Spatchcocking a turkey is easy and takes less time to cook! We also love this method because it helps the whole turkey cook evenly, and leaves you with lots of crispy skin since the whole outer surface of the turkey is exposed to the oven!
Tools you will need:
Sharp, heavy duty kitchen shears
1. Pat your turkey dry before you begin. Place the turkey breast side down on your cutting board with the tail end of the turkey closer to you.
2. Cut along both sides of the backbone with your kitchen shears. Set the backbone aside for stock.
3. Flip the turkey on the cutting board. With one hand, grab a side of the turkey by its wing. Use the heel of your hand to press down on the breast bone until you hear a crack. Do the same to the other side.
4. Tuck the wing tips behind the wings.
5. Your turkey is spatchcocked!