How To Spatchcock a Turkey, According to a 4th-Generation Turkey Farmer

Thanksgiving is almost here. You may already have your side-dish lineup settled, with your go-to mashed potatoes , sweet potatoes , stuffing and gravy . And dessert might be locked in too. Will it be pumpkin, pecan or apple pie —or maybe a wild-card treat (looking at you, Pumpkin Basque Cheesecake )?

In the midst of all of the debating and deciding on sides and desserts, it's easy to think a little less about the turkey , even though the bird is at the center of so many holiday tables. Just rub some butter under the skin, toss some veggies and herbs into the cavity and stick it in the oven, right? But maybe this year it's time to try something a little different—like learning how to spatchcock a turkey.

If you start nosing around online, you'll find tons of cool, creative ways to roast a turkey. Some people love to rub the bird with a dry brine (a mixture of salt and spices) and let it hang out in the fridge for a few days. Others prefer to take a page from Juliaand Martha's book and roast the turkey under a butter-soaked cheesecloth, while some cooks advocate for slathering the skin with mayo for a burnished bird.

But what if you broke things down a little further and (literally) changed the shape of the turkey? One fan-favorite way of doing just that is called spatchcocking, which is a truly ridiculous word but just means to butterfly the turkey by removing the backbone, smooshing the bird flat and roasting it that way.

The bird ends up looking a bit unorthodox, but spatchcocked turkey fans love that the method helps the meat cook more quickly and evenly and is an easy way to get that craveable crispy skin.

If this slightly kooky turkey-roasting method intrigues you, but you don't know where to start, we're here to help. Parade sat down with Heidi Diestel, a fourth-generation turkey farmer at Diestel Family Ranch in Sonora, CA, to find out everything you need to know about spatchcocked turkey, from exactly how to do it (and also how to outsource the task), the pros and cons of spatchcocking, how long to roast the bird, how to serve it up and much more.

Ready to flip the script on the turkey this year? Read on for all the juicy (and crispy) details.

Related: The Absolute Best Way to Roast a Turkey, According to a 4th-Generation Turkey Farmer

What Is a Spatchcocked Turkey?

While the term is definitely curious, the method is pretty straightforward. A spatchcocked turkey is simply a turkey with the backbone removed. Once that bone is out of the way, you can press on the breastbone to flatten the bird for cooking. Spatchcocking, which is a method that can be used on other birds (most often chicken), is the same as butterflying. There's some debate about the origins of the term, but many say it dates back to 18th-century Ireland and comes from the idea of "dispatching the cock," another word for chicken.

Related: OK, Wait—When Should I Buy My Thanksgiving Turkey?

Gear You Need To Spatchcock a Turkey

If you want to try your hand at spatchcocking a turkey, you need to gather a few things. Luckily, you likely have most (or maybe all) of them in your kitchen already.

Kitchen shears

Diestel says you can remove the backbone with a cleaver if you're confident wielding that big knife, but she says that, for most people, a pair of sharp kitchen shears will be easier to use.

The biggest cutting board you've got

A turkey is a big bird—and it's going to get bigger when you flatten it out. Grab your largest cutting board so you have a work area dedicated to the task. The cutting board will also help the turkey stay put. If you work directly on your kitchen counter, there's going to be lots of slipping and sliding.

The biggest baking sheet you've got

Diestel shares that you can roast a spatchcocked turkey in a roasting pan, but a large baking sheet is a better pan for the task because it has shorter sides. The high sides can affect the air flow and how the bird roasts, which could affect how crispy (or not) the skin gets.

A metal cooling rack

Placing a metal rack in the baking sheet will help create a little air flow around the bird. You can place the turkey directly on the baking sheet, but having the rack also makes some space for collecting those tasty drippings (the building blocks of good gravy) and ensures the bird won't stick to the bottom of the pan.

