PART OF Thanksgiving

How to Spatchcock a Turkey for Thanksgiving

Save yourself some time on Thanksgiving by spatchcocking your turkey! This method allows the meat to cook faster and makes carving easier than ever.

Turkey Time

Say goodbye to spending half the day cooking your turkey. Removing the spine and flattening out the bird significantly cuts down on cook time with just a little extra effort before you put it in the oven. Keep scrolling for our step-by-step guide (it's easier than you think!).

Step 1: Prep the Bird

Remove the turkey from its package, making sure to remove the neck and giblets from the cavity. Place on large cutting board and pat completely dry with a few paper towels.

Step 2: Cut Along the Spine

Using large poultry shears or a large (sharp!) knife, cut along one side of the spine from end to end.

Step 3: Repeat & Remove

Do the same thing on the other side of the spine until you can remove it completely from the bird. You don't have to discard it — it's great to use in stock for gravy!

Step 4: Flip & Flatten

Flip the turkey over and lay it flat so the breast side is up. Place the palms of your hands directly on top of the turkey in the center and then firmly press down on the breast bone to flatten out the turkey as much as possible. You might hear a few cracks.

Step 5: Season & Chill

Use your fingers to loosen the skin from the breast and the thighs, creating pockets. Sprinkle salt in those pockets and all throughout the underside of the turkey and finally on top of the skin as well. Stuff the thyme and rosemary under the skin of the breasts and the thighs.

Cover loosely with plastic wrap and chill in the fridge for 24 hours or up to 36 hours.

Step 6: Don't Forget the Butter

Take your turkey out of the fridge about an hour before you want to start cooking.

Place bits of the softened butter underneath the skin of the breasts and thighs and then rub the remaining butter all over the top of the turkey. Sprinkle with black pepper.

Step 7: Oven Lovin'

Pre-heat your oven to 425°F and roast the bird (rotating halfway through) until it's golden brown, about six minutes per pound.

For an extra-juicy turkey, take it out when the internal temperature reads 150°F and let it rest while tented with foil for about 30 minutes. The carryover heat should get it up to the USDA-recommended 165°F, but you can also wait to remove until your thermometer reads 165°F.

Step 8: Carve & Serve

Using a large, sharp knife, carve the bird by first cutting off the legs and separating the thighs from the drumsticks. Then, cut the wings from the breasts and separate the breast meat from the bone. Finally, slice the breast meat against the grain and serve!

Time for Sides!

Now that you've got a plan for your bird, all that's left to do is choose what you serve alongside it. Check out some of our fan favorites below.

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