How to Spatchcock a Chicken or Turkey
Spatchcocking is the process of butterflying a whole chicken or turkey, bones and all. To spatchcock a chicken, turkey or really any bird, you are cutting it so that it will lay flat. A flattened chicken will cook evenly and faster than a whole chicken due to a similar thickness throughout. It will also be much easier to manage on the grill and have more surface area to absorb your marinade, seasoning and smoky flavors - if you’re using charcoal or wood chips. All you need is a pair of meat shears, a sharp knife, a hard cutting surface and a chicken.
Optional: You can take it one step further and tuck the wings behind the bird, exposing the breast and creating a more flattened bird.
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