Related: The 15 Best Thanksgiving Groceries To Buy at Costco, According to a Superfan

How To Spatchcock a Turkey

Ok. Now that you've got your gear sorted, here's how to flatten out your bird. Although the turkey is big and a little cumbersome, the process isn't difficult, so it's definitely doable for a home cook. Before you start, read through this method and check out the video from @bbqfriend above, who demonstrates a spatchcocking method very similar to what Diestel recommends. You've got this!

1. Put the bird on its back

Before you start, make sure the turkey is oven-ready. Because you're going to be cutting through the bird with shears, it won't work if your turkey is frozen at all. We'll let Diestel take it from here. "Take your very soft, pliable oven-ready turkey out of its bag and flip it over so that you are looking at the back of the bird," Diestel tells Parade . "You should be looking at the flat back of the bird with the body cavity facing you."

2. Cut out the spine

"Take your sharp kitchen shears and cut up the back to the right or the left of the spine," says Diestel. "Once you get up one side, you're going to turn the bird around, hold on with your non-dominant hand, and then cut down the other side of the spine."

And be sure to save the backbone. "It's phenomenal for making stock, enhancing your gravy or roasting and giving to your pet," she explains. (Lucky dog, indeed!)

3. Flip the bird

Once the backbone has been removed, it's time to flip the bird over. Diestel mentions that when you cut through the vertebrae, the ends of the bones can be sharp, so be mindful of that when you're working with the turkey.

When you're ready, "You're going to flip the bird back over, as if it's on its back," she says. "And as you're flipping it, you want to pull both sides of the bird out a bit, stretching it as far as it will go naturally."

4. Give it a crack

For the last step, you need to crack the breastbone to help the bird lie flat. "Get a good stance over the bird and push down with effort," Diestel explains. This isn't a time to be timid. Give it your all.

"When you hear a crack, you'll know that you've broken the breastbone," she shares. "The breastbone will be very close to sitting on the cutting board when you're done. If your turkey has any kind of rounded dome, give it another try."

Related: 27 Epic Thanksgiving Charcuterie Boards To Enjoy on Turkey Day

How To Roast a Spatchcocked Turkey

Once you have your bird ready (well done, you!), it's time to get it ready to roast.

1. Arrange it on a rack on a baking sheet

Grab your baking sheet and put the wire rack on top. Place your turkey on top of the wire rack so the drippings can collect under the turkey as it roasts. Tuck any aromatics you like (sliced onions, celery, carrots , herbs) under the butterflied bird. You can also put any of the giblets (the parts that come in the bag tucked inside the bird) under the turkey to roast and enhance the pan drippings. Speaking of the drippings, be sure to add some stock or water to the bottom of the pan to prevent the drippings from burning.

2. Season it up

Once your turkey is on the baking sheet with all its aromatic friends, season it with whatever inspires you. Diestel says you can keep it simple by rubbing softened butter under and over the skin, but you can also add your favorite seasoning rub to take things up a notch.
Related: I Tried Popeyes' Cajun-Style Turkey to See if It's the Ultimate Thanksgiving Shortcut

How Long Should You Cook a Spatchcocked Turkey?

If you search online, you'll see a lot of butterflied turkeys that are roasted at a pretty high temperature, but Diestel prefers a different approach. "For a spatchcocked turkey, I like a low and slow roast," she says.

She suggests cooking the turkey at around 325° to help make sure the aromatics don't burn in the thinner pan. She explains that the lower temperature will help you control the roasting of the bird and make sure it doesn't overcook, which is more likely with a spatchcocked turkey than a traditional bird.

The only concern with the lower roasting temperature is that the skin might not get crispy, but Diestel says there's an easy fix for that. She suggests increasing the temperature for the last 15 minutes of cooking or so to crisp the skin, explaining, "Somewhere around 400° usually gets the job done."

For roasting time, Diestel says to estimate around six to 10 minutes a pound for a spatchcocked turkey. As you would with a traditional turkey, be sure to use a thermometer to make sure the internal temperature of the meat is 165°, keeping in mind that the turkey will continue to cook as it rests. Cover the turkey with foil and let it rest for 30 minutes before carving and arranging on a platter.

