Several of my colleagues will tell you that spatchcocking is a wonderful way to cook a chicken. The theory is that a spatchcocked bird—which has had the backbone removed, so it can lay relatively flat while cooking—”cooks more evenly in an oven” and is “easier to flip on a grill.”
I disagree. Spatchcocking (the unpleasantness only begins at the name) is a terrible way to cook a bird. Spatchcocking a chicken (or turkey) doesnt really save that much time, and does not necessarily make for more even cooking. It does, however, undoubtedly make for an unattractive meal.
This is just my personal opinion, of course. Its by no means the official stance of Epicurious. But here are several reasons why I think it should be:
Do You Have to Spatchcock a Turkey?
As Thanksgiving approaches, many home cooks start pondering the big turkey question – should I spatchcock my turkey this year? Spatchcocking, also known as butterflying, is a technique where the backbone is removed and the turkey is flattened out before roasting. This cooking method has become quite trendy in recent years, with many hailing it as the best and only way to cook the perfect Thanksgiving turkey. But is spatchcocking really necessary to get juicy, flavorful turkey on your holiday table? Let’s take a closer look at the pros and cons of spatchcocking to find out if you really have to take this extra step.
Pros of Spatchcocking a Turkey
Shorter Cooking Time
One of the biggest selling points of spatchcocking is that it significantly reduces the cooking time. A whole turkey usually needs to cook about 13-15 minutes per pound. But by removing the backbone and flattening it out, a spatchcocked turkey only needs about 8-10 minutes per pound since it has more surface area exposed to the heat. For a 15 lb turkey, that shaves off almost an hour of cooking! This is great news if your oven space is limited and you need to get dinner on the table faster.
More Even Cooking
Cooking a whole turkey often leads to overdone breast meat and undercooked thighs and legs. The white breast meat is exposed to more direct heat and dries out faster than the dark meat. Spatchcocking allows everything to cook at the same rate since the turkey lies flat. No more juggling pieces around the oven trying to get the dark meat up to temp!
Crispy Skin
Let’s be honest, crispy turkey skin is one of the best parts of Thanksgiving. But getting crisp skin on a whole turkey can be tricky with the sides pressed against the roasting pan. With a spatchcocked turkey fully spread out and exposed, every bit of the skin gets deliciously crisped up.
Easier CarvingCarving a whole turkey at the table can be an intimidating task. It’s tricky to maneuver around the awkward shape to remove meat cleanly from the bones. With a spatchcocked turkey you have easy access to all areas which makes carving much simpler.
Cons of Spatchcocking a Turkey
More Hands-On Time
It does take some additional effort upfront to remove the backbone and flatten out the bird. You’ll need sharp kitchen shears or a heavy knife to cut through the bones. If you’re already short on time with holiday meal prep, this extra step may feel too fussy.
Loss of Presentation
There’s no denying that a whole roasted turkey makes for a beautiful table centerpiece. A spatchcocked turkey loses that wow factor since it won’t be an perfectly intact bird. For some traditionalists, this ruins the whole aesthetic of the Thanksgiving meal.
Potential OvercookingWhile spatchcocking definitely speeds up cooking, there’s also a greater risk of overcooking With less time in the oven, it can be tricky to nail the ideal doneness, especially for novice cooks The breast and thighs can go from perfect to dry quite quickly.
When Should You Spatchcock a Turkey?
After looking at the pros and cons, when does it really make sense to spatchcock your Thanksgiving turkey? Here are some good guidelines
You’re Short on Oven Space or Time
If your oven is packed with multiple dishes or you’re squeezed for time, spatchcocking can be a lifesaver to speed things up. With less time roasting, you can get dinner cooked faster.
You Struggle with Even Cooking
If dried-out breast meat or undercooked legs are an ongoing issue, spatchcocking can help ensure everything gets properly cooked through. No more dealing with raw thighs or Sahara-dry white meat.
You Want Uber Crispy Skin
For ultimate crispy, crunchy, crackling skin, spatchcocking really delivers. Every bit of the skin gets evenly browned and crisped to perfection.
You Dislike Carving Whole Birds
Let’s just say your carving skills aren’t up to par. Spatchcocking gives you easy access to all the meat and makes getting perfect slices much simpler.
You Don’t Care About Presentation
If that gorgeous whole bird on the table doesn’t matter to you, spatchcocking is an easy choice. You’ll get all the benefits without worrying about ruining the looks.
You Shouldn’t Spatchcock a Turkey If…
You’re New to Roasting Turkeys
For first-time turkey roasters, a whole intact bird may actually be easier. With spatchcocking you have to monitor carefully to avoid over or undercooking. Stick to traditional roasting until you get more practice.
You Love the Dramatic Presentation
Some just can’t imagine Thanksgiving without the iconic whole turkey on display. If appearance matters most, keep the bird intact and focus on getting the skin extra crisp.
You Have Room in the Oven
If oven space isn’t an issue, leaving the turkey whole means one less thing to prep. Let it roast low and slow for fall-off-the-bone tender meat.
You’ll Be Roasting Anyway for Gravy
Even if you don’t spatchcock, you can still get richly flavored gravy from the drippings of a whole roasted bird. Use racks to elevate it and get air circulation for crispy skin.
You Have Time to Roast Slowly
For leisurely holidays when time isn’t a factor, embrace the long cook and let the turkey’s flavor develop gradually. A whole bird just seems to fit the relaxing mood.
Key Takeaways on Spatchcocking Turkeys
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Spatchcocking speeds up cooking time significantly compared to roasting a whole turkey.
