A spatchcock turkey takes the classic Thanksgiving centerpiece to juicy, flavorful new heights. Removing the backbone and flattening the bird allows for even cooking and incredibly moist meat. And no one has perfected the spatchcock turkey quite like Matt Pittman, the self-proclaimed “Spatchcock King.”
Matt Pittman is a world champion pitmaster who has gained fame through his BBQ company Meat Church and his YouTube cooking channel. He has earned millions of followers thanks to his smoked meat mastery and fun, engaging videos. Over the years, Matt has shared many coveted recipes and techniques, but his expertise with spatchcock turkey has especially wowed home cooks
The Rise of Matt Pittman, the Spatchcock King
Matt Pittman started Meat Church in 2009 as a hobby and passion project. As a dad who loved smoking meat in his backyard he created the brand to share smoking tips and insider techniques with like-minded grillers.
Over the next few years, Matt’s YouTube channel took off. His instructional smoking videos and lively personality attracted millions of subscribers. Meat Church’s rubs and sauces also earned a loyal following for their incredible flavors.
As Matt’s audience grew, he began sharing more involved recipes like smoked whole chickens, ribs, and holiday centerpiece dishes. His spatchcock turkey recipe, released in a popular step-by-step video, became an instant annual tradition for households across America.
How to Spatchcock a Turkey Like the King
When it comes to spatchcocking, Matt Pittman has simplified and mastered the process for flawless results every time. Here are his top tips:
Prep the bird – Remove neck and giblets from the turkey cavity. Pat the outside dry for better smoking.
Butterfly the turkey – Using sharp shears, cut along both sides of the backbone and remove it. Open the turkey like a book.
Flatten the breastbone – Apply pressure with your hands to flatten the breast area so it cooks evenly.
Season generously – Coat all over with olive oil, salt, pepper and Meat Church Holy Gospel or other seasoning.
Smoke to perfection – Smoke the spatchcock turkey at 225°F for 2-2.5 hours until breasts hit 160°F.
Rest and carve – Let turkey rest 15 minutes before slicing for juicy, tender meat.
Why Spatchcock Turkey is Superior
Cooking turkey spatchcock-style brings huge benefits you just can’t achieve with a traditional whole turkey:
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Cooks faster – Removing the backbone reduces overall thickness so the turkey cooks in about half the time.
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Crispy skin – With maximum exposure to circulating smoke and heat, the skin gets incredibly crispy.
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Moist meat – Flattening allows for even cooking so breasts don’t dry out and dark meat reaches ideal doneness.
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Better flavor – More surface area = more room for seasoning and smoke flavor to penetrate deep into the meat.
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Fewer leftovers – A faster cook time means less turkey ends up overcooked and dry for leftovers.
Spatchcock Turkey Perfection on YouTube
Matt Pittman’s wildly popular step-by-step spatchcock turkey video has over 3 million views and counting. In this 10-minute tutorial, he demonstrates every part of his process from start to finish:
- Removes backbone using kitchen shears
- Lays turkey flat and presses to flatten breast
- Seasons liberally inside and out
- Sets up smoker and turkey for indirect heat
- Monitors temperature until breasts hit 160°F
- Lets turkey rest before slicing and serving
Throughout the video, Matt provides helpful time and temperature guidelines along with pro smoking tips for crispy skin. His laid-back, enthusiastic approach has inspired countless fans to try spatchcocking for their next holiday meal.
Enjoy Spatchcock Success Like the Pros
Thanks to Matt Pittman’s indispensable guidance, you too can master spatchcock turkey worthy of the Spatchcock King himself:
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Buy quality gear – A good set of poultry shears will make quick work of removing the backbone. Invest in an accurate instant-read thermometer.
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Run a test smoke – Try a spatchcock chicken or turkey breast first to get the method down before the big feast.
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Monitor temperature – Use your thermometer to check in on the breast, thigh and leg meat at regular intervals for doneness.
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Let it rest – Never skip letting the turkey rest after smoking. This allows juices to re-absorb for moist meat.
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Carve properly – Slice across the breast at an angle, cut legs off, then slice legs and thighs.
This Thanksgiving, step up your turkey game with Matt Pittman’s foolproof spatchcocking technique. Just remember who’s king as your family devours juicy, seasoned, tender smoked turkey!
