A spatchcocked turkey requires a slightly different carving technique than a bird cooked the traditional way, but the basic approach remains the same: Remove the legs and wings, and then slice the breast meat.
With a sharp chef's knife, remove each leg by cutting through the turkey where the thigh connects to the breast.
At the joint of each leg, cut drumstick from thigh. Transfer thighs and drumsticks to a warm platter. Tent with foil.
On one side, find the joint connecting wing and breast, and cut through it (not shown). Repeat to cut off other wing. Cut breast meat into two pieces, slicing along either side of breastbone.
Slice the breast meat across the grain. Arrange on the platter with the dark meat, and add the wings.
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! spatchcocked a 25 lb turkey--removed the wings used them and the back to make stock. Then brined the remaining turkey overnight in large ziplock bag in a cooler of ice. I cooked it at 425 for 40 minutes then did 2 hrs at 375. It was done, perfectly brown, juicy. Best turkey I ever made. All parts leg quarters and breast were cooked to 175-85. Highly recommended!!!
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