Home » Blog » Spatchcock your bird for an awesome turkey dinner!

Spatchcock your bird for an awesome turkey dinner!

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Spatchcock! Got your attention? Great! Now let’s talk about making your turkey (or your bird of choice) using the spatchcock preparation technique. It’s quick, easy, and will give you great results! Spatchcocking is a way of splitting your bird so that it lays flat on your cooking surface. Begin by removing any neck parts & gizzards from your bird’s cavity. Then place the bird breast side down on the cutting board. Using a pair of kitchen shears ( I prefer Günter Wilhelm), cut along either side of the backbone cutting away from your body. Cut both sides of the backbone until you are able to remove it (note that it may take some muscle for bigger boned birds). Flatten the bird and use a sharp knife to cut into the breast bone so that it lays flat. Lay the bird flat and cook using your favorite method. Enjoy!

By on November 22nd, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.