That bird you roasted was perfect, and now everyone is waiting for you to carve it. How to carve a turkey—the right way—depends entirely on whom you ask. There is, however, a fine art and science to it, and unless you’re Alton Brown on Thanksgiving, this guide might be useful to read before you take on the beast.
I have a recurring nightmare every year around this time about carving a turkey for Thanksgiving. It all starts out as a fantasy: my family and friends are sitting around an elegant living room drinking a festive drink and nibbling on perfect two-bite gougères that I was able to make without any trouble because I was organized and knew what I was doing.
“It’s almost time to eat!” I shout from the kitchen, where I’m wearing a stylish outfit and a linen apron that goes with it. I’m spooning fluffy mashed potatoes into a pretty stack that my guests will now call a “mashed potato cloud-mountain,” and I’m moving extra-crispy Brussels sprouts to a pretty white ceramic serving platter. (My hair looks perfect, if you were wondering. ).
“All we have to do now is carve the turkey, and we’ll be ready to go!” I shout, but it’s more of a soft, sure shout. And then, I turn to the cutting board. Things take a turn here: my beautiful, shiny roast turkey is as rested as it can be, and its tasty juices are gathering in the deep trivets of my favorite cutting board. I pick up my knife and get started carving the Thanksgiving turkey, step by step. I cut through the skin side of the turkey breast meat. I remove the wings, pull the legs apart, and remove the drumstick from the thigh.
At least, that’s what’s supposed to happen. Before I know it, Ive ruined everything. The meat ends up in dry, shreddy piles. The skins frayed and nowhere near its corresponding meat pieces. The drumsticks look like something the Flintstones pet dinosaur took for a spin, mouth-wise. And before I can do anything to fix it—urgent herb garnish??—I awake, speechless.
This is no way to live. I finally chose to stop the chaos this year and learn how to carve a Thanksgiving turkey the right way. To help me with this, I called in the experts: Jacqueline Blanchard and Brandt Cox, two professionally trained chefs who are the knife experts behind Coutelier. Here are their top tips:
Come Thanksgiving Christmas, or any festive gathering, a beautifully browned turkey is often the crowning jewel of the meal. But roasting a whole turkey can be time-consuming and tricky to get perfectly cooked through. That’s why more and more home cooks are turning to an easier faster method called spatchcocking.
What is Spatchcocking?
Spatchcocking, also sometimes called butterflying, is a technique for preparing poultry by removing the backbone and flattening it out before cooking This allows the turkey to roast more quickly and evenly than a traditional whole turkey.
The term spatchcock comes from the Irish term spacáilte meaning split or splayed. It originally referred to any split and flattened meat or fish, but is now primarily associated with poultry preparation.
How to Spatchcock a Turkey
Spatchcocking a turkey takes just a few easy steps:
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Place the turkey breast side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from tail to neck.
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Remove and discard the backbone or save it for making turkey stock.
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Flip the turkey over and press down firmly on the breast to flatten it out completely. You may hear the breastbone crack – don’t worry, this is normal!
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Tuck the wing tips under and behind the bird if desired. Your turkey is now ready for delicious seasoning and roasting.
Benefits of Spatchcocking Turkey
There are several advantages to spatchcocking over roasting a whole bird:
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Cooks faster – By flattening the turkey, more surface area is exposed to heat for quick, even cooking. A 12-14 lb spatchcocked turkey may roast in only 1-1.5 hours compared to over 3 for a whole turkey.
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Crispy skin – With the entire skin exposed, it browns beautifully all over. No more pale underside!
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Easier to season – Flattened out, the turkey is easy to access and season both under and on top of the skin.
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Juicy meat – With quicker roasting, the breast stays tender and moist instead of drying out.
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Elegant presentation – Carved at the table, the gorgeous browned turkey makes a stunning meal centerpiece.
Tips for Roasting a Spatchcocked Turkey
Follow these tips for the perfect spatchcocked turkey every time:
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Dry the turkey well inside and out with paper towels before seasoning. This helps crispy skin form.
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Rub the skin liberally with butter or oil then season all over with salt, pepper, and any other desired herbs/spices.
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Roast at a high temperature, around 450°F, to quickly brown the skin.
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Check for doneness early and often. The turkey may cook in only 60-90 minutes depending on size.
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Let rest 10-15 minutes before carving to allow juices to redistribute.
