That bird you roasted was perfect, and now everyone is waiting for you to carve it. How to carve a turkey—the right way—depends entirely on whom you ask. There is, however, a fine art and science to it, and unless you’re Alton Brown on Thanksgiving, this guide might be useful to read before you take on the beast.
I have a recurring nightmare every year around this time about carving a turkey for Thanksgiving. It all starts out as a fantasy: my family and friends are sitting around an elegant living room drinking a festive drink and nibbling on perfect two-bite gougères that I was able to make without any trouble because I was organized and knew what I was doing.
“It’s almost time to eat!” I shout from the kitchen, where I’m wearing a stylish outfit and a linen apron that goes with it. I’m spooning fluffy mashed potatoes into a pretty stack that my guests will now call a “mashed potato cloud-mountain,” and I’m moving extra-crispy Brussels sprouts to a pretty white ceramic serving platter. (My hair looks perfect, if you were wondering. ).
“All we have to do now is carve the turkey, and we’ll be ready to go!” I shout, but it’s more of a soft, sure shout. And then, I turn to the cutting board. Things take a turn here: my beautiful, shiny roast turkey is as rested as it can be, and its tasty juices are gathering in the deep trivets of my favorite cutting board. I pick up my knife and get started carving the Thanksgiving turkey, step by step. I cut through the skin side of the turkey breast meat. I remove the wings, pull the legs apart, and remove the drumstick from the thigh.
At least, that’s what’s supposed to happen. Before I know it, Ive ruined everything. The meat ends up in dry, shreddy piles. The skins frayed and nowhere near its corresponding meat pieces. The drumsticks look like something the Flintstones pet dinosaur took for a spin, mouth-wise. And before I can do anything to fix it—urgent herb garnish??—I awake, speechless.
This is no way to live. I finally chose to stop the chaos this year and learn how to carve a Thanksgiving turkey the right way. To help me with this, I called in the experts: Jacqueline Blanchard and Brandt Cox, two professionally trained chefs who are the knife experts behind Coutelier. Here are their top tips:
Come Thanksgiving, Christmas, or any festive gathering, a beautifully roasted turkey takes center stage But achieving glistening, tender meat and crisp, browned skin can be tricky with a whole bird. An increasingly popular preparation technique called spatchcocking, also known as butterflying, can help.
This method of cutting and flattening the turkey speeds cooking while delivering incredibly moist, flavorful results If you’ve heard the term spatchcocking but aren’t quite sure what it means, read on. We’ll cover how and why you may want to butterfly your next turkey
What is Spatchcocking or Butterflying a Turkey?
Spatchcocking refers to removing the backbone of a turkey and flattening it for roasting. This allows the bird to cook more evenly and quickly than an intact turkey.
To spatchcock a turkey
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Place the turkey breast side down and use kitchen shears or scissors to cut along both sides of the backbone from tail to neck.
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Remove and discard the backbone. You can save it for making stock if desired.
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Flip over the turkey and press down firmly on the breast to flatten it into one plane.
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Tuck the wing tips under the shoulders to hold the shape.
The turkey is now ready to season and roast breast side up with crispy skin and juicy meat in less time.
Why Spatchcock Your Bird?
There are several advantages to spatchcocking your turkey:
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Cooks faster – With the turkey flattened, it roasts more quickly and evenly. The white and dark meat finish cooking at the same time.
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Crispier skin – More surface area gets direct heat contact, so the skin crisps up beautifully. No overcooked externals or underdone internals.
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Juicier meat – Removing the backbone allows more hot air circulation for faster, more even cooking. This leaves the meat incredibly moist and tender.
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Easier to season – Smoothing the turkey into one plane lets you evenly coat every nook with spices, herbs or rubs.
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Lays flat for carving – With no bulky cavity, the finished turkey slices cleanly without wobbling for simpler serving.
Step-By-Step Guide to Spatchcocking Your Turkey
Follow these simple steps for spatchcocking success:
1. Prepare tools
Have ready clean kitchen shears or sturdy scissors and paper towels. Optional: wear gloves for easier turkey handling.
