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how to spatchcock a chicken or turkey
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How to Spatchcock a Chicken or Turkey

It's easier than you think to spatchcock a chicken or turkey. Spatchcocked (also called "butterflied") poultry cooks way faster and more evenly.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: chicken recipes, turkey
Servings: 1 bird
Author: K.C. Cornwell


  • Large cutting board
  • Kitchen shears
  • Sharp knife


  • 1 whole Chicken, turkey or other poultry


  • Place the bird on breast-side down on the cutting board.
  • Using the shears, cut along one side of the backbone, from neck to tail.
  • Repeat along the other side of the backbone to remove it. (You can save the backbone to make stock.) Open the chicken up.
  • Use the knife to cut about halfway down the bone at the center of the breast.
  • Flip the bird over, and press firmly on the breast to flatten.
  • Now you’re ready to season the bird and roast or grill!