Let's talk turkey. We've all been there: spending hours anxiously watching the oven, worrying about the breast drying out while the thighs take forever to cook, and ultimately serving a bird that's just... okay. What if I told you there's a better way? A method that gives you incredibly juicy white and dark meat, perfectly crispy skin all over, and cuts your cooking time in half. Welcome to spatchcocking—the one technique that will forever change how you cook turkey.
Why Spatchcocking is a Game-Changer
Spatchcocking (also called butterflying) simply means removing the turkey's backbone so you can flatten it. This isn't just a fancy chef trick—it's the most logical way to cook a bird. By creating a uniform thickness, the entire turkey cooks evenly. No more dry breast meat waiting for the thighs to catch up. The bird lays flat, allowing hot air to circulate evenly around every part. The result? A turkey that cooks faster, browns better, and stays juicier than you ever thought possible.
The Right Tools for the Job
Before we begin, let's talk about what you'll need. While kitchen shears work, there's a better tool for this job. Our MWTP Cleaver 2.0 Collectors Edition is specifically designed for tasks like this. Its perfect weight distribution and razor-sharp German steel make quick, clean work of the backbone. The heft of the blade does the work for you, while the precision ensures you don't waste any precious meat.
You'll also want our solid Olive Wood Cutting Board for this task. Its sturdy, non-slip surface provides the stable foundation you need for safe, efficient work. The natural antibacterial properties are perfect for poultry preparation, and the generous size gives you plenty of room to work.
Step-by-Step: How to Spatchcock Your Turkey
Step 1: Prepare Your Workspace
Clear a large area and place your cutting board on a stable surface. Remove the turkey from its packaging and pat it completely dry with paper towels. This is crucial for getting that crispy skin we're after. Make sure you've removed any giblets or neck from the cavity.
Step 2: Position the Turkey
Place the turkey breast-side down with the legs pointing toward you. You'll be working from the tail end toward the neck.
Step 3: Remove the Backbone
Using your Cleaver 2.0, start cutting along one side of the backbone. Apply firm, steady pressure—let the weight of the cleaver do the work. You're cutting through the rib bones, not the spine itself. Work from the tail end up toward the neck, then repeat on the other side. The backbone should come out in one piece—don't throw it away! It's perfect for making incredible turkey stock.
Step 4: Flatten the Turkey
Flip the turkey over so it's now breast-side up. Place both hands on the breastbone and press down firmly until you hear a slight crack and the turkey flattens out. Don't be gentle—you need to break the breastbone to get the turkey completely flat.
Step 5: Season Generously
Now that your turkey is flattened, you'll notice how the skin is completely exposed and taut. This is perfect for seasoning and eventual crisping. Season liberally with salt and pepper, or your favorite dry rub. Get the seasoning under the skin too for maximum flavor.
Cooking Your Spatchcocked Turkey
The cooking method is where this technique really shines. Because the turkey is flattened, you have several great options:
On the Grill:
Set up your grill for indirect medium heat (around 375°F). Place the turkey skin-side up on the cool side of the grill. A 12-14 pound turkey will cook in about 60-90 minutes. Use a digital thermometer to monitor the temperature.
In the Oven:
Preheat your oven to 425°F. Place the turkey on a wire rack set in a rimmed baking sheet. The high heat will give you beautifully crispy skin while keeping the meat juicy. Cooking time will be about 45-75 minutes for a 12-14 pound bird.
Temperature Guide:
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Breast: 155-160°F (it will carry over to 165°F while resting)
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Thighs: 165-170°F
Why This Method Can't Be Beat
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50% Faster Cooking: A 15-pound turkey that normally takes 4 hours can be done in 2 hours
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Perfectly Even Cooking: No more dry spots or undercooked sections
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Crispy Skin Everywhere: Every square inch of skin gets exposed to direct heat
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Easier Carving: The flattened shape makes carving simple and intuitive
Pro Tips for the Best Results
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Dry Brine First: For even juicier meat and crispier skin, salt the turkey 24-48 hours in advance and let it rest uncovered in the refrigerator
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Use the Backbone: Simmer the backbone with some vegetables to make a incredible base for gravy
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Let it Rest: However you cook it, let the turkey rest for at least 30 minutes before carving
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Make Compound Butter: Before cooking, slip pats of herbed compound butter under the skin for extra flavor and moisture
Carving Made Simple
With a spatchcocked turkey, carving becomes incredibly straightforward. Start by removing the legs and wings, then slice the breast meat across the grain. The Damascus Cleaver is perfect for this task—its sharp edge and perfect balance make clean, beautiful slices that preserve all those precious juices.
Your Best Thanksgiving Turkey Awaits
This Thanksgiving, break from tradition in the best way possible. Spatchcocking isn't just another cooking method—it's a smarter approach that delivers superior results in half the time. You'll get a turkey that's consistently juicy, perfectly cooked, and covered in the crispiest skin you've ever had.
Get Ready for Thanksgiving
Ready to revolutionize your Thanksgiving cooking? Our Black Friday Sale is the perfect time to get the tools you need. The Fireside Bundle gives you everything for perfect turkey prep, while the Outdoor Feast Kit creates the ultimate cooking station. Don't forget the 10" Honing Steel to keep your blades perfectly sharp for all your holiday cooking. This is your year for the best turkey ever—we've got the tools to make it happen.
