How to Spatchcock a Turkey: Step-by-Step Instructions

Spatchcocking a turkey, or cutting out its backbone and flattening it, is an excellent method for achieving evenly cooked, crispy-skinned, and flavorful turkey. This technique not only speeds up the cooking process but also exposes more of the meat to the heat and smoke, enhancing the wood-fired flavor when using a grill like a Traeger. Here's a detailed guide on how to spatchcock and cook your turkey to perfection.

Tools Needed

• Whole turkey
• Kitchen shears or strong scissors
• Cutting board
• Towels
• Pan or baking sheet

Steps to Spatchcocking a Turkey

1. Prepare the Turkey: Place the turkey breast-side down on a cutting board.
2. Remove the Backbone: Using kitchen shears, cut along both sides of the backbone and remove it. Save it for stock if desired.
3. Flatten the Turkey: Open the turkey like a book and remove the giblets. Flip it breast-side up and press down hard on the breastbone to flatten the bird.
4. Secure the Wings: Tuck the wingtips behind the turkey to prevent them from burning during cooking.

Cooking Methods

• Roasting: Preheat your Traeger to 400°F. Season the turkey and place it breast-side up on the grill. After 30 minutes, reduce the heat to 300°F and cook until the internal temperature reaches 165°F. This should take about 3-4 hours for an 18-pound turkey.
• Smoking: Brine the turkey if desired. Preheat the Traeger to 190°F using Super Smoke. Smoke the turkey for 1 hour, then increase the temperature to 350°F and cook until the internal temperature reaches 165°F.

Carving the Turkey

1. Remove the Legs: Slice the skin between the leg and breast, then cut through the joint.
2. Remove the Wings: Cut through the joint connecting the wing to the body.
3. Remove the Breast Halves: Cut down both sides of the breastbone and peel the breast away from the bone, then slice across the grain.

Additional Tips

• Size of Turkey: Choose the size based on your party. Smaller turkeys (10-14 lbs) are suitable for small gatherings, while larger turkeys (15-19+ lbs) are better for bigger parties.
• Stuffing: Cook stuffing separately as the flat shape of a spatchcocked turkey doesn't accommodate stuffing well.
• Difficulty: Spatchcocking requires some muscle but is not difficult, especially with the right tools.

Conclusion

Spatchcocking a turkey is a rewarding method that ensures even cooking, crispy skin, and enhanced flavor. Whether roasting or smoking, this technique can elevate your turkey-cooking game, making your meal both delicious and impressive.