How to Spatchcock a Turkey, and Why You Should Try It This Year

Roast your Thanksgiving turkey in a fraction of the time.

Our cooking experts are here to encourage you to change up your turkey routine this year. Spatchcocking your Thanksgiving turkey helps accomplish the juiciest, most eye-catching star of the table you’ve ever served. Read on for everything you need to know about how to spatchcock a turkey including why you should consider it and how long it will take to cook.

What Is a Spatchcock Turkey?

Spatchcocking is a cooking technique that refers to butterflying a bird to prepare it for cooking. Essentially, you are removing the backbone so it can lie flat on the pan. With more of the turkey's surface area exposed, the bird will cook faster and more evenly. This butchering technique also works on chicken, duck, and goose with the same quick-cooking, juicy results.

Related: Mexican Spatchcock Chicken with Quinoa Salad

Why Should You Spatchcock a Turkey?

A spatchcocked (aka butterflied) turkey not only provides a different take on presentation, but this method is also the route to go if you have a tighter cooking window. “Spatchcocking the turkey may seem like a lot of work up front, but it shortens the roasting time and makes carving a breeze,” says Juliana Hale, Test Kitchen senior culinary specialist. A 10- to 12-pound turkey will roast in a little more than an hour.

What Kind of Turkey Is Best for Spatchcocking?

A 13-lb. turkey is the largest bird you should spatchcock to ensure it fits in a roasting pan, and 10 to 12 pounds is ideal. If you're tight on space, a smaller turkey will more easily fit properly in the pan. Look for 6- to 11- pound Li’l Butterballs in stores this holiday season.

How to Spatchcock a Turkey

Step 1: Prep and Snip

Here we go—you’ve got this! Start by removing the neck and giblets from the turkey. Reserve them for another use (like our homemade stuffing) or discard them. Pat dry with paper towels and place breast side down on a clean cutting board. Grab your heavy-duty kitchen shears and begin cutting along one side of the backbone.

Step 2: Cut Through

Continue to snip all the way through to the top of the neck. Repeat along the opposite side of the spine.

Step 3: Remove Backbone

But don’t toss it. Our Test Kitchen likes to use it to make homemade stock. Cut the bone in half and toss it in a pot; add water, onion, celery, carrots, and sage (if you have it) and simmer for a couple of hours. (You can do this ahead or freeze the bone for later.)

Step 4: Flatten

Cut a notch in the bone between breast halves. Flip the turkey breast side up and arrange legs to the sides. Press firmly between the breasts with your hands to flatten.

Step 5: Season Meat

Sprinkle all over with salt and pepper and slip herbs, garlic, and lemon slices under the skin if using. (No matter the cooking method, fill the cavity with aromatics such as onion, citrus, and fresh herbs. The scented steam will help flavor the turkey from the inside.) Tuck the wing tips under and, if the legs extend off the pan, wrap in foil so they don’t burn.

Tips

Test Kitchen Tip: If you don’t have a pan large enough to accommodate the whole flattened turkey, you can split it between the breasts and place it in two smaller pans. Switch oven racks halfway through roasting time.

How Long to Cook a Spatchcock Turkey

While a traditional roast turkey can take several hours to cook, a spatchcocked turkey roasts up in a fraction of the time. The finished results will be juicy, evenly-cooked meat with crispy skin. As a reminder, it's important to use a meat thermometer to ensure your turkey is properly cooked.

Roast the spatchcocked turkey in a 450°F oven. Roast until the thickest part of the thigh registers 175°F. For a 12- to 13-pound turkey, this will take about 70 to 80 minutes. Allow to rest for at least 20 minutes before carving.

Tips

Test Kitchen Tip: The safe internal temperature for poultry is 165°F. But our Test Kitchen likes the look and taste of turkey better when the temperature reaches 175°F in the dark meat. Insert an oven-going thermometer into the thigh muscle, making sure the probe does not touch bone.

Now that you know the proper technique for making spatchcocked turkey, try applying it to your next roast chicken dinner. It's an easy way to make an impressive main dish that's nearly foolproof to cook. A spatchcocked turkey in the perfect Thanksgiving centerpiece for serving alongside classic dishes like mashed potatoes, green bean casserole, and rolls. And once the feast is over, don't forget to to make a batch of homemade soup using the leftover bones and neck.

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