How to Spatchcock a Turkey

So you’ve heard about spatchcocking a turkey, but it sounds complex. But don’t let the name intimidate you. It’s an easy process that has multiple benefits, including more even cooking, reduced cooking time, crispier skin, and a layout that makes the turkey easier to carve. Preparing a spatchcock turkey simply means removing the backbone and pressing the turkey down flat. This allows you to spread the turkey out so that the breasts, thighs, and legs all cook at an even rate by maximizing the surface area exposed to the warm air produced by an oven or smoker, which is something you won’t get when cooking a whole turkey prepared the old-fashioned way. Spatchcocking also exposes all of the skin at once, resulting in more crispy skin. And the fat will render much better from the opened-up bird, allowing the fat to more effectively baste the meat during the cooking process.

1. Poultry Shears – These shears have a sharp 4” stainless steel blade and slip-resistant handle, making breaking down turkey practically effortless. The handle is also removable for easy cleaning.
2. Curved Boning Knife – The curved blade on this knife provides an optimal working angle, enhancing both maneuverability and accuracy. And the semi-stiff build strikes the perfect balance between flexibility and stability which makes it great for cutting around and through the many bones and joints in turkey.
3. Boos Block Maple Cutting Board – This fully reversible cutting board has plenty of space to hold a full turkey, measuring 24″ x 18″ x 1.5″.
4. Nitrile Gloves – Nitrile gloves help prevent cross-contamination while protecting guests who may have latex allergies.

Preparing to Spatchcock a Turkey

1. Unwrap the turkey, remove the giblets and neck, and set them aside.
2. Place your turkey breast side down on a cutting board large enough to accommodate the turkey.
3. A raw turkey can be slippery, so we recommend patting it dry with paper towels and then setting a damp kitchen towel under your cutting board to keep it from sliding around.

How to Spatchcock a Turkey

1. Using your poultry shears, cut right along one side of the backbone, then turn the turkey around and repeat on the other side to remove it.
2. Using your poultry shears or boning knife, you can now remove the ribs, wishbone, and any other loose bones along the spine. If you’re interested in making rich and delicious turkey stock, set the backbone aside for later.
3. Once the backbone, ribs, and wishbone have been removed, you need to focus on the breast bone. Using your poultry shears, make a cut about an inch in at the top of the bone. This will reduce the force needed when pressing down on the breast to lay the bird flat.
4. With the breastbone cut, place the palms of both hands on either side and press down until you hear and feel the breastbone crack.

How to Cook a Spatchcocked Turkey

1. Preheat your Yoder Smokers YS640 or oven to 325ºF.
2. Lay the bird flat on a foil-lined sheet pan and place the pan in the cooker.
3. Cook the turkey until all the meat has reached an internal temperature of 160ºF.
4. Allow the turkey to rest for 20-30 minutes before carving.