1 of 5
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.
2 of 5
Cut Legs from Breast
With a sharp chef's knife, remove each leg by cutting through the turkey where the thigh connects to the breast.
3 of 5
Separate Drumsticks and Thighs
At the joint of each leg, cut drumstick from thigh. Transfer thighs and drumsticks to a warm platter. Tent with foil.
4 of 5
Cut Wings and Breast
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.
5 of 5
Slice Breast Meat
Slice the breast meat across the grain. Arrange on the platter with the dark meat, and add the wings.
You Just Viewed
How to Carve a Spatchcocked TurkeyReplay
- Decorate with Brass
- A Woodworking Couple's Labor of Love
- A Blueprint for Color
- From the Shar-chives: Kevin Sharkey’s Most Beloved Valentine’s Day Ideas
- All Scooped Up: The 10 Best Ways to Eat Ice Cream in Winter
- Healthy and Delicious: Cooking with Whole Grains
- The Barest Simmer
- Layer Your Office Lunch: Five Days, Five Ways
- Board Games: Kevin Sharkey's Cheeseboard Picks
- Studio Visit: Purl Soho
- Home Decor Inspired by Color
- New Year's Heave: Our 2014 Organizing Resolutions
- Our Food Editors' Food Resolutions
- Real Page-Turners: Our Favorite Bookshelf Organizing Ideas
- Brass Jewelry Projects: All That Glitters Is Not Gold