Introduction

Spatchcock Turkey is a game-changing method for achieving perfectly cooked, juicy turkey in significantly less time. By removing the backbone and flattening the bird, the turkey cooks more evenly and develops wonderfully crispy skin all over. This technique is ideal for holiday dinners or any special occasion where you want impressive results without the stress. For another easy crowd-pleaser, try the Cheesy Hot Bacon Dip Recipe.

Ingredients

This Spatchcock Turkey recipe delivers incredibly juicy meat and perfectly crispy, golden-brown skin thanks to even cooking and maximum surface area for seasoning.

• 1 whole turkey (12-14 pounds)
• 3 tablespoons olive oil (or melted butter)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme (or poultry seasoning)
• 1 lemon, halved
• 1 onion, quartered
• 4 sprigs fresh rosemary

Timing

Context: This Spatchcock Turkey cooks about 40% faster than a traditional whole roasted turkey.

Step-by-Step Instructions

Step 1 — Prepare Your Turkey

Remove the turkey from its packaging and pat it completely dry with paper towels. A dry surface ensures crispier skin during roasting. Place the turkey breast-side down on a sturdy cutting board.

Step 2 — Remove the Backbone

Using sharp kitchen shears, cut along one side of the backbone, from the tail to the neck. Repeat on the other side to fully remove the backbone. You can save this for making stock.

Apply firm, steady pressure and cut through the small rib bones. Keep your shears parallel to the cutting board for a clean cut.

Step 3 — Flatten the Turkey

Flip the turkey over so it is now breast-side up. Use the heel of your hands to press down firmly on the breastbone until you hear a slight crack and the turkey lies flat.

This spatchcocking technique exposes more surface area to heat, allowing for faster, more even cooking.

Step 4 — Season Generously

Liberally season the entire turkey, including under the skin and inside the cavity, with salt, pepper, and your preferred herbs and spices.

For best flavor, you can season the bird and let it rest uncovered in the refrigerator for several hours or overnight before cooking.

Step 5 — Preheat Oven and Prepare Pan

Preheat your oven to 450°F (232°C). Place a wire rack inside a large, rimmed baking sheet. Lining the pan with foil can make cleanup easier.

Arranging the spatchcock turkey on a wire rack promotes air circulation, ensuring the skin crisps up on all sides.

Step 6 — Roast the Turkey

Place the flattened turkey skin-side up on the prepared rack. Roast in the preheated oven for about 80-100 minutes, depending on the size of your bird.

The high initial heat helps render fat and create a beautifully browned, crispy skin on your Spatchcock Turkey.

Step 7 — Check for Doneness

Begin checking the internal temperature about 20 minutes before the estimated cooking time is complete. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

The breast meat should read 160°F (71°C), as it will continue to rise in temperature while resting. The juices should also run clear.

Step 8 — Rest Before Carving

Once cooked, transfer the Spatchcock Turkey to a clean cutting board and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving.

Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken instead of turkey — A smaller protein alternative with the same spatchcock method, perfect for smaller gatherings.
• Cauliflower rice stuffing — A lower-carb, gluten-free swap for traditional bread stuffing, absorbing herb flavors beautifully.
• Olive oil or avocado oil — Dairy-free alternatives to butter that create a wonderfully crispy skin.
• Tamari or coconut aminos — Gluten-free, lower-sodium options to replace soy sauce in marinades or glazes.
• Herb rub instead of salt-heavy seasoning — A low-sodium approach using rosemary, thyme, and garlic for deep flavor.
• Greek yogurt-based gravy — A lighter, protein-rich alternative to cream-based gravies, still creamy and tangy.
• Mashed cauliflower — A lower-carb, gluten-free side that pairs perfectly with Spatchcock Turkey.
• Vegetable broth baste — A low-sodium, dairy-free alternative to butter basting, keeping the turkey moist.

