Are you ready for the BEST way to cook your turkey evenly and in less time? A spatchcock turkey is the answer!
More commonly known as butterflying, spatchcocking is a quicker route to a beautiful, delicious turkey for the holidays – or really any time of year. Perfect for roasting, grilling or smoking, a spatchcock turkey is sure to please the whole crowd.
Don’t let that extra effort of spatchcocking (or the funny name) intimidate you. It’s easier than it sounds. We’ve answered some of the most pressing questions to walk you through the process below.
Spatchcocking is removing the backbone of a turkey and laying it flat on its cooking surface. Yep, it’s that simple!
With Thanksgiving right around the corner, thoughts turn to roasting the perfect turkey. If you want to try spatchcocking your bird this year for quicker, more even cooking, you may be wondering – can I ask my butcher to spatchcock my turkey for me?
While you can easily spatchcock a turkey at home in just a few minutes, having your butcher take care of this step can provide peace of mind. Here’s what you need to know about getting your holiday bird professionally spatchcocked.
What is Spatchcocking a Turkey?
Spatchcocking is a method of preparing a turkey (or chicken) for roasting. It involves removing the backbone and flattening the bird.
With the backbone gone, the turkey lies flat in one layer. This allows for even cooking since the breast and legs are on the same plane.
Spatchcocking also exposes more skin to crisp up while cooking faster, It typically reduces roast time by 45-60 minutes,
Reasons to Get Your Turkey Spatchcocked by a Butcher
While an experienced home cook can spatchcock a turkey themselves, there are good reasons to let your butcher handle it:
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You lack the right tools – Quality poultry shears make quick work of spatchcocking. If you don’t own them, having a pro do it is smart.
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It saves time and hassle – One less messy task to deal with when you’re busy prepping a feast.
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The bird stays intact – A butcher can keep your turkey in one piece after removing the backbone.
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Extra services offered – Some butchers will truss or debone the spatchcocked turkey too for extra convenience.
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You’re an amateur – If you’ve never spatchcocked before, letting a pro do it reduces errors.
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You prefer presentation – Spatchcocking ruins the classic whole bird look. If appearance matters, a butcher can keep it intact.
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You don’t have space to store it – Ask your butcher to spatchcock right before pickup if you’re short on fridge room.
How to Ask Your Butcher to Spatchcock a Turkey
Requesting spatchcocking is easy. Here are some tips:
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Call ahead – Give your butcher 1-2 weeks notice before your turkey is needed. Holidays are very busy!
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Ask if they offer this service – Some smaller shops may not have the time. Larger butchers are more likely to accommodate.
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Tell them exactly what you want – Specify you want the backbone removed and the turkey flattened. Also request trussing or deboning if desired.
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Expect an upcharge – Many butchers will spatchcock for a small fee of $5-15. Deboning costs more around $20-30.
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Be flexible – Your spatchcocked turkey may need special ordering from suppliers. Give them extra lead time.
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Say please and thank you! – Politeness goes a long way with busy butchers during the hectic holidays.
How Much Does It Cost for a Butcher to Spatchcock a Turkey?
You can expect to pay a small fee for having your turkey spatchcocked by a professional butcher. Here are typical costs:
- Spatchcocking only: $5 – $15
- Spatchcocking and trussing: $10 – $20
- Spatchcocking and deboning: $20 – $30
Of course, costs vary by region and individual butcher shops. But these are reasonable fees for the time and labor involved.
For most consumers, paying an extra $15 or so is worthwhile to have their turkey preprocessed and ready for roasting. It’s a smart investment on such a special meal.
And the price is still negligible compared to the cost of a quality fresh turkey itself. Consider it money well spent for extra convenience.
Should You Spatchcock Your Turkey?
While spatchcocking requires minor upfront effort, it delivers big rewards:
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Cooks faster – Reduced time in the oven by up to an hour.
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Cooks evenly – Legs and breast finish together. No dry breast or underdone legs.
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Crispier skin – More skin gets direct heat contact for excellent crispness.
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Better flavor – Seasonings penetrate better when meat is exposed.
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Fewer mistakes – Hard to over or undercook since it roasts uniformly.
