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Meat

How to spatchcock a turkey, step by step

Cut out the backbone, press the bird flat, and roast it faster and more evenly. Steps from Cornell Extension and the National Turkey Federation.

Published

01

What

The National Turkey Federation defines spatchcocking as removing the backbone of a turkey and laying it flat on its cooking surface. Cornell Cooperative Extension Saratoga puts it the same way: remove the backbone and splay the bird out flat. That cut is the whole technique; roasting, grilling, or smoking comes after.

Save the backbone. The National Turkey Federation notes you can use it for turkey broth or gravy. That is the start of turkey stock and gravy.

The National Turkey Federation recommends heavy-duty kitchen shears to cut out the backbone. A sharp knife or meat cleaver works as an alternative. Cornell Cooperative Extension Saratoga calls for sturdy kitchen shears. The National Turkey Federation also mentions cutting gloves as a first-timer tip, and says to wash hands before and after handling raw turkey and to sanitize surfaces and tools.

02

Why (ELI5)

ELI5

The National Turkey Federation says a spatchcocked turkey cooks more evenly and quickly, with crispier skin and juicier meat. Cornell Cooperative Extension Saratoga lists quicker cooking, easier carving, a moister turkey, and less oven space.

03

How

Step by step: cut, flip, press flat

  1. 01Start with a fully thawed turkey. The National Turkey Federation: remove it from packaging and take out the neck, giblets, and any leg lock; pat it dry. USDA FSIS also says to remove the giblets after thawing and cook them separately.
  2. 02Place the turkey breast-side down on a cutting surface (National Turkey Federation).
  3. 03Starting at the tail, cut along one side of the backbone up through the rib bones to the neck (National Turkey Federation). Cornell Cooperative Extension Saratoga: cut along both sides of the backbone with sturdy kitchen shears and remove it.
  4. 04Spread the bird slightly open, then make the same cut on the other side of the backbone and free the backbone (National Turkey Federation). Watch your fingers.
  5. 05Flip the turkey over. Press down hard on the breastbone with both hands until you hear cracks and the bird rests flat (National Turkey Federation). Cornell Cooperative Extension Saratoga: flatten it by breaking the breast bone.
  6. 06Arrange it for cooking. The National Turkey Federation: splay the legs and tuck the wing tips under the breast (or remove them) so they do not burn. You can separate the skin from the meat if you plan to season under the skin.

Roasting the flat bird

Roasting charts for a whole upright turkey do not apply to a flat bird. Use the times below as estimates and let a thermometer decide when it is done.

Cornell Cooperative Extension Saratoga: roast at 450 degrees F for approximately 70 minutes for a 12-pound turkey, after brushing with olive oil, salt, and pepper if desired.

The National Turkey Federation: set the oven at 400 degrees F or higher based on the recipe; a spatchcocked turkey can be brined, buttered, or seasoned like a standard turkey. As a rule of thumb it gives about 6 minutes per pound, with estimated cook times between 60 and 90 minutes depending on size and oven temperature. It also describes grilling over a two-zone setup (indirect about 375 to 400 degrees F, then direct to crisp the skin).

Done when a food thermometer reads 165 degrees F in the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast (Cornell Cooperative Extension Saratoga; National Turkey Federation; USDA FSIS). The full USDA check and dry-brine method are on how to dry brine.

After roasting: rest, then carve

Rest before carving. Cornell Cooperative Extension Saratoga says to let the turkey stand 15 to 20 minutes so the juices can settle. The National Turkey Federation says to rest at least 20 minutes before carving a spatchcocked bird. USDA FSIS says 20 minutes for quality so juices set and carving is easier. Why resting works, in general, is on how to rest meat.

Carving a flat bird is a little different. The National Turkey Federation: cut the legs from the breast, separate drumsticks from thighs, cut the wings from the breast, then slice the breast meat. Full joint-by-joint detail for a whole bird is on how to carve a turkey.

To dry brine the bird, see how to dry brine.

04

Common mistakes

Starting with a partly frozen bird. Thaw fully first; remove neck and giblets (National Turkey Federation; USDA FSIS). Leaving the backbone in. Both cuts have to free it (National Turkey Federation; Cornell Cooperative Extension Saratoga). Skipping the hard press on the breastbone. The bird should rest flat (National Turkey Federation). Timing a flat bird with a whole-turkey roasting chart. A spatchcocked turkey cooks much faster (Cornell Cooperative Extension Saratoga; National Turkey Federation). Pulling it early. Check 165 degrees F in the innermost thigh, innermost wing, and thickest breast (Cornell Cooperative Extension Saratoga; USDA FSIS).

Sources