This Spatchcock Turkey Recipe cooks evenly and produces delicious crispy skin and juicy meat in a fraction of the time as the traditional roasted turkey.
If you're on turkey duty this Thanksgiving dinner and intimated by cooking a large bird - this recipe is for you. This recipe is also for you if you just want to cut on kitchen time and enjoy your holidays, fuss free.
Spatchcock turkey is one of the easiest turkey recipes you'll make. This is a basic recipe with herb butter and yields juicy meat and crispy skin.
It's the most favorite way to prepare turkey.
🦃What is Spatchcock Turkey?
Spatchcock is a preparation method of a bird by removing the backbone and flattening it onto a baking sheet. You may be more familiar with a similar process, called butterflying it.
It may seem intimidating at first but the spatchcock method is actually one of the easiest ways to prepare a chicken, turkey, or duck. It reduces prep time, cooking and carving time, and helps the bird cook more evenly.
The wonderful thing about this method is that it equally works great on chicken. In fact, that's the best way to sharpen your spatchcocking skills because you can make spatchcock chicken any time of the year.
So when November rolls around, you can have the best spatchcocked Thanksgiving turkey ready to serve your guests.
❤Why you'll love Spatchcock Turkey
If you're debating if it's even worth spatchcocking a turkey, let me interject and say absolutely it is.
Yes, there is a little butchery work ahead of time but if you ever carved a whole turkey while it's hot, doing this part when the bird is still chilled is a piece of cake.
Check out these benefits to spatchcocked turkey.
- Brining optional: this recipe doesn't include brining and honestly, I find with this method it's not needed because of more even cooking
- Quick cooking time: because the bird is layed out flat, we're reducing the cooking time and makes carving a whole lot easier too!
- No special pans needed: you don't even need a roasting pan, a regular rimmed sheet pan will do
- Crispy skin: all the skin is exposed giving us a greater surface area and creating perfectly crispy skin throughout.
- Level of difficulty: fairly easy! For all the reasons above, it makes serving turkey at your holiday table much less intimidating.
🍲Ingredients
The ingredient list is fairly short, making this a great way to make a classic Thanksgiving dish easier!
- turkey: don't go large here since we're using a standard size sheet pan. I used a 12-pound pastured turkey and anything between 10-14 will work. Generally, you won't find pastured turkeys over 14 pounds anyways and it turns out that's the perfect size for a roasted spatchcock turkey.
- unsalted butter: softened to make compound butter with herbs and seasonings
- seasonings: garlic powder, fresh or dried parsley, dried thyme, and sea salt
- yellow onions: this will go on the sheet pan under the turkey
See recipe card for exact quantities.
🍴How to Spatchcock a Turkey
To spatchcock a turkey, you will need sharp poultry shears to cut out the backbone. Some heavy duty sharp kitchen shears may work but most won't. Knives are not good for this kind of job and can actually be quite dangerous.
- Pat turkey dry: If transferred from the refrigerator, allow the bird to rest at room temperature for 30-40 minutes. With the turkey breast side down, pat the turkey completely dry with paper towels.
- Cut out backbone: Using poultry shears, cut along both sides of the backbone. This may take some time and physical strength.
- Reserve backbone: Make sure you save it for bone broth later. Add it to this easy Instant Pot Chicken Bone Broth. Flip the bird back with breast bone side up.
- Flatten turkey: Press very firmly on the center between the two breasts with the palm of your hand until the bones in that area snap. Flatten the bird and pull the thighs out to help spread the bird as flat as you can get it.
💭Pro tip: You can ask your butcher at the meat counter to remove the backbone out of the turkey for you. That will make your job so much easier! Just make sure to get the backbone back for turkey stock later.
💭Helpful Tips
- Use onions: The onions will allow proper heat circulation under the turkey. You can also use a baking wire rack.
- For crispy skin: After patting the turkey dry and spatchcocking it, let it sit for additional 30 minutes to dry out thoroughly.
- Juicy meat: As with all roasted meats, let the turkey, rest for 15-25 minutes after roasting in order for juices to settle back into the meat before serving.
- Don't let it burn: Ovens vary, even at same oven temperature so if you see your turkey skin getting a little too crispy, tent it with aluminum foil with parchment paper between (so turkey doesn't touch foil).
