Are you tired of unevenly cooked Thanksgiving birds? Level up your chef’s game by learning How to Spatchcock a Whole Turkey. I’m convinced that this is the secret to the perfect Thanksgiving bird. Spatchcocking is a simple cooking method that involves butterflying the bird so it lies flat. Though it sounds fancy, this cooking method is relatively simple and doesn’t take much time at all. And, if you follow my tutorial, you’ll have great results every time.
The end result is a gorgeous golden bird with perfectly crisp skin and juicy meat. Exposing the entire bird to the fire means that none of the meat is hidden, and every bite can be a dream. Serve this fancy turkey for your next holiday gathering or to take advantage of a good sale. Either way, you’re in for a treat!
How to Spatchcock a Whole Turkey | Heath Riles BBQ
Spatchcocking is a method that, once mastered, you can use on geese, chicken, and other types of fowl. It comes in handy when cooking large birds that tend to be dry in one area and undercooked in another. With this method, you’ll find that the turkey thighs, breasts, and legs cook evenly and have the same crispy skin.
Spatchcocking is a butchering method that allows you to customize the turkey however you want. Add your favorite seasonings, brines, or butter baths for a bird as unique as you are. Whether you’re cooking, smoking, or roasting your bird, you’ll be the talk of the town.
The Supplies
You can create an elegant spatchcocked turkey using just two kitchen tools. Here’s what you need to add to your wish list.
- Butchering shears. These scissors differ from regular shears as they have a curved blade. This allows the shears to fit into the tight spots of the bird, giving you a clean cut every time. I recommend purchasing a high-quality pair that can be resharpened. If you butcher a lot of birds, you’ll find this tool is priceless.
- Sharp Chef's Knife. Dull knife blades cause so many kitchen injuries, and it’s important that you invest in a durable, sharp knife. I love the Victronix Chef Knife because it’s made to last. It’s Swiss army style, making cutting through the toughest bone a breeze.
The Process for Spatchcocking a Whole Turkey
Check out the video for a visual demonstration. Here’s a quick rundown of How to Cook a Spatchcocked Turkey.
- Prep the bird. I started by thawing my turkey for 5-6 days, then I removed it from its packaging and took out the neck and giblets. You can discard them or save them for gravy if preferred.
- Remove the backbone. I turned the turkey breast side down and used my knife to score down either side of the backbone, giving me a clear outline. Then, I used my butchering shears to finish the job. Some like to save this bone for turkey stock, as it makes it extra gelatinous. I removed any stray pieces of skin and bone from the bird's cavity.
- Butterfly the bird. I cut into and split the breast bone, allowing the turkey to lay flat. The only thing left is to season and smoke!
How to Cook a Spatchcocked Turkey
My Spatchcock Turkey on the Traeger is one of my favorite ways to cook a bird, but I’ve come up with many delicious recipes. If you’re in the mood for a honey-inspired feast, try my Smoked Honey Pecan Turkey, which features delicious nutty notes. Try my Cajun Smoked Turkey with Boudin Stuffing if you want to spice things up.
Serving Suggestions for Spatchcocked Turkey
A traditional turkey feast should be full of delicious sides and desserts! If you need inspiration, try one of these recipes:
- Smoked Macaroni and Cheese. This delicious side is a must for any holiday gathering. It features five types of cheese and a delicate whisper of smoke. It’s bound to be a hit with adults and children!
- Green Bean Casserole. You’re going to love this BBQ-inspired take on green bean casserole. This dish comes together quickly and will be a staple at your holiday table for years to come.
- Apple Dump Cake. This decadent cake is the perfect way to end a meal. It comes together on the smoker and has the best autumn flavors. Top it with a drizzle of caramel and cool ice cream for a dessert you’ll never forget.
Storing Leftovers
Leftover cooked spatchcocked turkey can be stored in the fridge for up to five days or freezer for up to five months. Alternatively, you can spatchcock the turkey in advance and store it in the freezer for up to a year.
Many people prefer to save their turkey bones for protein-rich bone broth or stock, which I do often. It’s a great addition to your favorite soups or casseroles or just to drink plain when the weather is cold.