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Easier to carve – Turkey lies flat so no awkward angles while slicing.
So if quick roasting, juicy meat, crunchy skin, and easy carving sound good, spatchcock your Thanksgiving turkey!
Take the hassle out of the process by requesting your trusted butcher spatchcock it for you. Then roast your flattened, crispy bird to golden browned perfection in no time.
How should I cook my turkey?
Turkey is a versatile protein that is perfect for traditional roasting, grilling and smoking.
Grilling a spatchcocked turkey is best over a two-zone grill, with direct and indirect zones. Grill your turkey on the indirect zone at a temp of about 375-400°F or until the internal temperature of the turkey reaches 160°F verified with a meat thermometer. Transfer your bird to the direct side (directly over the coals) to allow the skin to crisp up and cook until the internal temperature of the breast reaches 165°F.
If you want to roast it in the oven, we recommend setting your oven at 400°F or higher based on the recipe. A spatchcock turkey can be brined, buttered or seasoned to your preference like a standard turkey. Roast the turkey until it reaches the proper internal temperature. Then put it under the broiler at the end to get crispy skin.
Here are a few of our favorite spatchcock turkey recipes worth a try:
How long does it to cook a spatchcock turkey?
A spatchcocked whole turkey will cook more quickly than a standard turkey. While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.
To ensure doneness, we recommend verifying the internal temperature of the turkey has reached 165°F in three places: the innermost part of the thigh, breast and wing.
Is it better to spatchcock a turkey?
FAQ
Can a butcher spatchcock a turkey?
Notes Most butchers will spatchcock the bird for you. If he/she is not aware of the term, ask to have the backbone removed and the bird butterflied. And be sure to ask for the backbone (for the gravy)! Large turkeys (over 14 lbs) don’t do as well when spatchcocking.
Is it worth spatchcocking a turkey?
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat.
Can you ask a butcher to spatchcock chicken?
You can ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. Good, sharp poultry shears are all you need.
What are the downsides of spatchcocking?
This is because despite how “easy” some reports try to convince you spatchcocking is, it is actually a hassle. It’s a hassle to find a surface big enough for prepping the bird. It’s a hassle to cut out the spine if you don’t have dedicated kitchen shears. It’s a hassle to clean those shears if you do have them.
How do you Spatchcock a Turkey?
A 12- to 14-pound turkey is ideal for spatchcocking. Cut out the backbone. If you’ve purchased your turkey from a butcher or full-service meat counter, ask the butcher to cut out the backbone for you. To do it yourself, place the turkey breast side down on your work surface.
Should you Spatchcock a Turkey?
Lin has experimented with spatchcocking everything from Thanksgiving turkeys to Peking ducks, and finds that the technique also helps crisp up the skin as the bird roasts. By laying the turkey flat, you expose more of its surface area to the hot air circulating in the oven.
Is a spatchcocked Turkey worth it?
If you’ve never heard of a spatchcocked turkey (or spatchcocked chicken, Cornish hen or other poultry), let me introduce you. While spatchcocking won’t deliver that picture-perfect whole roasted turkey served on your prettiest platter, it will deliver moist and juicy meat, take less time to roast and deliver crisper skin.
What is Spatchcocking a Turkey?
Spatchcocking is a non-gimmicky way to get you to perfectly cooked turkey—fast. Also known as butterflying, the technique involves removing the backbone and flattening the bird for cooking. This method is common for cooking chicken, too, because it helps all birds cook evenly. Here’s a step-by-step guide to spatchcocking a turkey.
Can You Spatchcock a bone in Turkey Breast?
When you season a bone-in turkey breast, the seasoning will not go beyond the skin. If you spatchcock the breast, you can cover more surface area with your seasonings and massage the spices into every crevice of the meat. Spatchcocking a turkey breast before grilling or smoking will also allow wood smoke to penetrate the meat better and flavor it.
What is Spatchcock turkey breast?
Spatchcock (butterfly or split) involves vertically cutting a turkey breast open and flattening it out. If you do this, your oven or outdoor grill can directly apply heat to every part of the opened meat and cook it faster. Why Spatchcock a Turkey Breast?