Spatchcock Turkey Video Step By Step Photos Well Plated

Spatchcocking is a method of preparing a turkey by removing its backbone and spreading it flat for cooking. Also called “butterflying,” spatchcocking is a common preparation method for chicken, and it works fantastically for turkey too.

Benefits of Spatchcocking

While Classic Roast Turkey looks the most Norman Rockwell-esque on a platter, spatchcocking turkey has serious advantages over whole roast turkey.

More Surface Area for Crispy Skin. Since the bird is laid flat, all of the skin is on the top, where it’s more directly exposed to heat, giving you more golden, crispy skin.Even Cooking for White and Dark Meat. When a whole turkey is roasted, the lean breast meat is fully exposed, while the dark meat in the legs is comparatively protected. This means it’s very easy for the breast to dry out. With spatchcock turkey, white and dark meat cook more evenly.Faster. A 12-to 14-pound spatchcock turkey roasts in about 1 hour. That’s 75% faster than classic roast turkey!

Not only would many meat perfectionists argue that spatchcocking turkey is worth it for the juicy, even cooking and crispy skin, but they’d also tell you it’s the absolute BEST way to cook turkey, period.

Tools You’ll Need

Before getting started, you’ll need a few tools to successfully spatchcock a turkey.

Poultry Shears. These are ESSENTIAL. Even the sharpest chef’s knife would be a struggle to cut out the backbone (and dangerous too). Note that poultry shears are different than kitchen shears. Big Rimmed Baking Sheet. When picking your turkey size, consider what pan you will cook it on. A 12-pound turkey is the largest that can fit on a standard half sheet pan. A 16-pounder will barely fit on an oversized sheet pan (I have two of these and love them for Oven Roasted Vegetables).Instant Read Thermometer. THE most important tool to make sure you don’t overcook your turkey. For more tips on how to use a meat thermometer to check your turkey, see How Long to Cook a Turkey.

How to Spatchcock Turkey

Cooking a juicy spatchcock turkey is easier than you think, even if this is your first time! Follow these steps (which also include step-by-step photos), and check out our spatchcock turkey video at the end.

BEFORE YOU BEGIN: Brine the Turkey

Brining turkey is one of the most important steps to ensuring that you have juicy meat that is flavored all the way through, not just on the outside.

You can use either a Wet Brine or Dry Brine for spatchcock turkey (if you are short on time, the wet brine works more quickly, in as few as 12 hours; for dry brine, allow 24 hours).I prefer to brine the turkey before spatchcocking it, though you can spatchcock it first if you prefer.Once your turkey is brined, pat it dry with paper towels to help the skin crisp.

Spatchcocking Turkey, Step-by-Step

Step 1: Cut Up One Side of the Backbone

Use poultry shears and work in small snips (the shears will not glide).Start at the tail end and work your way up around the thigh joint towards the neck.Hold the bird firmly with your non-cutting hand and be careful to keep it out of the way.You’ll be cutting through the rib bones, so use firm pressure and expect to hear cracks.Be careful!

Step 2: Cut Up the Other Side of the Backbone and Remove

Repeat on the other side of the backbone.Pull the backbone away; discard or save for Turkey Gravy.

Step 3: Flatten the Turkey

Flip the turkey over and pull the legs away from the breastbone.Place your palms FIRMLY in the center of the turkey breast and press down hard. Really put your weight into it!Repeat, pressing firmly again and again (think turkey CPR). The turkey will flatten and you’ll hear the breast bone crack. The sound of success!Pull the legs and thighs away from the center even more, so it lays as flat as possible.YOU JUST SPATCHCOCKED A TURKEY! Great job!

Cook the Turkey

You can cook spatchcock turkey on the grill, in a smoker, or roast it in the oven. Below covers cooking spatchcock turkey in the oven, since this is the most common method (and most of us don’t have a Traeger!).

Flavoring the Turkey

An excellent way to flavor turkey is with herb butter.

Mixed softened butter with garlic, fresh rosemary or thyme, salt, and butter.Rub the butter under the turkey skin and on top for max flavor penetration and juiciness.

From there, adding aromatics like apples, carrots, celery, and fresh herbs to the roasting pan will perfume the turkey as it cooks, as well as add flavor to the drippings.

Oven Cooking Times and Temperatures

Spatchcock turkey is ideal for high-temperature cooking.

Start the turkey at 450 degrees F for 30 minutes to get the skin nice and crispy.Reduce the temperature to 400 degrees F. Continue cooking until the turkey registers at least 150 degrees F in the breast and 160 degrees F in the thigh, about 30 to 45 minutes more.The thigh will likely be done before the breasts. Don’t worry! The thigh can stand up to longer cooking times and be at a higher internal temperature while staying moist and juicy.

How long it takes to roast a spatchcock turkey will vary based on your turkey size, as well as if your oven runs hot.

A 12-pound or smaller bird will cook in 1 hour or less.A 14-pound bird will cook in 1 hour to 1 hour 15 minutes.A 16-pound bird will cook in 1 hour 15 minutes to 1 hour 30 minutes.

Check the turkey’s temperature 1 hour into the roasting time to gauge its progress, earlier if your bird weighs less than 12 pounds.

Serving the Turkey

The one (maybe only) downside of spatchcock turkey is you don’t have the dramatic moment of setting the whole turkey on the table. GREAT OPTION: Carve the turkey, arrange it beautifully on a serving platter, then present the platter instead.

Your guests will still ooohh and ahhhh at its beauty.When they taste the succulent meat and crispy skin, they’ll never want you to cook a turkey any other way!

Carving Turkey

Spatchcock turkey is very similar to carving a whole turkey. See How to Carve a Turkey for a step-by-step guide, including a video tutorial.

Spatchcock Turkey Side Dishes

Potatoes. From Healthy Sweet Potato Casserole to Instant Pot Mashed Potatoes, you can’t go wrong with this side dish option.Vegetables. Your guests will love Maple Bacon Brussels Sprouts, Roasted Carrots, or Roasted Fingerling Potatoes.Stuffing. A classic! Chestnut Stuffing and Cornbread Stuffing are both delicious.Cranberry Sauce. Cranberry Orange Sauce is our favorite!Salad. Winter Slaw and Apple Walnut Salad are beautiful and tasty options.Bread. Rosemary Olive Oil Bread or Drop Biscuits would be a hit.Casserole. Crockpot Green Bean Casserole is always a crowd-pleaser, and Butternut Squash Casserole is a fun, unexpected side dish.

Not seeing what you want? Check out my plethora of Thanksgiving Side Dishes for more ideas.

Storage Tips

To Store. Refrigerate turkey meat in an airtight storage container or ziptop bag for up to 4 days. To keep the meat from drying out, drizzle a little of the turkey pan drippings or broth over the top before you place it in the refrigerator.To Reheat. Wrap turkey meat in an aluminum foil pouch, sealing the edges. Add a drizzle of turkey drippings or broth to keep the meat moist. Warm the pouch in a baking dish in the oven at 300 degrees F. To Freeze. Freeze turkey in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Spatchcocking turkey is a fun project that will make you feel accomplished. Leave a rating below in the comments and let me know how you liked the recipe. The juicy meat, crispy skin, and fast cook time make it worth it every time! Don’t Miss my Thanksgiving survival guide! Sign up HERE to receive a FREE copy, including cooking countdown so you know exactly what to cook when.