How to Spatchcock a Turkey
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
How to Spatchcock a Turkey
Description
How to Spatchcock a Turkey instructs on breaking down a whole thawed turkey by cutting out the backbone. Starting with the bird breast-side down, the backbone is located and scored on both sides. Sharp kitchen shears cut along these marks to remove the spine. The backbone can be saved for stock or discarded. After removing the spine, the turkey is flipped breast-side up and the collar bone is cut or cracked by pressing down firmly to flatten the bird. Excess fat is trimmed as needed.
This flattened turkey lays flat in a roasting pan, exposing skin evenly for roasting, which helps achieve uniform browning and reduces the overall cooking time compared to roasting a whole intact bird. The technique requires some skill with knife and shears but yields a turkey well-suited for roasting or grilling.
Ingredients
- 1 whole turkey thawed, if frozen
Instructions
- Place the whole bird onto a cutting board, spine-side up. If your turkey came with a neck inside, remove it and either discard it or save it for stock.
- Next, "feel" for the spine using your fingers.
- Use the paring knife to score the skin on both sides of the spine to delineate the area where you'll be cutting.
- Next, using sharp kitchen sheers, start cutting, following your marks from the boning knife down the side of the backbone.
- Repeat on the other side and remove the spine.
- When the spine is removed, set it aside and save it for stock along with the neck or discard.
- Next, use your hands to pull the turkey apart, as shown in the images above, and in the video.
- Flip the bird chest side up, then cut the collar bone. If you are able, remove it completely.
- Then, push it down with the heels of your hands and press it hard to crack the chest bone so the bird can lay flat.
- Next, cut off excess fat on the neck, as well as around the thighs.
- Then get the spatchcock turkey ready for maximum seasoning by gently loosening the skin all over the chest and thigh areas.
- Now the turkey is ready to be seasoned and cooked.
Need Seasoning Ideas? Try these!
- Dry brine spatchcock turkey
- Compound butter for turkey
Bom Apetite!
User Reviews
Overall Rating
5
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