I saw that a friend said he did this to his Turkey, anyone else do it or have recommendations on the best way to Spatchcock your Turkey? I guess for what it's worth you could probably Spatchcock a Chicken as well.

Sounds mildly obscene.

I saw a you tube video on this method Monday. Almost tried it, but decided to do it the same. One reason is I had a 24 pound bird and wasn't't sure if it would be two large

Give us a cliff notes version of what it is.

Give us a cliff notes version of what it is.

 

Basically removing the backbone and butterflying the bird. The crew I worked with the past two days did this with eight big turkeys. We had some pro-level commercial convection ovens to work with, but the results would be the same at home.

 

Results: Fast and even cooking. Juicier meat and crispy skin right in the sweet spot. Stable and easy to carve on the block

 

Here's an illustrated helpful how-to with video:

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey | Serious Eats

Basically removing the backbone and butterflying the bird. The crew I worked with the past two days did this with eight big turkeys. We had some pro-level commercial convection ovens to work with, but the results would be the same at home.

 

Results: Fast and even cooking. Juicier meat and crispy skin right in the sweet spot. Stable and easy to carve on the block

 

Here's an illustrated helpful how-to with video:

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey | Serious Eats

 

My favorite way to do turkey or a whole chicken. Outside of deep frying one it's really the only way to get the breast and dark meat to finish cooking at the same time. We didn't cook this Thanksgiving but I typically just butterfly mine, let my better half season it how she wants and then I inject it and throw it on the Akorn at about 350 with a drip pan beneath the turkey. Skin comes out nice and crispy and you'll never have to worry about the breast overcooking and drying out. I've actually had the breast take longer to cook than the dark meat on numerous occasions when using the spatchcock method.

 

After trying the spatchcock method a few years ago I'll never use the beer can method for chicken ever again and the only other way I would do turkey would be to deep fry it. It's just a much quicker and easier way to cook those birds and produces better results in my opinion.

I do this to every chicken or turkey I smoke. It's far superior to any other method to cooking a whole bird IMO.

My favorite way to do turkey or a whole chicken. Outside of deep frying one it's really the only way to get the breast and dark meat to finish cooking at the same time. We didn't cook this Thanksgiving but I typically just butterfly mine, let my better half season it how she wants and then I inject it and throw it on the Akorn at about 350 with a drip pan beneath the turkey. Skin comes out nice and crispy and you'll never have to worry about the breast overcooking and drying out. I've actually had the breast take longer to cook than the dark meat on numerous occasions when using the spatchcock method.

 

After trying the spatchcock method a few years ago I'll never use the beer can method for chicken ever again and the only other way I would do turkey would be to deep fry it. It's just a much quicker and easier way to cook those birds and produces better results in my opinion.

 

Mrs. S uses a turkey roaster that has a rack in it. This allows her to cook the bird upside down. She slow roasts it, putting it in before we go to bed at 250 all night. The breast meat and dark meat all are done, tender, and juicy. The skin is golden brown.

 

I am going to try this spatchcocking thing on a chicken this weekend.

Cook chickens like this all the time, but I like to stuff my turkey so no on the turkey.

I roast chickens that way pretty frequently. Always turns out well. Never done a turkey though.