Today for Thanksgiving I made our turkey using the spatchcock technique. Spatchcocking or “Butterflying” a bird, this is more commonly done with chickens, involves cutting out the backbone of the bird and then breaking the breastbone. This allows you to place the bird flat onto a pan for roasting. In the case of a turkey, it greatly reduces the cooking time needed. The average 10-12lb turkey will cook in about 70 minutes. Our Turkey was still a bit frozen, but it still cooked in 2 hours. Beyond cooking faster, this also results in a marvelously moist and delicious turkey! Below is the video of the butchering and then a couple of finished pictures.

Spatchcock turkey served for dinner.

Spatchcock turkey cooked.