How to Butterfly (Spatchcock) a Whole Turkey or Chicken

If you’ve ever wished your roast chicken or turkey would cook faster (and more evenly), spatchcocking is your secret weapon. Butterflying a whole bird cuts the roasting time in half and delivers golden, crispy skin every time—perfect for everything from Sunday dinners to Thanksgiving or Christmas dinners. Follow along for all the detailed steps on How to Butterfly (spatchcock) a Whole Turkey or Chicken.

What is spatchcock?

Spatchcock (also called butterflying) is a cooking term that means removing the backbone of a whole bird (like a chicken or turkey) so you can flatten it out before cooking.

Here’s why people do it:

• Faster cooking: a spatchcocked bird roasts in about half the time.
• Even cooking: the breast and thighs cook at the same rate.
• Crispier skin: more of the skin is exposed to heat. If you like to enjoy crispy chicken skin (or turkey) like I do, this for you.

Spatchcock name

The word spatchcock likely comes from 17th-century Ireland, short for “dispatch the cock,” meaning to quickly prepare a chicken for roasting or grilling.

How to butterfly (spatchcock) a whole turkey or chicken – step by step

Step 1 – The tools

You only need 3 items. sturdy cutting board, a sharp pairing knife and sharp kitchen shears.

Step 2 – Backbone removal

With the bird breast-side down and the open end of the bird closest to you, grab the end of the spine. Using the shears, cut down either side of the backbone and remove. This step is easier with a chicken’s backbone, as it is smaller than a turkey’s.

Step 3 – Open up the chicken

Once the backbone is removed, open up the chicken with the legs closest to you (sorry, it’s not the prettiest of pictures). Exposing the inner bones and ribs.

Step 4 – Remove the breast bone

There’s a soft, white, almost transparent piece of cartilage down the center that joins a bone. The best way to remove this is to cut either side so you can grab a hold of it and then cut around it. Just keep cutting away fat around it and pulling.

Step 5 – Flatten the bird

Flip the bird over (breast side up) and with the palm of your hand, press down on the center to flatten the bird. You may hear a pop.

Step 6 – Half the chicken (optional step)

You can cook the chicken whole, or cut the bird in half to portion it out (see more on this below). To do this, use a large chef’s knife and cut down the center.

Spatchcocked chicken and turkey recipes

Spatchcock Sheet Pan Roast Chicken with Vegetables is one of those spatchcock chicken recipes I make on repeat. Perfect for two, I halve the whole chicken. Then, lay it on a roasting pan, and roast it over a mix of potatoes, carrots, fennel, and onion. Additionally, this butterfly chicken method makes it easier to portion out if your family only likes chicken breasts, wings, or thighs.

Sheet Pan Roasted Chicken & Vegetables

Spatchcock Cranberry Orange Glazed Turkey, is a great time saver for Thanksgiving or Christmas dinner. For another time-saving tip, roast the turkey over vegetables and brush the skin with a spiced cranberry-orange glaze that boosts flavor and makes the skin extra crispy. Again, great for guest who may only prefer breast meat or thigh meat.