Learn how to spatchcock a turkey like a pro! 🦃✂️ Our step-by-step guide simplifies the process, resulting in a beautifully roasted bird with crispy skin and tender meat. Perfect for Thanksgiving or any special occasion
Remove your turkey from the package and pat dry with paper towels.
Remove the giblets and neck and dry the cavity well.
Lay the turkey on a large clean cutting board.
Remove the backbone:
Using kitchen sheers, make a cut along each side of the backbone, all the way from the end of the cavity to the top of the neck. Once the backbone is removed, save it for turkey stock.
Flatten the turkey:
Flip the turkey over, breast side up and pull the legs out so the turkey is on an even surface.
Take the heel of your hand and press on the center of the breastbone to flatten the turkey completely.
If it is a large bird, you may need to flip it over and use your sheers to crack the top of the breastbone. Then return it to breast side up and press again to get the turkey to lay flat.
Brine or Cook the turkey:
Now that you have the turkey spatchcocked, you can brine it for 24 hours or cook it immediately.
See our recommend recipes in the notes below.
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Notes
Make sure you’ve thawed your turkey before starting. If you need tips on that, view our guide on how to thaw a turkey.
We strongly recommend is that you invest in heavy-duty kitchen sheers before starting. These help to cut through the bones easier and safer than regular sheers or even a sharp knife.
Now that you've got a perfectly butterflied turkey see our recipes for it!
What do do with the turkey backbone? Save it until after you've cooked the turkey, then use the leftover carcass to make turkey stock.Use the neck and giblets to make classic giblet gravy.More helpful turkey guides: