Spatchcock a Turkey?

Spatchcock a turkey

How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by spatchcocking your bird, also called “butterflied turkey”


If your turkey is natural and has not been brined or pre–seasoned, you could brine it first.

Start with one gallon water, boil. Add 1 cup Kosher salt, one cup sugar and stir to dissolve. Turn off then add one cup Apple cider vinegar, 2 Tbsp each dried thyme, rosemary and sage. Let cool and soak the turkey with additional water to cover the bird, overnight, or about 12 hours.

Try with my Cranberry Apple Chutney. Click on Picture for recipe

 A flat spatchcocked 10 pound turkey is done in only 1 hr and 45 minutes at 350F. Internal temperature needs to be at least 155 to 160 F. Take it out an let it sit for at least 10 minutes

You can boil the back bone and neck to make your gravy

Spatchcock a Turkey
Cut out the backbone
Need help? Watch a 1 minute video
Spatchcock a Turkey
Remove the backbone
Spatchcock a Turkey in smoker
I like to smoke mine for several hours
After flattening the turkey by breaking the breast bone, it’s ready to bake, smoke or grill. Internal temperature to 160F. Then let rest for 15 minutes
Smoke a Turkey in an electric smoker
20 pound Turkey smoked for 4 to 5 hrs hours at 235F, internal temperature 160F
Spatchcock a Turkey, chicken
Spatchcock a Turkey, ready to carve and serve

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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