Why You’ll Love This Recipe

Spatchcock turkey is a game-changer when it comes to roasting a whole bird. By removing the backbone and flattening the turkey, you achieve even cooking, crispier skin, and a shorter roasting time. This method ensures juicy, flavorful meat while eliminating the stress of an undercooked or dry turkey. Perfect for Thanksgiving or any special occasion, this spatchcock turkey will impress your guests and make meal prep easier.

Ingredients

1 whole turkey (12-14 lbs)
2 tablespoons olive oil or melted butter
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon lemon zest
4 cloves garlic, minced
1 cup chicken broth (for roasting pan)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Turkey: Pat the turkey dry with paper towels. Place it breast-side down on a cutting board.
Spatchcock the Turkey: Using kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey over and press down firmly on the breastbone until the bird lays flat.
Season the Turkey: In a small bowl, mix olive oil or melted butter with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, lemon zest, and minced garlic. Rub the mixture all over the turkey, including under the skin.
Preheat the Oven: Set your oven to 425°F (220°C).
Roast the Turkey: Place the spatchcocked turkey on a wire rack over a baking sheet or roasting pan. Pour the chicken broth into the pan to keep the turkey moist. Roast for 1.5 to 2 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
Rest and Serve: Let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat tender.

Servings and Timing

Servings: 8-10
Preparation Time: 20 minutes
Cook Time: 1.5 to 2 hours
Total Time: 2 hours 20 minutes

Variations

Herb Butter Turkey: Swap olive oil for a butter-based rub with extra herbs for a richer flavor.
Spicy Turkey: Add cayenne pepper or chili powder for a spicy kick.
Citrus-Infused Turkey: Rub the turkey with orange or lemon zest for a fresh, zesty flavor.
Smoked Spatchcock Turkey: Use a smoker instead of an oven for a deep, smoky flavor.

Storage/Reheating

Storage: Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat slices in a 325°F (163°C) oven for 10-15 minutes or microwave in short bursts until warm. Add a little broth to prevent drying.
Freezing: Freeze turkey meat in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What does spatchcock mean?

Spatchcocking is a method of removing the backbone from poultry and flattening it for faster, more even cooking.

Why should I spatchcock a turkey?

Spatchcocking allows the turkey to cook faster and more evenly, preventing dry breast meat and undercooked thighs.

How long does it take to cook a spatchcock turkey?

A 12-14 lb turkey takes about 1.5 to 2 hours at 425°F (220°C), much faster than a traditionally roasted bird.

Do I need special tools to spatchcock a turkey?

Sharp kitchen shears are the best tool for cutting through the backbone. A sharp knife can also help if needed.

Can I brine a spatchcock turkey?

Yes! You can dry-brine it overnight with salt and spices or wet-brine it for added moisture.

Should I roast spatchcock turkey on a rack?

Yes, placing it on a wire rack over a pan allows heat to circulate evenly, resulting in crispier skin.

Can I cook a spatchcock turkey in a smoker?

Absolutely! Smoke it at 275-300°F (135-149°C) until the internal temperature reaches 165°F (75°C).

What’s the best way to get crispy skin?

Pat the skin dry before seasoning, use high heat (425°F), and avoid covering the turkey while roasting.

How do I carve a spatchcock turkey?

Remove the legs and wings first, then slice the breast meat. The flattened shape makes carving easier.

What side dishes pair well with spatchcock turkey?

Serve with mashed potatoes, stuffing, roasted vegetables, cranberry sauce, or gravy for a complete holiday meal.

Conclusion

Spatchcock turkey is a fantastic way to roast a whole bird quickly while achieving crispy skin and juicy meat. This method is perfect for holiday gatherings or any special meal where you want a delicious, hassle-free turkey. Try this recipe for your next big feast and enjoy a flavorful, perfectly cooked turkey with minimal effort.

Spatchcock Turkey

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Spatchcock turkey is a game-changer for roasting a whole bird. By removing the backbone and flattening the turkey, you ensure even cooking, crispier skin, and a shorter roasting time. This method delivers juicy, flavorful meat while eliminating the risk of undercooked or dry turkey. Perfect for Thanksgiving or any special occasion, this spatchcock turkey is easy to prepare and guaranteed to impress your guests.

Author: Laura
Prep Time: 20min
Cook Time: 1.5 to 2 hours
Total Time: 2 hours 20 minutes
Yield: 8-10 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Instructions

Prepare the Turkey
- Pat the turkey dry with paper towels. Place it breast-side down on a cutting board.
Spatchcock the Turkey
- Using kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey over and press down firmly on the breastbone until the bird lays flat.
Season the Turkey
- In a small bowl, mix olive oil or melted butter with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, lemon zest, and minced garlic.
- Rub the mixture all over the turkey, including under the skin.
Preheat the Oven
- Set your oven to 425°F (220°C).
Roast the Turkey
- Place the spatchcocked turkey on a wire rack over a baking sheet or roasting pan.
- Pour the chicken broth into the pan to keep the turkey moist.
- Roast for 1.5 to 2 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
Rest and Serve
- Let the turkey rest for 15-20 minutes before carving.
- This allows the juices to redistribute, keeping the meat tender.