Related: We Tried 17 Different Kinds of Store-Bought Gravy, and You Can Buy the Winner at Walmart

What Are the Pros of a Spatchcocked Turkey?

If you're debating whether to try a spatchcocked turkey or not, it's helpful to see the pros and cons of the method. Let's start with why people love this method.

1. Faster, more even cooking

One of the most frustrating things about roasting a turkey is that the white meat tends to cook more quickly than the dark meat. "When you flatten the bird, you have a more consistent level between the breast and the dark meat," says Diestel. "This means you can get more even cooking between the breast, thigh and drumsticks."

The low profile also helps the bird cook much faster. How much more quickly? A spatchcocked turkey will cook in roughly half the time as a standard turkey.

2. Crispy skin

"When you spatchcock a turkey, you're creating a flatter, linear surface for roasting," explains Diestel. When you open up and flatten the bird, all of the skin is on top, evenly exposing it to the heat of the oven. In this format, "all of the skin gets crispy, instead of just the portion above the edges of the roasting pan," Diestel explains. And who doesn't want more delicious, crispy skin?

3. Easier to carve

Carving a turkey can be stressful. Most people only do the task once a year (if that). Because spatchcocked turkeys look a little funny, many people prefer to carve them up in the kitchen and arrange all the turkey parts on a platter, which does away with the carving stress.

But no matter if you're carving in the kitchen or in the dining room, a butterflied bird is easier to break down. "You don't have that big, rolling turkey," Diestel shares. "You have a flattened bird, so all you have to do is cut off the drumstick and the thigh and then carve the breast meat off, so it's much simpler."

4. Saves space

Turkeys are big and take up a lot of space in the oven, which can lead to cooking logjams on Thanksgiving Day. A spatchcocked turkey fits on a large baking sheet, which means you could potentially cook other dishes in your oven while the turkey roasts. Win-win!

Related: How to Make Store-Bought Gravy Taste 10x Better

What Are the Cons of a Spatchcocked Turkey?

Before you decide you're fully in on a spatchcocked turkey, it's also important to know the trade-offs of this cooking method.

1. It's messy

This is a hands-on operation, so you have to be up for the challenge. "You have to be willing to get your hands dirty," shares Diestel. "You've got to be willing to flip this turkey over and take shears and literally cut the back of the bird out. And that's not for just anyone."

2. You can't stuff it

Diestel's family is big on stuffing, which is one of the main reasons why they don't usually make a spatchcocked turkey. Flattening the bird removes the cavity, which means there's no place for stuffing. If you're not a stuffing-in-the-bird crew, you also can't add the onions, herbs, citrus and other tasty things you might toss into the bird to flavor it from the inside out.

3. Gravy can be more challenging

"Your pan really determines your drippings," says Diestel. Because you're roasting the spatchcocked turkey on a baking sheet, there isn't room for as many aromatics and extras (like the turkey neck) that you might add to a standard roasting pan. "I love having a lot of those extra parts and bits in the bottom of my roasting pan to enhance the drippings," says Diestel. "I think they create exceptional gravy."

Related: How to Make 'The Best Gravy in the World,' According to Sandra Lee

An Easier Way To Spatchcock

Ok. Let's say you've decided that a spatchcocked turkey is the way to go, but you're not 100% sure you're up for the hands-on process. There is an easier way: Ask your butcher. Diestel says that most butchers will spatchcock a turkey for you for free, but it's best to plan in advance. She suggests calling ahead to make sure they offer the service and then reserving your spatchcocked turkey to make sure it's ready for you to pick up. Because the butterflied bird won't be frozen, you should pick it up a few days before the holiday.

Related: How To Make Cornbread 10x Better, According to the 'Cast Iron Cowboy'

Source

• Heidi Diestel, fourth-generation turkey farmer at Northern California's Diestel Family Ranch

This story was originally published by Parade on Nov 24, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.