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It can help prevent overcooked white breast meat and undercooked thighs and legs.
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You’ll get more crispy, evenly browned skin since the entire surface is exposed.
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Carving is much simpler without struggling around an awkward whole bird.
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However, spatchcocking does take extra hands-on prep time upfront.
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A spatchcocked turkey loses that stunning whole bird presentation.
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Novices should stick to traditional roasting to avoid potential overcooking issues.
The Bottom Line
At the end of the day, spatchcocking a turkey is never strictly required to get delicious results. With the right techniques, you can achieve juicy, flavorful meat and crisp skin without butterflying. But for most home cooks, spatchcocking does make achieving turkey perfection just a little bit easier. If you’re up for the extra effort, it can help guarantee the best possible Thanksgiving turkey. However, if presentation is paramount or you don’t mind babysitting a whole bird, feel free to stick with the traditional intact turkey. Either way, focus on proper seasoning, basting, and temperature monitoring for success. With practice, you can become the turkey roasting pro that your family and friends will rave about for years to come!
Spatchcocking Is Not the Only Way to Achieve an Evenly Cooked Bird
Look, Im not going to go so far as to say that spatchcocking cooks unevenly. But in my experience, the result is not dramatically different than roasting a bird whole. And so if even cooking is your top priority, I suggest a better, easier option. Theyre called chicken parts.
Thats right, America—chicken is sold in parts! And guess what? Turkey is, too. So instead of spatchcocking, get yourself some chicken legs and thighs, or cut that bird into parts yourself. Not only do these individual parts cook evenly, they also have more surface area—and that means more delicious, smoky charring from a grill and more golden, crispy skin.
Dont feel like dealing with all those small separated pieces? At least get yourself a halved chicken, which you can flip on the grill with ease but can still be presented in larger pieces that are more visually appealing than a splayed-out spatchcocked chicken.
And speaking of visuals…
Spatchcocking Does Not Save Time
Many articles will tell you that spatchcocked turkeys and chickens cook in less time than non-spatchcocked birds, and while this may be true in some instances, spatchcocking will almost always take more time in the long run. This is because despite how “easy” some reports try to convince you spatchcocking is, it is actually a hassle. Its a hassle to find a surface big enough for prepping the bird. Its a hassle to cut out the spine if you dont have dedicated kitchen shears. Its a hassle to clean those shears if you do have them. Its a hassle to clean your kitchen afterwards, because despite your best efforts, the spatchcocked bird will flop around and brush against your counter and your stand mixer and your knife block—after which youll tailspin into a frenzy of cleaning because cleaning up after a poultry encounter is the closest most of us will come to becoming Lady MacBeth.
How to Spatchcock a Turkey
FAQ
Do I have to spatchcock my turkey?
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat.
What is the alternative to spatchcocking?
An alternative to the spatchcock method is another butchering technique called “frogging.” I am not sure of the origin; I have read that it’s used in Asia and South America.
What is the downside of spatchcock?
- Prep work: It can be difficult to find a large enough surface to prep the bird.
- Cutting: Cutting out the spine can be difficult if you don’t have kitchen shears.
- Clean up: Spatchcocked birds can flop around and make a mess.
Is it better to smoke a turkey whole or spatchcocked?
Spatchcock will be quicker. It will also cook more evenly. In the whole form, the breast wants to cook faster than the dark meat, and if anything you want the dark meat at a higher temp than the breast. Regardless of which route you go, I wouldn’t worry about what you can stuff it with.
Should you Spatchcock a Turkey?
Rather than roasting a whole bird this Thanksgiving, take the modern route and spatchcock the turkey. This method revolutionized turkey preparation—it cuts the cooking time in half and arguably produces a better bird. Whatever you do, don’t let the term spatchcocking intimidate you.
How do you Spatchcock a Turkey?
Spatchcocking is a method of preparing a whole chicken or turkey for roasting by removing the backbone and flattening the bird out. This allows for more even cooking and faster roasting times. To spatchcock a turkey, you will need a sharp knife and a pair of kitchen shears. First, place the turkey breast-side up on a cutting board.
What is a spatchcocked Turkey?
With a spatchcocked turkey, every part of the turkey is fully exposed to the oven heat, resulting in beautiful bronzed crispy skin everywhere. Oven space is always at a premium on Thanksgiving. In addition to taking less time to cook (see above!), a spatchcocked turkey also takes up less vertical space in the oven.
Does a spatchcocked Turkey need a second oven rack?
In addition to taking less time to cook (see above!), a spatchcocked turkey also takes up less vertical space in the oven. This means you can easily use your second oven rack to bake stuffing or other sides while the turkey cooks. And you don’t have to do any crazy rejiggering of oven rack positions to make it work, either.
Is a spatchcocked Turkey better than a whole turkey?
A spatchcocked turkey cooks faster than a whole turkey, which can be a major advantage if you’re short on time. * It makes the turkey easier to carve. A spatchcocked turkey is much easier to carve than a whole turkey, which can be a big help if you’re hosting a large Thanksgiving dinner.
What size Turkey should you Spatchcock?
A 13-pound turkey is the largest bird you should spatchcock to ensure it fits in a roasting pan, but 10 to 12 pounds is ideal. If you’re tight on space, a smaller turkey will more easily fit properly in the pan. Look for 6 to 11-pound Li’l Butterball turkeys in stores. Carson Downing. Food Styling: Lauren McAnelly Here we go—you’ve got this.