• Place the whole bird onto a cutting board, spine-side up. If your turkey came with a neck inside, remove it and either discard it or save it for stock.
• Next, "feel" for the spine using your fingers.
• Use the paring knife to score the skin on both sides of the spine to delineate the area where you'll be cutting.
• Next, using sharp kitchen sheers, start cutting, following your marks from the boning knife down the side of the backbone.
• Repeat on the other side and remove the spine.
• When the spine is removed, set it aside and save it for stock along with the neck or discard.
• Next, use your hands to pull the turkey apart, as shown in the images above, and in the video.
• Flip the bird chest side up, then cut the collar bone. If you are able, remove it completely.
• Then, push it down with the heels of your hands and press it hard to crack the chest bone so the bird can lay flat.
• Next, cut off excess fat on the neck, as well as around the thighs.
• Then get the spatchcock turkey ready for maximum seasoning by gently loosening the skin all over the chest and thigh areas.
• Now the turkey is ready to be seasoned and cooked.

Need Seasoning Ideas? Try these!

• Dry brine spatchcock turkey
• Compound butter for turkey

Bom Apetite!