 Hey all, welcome back to the fire and water cooking channel. I'm Darren and today I'm going to do a little short video since Thanksgiving is coming up soon. I know this isn't a turkey but one of my favorite ways to make a turkey is to put it on the grill. This year I'm actually going to try to sous vide it first. I haven't done that with a whole turkey yet. I've done it with the whole chickens, spatchcock style, which I'm going to show you how to spatchcock a large chicken today and you can do the same concept with a turkey. But I'm going to go ahead and do that. This is a big Kirkland Costco chicken about five pounds or so. So you'll get the concept of how you can do this with a turkey by me showing you how to do this today. It's really hard to cook a turkey to where everything is cooked, to where it needs to be by cooking it all at once whole. Either your white meat is going to be overcooked and dry or your dark meat is not going to be cooked enough. So I'm going to show you how spatch cocking can actually help you cook your turkey pretty well all around. So I'll be right back when we get this out of the packaging. Wash it up a little bit and I'll take a quick minute. I got it all cleaned up. I got the guts out of it and my hands are washed clean and I've got a pretty, like I said, it's a pretty big chicken. So you can practice on a chicken a couple times before the big day for Thanksgiving if you want to or you can do a smaller turkey. But it's pretty easy. I mean you just take your whole turkey and what you want to do is you want this to lay out kind of flat when you're cooking it so that the breast meat and the thigh meat and the legs all kind of cook evenly. So what we're going to do to achieve that is we're going to flip this over on its stomach. So we got the backbone facing us. You can see that we've got the backbone and the wings are kind of the legs are pointed towards us and all you're going to do is you can either take a sharp knife or a set of poultry scissors. It's either however you want it and sometimes it's you know people don't use a knife because they don't want their knife to get dull from the bones. But what you do is what you're going to do is you're going to cut a nice clean line on both sides of the spine. So you can start on either side. I usually start on the right side and usually I take this tail piece here that usually your tail feathers are on and I just go right to the side of that and I run right up straight in line. So just pretty much just right along the spine and all the way up to the top and cutting it perfect all the way through. And then you can either try to do it from this side. I usually turn my chicken around when I do the other side because I like having the spine on the same side on both ways. And I just kind of grab the neck and hold it up. Gives me a little bit more leverage and just go right along that spine again. It gets a little tough when you get down here by the thigh bone. But once you get through that and you can just get right through and that's it. You just remove the backbone. You can toss that. You either throw it in the garbage or you can make stock out of it. A lot of people will save the bone. Your breast cavity here is all exposed. You've gotten rid of that backbone but it still won't lay out flat because the breast bone is intact and it's kind of holding the chest in a certain way. So what you want to do is take your sharp knife and just kind of push it right down in the middle. Just a little bit. It doesn't have to be all the way through. You don't want to cut it in half. Flip it back over and then just kind of push it down in the middle and this will make it flatten right out. And then you see you can tuck your wings underneath and then push it down. And now as you can see that chicken is going to lay pretty flat when we're cooking it. And what that'll do, like I said, it'll allow your different white meat, your dark meat, all to kind of cook evenly. So you'll get a nice even cook the whole way through. It won't dry out your white meat. It won't undercook your dark meat. You kind of want it to be all cooked and done at the same time. So that's how easy it is to spatch cock a chicken. I know a lot of people once they first hear that word they don't really know what it is what it means. But it's really easy to do. Once you learn how to do it, probably won't cook chicken any other way. I, unless you're putting on a rotisserie, I don't see a reason to keep a chicken or a turkey whole just because of the fact that you're not gonna benefit any any way. Just maybe the way it looks. But I'd rather cook evenly all the way through than have it look a certain way. So hope this video helps you guys out. That's it for this one. I'm gonna go ahead and do another video right now to show you how we're gonna cook this up. So look out for that video. Make sure you like this video. Hit the bell for notifications for more videos and subscribe. Follow us on our Facebook group, our Facebook page, and on Instagram. And I'll see you on the next video.