Serving Suggestions

• Pair your Spatchcock Turkey with classic sides like garlic mashed potatoes, roasted Brussels sprouts with bacon, and cranberry sauce for a traditional holiday feast.
• Serve alongside cornbread stuffing, green bean casserole, and sweet potato casserole for a comforting Southern-inspired meal.
• Accompany with lighter options such as a quinoa salad with roasted vegetables or a fresh arugula and pear salad for a modern twist.
• For a festive brunch, slice the Spatchcock Turkey and serve with biscuits, gravy, and scrambled eggs.
• Create turkey sandwiches with leftovers, using crusty bread, cranberry mayo, and arugula for a delicious next-day lunch.
• Present the Spatchcock Turkey on a large wooden board garnished with fresh herbs like rosemary and thyme for a rustic, impressive centerpiece.
• Carve the turkey at the table to showcase its juicy, evenly cooked meat and allow guests to choose their preferred cuts.

This Spatchcock Turkey pairs beautifully with both hearty and light sides, making it versatile for any gathering from Thanksgiving dinner to casual weekend meals.

Common Mistakes to Avoid

• Mistake: Not removing the backbone completely. Fix: Use sharp kitchen shears and cut along both sides of the spine for a clean, flat bird.
• Mistake: Skipping the drying step before roasting. Fix: Pat the turkey skin thoroughly dry and refrigerate uncovered for several hours for ultra-crispy skin.
• Mistake: Overcrowding the roasting pan with vegetables. Fix: Use a wire rack to elevate the turkey, ensuring hot air circulates for even browning.
• Mistake: Underseasoning the cavity and underside. Fix: Generously apply salt and herbs under the skin and on the meat side for full flavor penetration.
• Mistake: Relying solely on package timer pop-ups. Fix: Use a reliable meat thermometer; the breast should read 155–160°F and the thigh 165°F when rested.
• Mistake: Not letting the spatchcock turkey rest after cooking. Fix: Rest the bird for at least 30 minutes so juices redistribute, preventing a dry result.
• Mistake: Using a dull knife to spatchcock, which can tear the skin. Fix: Ensure your shears are sharp and sturdy to make precise cuts through bone and cartilage.
• Mistake: Roasting at too low a temperature. Fix: Cook at 425–450°F to achieve a golden, crispy exterior while keeping the interior juicy.

Storing Tips

• Fridge: Store leftover Spatchcock Turkey in an airtight container for up to 4 days.
• Freezer: Wrap tightly or place in a freezer-safe container; freeze for up to 3 months.
• Reheat: Warm in a 325°F oven until the internal temperature reaches 165°F for food safety.

Always check your Spatchcock Turkey with a meat thermometer to ensure it has reached a safe temperature before serving.

Conclusion

This Spatchcock Turkey method delivers perfectly cooked, juicy meat with crispy skin in less time than traditional roasting. For another excellent turkey option, try this Herb-Butter Roast Turkey. Give this technique a try and share your results in the comments!

Roast Spatchcock Turkey

Print Recipe

Pin Recipe

Spatchcocking a turkey allows it to cook faster and more evenly, resulting in crispy skin and juicy meat. This recipe uses classic herbs for a flavorful Thanksgiving centerpiece.

• Author: Dorothy Miler
• Prep Time: 20 mins
• Cook Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Yield: 12 1x
• Method: Main Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 (12 to 14 pound) whole turkey, neck and giblets removed
• 1/4 cup olive oil
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, zested and juiced
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack on top.
2. Place turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn turkey over and press down firmly on the breastbone to flatten.
3. In a small bowl, mix olive oil, sage, rosemary, thyme, salt, pepper, lemon zest, lemon juice, and garlic. Rub mixture all over turkey, including under the skin.
4. Place turkey on the prepared rack, breast-side up. Roast in the preheated oven until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 1 1/2 to 2 hours.
5. Remove from oven, tent with foil, and let rest 20 minutes before carving.

Notes

Spatchcocking reduces cooking time and ensures even doneness. Letting the turkey rest after roasting allows juices to redistribute for maximum tenderness. Save the backbone for making stock.

Nutrition

• Calories: 350
• Sugar: 0
• Sodium: 400
• Fat: 18
• Saturated Fat: 4
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 2
• Fiber: 0
• Protein: 45
• Cholesterol: 150

FAQs

What is the main benefit of cooking a Spatchcock Turkey?

Spatchcocking flattens the turkey, allowing it to cook more evenly and quickly. This method ensures both the white and dark meat reach the proper temperature at the same time. You get a perfectly juicy Spatchcock Turkey with crispy skin.