Spatchcock Turkey Recipe

Spatchcock Turkey is a quick and easy way to roast a turkey with crispy, golden-brown skin and juicy, flavorful meat. By removing the backbone and flattening the bird, you allow for even cooking and a shorter roasting time. The result is a perfectly roasted turkey that cooks faster than traditional whole-roasting methods, making it perfect for holiday dinners or any family meal. With aromatic herbs, garlic, and citrus, this method ensures a flavorful, moist turkey every time.

Spatchcock Turkey Recipe

A quick and easy way to roast a turkey, spatchcocking allows the bird to cook evenly with a golden, crispy skin and juicy, tender meat. Infused with fresh herbs and citrus, this turkey is perfect for any holiday dinner or family gathering.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole turkey 10-12 lbs, thawed if frozen
• ¼ cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 1 lemon halved
• 6 cloves garlic smashed
• 1 onion quartered (optional, for aromatics)

Equipment

• Roasting pan
• Meat thermometer
• Basting brush
• Tongs
• Sharp kitchen shears or a knife

Method

 

Prepare the Turkey for Spatchcocking:

1. Remove the turkey giblets and neck from the cavity. Pat the turkey dry with paper towels, ensuring the skin is as dry as possible. This will help achieve a crispy skin during roasting.

Spatchcock the Turkey:

1. Place the turkey breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Discard the backbone or save it for stock.
2. Flip the turkey over and press down firmly on the breastbone to flatten the bird. You should hear a slight crack as the bird flattens. This will help it cook more evenly.

Season the Turkey:

1. Rub ¼ cup olive oil over the entire surface of the turkey.
2. Season generously with 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons chopped rosemary, and 2 tablespoons chopped thyme.
3. Stuff the cavity with 2 lemon halves, 6 smashed garlic cloves, and optional onion quarters for added flavor.

Roast the Turkey:

1. Preheat your oven to 450°F.
2. Place the spatchcocked turkey on a roasting pan, skin-side up. Ensure the turkey is spread out flat to allow even cooking.
3. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. You can use a meat thermometer to check the temperature. If the skin is getting too dark, tent the turkey with foil.

Rest and Serve:

1. Once the turkey is done, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute.
2. Slice the turkey into portions and serve with your favorite sides.

Notes

• Storage Instructions: Store leftovers in the fridge for up to 3 days in an airtight container.
• Reheating Tips: Reheat slices of turkey in the oven at 350°F for 10-15 minutes, or until warmed through.
• Variations: You can also marinate the turkey overnight in a mixture of olive oil, lemon juice, garlic, and herbs for added flavor.
• Safety Tips: Handle sharp knives carefully when spatchcocking the turkey, and wash your hands thoroughly after touching raw poultry.