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Carve by slicing across the breast then removing the leg quarters.
Delicious Ways to Prepare Spatchcocked Turkey
While spatchcocking speeds up roasting time, you can still infuse amazing flavors into your turkey:
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Brine – Soak spatchcocked turkey in a saltwater brine before roasting for incredibly moist, seasoned meat.
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Marinate – Let turkey soak overnight in bold flavors like garlic, citrus, herbs, chili, and more.
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Stuff – Layer aromatics like lemon, onion and herbs under the skin along with butter.
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Baste – Frequently brush turkey with melted butter, broth or sauce as it roasts.
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Rub – Coat the skin with spice blends like garlic pepper, thyme-sage rub or Moroccan ras el hanout.
Spatchcocking Other Poultry and Meat
While ideal for turkey, spatchcocking can also be used to prepare chicken, game hens, and other birds or meats:
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Chicken – Spatchcocking makes chicken roast perfectly flat and even. It may cook in as little as 30-40 minutes.
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Duck – Removing the backbone speeds cooking while keeping duck skin ultracrispy.
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Goose – Flatten goose for quicker roasting so the breast doesn’t overcook before legs are done.
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Lamb – Spatchcocking baby lamb makes for beautiful presentation and quick cooking.
So don’t be afraid to spatch up all kinds of meats!
This holiday season, save time and effort while still serving up rave-worthy turkey by spatchcocking your bird. Crisp skin, juicy meat, and elegant presentation will make your feast the talk of the dinner table. Give spatchcocking a try for your next celebratory meal!
Give it a rest.
Just like you after youve prepared the entire Thanksgiving meal, your bird needs a quick nap.
“Before cutting into the turkey, you must allow the meat to rest,” says Cox. “For at least 20 to 40 minutes, depending on the size of the bird. This resting allows for the internal juices of the turkey to redistribute. If you don’t let the bird rest, the meat will lose its juices and look dry. ” There’s no need to wrap the turkey in aluminum foil, either. Doing so will create a miniature oven that may cause the meat to overcook. Even after you carve it, the turkey will still be very warm because it was in the oven for almost three hours.
This step not only makes the meat more juicy, but it also keeps your hands from getting burned while you carve it.
Have a blueprint.
Ready to carve a turkey? First things first: Know your objective. You want to end up with eight main pieces initially, before you get into creating smaller slices. There are two turkey breasts, two thighs, two legs or drumsticks, and two wings. You should make these cuts no matter what size turkey you have or how many people you are feeding. Of course, the size of each piece will vary based on the size of the Thanksgiving turkey.
Dave Owens’ Turkey Calling Tips: CUTTING
FAQ
Is it worth spatchcocking a turkey?
What is a turkey’s chin called?
How do you cut a turkey breast?
Start with the turkey breast-side down. Use poultry shears to cut along both sides of the backbone, beginning at the tail end. If you hit a tough spot, try cutting with just the tip of the shears. Set aside backbone (and giblets) for stock. Take hold of both newly cut edges, and open the turkey. Remove any large pieces of fat.
How do you cut a turkey thigh?
First, 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.
How do you cut a Turkey in half?
The most common way is to cut the turkey into individual pieces. To do this, start by cutting the turkey in half lengthwise. Then, cut each half into two pieces. Finally, cut each piece into individual pieces. You can also carve the turkey into a whole breast and a whole thigh. To do this, start by cutting the turkey in half lengthwise.
How do you cut a Turkey backbone?
Rotate the turkey 180° so that the uncut side is closer to your dominant hand. Cut along the bone again and remove the backbone from the turkey. Test Kitchen Tip: Don’t throw away that backbone! Place it in a resealable plastic bag and save it in the freezer for your next batch of homemade stock or gravy.
How do you remove a turkey breast from a cutting board?
Position the turkey on your cutting board so the legs and cavity are facing you. If your bird is trussed, take the kitchen shears and snip off the twine to remove it. 2. Remove the Legs Pick a leg to start with. Then, position your knife at the top of the drumstick, at the portion of skin that connects the breast and the leg.
Can you cut a boneless turkey breast?
Your butcher will normally be happy to cut a boneless turkey breast to whatever size you need to feed your family, meaning you have no waste or lots of leftovers to deal with. Turkey butterfly has become a very popular cut over recent years due to the versatility in size, and also how much quicker it cooks than its bone-in counterpart.