What is Cutting a Turkey Called? Everything You Need To Know About Spatchcocking

As Thanksgiving approaches, turkeys across the country are destined for dinner tables. But before they can be served up with stuffing and cranberry sauce, these big birds need to be prepared. One popular preparation method is called spatchcocking, which involves cutting out the backbone to flatten the bird for quicker, more even cooking.

A Quicker Route to Perfectly Cooked Turkey

Also known as butterflying, spatchcocking has become an increasingly popular way to cook turkey. Removing the backbone and flattening the bird helps it cook faster and more evenly. With the backbone gone, the turkey can lie flat in the pan, exposing more surface area to the heat. This allows the white and dark meat to cook at the same rate.

Spatchcocking shaves significant time off the cooking process. A 12-13 lb turkey roasted in the traditional manner would need 3-4 hours in the oven. Spatchcocked, the same size turkey may only take 70-80 minutes to reach the safe internal temperature of 165°F. For hosts looking to minimize time spent pacing around the kitchen, spatchcocking is the way to go.

Carving Made Simple

Another benefit of spatchcocking is that it makes carving the turkey easier. With the backbone removed and the bird lying flat the breast meat is fully exposed. The chef can simply slice straight down through the breast to serve perfect slices. For hosts nervous about presenting the turkey at the table spatchcocking takes some of the guesswork out of getting picture-perfect plates.

Achieving Crispy Skin

With so much exposed surface area spatchcocking allows the turkey skin to get deliciously crispy and browned. Traditional roasted turkeys often end up with some soggy skin underneath the bird. But a spatchcocked turkey sitting flat in the pan crisps up all over. The skin gets uniformly golden and becomes an irresistible treat for turkey lovers.

How To Spatchcock a Turkey

While it sounds fancy, spatchcocking a turkey is surprisingly straightforward:

• Remove backbone: Place the turkey breast-side down and use kitchen shears to cut along both sides of the backbone. Remove and reserve the bone for making stock.

• Flip over and flatten Turn the turkey over so the breast side is up Press firmly on the breast to flatten the bird

• Tuck wings: Fold the wing tips under the body so they don’t burn.

• Season well: Coat the bird liberally inside and out with salt, pepper, herbs, butter, and citrus.

• Roast at high heat: Cook at 450°F until the thighs reach 175°F, about 70-80 minutes.

Gear You’ll Need

• Sharp kitchen shears

• Large rimmed baking sheet with a wire rack

• Instant-read thermometer

• Bulb baster

Turkey Varieties Best Suited for Spatchcocking

You’ll get the best results spatchcocking a smaller turkey, around 12 lbs or under. Good options include:

• Li’l Butterballs (6-11 lbs)

• All natural and organic young turkeys

• Honeysuckle White Young Turkey (8-16 lbs)

Larger birds over 15 lbs are difficult to maneuver even after removing the backbone. Stick with a turkey on the smaller side for your first spatchcocking attempt.

Why Spatchcock Chicken, Too

The spatchcocking method doesn’t just have to be for turkey. Removing the backbone from a whole chicken or other birds like duck also enables faster roasting. Spatchcocking makes the most of quick-cooking chicken thighs and legs. Cooks can also easily add flavors under the skin before roasting.

Alternatives to Whole Spatchcocked Turkey

If cooking a whole spatchcocked turkey still sounds intimidating, there are alternatives that let you experience the benefits:

• Spatchcock just the breast: Remove the backbone from a bone-in turkey breast. Roast skin-side up for juicy meat.

• Turkey breasts or legs: Roast 2-3 boneless turkey breasts or legs for a small gathering.

• Turkey tenderloin: For a quick-cooking option, sauté or roast 2-3 turkey tenderloins.

Safely Handling Raw Turkey

When spatchcocking and handling raw turkey, be sure to follow safe food handling guidelines:

• Refrigerate turkey immediately after purchase.

• Thaw frozen turkey in the fridge 1-2 days before cooking.

• Use separate cutting boards and utensils for raw turkey to avoid cross-contamination.

• Wash hands, surfaces, sinks, and utensils that have touched raw turkey with hot soapy water.

• Cook to an internal temperature of 165°F as measured by a food thermometer.

So go ahead and give spatchcocking a try this Thanksgiving! With less time in the oven, simpler carving, and deliciously crispy skin, it just may become your new go-to turkey roasting method.