Palmer’s Holiday Headquarters

Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623    (585) 272-9470

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How to spatchcock & roast a turkey

A spatchcock turkey roasted, cooling on a baking rack

If you’re looking for a way to cook your Thanksgiving turkey faster and more evenly, spatchcocking might be the answer. This technique, which involves removing the backbone and flattening the bird, offers a range of benefits that make it a favorite among chefs and home cooks alike. From juicier meat to crispier skin, here are the top reasons why spatchcocking your turkey is a game-changer.

Spatchcocking a turkey offers several benefits:

  • Even Cooking: By flattening the bird, the heat distributes more evenly, preventing overcooked breast meat and undercooked thighs and legs.
  • Faster Cooking Time: Spatchcocking reduces cooking time significantly, as the flattened shape exposes more surface area to heat, speeding up the process.
  • Crispier Skin: With the entire skin surface facing upward, the result is more consistent browning and crispiness.
  • Juicier Meat: Faster, even cooking helps retain more moisture, resulting in juicier meat compared to traditional roasting.
  • Easier Carving: The flattened turkey is easier to carve, as the bones are more accessible after cooking.
  • Better Presentation: The bird lays flat, providing a more impressive and unique presentation on a platter.

Prepare the bird 

  1. Using a sharp knife cut along both sides of the backbone. This exposes the spine in order to properly cut with poultry shears. Once you’ve cut along both sides of the spine, remove the backbone in one piece. 
  2. Take a sharp knife and make a cut into the breastbone. Add pressure to both sides of the breastbone to split in half. 
  3. Turn the bird over and put onto a roasting rack.  

Season for roasting  

  1. Pat the turkey dry so the seasoning can stick properly. Smash 6 garlic cloves onto a cutting board and stick them into crevasses. 
  2. Take 1 stick of soft butter and massage onto the entire turkey. 
  3. Sprinkle 3 tablespoons of salt and pepper evenly onto the turkey breast, legs and under the wings. 
  4. Place fresh herbs into the same crevasses as the garlic cloves.   

Roasting Technique 

  1. Place the turkey onto a roasting rack the sits on a baking sheet to allow air to circulate under the turkey while roasting. 
  2. Roast your turkey for 25 minutes in a 400 degree oven. After 25 minutes reduce the temperature to 350 degrees. 
  3. Cook the bird until the internal temperature of the turkey breast is 145 degrees and the thighs and legs read 165 to 170 degrees (the dark meat of the thighs and legs take longer). 
  4. Remove the turkey and let it rest for 10 minutes. Carve and enjoy!