Learn all about how to spatchcock a turkey with this tutorial. It’s a great way to get a nice even heat on your bird without drying it out. Whether you’re doing a smoked turkey or cooking it in the oven, learn how easy it is with step by step instructions and photos to walk you through. A spatchcock turkey is the perfect addition to your Thanksgiving table.
I discovered the magic of a spatchcocked turkey several years ago. Ever since, I won’t cook a turkey any other way. It helps the bird get such a nice even cook on it and really is not that hard to do.
It may seem intimidating at first, but I’m going to walk you through step by step of how to do it. By the end you’ll have a lovely flat turkey ready to head into the oven – or the grill!
And if you need a recipe to cook your turkey, I’m going to recommend you dry brine your turkey first, then cook up a smoked turkey on your wood pellet grill or smoker. This is how we do it (and what is pictured above), and it comes out perfect every year.
Spatchcocking a turkey also known as butterflying is a great technique that allows the bird to cook more evenly and in less time. By removing the backbone and flattening the turkey, more surface area is exposed to heat for faster and more consistent cooking. But while kitchen shears are the preferred tool for spatchcocking, you can also get the job done using just a sharp knife with some effort.
In this comprehensive guide, we’ll cover everything you need to know to successfully spatchcock a whole turkey using a knife, from selecting the proper knife to a step-by-step walkthrough of the process. Read on for pro tips and answers to frequently asked questions about this invaluable cooking skill.
Why Spatchcock a Turkey?
There are several advantages to spatchcocking over roasting a turkey whole:
- Shorter cook time since it lays flat
- Meat cooks more evenly throughout
- Crispier skin as more surface area browns
- Easier to season and baste all parts
- Simpler carving
- Fits better in the oven
Removing the backbone and flattening the bird allows for faster roasting and better heat penetration. While it may seem daunting, spatchcocking truly is easy once you learn the technique.
Selecting the Proper Knife
While kitchen shears or poultry scissors offer the quickest way to spatchcock a sharp chef’s knife can also accomplish the task. Look for these qualities in a knife to butterfly a turkey
- Long, thin, and narrow blade (8-10 inches)
- Sturdy yet flexible since it must cut through bone
- Very sharp cutting edge
- Pointed tip to pierce meat
- Non-slip handle for safe grip
A heavy-duty boning knife or carving knife with a narrow blade are also suitable options. The key is finding a knife that’s razor sharp to cut cleanly through the backbone.
Step-by-Step Guide to Spatchcock a Turkey with a Knife
Follow these simple steps for how to spatchcock a turkey using just a knife:
Prepare Your Workspace
- Clear ample space on a clean cutting board or work surface
- Have a rimmed baking sheet nearby to collect drippings
- Ensure your chef’s knife is sharpened and ready
- Wash hands thoroughly and tie back long hair
Remove Giblets
- Take giblets out of both turkey cavities and set aside or discard
- Rinse turkey inside and out and thoroughly pat dry
Position the Turkey
- Place breast side down with legs facing you and backbone up
- Feel along the spine to identify the ridge of the backbone
Cut Along the Backbone
- Insert knife tip next to backbone at the tail end
- Cut down along one side, pressing firmly through the ribs
- Repeat down the other side to fully detach the backbone
Remove the Backbone
- Pull backbone away from turkey once fully cut through
- Flip turkey over breast side up
Flatten the Turkey
- Press firmly on breastbone to flatten and crack cartilage
- Spread legs apart to lay flatter in roasting pan
Trim Away Excess Skin
- Neaten appearance by trimming excess flaps of skin
Prepare to Cook
- Season or rub turkey and let rest 30 minutes if time allows
- Refrigerate up to 24 hours until ready to roast
And that’s it! With some elbow grease and knife skills, you can successfully spatchcock a whole turkey using just a chef’s knife.
Handling Tricky Situations
Spatchcocking using a knife does take some finesse. Here’s how to handle common dilemmas:
Can’t cut fully through the backbone? Flip turkey over and complete the cut from the underside. Use kitchen shears to snip any final tough spots.
Frozen turkey too stiff to flatten? Never spatchcock a fully frozen bird – fully thaw first. Partially frozen is very difficult to cut and flatten.
