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 (recipe coming soon!). This is how we do it (and what is pictured above), and it comes out perfect every year.
Now onto the instructions!
How to Spatchcock a Turkey
Step 1: Remove the innards
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.
Step 2: Cut out the backbone
Turn the turkey breast-side down so that the backbone is facing up. It is easiest to cut with the head of the turkey facing you, meaning the wings are close to you and the thighs are further away on the cutting board. Use your hands to identify where the backbone is.
Take the poultry shears and start cutting to the side of the backbone (the picture is shown cutting to the right of the backbone). You will be cutting through some bones so expect some resistance but you will be able to keep cutting.
Make an incision all the way down until you finish cutting through the first side (all the way to the bottom end of the turkey).
Next do the same thing on the other side of the backbone, cutting all the way down and through the other end of the turkey.
Lift the backbone out and set aside. You can freeze it in a plastic bag with the other discarded pieces to make turkey stock.
Step 3: Score and lay out the turkey
Using a sharp knife (or if you can separate your shears, use the sharp edge of one of the sides of the shears), make a shallow cut down the middle of the inside of the turkey. This will cut into the cartilage and help the bird lie flatter when cooking.
Push the two sides of the turkey apart a bit with your hands to help it flatten. Then flip it over so the inside of the turkey is laying flat on the cutting board.
Put your hands on top of the bird and push down to flatten it more. You may hear some of the bones or cartilage break, which is fine.
That’s it – you now have a spatchcocked turkey!
You may have a couple of questions about how to spatchcock a turkey – let’s get to those now.
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 big of a turkey can you spatchcock?
You can spatchcock pretty much any size turkey! All you need is a pair of sharp poultry shears and a large surface. You also need to make sure you turkey can fit wherever you're cooking it. If you're planning on cooking it in the oven, you want to make sure the turkey can fit on (or in) your pan. Most sheet pans can accommodate up to a 16 pound turkey, but after that it they start to edge off the pan. If you're cooking directly on a grill, a larger turkey is fine.
What is the purpose of a spatchcock?
The purpose of a spatchcock is to ensure a more even cook on a turkey, so that one part isn't over cooked or under done. Typically when a turkey is cooked, the breasts can dry out before the thighs and legs are done. However if they lay flat they'll cook more evenly.
Can I spatchcock a chicken too?
You can definitely spatchcock a chicken! The method is the same.
Is spatchcock the same as butterfly?
No, spatchcock is a little different that butterfly. Butterfly typically refers to slicing a piece of meat (like a chicken breast) lengthwise, so that it's thinner but still connected on one side. Spatchcock refers to removing the backbone and laying the bird flat.
RECIPE TIPS
- Make sure your poultry shears are sharp! You will be cutting through bone, which requires a very sharp edge. These are the poultry shears we use, and we like them because they separate for easy sharpening (and cleaning).
- Spatchcock your turkey on a large surface that won’t slide around as you’re cutting. You can either cut it directly on a countertop (if you don’t mind disinfecting once you’re done), or on a large cutting board. We use a large grooved cutting board and put a silicone sheet underneath to keep it from sliding around.
- It’s best if your turkey is completely thawed before trying to spatchcock it. You can try and spatchcock when it’s still slightly frozen in the middle, but it will be more difficult and might require a pair of really strong hands (and shears) to cut through the frozen parts of the carcass.
PIN THIS HOW TO SPATCHCOCK A TURKEY POST FOR LATER!
IF YOU NEED MORE HELP WITH A TURKEY, TAKE A LOOK AT THESE POSTS:
- How to Make Turkey Stock (Whole30, Paleo, GF)
- How to Dry Brine a Turkey
- Smoked Turkey Recipe (Whole30, Paleo, GF)
- Internal Temperature for Meats
- How to Use a Meat Thermometer
OR IF YOU’RE LOOKING FOR SOME THANKSGIVING RECIPES, CHECK THESE OUT:
- Gluten Free Stuffing (GF)
- Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
- Honey Butter Roasted Carrots (GF)
- Maple Roasted Brussels Sprouts (Paleo, GF)
- Cornbread Muffins (GF, DF)
- Sweet Potato Casserole (GF)
If you make end up using this guide on How To Spatchcock A Turkey then don’t forget to rate the content and let me know how it went in the comments below!
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How To Spatchcock A Turkey
Equipment
- A large cutting board
- A pair of poultry shears
Ingredients
- 1 turkey fresh and thawed
Instructions
- 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.
- Turn the turkey breast-side down so that the backbone is facing up. It is easiest to cut with the head of the turkey facing you, meaning the wings are close to you and the thighs are further away on the cutting board. Use your hands to identify where the backbone is.
- Take the poultry shears and start cutting to the side of the backbone (the picture is shown cutting to the right of the backbone). You will be cutting through some bones so expect some resistance but you will be able to keep cutting.
- Make an incision all the way down until you finish cutting through the first side (all the way to the bottom end of the turkey). Next do the same thing on the other side of the backbone, cutting all the way down and through the other end of the turkey. Lift the backbone out and set aside. You can freeze it in a plastic bag with the other discarded pieces to make turkey stock.
- Using a sharp knife (or if you can separate your shears, use the sharp edge of one of the sides of the shears), make a shallow cut down the middle of the inside of the turkey. This will cut into the cartilage and help the bird lie flatter when cooking.
- Push the two sides of the turkey apart a bit with your hands to help it flatten. Then flip it over so the inside of the turkey is laying flat on the cutting board. Put your hands on top of the bird and push down to flatten it more. You may hear some of the bones or cartilage break, which is fine.
- That's it - you now have a spatchcocked turkey!
Notes
- Make sure your poultry shears are sharp! You will be cutting through bone, which requires a very sharp edge. These are the poultry shears we use, and we like them because they separate for easy sharpening (and cleaning).
- Spatchcock your turkey on a large surface that won't slide around as you're cutting. You can either cut it directly on a countertop (if you don't mind disinfecting once you're done), or on a large cutting board. We use a large grooved cutting board and put a silicone sheet underneath to keep it from sliding around.
- It's best if your turkey is completely thawed before trying to spatchcock it. You can try and spatchcock when it's still slightly frozen in the middle, but it will be more difficult and might require a pair of really strong hands (and shears) to cut through the frozen parts of the carcass.
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