Spatchcock Turkey 🦃 How to spatchcock ➡️ your Thanksgiving turkey With this spatchcock turkey tutorial, you can cook a large turkey in a fraction of the time. It comes out with juicy meat and extra crispy! It cooks so much faster than making a traditional roast turkey. Since it’s flattened, it cooks evenly for extra tender meat (including the breast meat). The skin is crisp (no brine required) and there are still lots of drippings for gravy. Spatchcocking a bird is the process of removing the backbone and flattening it onto a baking tray (or butterflying it). It may seem a bit intimidating but it’s really easy to do, saves a lot of cook time and helps everything cook evenly. With this method, you can cook a 10-12 lb turkey in about 70-90 minutes! With a spatchcocked turkey, you will need to use poultry shears or very strong kitchen shears to cut the backbone out. 1. Place a chicken or turkey breast side down on a cutting board. Cut along both sides of the backbone with the poultry...