Yes, I do mine this way every year on a pellet grill. Helps control for the white meat dark meat problem.

Anonymous wrote:

Anonymous wrote:Sure you could but why?
Easier to cook it whole then debone/butcher.

Shorter cooking time but if it’s harder to do like pp said I might change my mind.

Large turkeys only require about 10 min per pound, and prep is easy, wrap and bake, set timer.

Anonymous wrote:Sure you could but why?
Easier to cook it whole then debone/butcher.

Shorter cooking time but if it’s harder to do like pp said I might change my mind.

Sure you could but why?
Easier to cook it whole then debone/butcher.

I tried this one year and was really surprised at how hard it was to cut out the backbone compared to a chicken. I even had a nice chefs knife and good shears. Maybe it's easier with a smaller turkey!

If you get your bird from a local farm, they usually will do that for you (may cost an extra $10 or so).

I know spatchcocking is all the rage, but you can take things a step further and just break the bird down into parts and cook it that way. Cooking time on a smaller bird is maybe an hour and a half. It also makes it very easy to cook the dark and light meat to different temperatures.

I don't care about marching a whole bird to the table. And I also hate carving a bird at the table. So this works best for me. Anybody who objects can be in charge of the turkey next year.

(For the wishbone-missers -- you can cut out the wishbone while cutting up the turkey, cook it (taking it out partway through), then pull it apart, just like in your childhood.)

Spatchcocearly and you can use the backbone for stock for gravy.

Get some good poultry shears if you don't have any.

It's what my family does every year. Helps to even out the cooking of the breast and thighs. However, it does mean you don't have a wishbone (which was a big part of my childhood, so I miss it!!).

Yes! It's my favourite way to cook turkey and chicken. I think a lot of people use scissors but I dont have kitchen shears, so I just use a big knife to cut out the backbone. Flip it over and press down hard on the breast bone to break it. It's super easy, cooks quicker and much more evenly.

Spatchcocking? Yes. It’s good. I had a butcher do it for me.

Have you ever cooked turkey that way by removing the backbone and flattening it.
I am thinking of trying it for Thanksgiving.