2. Remove giblets
Check inside both cavities of the turkey and remove the bag of giblets. Discard bag. Rinse turkey and pat dry.
3. Place breast side down
Put the turkey on a cutting board or work surface breast side down, legs facing you.
4. Cut along backbone
Using shears, cut closely along both sides of the backbone from tail to neck end.
5. Remove backbone
Slide out the backbone in one piece and reserve for stock if desired. Discard otherwise.
6. Flatten the turkey
Turn turkey over, place your hands on top of the breast and press down firmly to flatten.
7. Tuck in wingtips
Grasp a wingtip in each hand and tuck under the top of the breast to hold the shape.
8. Season and roast
Rub the turkey all over with oil or butter, then sprinkle with desired seasonings. Roast breast side up.
With these simple steps, you’ll have a flattened, beautifully burnished turkey ready for your holiday table – with plenty of time saved. Give spatchcocking a try for your next special occasion meal!
Choosing the Right Turkey Size to Spatchcock
Most experts recommend spatchcocking smaller turkeys under 16 pounds. These flatten easily and will fit into a standard roasting pan.
Larger birds over 18 pounds can be tougher to spatchcock neatly. Big toms may end up with an uneven surface that hinders even cooking. Stick to medium female turkeys for the best spatchcocking results.
If tackling a big holiday turkey over 20 pounds, it’s probably best to roast it whole rather than try to butterfly it.
How to Cook a Spatchcocked Turkey
With the backbone removed and bird flattened, your spatchcocked turkey can roast in as little as 1-1.5 hours. Follow these tips:
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Preheat oven to 450°F to start crisping the skin. Have a rack in a roasting pan.
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Brush with oil or rub with butter to encourage browning and moisture.
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Season all over with desired herbs, spices, or rubs. Get into every nook and cranny.
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Place turkey breast side up on the roasting rack.
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Roast for 30 minutes until starting to brown. Lower heat to 350°F and continue roasting approximately 15 minutes per pound until 165°F at the thickest part of the breast.
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Let rest at least 15 minutes before carving for juicy results.
The hot dry heat helps render fat and crisp the skin beautifully. Lowering the temp prevents overcooking.
Common Turkey Spatchcocking FAQs
Does spatchcocking dry out the turkey? Not at all! Exposing more surface area to heat actually helps it cook faster so the meat stays incredibly moist and tender.
Can I stuff a spatchcocked turkey? There is no longer a cavity for stuffing. Cook stuffing separately in casserole dishes.
What about roasting upside down? Flattening is more effective than flipping. Upside down birds may not cook evenly or get crispy skin.
Do I need special equipment? Just sharp kitchen shears works! No special tools needed.
Get Crispy, Juicy Turkey with Spatchcocking
While spatchcocking may sound intimidating, it’s a simple and extremely effective technique for cooking turkey. Removing the backbone and flattening the bird helps it cook quicker with crisper skin and juicier meat.
This Thanksgiving, ditch the frustrating whole turkey hassles. Spatchcock for faster, more delicious results your guests will rave about.
Give it a rest.
Just like you after youve prepared the entire Thanksgiving meal, your bird needs a quick nap.
“Before cutting into the turkey, you must allow the meat to rest,” says Cox. “For at least 20 to 40 minutes, depending on the size of the bird. This resting allows for the internal juices of the turkey to redistribute. If you don’t let the bird rest, the meat will lose its juices and look dry. ” There’s no need to wrap the turkey in aluminum foil, either. Doing so will create a miniature oven that may cause the meat to overcook. Even after you carve it, the turkey will still be very warm because it was in the oven for almost three hours.
This step not only makes the meat more juicy, but it also keeps your hands from getting burned while you carve it.
Have a blueprint.
Ready to carve a turkey? First things first: Know your objective. You want to end up with eight main pieces initially, before you get into creating smaller slices. There are two turkey breasts, two thighs, two legs or drumsticks, and two wings. You should make these cuts no matter what size turkey you have or how many people you are feeding. Of course, the size of each piece will vary based on the size of the Thanksgiving turkey.