How to Spatchcock a Whole Turkey or Chicken

If you’ve ever wished your roast chicken or turkey would cook faster (and more evenly), spatchcocking is your secret weapon. Butterflies a whole bird cuts roasting time in half and delivers crispy, golden skin every time – perfect for everything from Sunday dinners to Thanksgiving or Christmas dinners. Follow all the detailed steps on How to Spatchcock a Whole Turkey or Chicken.

What is a spatchcock?

Spatchcock (also called butterfly) is a culinary term that means removing the backbone from a whole bird (like a chicken or turkey) so that it can be flattened before cooking.

Here’s why people do it:

• Faster cooking: a slatted bird roasts in about half the time.
• Even cooking: the breast and thighs cook at the same rate.
• Crispier skin: more of the skin is exposed to heat. If you like crispy chicken (or turkey) skin like me, this is for you.

name of the spatchcock

The word spatchcock probably comes from 17th-century Ireland, short for “ship the cock”, meaning to quickly prepare a chicken for roasting or grilling.

How to Spatchcock a Whole Turkey or Chicken – Step by Step

Step 1 – Tools

You only need 3 items. a sturdy cutting board, a sharp pairing knife, and sharp kitchen scissors.

Step 2 – Spine Removal

With the bird breast side down and the open end of the bird closest to you, grasp the spine end. Using the shears, cut through each side of the spine and remove it. This step is easier with a chicken’s spine because it is smaller than a turkey’s.

Step 3 – Open the Chicken

Once the backbone is removed, open the chicken with the legs closest to you (sorry, it’s not the prettiest photo). Expose the internal bones and ribs.

Step 4 – Remove the Sternum

There is a soft, white, almost transparent piece of cartilage in the center that joins a bone. The best way to remove it is to cut each side so you can grip it, then cut around it. Just keep cutting the fat around and pulling.

Step 5 – Flatten the Bird

Turn the bird over (breast side up) and with the palm of your hand, press in the center to flatten the bird. You may hear a pop.

Step 6 – Half the Chicken (Optional Step)

You can cook the chicken whole or cut it in half to portion (see more on this below). To do this, use a large chef’s knife and cut out the center.

Spatchcock Chicken and Turkey Recipes

Pan Roast Chicken with Vegetables is one of those spatchcock chicken recipes that I make repeatedly. Perfect for two, I cut the whole chicken in half. Then place it on a roasting pan and roast it on a mixture of potatoes, carrots, fennel and onion. Plus, this butterflied chicken method makes portioning easier if your family only likes chicken breasts, wings, or thighs.

Sheet pan roasted chicken and vegetables

Spatchcock Cranberry Orange Glazed Turkey is a great time saver for Thanksgiving or Christmas dinner. For another time-saving tip, roast the turkey over vegetables and brush the skin with a spicy cranberry-orange glaze that enhances the flavor and makes the skin even crispier. Again, ideal for guests who prefer only breast meat or thigh meat.

Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…