How to Carve a Spatchcock Turkey Like a Pro

Spatchcocking, also known as butterflying, is a great way to cook a whole turkey quickly and evenly By removing the backbone and flattening the bird, it cooks much faster than a traditional whole turkey. But once it’s cooked, you still need to know how to properly carve it!

Carving a spatchcock turkey isn’t too difficult, but there are some tips and tricks to get perfect, presentable pieces. Read on to learn exactly how to carve a spatchcocked turkey like a pro.

What You’ll Need

Before you start carving make sure you have

A large cutting board – You’ll need a good amount of space to lay out the entire spatchcocked turkey.
A sharp boning knife – This thin, narrow knife makes it easy to slice through joints.
A sharp chef’s knife – Use this for longer slices through breast meat.
Paper towels – Keep some handy for wiping up excess juices.
A rested, cooked spatchcock turkey – Let it sit for at least 30 minutes before carving.

How to Carve a Spatchcock Turkey

Step 1: Remove the Legs

Start by removing the legs. Bend one leg back to expose the hip joint. Carefully slice through the hip joint to detach the whole leg quarter. Repeat on the other side. Set the leg quarters aside.

Step 2: Remove the Wings

Bend a wing back and slice through the shoulder joint to detach the whole wing. Repeat on the other side and set the wings aside.

Step 3: Slice the Breast Meat

Stand the turkey up vertically and slice down either side of the breastbone to remove each whole breast half.

Lay the breast halves flat and slice crosswise into even medallions, about 1/2-inch thick.

Step 4: Separate Leg and Wing Pieces

For the leg quarters, bend the leg to find the knee joint and slice through it to separate the drumstick from thigh.

For the wings, cut through the elbow joint to detach the drumettes from the flats. You can also snip off the wing tips and reserve for stock.

Garnish the Serving Platter

Once carved, artfully arrange pieces on a platter. Garnish with fresh herb sprigs, collard greens, roasted veggies, or fruit slices for pops of color. Drizzle the pan juices over everything just before serving.

Carving Tips

Let the turkey rest at least 30 minutes before carving. This allows juices to redistribute evenly.
Use a sharp, thin boning knife to easily slice through joints.
Cut through joints, not bones. Follow natural separations for clean cuts.
Remove breasts whole whenever possible for prettier slicing.
Slice breast meat across the grain for tenderness.
Save wings, back, bones, and drippings for homemade turkey stock.

Common Carving Questions

How long should I let the turkey rest before carving?

Let it rest at least 30 minutes, up to 1 hour. You want the juices to settle for moist, tender meat.

Should I carve the turkey hot or cold?

Hot is better to keep the turkey from drying out. But if letting it cool 30-60 minutes makes you more comfortable, that’s fine too.

What’s the best knife for carving poultry?

A thin, sharp boning knife is ideal to neatly slice through joints and skin.

Can I carve the turkey ahead of time?

It’s best to carve turkey just before serving to prevent meat from drying out. But if needed, carve turkey a few hours before and keep pieces covered in foil with drippings.

Should I save turkey drippings?

Yes, drippings are liquid gold! Strain and refrigerate to use for gravies, sauces, soups, and more.

Enjoy Your Carved Turkey Masterpiece!

There you have it—with these steps, you’ll look like a professional while carving your beautifully bronzed spatchcock turkey! Slicing through the joints cleanly and separating pieces neatly just takes a little technique.

Take your time and don’t worry about imperfect slices here and there. Your guests will be focused on devouring that juicy, flavorful meat. Feel accomplished about cooking this showstopping centerpiece. Now relax and dig in!