With a little know-how and a few seasonings, this spatchcock turkey recipe will be your holiday go-to. A butterflied turkey is seasoned with oil, seasonings, and fresh herbs, and cooked to juicy perfection.
What is Spatchcock Turkey?
Simply put, spatchcocking means butterflying (flattening) a whole turkey so it cooks evenly all the way from the wing tips to the neck, while saving tons of oven time.
- Flavor: Lean turkey stays juicy and tender with a savory, seasoned, crispy skin baked spatchcock-style.
- Technique: Take the guesswork out of cooking a whole holiday turkey with the spatchcock method. It takes some prep, but the turkey cooks faster and more evenly.
- Recommended Tools: Poultry shears are an indispensable tool for properly and cleanly removing the backbone (save that for turkey stock). A deep rim baking tray will capture all that juicy broth for making turkey gravy.
How to Spatchcock a Turkey
- Using kitchen shears, cut the backbone out on both sides.
- Run a knife along the breast bone in the center to “score” it.
- Flip it over and flatten the turkey (full recipe below).
- Tuck the wing tips under the turkey.
- Season and cook per the recipe below.
How to Cook a Spatchcock Turkey
- Remove neck and giblets (save with the backbone for broth or gravy).
- Spatchcock the turkey as directed.
- Combine oil and herbs, then brush over the top of the turkey with salt and pepper.
- Roast (full recipe below) until the skin is browned and crispy.
- Remove the bird from the oven, tent with foil, and let rest at least 15 minutes before carving.
I’ve used a turkey up to 20 pounds, but anything over 16 can be tricky since it’s hard to find a pan big enough for a spatchcocked bird.
I would suggest a turkey of about 10-14 lbs.
I like to keep it simple with fresh herbs and a bit of olive oil. You can add garlic powder but fresh garlic will burn at a high temperature.
I generally don’t use a wire rack, but sometimes I do put a few onion slices and celery ribs under the turkey for extra flavor.
Season the skin generously with kosher salt and black pepper.
Flattening helps it cook evenly and perfectly every time. A high temperature seals in the juices and ensures crispy skin.
Roast at 450°F for a regular turkey.
Roast at 425°F for a butter-basted (or Butterball) turkey.
The turkey should be baked until a meat thermometer inserted into the thigh reads 165°F.
Like all roasted meats, rest the turkey for at least 15 minutes before you carve it.
You will want to roast the turkey for 1 ¼ hrs to 1 ½ hrs, or until the thickest part of the thigh reaches 165°F.
Turkey Dinner Must-Haves
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Remove neck and giblets from the turkey (and reserve for broth or gravy).
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Place the turkey on a work surface, breast side down, so the backbone is facing up. Using poultry shears, cut along each side of the backbone to remove the backbone completely (reserve the bone for broth or gravy).
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The breastbone is a hard ridge of bone in the center of the turkey where the two breasts meet. Score it with a sharp knife to make it easier to flatten the turkey.
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Flip the turkey over, breast side up. Using your palms, press on the turkey to flatten it. You should hear the cartilage in the breastbone crack as it flattens.
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Tuck the wing tips under or snip them off and reserve for gravy.
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You can cover the turkey with plastic wrap and rest in the fridge for 2 hours or up to overnight. Discard any juices on the baking tray before roasting.*
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Preheat oven to 450°F*. Combine olive oil and chopped fresh herbs. Set aside.
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Arrange the turkey on a baking sheet with a large rim. Dab the skin dry with paper towels. Brush with the olive oil mixture and season well with salt and pepper.
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Roast the turkey for 1 ¼ hrs to 1 ½ hrs or until the thickest part of the thigh reaches 165°F.
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Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
- If using a butter-basted turkey, reduce oven temperature to 425°F.
- Cutting the turkey and letting it rest allows for some of the juices to drain. This step is optional.
- I’ve used a turkey up to 20lbs but it’s really hard to find a pan that fits a spatchcocked turkey larger than 16lbs. I would suggest a turkey about 12 lbs.
- Ask the butcher if they’ll cut the backbone out for you, many of them will and it will make your job a lot easier.
Roasting Pan
- Make sure your roasting pan has a fairly deep rim as the turkey will have drippings that you’ll want for gravy!
- I generally don’t use a wire rack but sometimes I do put a few onion slices and celery ribs under the turkey for extra flavor.
Calories: 401 | Carbohydrates: 1g | Protein: 47g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 241mg | Potassium: 508mg | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree, Main Course, Turkey
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