull the leg away to expose the joint and cut around the joint to remove the dark quarter of meat. Then flip the leg over so you can see the internal joint and cut around it to separate the turkey leg from the thigh. Use the same technique to cut away the wings and serve them whole.
- To remove the breast meat, make a deep cut along the breastbone and use the knife to follow the curve of the breastbone as you pull the meat away.
How to cut a turkey in half
- Remove the backbone. After the backbone is removed, it’s relatively easy to cut the turkey in half.
- Cut through the breastbone from neck to tail and separate the halves.
- If you’ll be frying your bird or need it separated into pieces for easier cooking, you can also remove the turkey legs and cut away the wings. Simply pull a leg or wing out from the body to expose the joint.
- When you can see a joint, you can cut around it instead of through it, making it easy to cut away a leg, thigh, or wing.