How to butterfly (spatchcock) a whole turkey or chicken

Want your turkey or chicken to roast faster and come out perfectly juicy? Spatchcocking (or butterflying) is the secret! By removing the backbone and flattening the bird, it cooks more evenly and in a fraction of the time—plus, you’ll get beautifully golden, crispy skin every time. These are the steps of How to butterfly spatchcock a whole turkey or chicken.

Step 1. Gather your tools

You’ll need a sturdy cutting board, a sharp paring knife or small knife, and sharp kitchen shears.

Step 2. Remove the backbone

Place the chicken breast side down, with the open side cavity facing you. Grab the end of the backbone. Using the shears, cut down both sides of the backbone from tail to neck, and remove the backbone.

Step 3. Open the bird

Once the backbone is out, open unfold the chicken so it’s more flat, with legs toward you.

Step 4. Remove the breastbone

Look for the soft, white cartilage running down the center. Cut on both sides of it so you can grasp it and pull it out, trimming any surrounding fat or connective tissue.

Step 5. Flatten the bird

Flip the chicken so it’s skin side up. With the palm of your hand, press down firmly on the center of the bird. You may hear a pop as the breastbone “cracks” and the bird flattens.

Step 6. Cut in half (optional)

If you like, you can divide the spatchcocked chicken into two halves for easier handling or even portion cooking. Use a large chef’s knife to cut down the center.

Recipe. Spatchcock cranberberry orange glazed turkey

A perfectly roasted turkey with bright cranberry orange flavor and crispy skin, ready in less time thanks to spatchcocking. Get the recipe.

Recipe. Sheet pan roasted chicken with vegetables

A one pan wonder—juicy roasted chicken, colorful potatoes, fennel, onion and carrots, PLUS loads of flavor with barely any cleanup. Get the recipe.