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!
Spatchcocking, also known as butterflying, is a great way to cook a whole turkey faster and more evenly. It involves removing the backbone and flattening the bird for quicker roasting. While kitchen shears are ideal, you can spatchcock a turkey using just a sharp knife with some care and effort. This article covers everything you need to know to successfully spatchcock a turkey using only a knife.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed from a whole bird, allowing it to be flattened out. Also called butterflying, it allows the turkey to cook faster and more evenly since more surface area is exposed to the heat.
The benefits of spatchcocking a turkey include:
- Shorter cooking time
- More evenly cooked meat
- Crispier skin as more of it cooks in contact with the pan
- Easier to carve
- Fits better in the oven
This cooking method is ideal for whole chickens game hens and turkeys. With just a few simple cuts, you can have a perfectly cooked bird ready in no time without specialized tools.
Selecting the Right Knife for the Job
While kitchen shears provide the easiest way to spatchcock poultry, a sharp chef’s knife can also get the job done
Look for these features when choosing a knife to spatchcock a turkey:
- Long and narrow 8 to 10 inch blade
- Very sharp cutting edge
- Sturdy and somewhat flexible since the knife must cut through bone
- Comfortable, slip-resistant handle for safe cutting
A high quality boning knife or carving knife with a pointed tip are also suitable options. Ensure your knife is razor sharp before beginning.
Step-by-Step Guide to Spatchcock a Turkey with a Knife
Follow these straightforward steps to successfully spatchcock a whole turkey using just a knife:
Prepare Your Work Area
- Clear ample space on a clean cutting board or work surface. You’ll need room to lay the turkey flat.
- Place a rimmed baking sheet nearby to collect any drippings.
- Have a turkey roasting rack or broiler pan ready to transfer the spatchcocked turkey onto.
- Wash hands thoroughly and tie back long hair. Consider wearing cut-resistant gloves for safety.
Cut Out the Backbone
- Remove giblets from the turkey cavities. Rinse turkey and pat dry.
- Place turkey breast side down on the work surface. Legs should be facing you.
- Locate the backbone running down the center. Feel for the ridge.
- Insert the knife tip just to the right of the backbone at the tail end. Cut down alongside the backbone towards the neck end, pressing firmly to cut through the rib joints.
- Repeat on the left side of the backbone, completing the cut all the way to the top of the turkey near the neck.
- Rotate the bird 180 degrees. Cut any remaining tissue connecting the backbone to the collarbone area to fully detach it.
- Transfer the removed backbone to the rimmed baking sheet. Reserve for making stock if desired.
Flip and Press Down to Flatten
- Carefully flip the turkey over so the breast side is up.
- Using your hands, gently press down to flatten the bird into a uniform thickness.
- Crack the breastbone by applying pressure with the heels of your hands until it flattens a bit.
Trim Off Excess Skin
- Use the knife tip to cut off any excess skin hanging over edges for a tidier appearance.
Prepare to Cook
- Transfer the spatchcocked turkey to a roasting pan or oven-safe wire rack set on a sheet pan.
- Season or rub the turkey as desired. Let rest for 30 minutes before cooking if time allows.
- Roast turkey immediately or refrigerate up to 24 hours until ready to cook.
- Cook at a high temperature, 400°F – 450°F, until the thickest part of the breast reaches 165°F. The turkey will cook much faster than if left whole.
With a little care and elbow grease, you can easily spatchcock a turkey using just a knife. Enjoy your flattened, juicy bird that roasts quickly and evenly when you don’t have kitchen shears on hand.
Frequently Asked Questions About Spatchcocking a Turkey with a Knife
Is using a knife to spatchcock dangerous?
It’s important to use extreme caution when cutting poultry bones with a knife to avoid injury. Work slowly and carefully. Consider wearing cut-resistant gloves and have someone assist you if unsure.
What if I can’t cut all the way through the backbone?
If the backbone does not cut all the way through, simply flip the bird over and complete severing it from the underside. You can also use sturdy kitchen scissors to cut through any remaining thick areas.
Can I spatchcock a frozen turkey?
It is not recommended. A partially frozen turkey will be too stiff to flatten properly after cutting out the backbone. Fully thaw turkeys before attempting to spatchcock them.
How long does it take to roast a spatchcocked turkey?
Spatchcocking reduces cooking time substantially compared to roasting a turkey whole. A 12-15 lb spatchcocked turkey only needs about 75-90 minutes in a 400°F oven. Use a meat thermometer to confirm it reaches 165°F at the thickest part of the breast.
What’s the best way to crisp up the skin?
Basting the skin with melted butter or oil will improve browning and crispness. Roasting at a high temperature like 450°F will also help the skin get crispy. Avoid tenting with foil which steams the skin.
Can I stuff a spatchcocked turkey?
It is not recommended. Stuffing prevents hot air from circulating evenly around the flattened bird. Cook stuffing in a casserole dish instead for food safety and doneness.
Is there a best knife for cutting poultry?
A sharp, thin, and somewhat flexible knife such as a boning knife works very well. But any razor-sharp, 6 to 8-inch chef’s knife can accomplish the task with care.
What’s the benefit of spatchcocking over roasting whole?
Flattened birds cook much faster and more evenly. All sections get direct heat contact for doneness while staying moist, not just the outer areas. The skin also crisps up better.
Get Spatchcocking!
Now that you know you can spatchcock a turkey using just a knife, it’s time to give this fast roasting method a try! With the backbone removed and bird flattened out, your holiday turkey will cook to crispy, juicy perfection in no time. Just be sure to use a sharp knife and take it slowly for safety and success.
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.
How-to spatchcock a turkey
To spatchcock turkey, we recommend using heavy duty kitchen shears to remove the backbone. Alternatively, a sharp knife or meat cleaver can be used.
- Remove a completely thawed turkey from any packaging and remove the neck, giblets and/or leg lock.
- Pat the turkey dry.
- Place it breast-side down on a cutting surface.
- Starting at the tail, make an incision along one side of the backbone.
- Continue cutting along the backbone until you’ve snipped through the rib bones up to the neck.
- Use your hands the spread the turkey open slightly.
- Make an identical cut along the other side of the backbone. Watch your fingers!
- The backbone should now be freed – this may take some additional snipping. Remove.
- Flip the turkey over and, using two hands, press down hard on the breastbone. Listen for a couple of cracks. The turkey should now rest flatly.
- Now arrange your turkey for cooking. Splay the legs and tuck the wing tips under the breast (or remove entirely) to prevent burning.
- Separate the skin from the meat – this will allow any compound butter or seasoning to easily get under the skin.
Step-by-step with Emily Dingmann, My Everyday Table: Cut out the backbone, flatten the breast and arrange on a tray for cooking.