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How to Spatchcock a Turkey for Thanksgiving
How do you spatchcock a turkey? Put the turkey breast side down, cut along both sides of the backbone from tail to neck with heavy kitchen shears or a cleaver, and remove it. Then flip the bird over and press firmly on the breastbone with both hands until it cracks and the turkey lies flat. Our pick is the Professional Kitchen Scissors, 420J2 Stainless Steel ($79) for cutting through the ribs, with the Meat Cleaver 9", Ravager, Gladiator Series, NSF Certified, Dalstrong © ($99) for any thick joints.
Spatchcocking, or butterflying, a turkey flattens it so it roasts faster and more evenly, with crisper skin. It's a popular way to get Thanksgiving dinner on the table sooner. We also have a guide to spatchcocking a chicken; the turkey version needs more strength and a more stable setup.
Shears vs cleaver vs knife
| Tool | Pros | Cons |
|---|---|---|
| Heavy kitchen shears | Control; cut rib by rib | Takes grip strength on a big bird |
| Cleaver | Power through thick bone | Needs careful placement |
| Chef's knife | Works on small birds | Not for turkey backbone; risks the edge |
Step by step
1. Prep the workspace
Use your largest board or a rimmed sheet pan. Pat the turkey dry inside and out. Remove the neck and giblets.
2. Breast side down
Turn the turkey so the backbone faces up and the tail points toward you.
3. Cut one side of the backbone
Starting at the tail, cut along one side of the backbone with heavy shears, rib by rib, up to the neck. Take your time. If a joint is too thick, place the cleaver on it and press down firmly with your palm on the spine.
4. Cut the other side and remove
Repeat on the other side of the backbone and lift it out. Save it for stock or gravy.
5. Flatten
Flip the turkey breast side up. Put the heels of both hands on the center of the breast and press down hard until you feel the breastbone crack and the bird flattens.
6. Tuck and season
Tuck the wing tips behind the breast, spread the legs out, and season. Roast on a rack over a sheet pan.
Why spatchcock?
- Faster. A flat bird cooks noticeably quicker than a whole one.
- More even. Breast and legs finish closer together.
- Crisper skin. More skin faces the heat.
- Easier carving. Fewer awkward angles; see our turkey carving guide.
Safety tips
- Use a stable board; a turkey is heavy and can slide.
- Keep fingers away from the shear blades and clear of the cleaver path.
- Wash hands, tools and surfaces after handling raw poultry.
- Don't use a thin Japanese knife on bone; it can chip.
Our picks
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Heavy-duty kitchen shears for backbones and poultry.
Meat Cleaver 9", Ravager, Gladiator Series, NSF Certified, Dalstrong © ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A heavy cleaver for thick joints.
FAQ
What's the best tool to spatchcock a turkey?
Heavy kitchen shears, with a cleaver for thick joints. The Dalstrong Professional Kitchen Shears ($79) cut through ribs along the backbone with control.
Can you spatchcock a turkey with a knife?
A chef's knife isn't ideal for turkey backbone. Use shears or a cleaver.
How long does a spatchcocked turkey take to cook?
Noticeably less time than a whole bird; check with a thermometer.
What do you do with the turkey backbone?
Use it for stock or gravy.
Is spatchcocked turkey easier to carve?
Yes. The bird lies flat, so the legs and breasts are easy to remove.
