How to Cut a Turkey in Half: A Step-by-Step Guide

Cutting a whole turkey in half before roasting is a great technique for faster, more even cooking Halved turkeys cook quicker, have more surface area for crispy skin, and are easier to maneuver in the oven and carve at the table But cleanly and safely splitting a turkey down the middle does take some skill.

In this comprehensive guide, you’ll learn everything you need to know about how to perfectly cut a turkey in half.

Why Cut a Turkey in Half?

There are several advantages to cutting a turkey in half rather than roasting it whole

• The two smaller halves cook faster than one large whole turkey. Less time in the oven means less chance of drying out.

• The thinner halves promote even cooking between the white and dark meat. No more worrying about undercooked breast or dried out legs.

• Flattened halves lie flatter in the roasting pan, increasing surface area for crisper, browned skin.

• Carving is easier, as you can slice meat right off the halves at the table rather than carving the entire bird first.

• Freed up oven space lets you roast more sides at once.

Choosing the Right Turkey

You’ll get the best results halving a:

• 12 to 20 pound turkey. Too small and there’s not enough meat. Too large is difficult to maneuver.

• Fully thawed turkey. Never attempt to cut one partially frozen.

• Intact backbone. You’ll use this as a guide when cutting.

Ideally, select a fresh, fully thawed broad-breasted turkey between 12 and 20 pounds to split in half.

Tools You’ll Need

Having the right tools makes the job much easier:

• Chef’s knife – An 8-inch or longer sharp knife is best for clean cuts.

• Kitchen shears – Helpful for cutting through cartilage and ribs.

• Cutting board – Use a large, sturdy board that won’t slip.

• Twine – For trussing legs after halving.

• Meat mallet (optional) – Can be used to flatten the breastbone.

How to Cut a Turkey in Half

With the right turkey and tools, follow these steps:

1. Remove the Giblets and Neck

Check the neck and body cavities and remove the bag of giblets and the neck. Discard or reserve for gravy. This gives you easier access.

2. Position Turkey Breast Down

Place the turkey breast side down on the cutting board. The backbone should run down the center. Legs on one end, neck on the other.

3. Cut Along Both Sides of Backbone

Use the chef’s knife to cut straight down along both sides of the backbone from tail to neck. Angle your knife inwards to hug the bone without cutting into it.

4. Halve the Rib Section

Near the neck are the turkey’s ribs and cartilage. Use kitchen shears to cut through the ribs between your knife cuts up towards the wings.

5. Separate the Halves

The breast half can now open away from the backbone half. Use the knife to fully separate the halves, cutting through any remaining tissue.

6. Truss the Legs

For a tidy appearance, tie the thighs and legs together on each half using kitchen twine. This also allows for more even thickness.

7. Flatten the Breastbone

Optional, but laying the breast half skin down and gently pounding the breastbone with a meat mallet will let it lay flatter in the pan.

Roasting and Carving Halved Turkey

Once split, rub the halves with oil or butter and season well inside and out. Roast at 325°- 375°F in a shallow pan until the thickest part of the breast registers 165°F. Let rest 15 minutes before carving right from the bone halves at the table.

Turkey Cutting FAQs

Here are answers to some commonly asked questions:

• Does halving cause dryness? No, as long as cooked properly to temp. Halving only reduces cook time.

• Can I spatchcock instead? Spatchcocking removes the backbone but doesn’t fully halve. It works, but may need more time.

• Should I stuff before halving? No, it’s hard to evenly stuff both sides. Cook stuffing separately.

• Can I brine halved turkey? Yes, halved turkeys can be brined, marinated, or rubbed just like whole birds.

• What about just breasts? Roasting two whole bone-in breast halves is easier than fully halving.

Let’s Recap

• Halving a turkey allows for faster, more even roasting compared to a whole bird.

• Use a 12-20 pound thawed turkey with backbone for the best results.

• Sharp knife, kitchen shears, and cutting board are key tools needed.

• Carefully cut along the backbone to divide into two halves.

• Truss legs, flatten breastbone, and roast to 165°F for perfect doneness.

With proper technique, tools, and turkey, you’ll end up with deliciously juicy halved turkeys ready for an easy carve at the table.