Spatchcock Turkey

This Spatchcock Turkey recipe shows you how to roast a whole turkey in less time with golden crispy skin and drippings for the best gravy.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 30

Resting Time 30

Total Time 2 30

Servings servings

Calories 724kcal

Author Elizabeth Marek

Equipment

1 Sheet pan
1 metal baking rack
1 kitchen shears or sharp knife
1 meat thermometer

Ingredients

1 whole turkey thawed
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried sage
½ cup salt, pepper, garlic
2 tablespoons olive oil
16 ounces butter softened
2 carrots chopped
1 onion chopped
2 celery ribs chopped

Instructions

Place your large bird on a large cutting board and pat dry with paper towels. Remove any extra turkey parts from the cavity and set them aside for turkey broth or turkey gravy.
Flip and cut out the backbone. Flip the entire turkey so the turkey breast side is down. Using sharp kitchen shears or poultry shears, cut up one side of the backbone, then the other. Remove the backbone completely and set it aside. (It makes incredible stock.)
Crack the breast bone. Flip the turkey so the breast is facing up. Press down firmly until you hear the breast bone crack and the rib bones flatten. This helps the spatchcock turkey cook evenly.
Dry brine the bird. Rub salt, pepper, and garlic powder all over the turkey skin and under it, too. If you prefer a wet brine, make sure to dry the skin thoroughly afterward. Place the bird uncovered in the fridge if you want extra crisp skin.
Make your compound butter by combining the butter, thyme, sage, and oregano.
Place the butter under the skin of the turkey.
Tuck the turkey wing tips under the skin to prevent over browning.
Roast at a higher temperature. Preheat the oven temperature to a nice high heat—usually around 425°F works beautifully.
Place the turkey on a roasting rack in a roasting pan or on a wire rack set inside a rimmed baking sheet. Brush with olive oil or melted butter.
Insert a thermometer like the RFX probe into the thickest part of the turkey breast or other type of thermometer to keep an eye on temperature.
Monitor the internal temperature. Spatchcock turkey cooks faster than a regular turkey, usually 6–10 minutes per lb turkey depending on your oven and bird size. Begin checking around the 45-minute mark with an instant-read thermometer. You're aiming for 160°F in the thickest part of the breast and 170–175°F in the thickest part of the thigh.
Rest before carving. Tent loosely with aluminum foil and let your delicious turkey rest for 20–30 minutes. This helps retain cups of liquid inside the lean breast meat and dark meat.

Notes

Storage Instructions: Let the turkey cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, keep the meat with a little gravy or pan drippings to prevent it from drying out.
Freezer Instructions: Remove the meat from the bone and freeze it in freezer-safe bags or containers for up to 3 months. Adding a small amount of broth or gravy before freezing helps maintain moisture when reheating.
Serving Suggestions: Classic sides like mashed potatoes, turkey gravy, and roasted carrots pair perfectly with spatchcock turkey. The crispy skin and juicy meat also work well with stuffing, cranberry sauce, green beans, or Brussels sprouts.

Nutrition