How to Spatchcock a Turkey (It Cooks in Half the Time)

Spatchcocking — removing the turkey's backbone so it lies flat — is the single best trick for a faster, more evenly cooked bird. A spatchcocked turkey roasts in about half the time of a whole bird, with crisp skin all over and breast and thigh meat that finish at the same time. Here's how to do it.

What You Need

A pair of sturdy poultry shears or kitchen scissors (clean and sharp), a cutting board, and a rimmed baking sheet or roasting pan. A 12–14 lb turkey is ideal — large enough to feed a crowd, small enough to handle and fit on a standard sheet pan.

Step 1: Remove the Backbone

Place the turkey breast-side down on the cutting board. Starting at the tail end, cut along one side of the backbone with the shears, cutting through the ribs. Repeat on the other side and remove the backbone entirely. Save it for gravy or stock — it's full of flavor.

Step 2: Flatten the Bird

Flip the turkey breast-side up. Press down firmly on the breastbone with the heel of your hand until it cracks and the bird lies flat. Tuck the wing tips under the body so they don't burn. The turkey should now be one even, flat layer.

Step 3: Season and Roast

Pat dry, rub with butter or oil, and season generously. Roast at 400°F (200°C) on a rimmed sheet pan — about 12 lb takes roughly 70–80 minutes, versus 3 hours for a whole bird. The high heat crisps the skin while the flat shape cooks the breast and thighs evenly. Cook until the thigh reads 165°F (74°C).

Why It Works

A whole turkey cooks unevenly because the thick breast and thighs are different distances from the heat. Spatchcocking puts all the meat on one plane, so it finishes at the same time — no dried-out breast waiting for the thighs to catch up. The exposed skin crisps everywhere, and the faster cook time means less moisture loss. It also carves easily into neat portions.