Spatchcocking is not a familiar cooking term among home cooks, but it simply means the method of preparing a turkey (or other fowl) for cooking by removing the backbone and sternum, then flattening out the turkey prior to cooking.

Spatchcocking will allow you to roast a turkey in less than 2 hours. A spatchcocked turkey will take up less room in your oven and all the meat, both dark and white, will cook evenly so you won’t have overcooked, dry portions of turkey.

When utilizing the spatchcocking cooking method, a 12 pound turkey will roast in about an hour and half, emerging from the oven with juicy, evenly cooked meat and a crispy brown skin on the outside.

To spatchcock a turkey you will need sharp kitchen shears and a little muscle to remove the turkey backbone and sternum. If you don’t want to tackle this step, many butchers will do it for you.

Once the backbone and sternum have been removed, spread the turkey out flat on a baking sheet. Breast in the center, legs on each side, and roast as usual in your oven. Same roasting temperature, just for much less time. Spatchcocking makes serving and slicing the turkey much easier as well.

Spatchcocking is the perfect preparation method if you want to grill a turkey or large chicken. Remove the backbone and sternum, then spread the turkey or chicken out flat on the grill rack.