How to Butterfly (Spatchcock) a Whole Turkey or Chicken

If you hope your roast chicken or turkey cooks faster (and more evenly), spatchcocking is your secret weapon. Butterflying a whole bird cuts roasting time in half and produces golden, crispy skin every time—perfect for everything from Sunday dinner to Thanksgiving or Christmas dinner. Follow all the detailed steps on How to Butterfly (spatchcock) a Whole Turkey or Chicken.

What is spatchcock?

Spatchcock (also called butterfly) is a cooking term that means removing the backbone of a whole bird (such as a chicken or turkey) so that it can be flattened before cooking.

Here’s why people do it:

• Cooks faster: spatchcocks bake in about half the time.
• Even cooking: breasts and thighs cook at the same rate.
• Crisper skin: more of the skin is exposed to heat. If you love enjoying crispy chicken (or turkey) skin as much as I do, this is for you.

Name Spatchcock

The word spatchcock likely originates from 17th century Ireland, short for “dispatch the cock,” meaning to quickly prepare a chicken for roasting or grilling.

How to butterfly (spatchcock) a whole turkey or chicken – step by step

Step 1 – The Tools

You only need 3 items. a sturdy cutting board, a sharp pairing knife, and sharp kitchen shears.

Step 2 – Removal of spine

With the bird’s chest facing down and the open end of the bird closest to you, grasp the tip of its spine. Using scissors, cut both sides of the backbone and discard. This step is easier to do with chicken backbones, because they are smaller than turkey backbones.

Step 3 – Open the chicken

Once the backbone is removed, open the chicken with the leg closest to you (sorry, the picture isn’t the prettiest). Exposing internal bones and ribs.

Step 4 – Remove sternum

There is a soft, white, almost transparent piece of cartilage in the center that connects the bones. The best way to remove it is to cut both sides so you can hold it and then cut it off. Continue cutting the surrounding fat and pulling.

Step 5 – Flatten the bird

Turn the bird over (breast side up) and with the palm of your hand, press down on the center to flatten the bird. You may hear a popping sound.

Step 6 – Half chicken (optional step)

You can cook a whole chicken, or cut the bird in half to portion it (see more below). To do this, use a large chef’s knife and cut through the middle.

Spatchcock chicken and turkey recipe

Spatchcock Sheet Pan Roasted Chicken with Vegetables is one of those spatchcock chicken recipes that I make over and over again. Perfect for two people, I halved the whole chicken. Then, place it on a roasting pan, and roast it over a mixture of potatoes, carrots, fennel and onions. Plus, this butterfly chicken method makes it easy to divide portions if your family only likes chicken breasts, wings, or thighs.

Sheet Pan Roasted Chicken & Vegetables

Spatchcock Cranberry Orange Glazed Turkey, is a great time saver for Thanksgiving or Christmas dinner. For another time-saving tip, roast the turkey over vegetables and brush the skin with a spiced cranberry-orange glaze that enhances the flavor and makes the skin extra crispy. Again, perfect for guests who may only like breast or thigh meat.