I'm sharing step-by-step instructions along with tips and tricks for how to spatchcock turkey the easy way. The results are so juicy and delicious you'll never what to roast a whole turkey again!
A clean surface,I like to use a sheet pan covered in parchment
11-14poundturkey, any larger won't fit into a pan. If you're feeding more people, I recommend using 2 smaller turkeys.
Sharp kitchen shears, a sharp knife will also work, but I find shears easier to work with
Sharp paring knife
Instructions
Begin by patting the turkey dry with a paper towel to make it easier to work with and less slippery.
Remove neck and gizzards from the carcass and set aside for gravy.
Optional- Use a sharp knife to remove the wings by cutting them at the joint for easy removal (go right around the "knuckle"). I like to use the wings for the gravy ,but if you'd like to leave the wings on, be sure to tuck the wing tips under the bird before roasting.
Flip the turkey breast-side down with the legs pointing away from you.
Use the kitchen shears or a sharp knife on one side of the back bone to carefully cut away, all the way down to the other end.
Repeat on the other side until you remove the back bone completely. Set the backbone aside for gravy.
Turn the turkey so that the legs are facing you. Gently run your knife down the center of the inside of the breast bone. This is optional but it makes flattening easier later.
This next step is optional but I highly recommend doing it for easier carving of the turkey breasts once cooked. You can remove the wishbone by carving along it with a paring knife and gently pulling it out. This is located at the front of the turkey (on the side that doesn't have the legs).
Flip the turkey over so the breast side is up and lay it flat.
Take both hands and firmly push down on the breasts to fully flatten. You will hear a crack but don't be alarmed, this is supposed to happen.
Season to your taste and bake at 425 degrees until the thickest part of the breast reaches 161 degrees, around 90 minutes. Remove from oven and rest for 20 minutes before carving. Serve immediately.
Video
Notes
When removing the backbone be mindful of the thigh bone, which comes around the middle of the backbone. You want to be low enough and close to the center so that you can cut through that. Sometimes it's helpful to cut halfway down either side of the backbone before completing your cutting.