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2. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. 3. Turn the turkey skin side up and press down strongly with the heel of your hand on the center of the breast.You should hear a crack and feel the bones give way. 1. Cut legs from body at point where thigh meets breast.2. Cut through leg joint to separate drumstick from thigh.3.. Turn the turkey skin side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. 1. Cut legs from body at point where thigh meets breast. 2. Cut through leg joint to separate drumstick from thigh. 3.
Step 5: Brush with Oil and Roast. Place the turkey on a rimmed baking sheet. Let stand for 30 minutes. Use a basting brush to apply oil mixture. To roast turkey, follow the recipe's instructions. spatchcocked turkey requires a slightly different carving technique than a bird cooked the traditional way, but the basic approach remains the same: Remove the legs and wings, and then slice the breast meat.