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Spatchcock Turkey Recipe

The BEST Spatchcock Turkey Recipe

This Spatchcock Turkey Recipe delivers unbelievably crispy skin, juicy meat, and faster cooking time by butterflying the bird for even heat exposure. Roasted over aromatics with a rich herb butter, this is the ultimate Thanksgiving turkey hack for stress-free holiday cooking.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Holiday Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey (12 pounds), fully thawed
  • 4 celery ribs, sliced
  • 2 large carrots, sliced
  • 1 yellow onion, cut into chunks
  • 1 lemon, sliced
  • 3 whole garlic cloves, peeled
  • 1 cup water (for roasting pan)
  • 0.5 cup unsalted butter, softened
  • 0.5 tsp garlic powder
  • 2 tbsp fresh chopped herbs (sage, thyme, rosemary)
  • salt and pepper, to taste

Equipment

  • kitchen shears
  • rimmed baking sheet
  • cooling rack or roasting rack
  • paper towels
  • meat thermometer

Method
 

  1. Preheat oven to 450°F (230°C). Arrange celery, carrots, onion, lemon slices, and garlic on a large baking sheet. Add 1 cup of water and place a rack over the vegetables.
  2. Place the turkey breast side down. Use strong kitchen shears to cut along one side of the backbone, then the other, to remove it completely. Reserve backbone for gravy or stock.
  3. Flip the turkey breast side up. Press firmly on the breastbone until it cracks and the turkey flattens into an even spatchcocked shape.
  4. Pat the skin completely dry with paper towels. Place the turkey on the prepared rack and tuck the wings underneath the breast.
  5. Combine softened butter, garlic powder, salt, pepper, and chopped herbs. Rub the herb butter generously all over the skin of the spatchcocked turkey.
  6. Roast for 65–75 minutes, rotating the pan after 30 minutes. Tent with foil if browning too quickly. Remove when the breast reaches 155°F (68°C). Rest 30 minutes until it reaches 165°F (74°C). Carve and serve.

Notes

Rest the turkey for a full 30 minutes to allow juices to redistribute. Save the backbone and carcass for homemade turkey stock. Works best for turkeys under 14 pounds for even cooking.