Spatchcocking is the “if you know, you know” technique that transforms the way you prepare poultry for any occasion. This method involves removing the backbone of the bird and flattening it out before roasting, which allows for faster, more even cooking and delivers incredibly crispy skin. The result is a beautifully golden, juicy bird that cooks in significantly less time than traditional roasting methods.

While many people think spatchcocking is reserved exclusively for turkeys during Thanksgiving, this technique works most deliciously with all kinds of birds. From chickens and Cornish hens to ducks and even geese, spatchcocking is perfect for holiday cooking and year-round meal preparation alike. Whether you’re hosting a festive dinner moment or simply need a quick weeknight dinner, this method is especially valuable when you’re pinched for time but don’t want to sacrifice flavor or presentation.

Once you master the simple steps of spatchcocking, you’ll wonder why you ever roasted birds any other way. The process may sound intimidating at first, but with a good pair of kitchen shears and a little confidence, you’ll be spatchcocking like a pro in no time. Let’s dive into the step-by-step process for two popular holiday birds: turkey and Cornish hens.

@beautifulbalancedkitchen

Dry brine. Uncovered. Spatchcock. That’s the secret to a juicy, flavorful turkey with golden crispy skin — in half the time. 🦃🔥 Full recipe below… Try it this holiday season and tag me so I can see your beautiful birds! RECIPE Turkey: 1 (12–18 lb) turkey 1 Tbsp coarse kosher salt per 5 lbs Herb Butter: 1/2 cup softened butter 1/4 cup olive oil 3 cloves garlic, minced Zest of 1/2 lemon 1.5 Tbsp each: chopped rosemary, sage, parsley 2 tsp black pepper Veg + Pan: 1/2 large onion, diced 2 Roma tomatoes, deseeded + diced 3/4 cup white wine Day Before: Remove innards, clean bird, and spatchcock (cut out backbone + crack breastbone). Pat very dry. Place on a rack over a sheet pan and salt all over (not under the skin). Refrigerate uncovered 8–24 hrs. Before Roasting: Let turkey sit out 2 hrs. Mix herb butter (no salt needed). Scatter onion & tomato on a clean sheet pan. Place turkey on top and rub with herb butter (get some under the skin). Pour wine into the pan. Roast: 450°F for 20 mins, then 400°F for ~6 mins per lb. Cook until breast hits 160°F and thigh 165°F (start checking at 1 hr). Rest 30 mins—temps will rise as it rests. Use pan drippings + stock for gravy. Carve + enjoy! 🦃 #thanksgiving #turkey #BeautifullyBalancedKitchen

♬ original sound – Beautifully Balanced Kitchen

How to Spatchcock a Turkey

Start by placing your thawed turkey breast-side down on a large cutting board. Using sharp kitchen shears or poultry scissors, cut along one side of the backbone from the tail end to the neck. Repeat on the other side of the backbone to completely remove it. Save the backbone for making stock or gravy.

Flip the turkey over so it’s breast-side up. Press firmly on the breastbone with both hands until you hear a crack and the bird flattens out. Tuck the wing tips behind the breasts to prevent them from burning. Pat the entire bird dry with paper towels.

Season generously with salt, pepper, and your favorite herbs and spices, making sure to get under the skin as well. Place the flattened turkey on a roasting pan or large baking sheet. Roast at 450°F for about 60-90 minutes, depending on the size of your bird, until the internal temperature reaches 165°F in the thickest part of the thigh. Let rest for 15-20 minutes before carving.

@theremixkitchen

Use this oven baked chicken recipe the next time you’re looking for an easy dinner recipe! What sides yall having with this? I made it with some white rice and string beans, it was so good! 🤤 INGREDIENTS: Whole chicken Chicken broth Unsalted butter Bell peppers Onions Avocado oil Fresh garlic (grated) Fresh thyme Fresh Rosemary Fresh parsley Creole seasoning Black pepper Onion powder Garlic powder Paprika Kickin Chicken seasoning Kinders Wood-fire Blend Kinders Buttery Steakhouse

♬ Kanye West – C10

How to Spatchcock Cornish Hens

Place your Cornish hen breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it completely. These smaller birds are much easier to cut through than turkeys, making them perfect for practicing this technique.

Turn the hen breast-side up and press down firmly on the breastbone until the bird lies flat. You may feel a slight crack as the breastbone breaks, which is normal. Tuck the wing tips under to create a neat presentation and make sure it’s even cooking.

Pat dry and season both sides of the hen with your desired seasonings. Place on a baking sheet lined with parchment paper or in a cast-iron skillet. Roast at 425°F for 35-45 minutes until the skin is golden and crispy and the internal temperature reaches 165°F. Because Cornish hens are smaller, they cook remarkably quickly—perfect for when you need an impressive meal in under an hour. Let rest for 5-10 minutes before serving.

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