Backbone won’t pull out cleanly? Use your knife or shears to fully detach it by cutting any remaining tissue or cartilage.
Turkey skin tears while flattening? Don’t fret over small tears. Just trim excess skin after spatchcocking for a tidier look.
Cook Time for Spatchcocked Turkey
Flattened birds cook in far less time than whole turkeys. Estimate 12-15 minutes per pound at 400°F for a spatchcocked turkey. A 15 lb spatchcocked turkey roasts in under 2 hours, while a whole bird takes 3-4 hours.
Always rely on a meat thermometer to confirm the turkey reaches 165°F at the thickest part of the breast when done. The legs and thighs will also reach a safe 165°F since the turkey lays flat.
Get Spatchcocking!
Butterflying a turkey may seem intimating, but have confidence that all you need is a sharp knife and some simple cuts. With practice, you’ll be spatchcocking turkeys for perfect roasting results in no time. Maneuver carefully, take it slowly, and enjoy your juicy, fast-cooking spatchcocked bird.
How to Spatchcock a Turkey
Turkeys typically come with the neck and several organs inside them, which are sometimes in a paper bag. Take out a large cutting board and poultry shears (you’ll use those in the next step).
Lay the turkey with the back down and the breasts up. Remove the innards and set them aside (these can be thrown away or save them in the freezer to make broth with).
If there is a plastic handle in the turkey, remove that as well.
HOW HARD IS IT TO SPATCHCOCK A TURKEY?
It’s not that hard, I promise. There are two important things. The first is have a defrosted turkey. If you’re turkey is frozen, you’re going to have a heck of a time cutting the backbone out. The second is having sharp poultry shears, ones that can cut bone or cartilage easily. If you have both of those, you will be able to spatchcock a turkey no problem.
How to Spatchcock a Turkey | Serious Eats
FAQ
Can you spatchcock with just a knife?
Sure, you can use a knife. I would use one with a thick, heavy blade if I used a knife. I usually use a cleaver as it is more efficient and I don’t have to worry about sharpening my knife.
What is the best tool for spatchcocking a turkey?
That’s where poultry shears come in. Poultry shears are designed to make spatchcocking simple. They have spring-loaded handles and thick blades to make tough cuts easier.
Can you spatchcock without shears?
A good boning knife is easier for spatchcocking because you can cut through the cartilage easier than scissors.
Can You Spatchcock a Turkey?
Though it may sound like a old-fashioned culinary term, spatchcocking is in fact one of the biggest hacks around when it comes to cooking poultry. Essentially, to spatchcock (or butterfly) a bird is to remove its backbone and flatten it before cooking. You can spatchcock any bird, but let’s talk turkey.
Should you cook a Turkey first after Spatchcocking?
With Latin American spatchcocking and the fact that I cut the turkey into two pieces after spatchcocking, you can pull out whichever meat, white or dark, is done first so that it doesn’t overcook. You can also start cooking the thick breast first before adding the legs since the breast takes longer to cook with this technique.
What is a Spatchcock Turkey?
An Easier Method for Spatchcocking Turkey — the Latin American Way! In the traditional technique of spatchcocking, the backbone is cut out of the whole bird. The result is a wide butterflied bird where the breast is in the center with a leg on either side. This allows the bird to cook more evenly and more quickly.
Can you roast a spatchcocked Turkey?
If you want to roast a spatchcocked turkey, you really should buy your bird from a butcher who will “butterfly” it for you. Make sure you have her or him give you the backbone and other parts that are removed, as they are perfect for roasting and making a rich stock for gravy.
How long does it take to Spatchcock a Turkey?
It’s definitely odd-looking, a bit like a frog, but it also cooks more quickly (only about 1 1/12 hours for a 15-pound turkey on a grill) and evenly than a bird that is not butterflied. In this tutorial we show you how to spatchcock a bird in this way, but we also go one extra step of completely removing the legs from the rest of the turkey’s body.
How to carve a Spatchcock Turkey?
How to Carve a Spatchcock Turkey: You will have to carve it a little differently, but it’s not harder! First, remove the legs and wings. You will remove the entire leg including the thigh at the joint. Next, separate the drumstick from the thigh. Then you will remove the breast from the bone and slice it.