How To Spatchcock A Turkey
Learn how to spatchcocked a turkey! It's an easy technique that'll cook your turkey fast, with tender meat, and crispy skin every time.
Servings: 12 servings
- 10-12 pound turkey
- good quality kitchen shears
Remove the neck and giblets from your turkey and pat it dry with paper towels. Then place it breast side down on your cutting board. Using poultry shears, cut alongside one side of the backbone from the tail to the neck, repeat on the other side, and remove the backbone.
Spread the turkey open and use the tip of a knife to lightly slice alongside the keel bone (the dark oblong bone in the middle of the breast). This will help to flatten the bird.
Flip the turkey over so the breast side is up. Then flatten it by pressing down with your hands. You'll hear a crack, and it should flatten completely. Your turkey is now spatchcocked and ready to roast, just remember to tuck the wing tips before roasting.
Calories: 771kcal | Protein: 133g | Fat: 23g | Saturated Fat: 23g | Cholesterol: 345mg | Sodium: 318mg | Iron: 8mg