- Make-ahead tip: You can season and butter the turkey up to 24 hours in advance and keep it in the refrigerator. Set on counter for 30 minutes before roasting it.
💭Pro tip: Use pan drippings from the roasted turkey to make delicious gravy. Strain it into a glass jar and reserve for future use.
👩🏽🍳Step-by-Step Instructions
The complete printable recipe is below in the recipe card for your convenience.
This easy roast turkey recipe calls for these simple ingredients: 10-14 pound turkey, butter, garlic powder, fresh or dried parsley, dried thyme, and sea salt.
Step 1. Spatchcock turkey
With the breast side down, cut along both sides of the spine. Flip the bird, and with the palm of your hand press firmly between the two breasts, snapping the bone. Pull out the thighs and flatten the bird. (If you want very specific details, scroll up to the section on How to Spatchcock a Turkey.)
Step 2. Compound butter
Set the turkey spread out on a rimmed baking sheet and set aside to dry out completely for 30 minutes. Meanwhile, in a small bowl, combine softened butter with garlic powder, fresh or dried parsley, dried thyme, and sea salt.
💭Pro tip: For most recipes, you can substitute fresh herbs with dried herbs using a 3:1 ratio. For example, for this turkey recipe, use 1 tablespoon dried parsley or 3 tablespoons of fresh parsley.
Step 3. Separate skin
Gently run your fingers under the skin, separating it from the meat. Go as far in as you can but make sure you keep the skin intact. Do the same on the turkey thighs.
Step 4. Butter under the skin
Spoon a few tablespoons of butter under the skin and using your hands, gently massage it, pushing it through to the legs and all throughout the turkey.
Step 5. Butter over the skin
Spread the remaining butter all over the turkey making sure to get between the legs and underside.
Step 6. Roast turkey
Coarsely chop onions into large chunks and spread them evenly on a rimmed baking sheet. Transfer the seasoned turkey over the onions. Roast spatchcock turkey at 450 degrees Fahrenheit for 60-90 minutes or until cooked through.
💭Pro tip: Roast turkey until an instant read thermometer inserted into the thigh registers 160 degrees Fahrenheit internal temperature. The temperature will continue to rise with residual heat.
🔪How to Carve a Spatchcock Turkey
Carving a spatchcock turkey is much easier than a traditional turkey. Half the work has already been done when we removed the spine.
- Transfer the turkey to a large cutting board. Using sharp knife or kitchen shears, remove the thighs from the breast.
- Separate the drumsticks from the thighs and the wings from the body of the turkey.
- Cut the breast meat, keeping close to the carcass to remove as much meat.
- Slice the breast meat into ½ inch wide pieces.
🧂Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make this delicious turkey. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.
- Tools: poultry shears, chef knife, cutting board, stainless steel baking sheet, instant read thermometer
- Ingredients: real salt, garlic powder, dried parsley, dried thyme
- Storage Supplies: glass snap containers, mason jars for pan drippings
🥗Serving Suggestions
Enjoy this spatchcocked turkey with your favorite holiday side dishes like Roasted Green Beans with Bacon or Crispy Roasted Brussels Sprouts.
It would also pair well with Scalloped Butternut Squash Gratin and these Air Fryer Butternut Squash or a simple Roasted Carrots for a side would be lovely.
Don't forget the delicious drinks to accompany your holiday meal like this Cranberry Juice or Honey Citrus Mint Tea.
♨️Storage and Reheating Instructions
To store: Leftover roasted turkey can be stored in airtight containers in the refrigerator for up to 3 days.
Storage containers: these glass snap containers are perfect for turkey
To freeze: Leftover spatchcock turkey can be frozen for up to 3 months in freezer-safe container.
To reheat: Reheat leftover turkey in cast iron skillet over medium-high heat with a little bit of olive oil or in an air fryer for 5 minutes or until warmed through at 350 degrees Fahrenheit. Longer reheating time will be needed for frozen turkey.
💬FAQs
Because the spatchcock turkey will be splayed flat on a roasting sheet (not a pan), it's important that the turkey stays close to 10-12 pounds and preferably not larger than 14 pounds.
A good rule of thumb is to plan for 1 ½ pounds of turkey per person, including bones. For boneless turkey meat, assume 8 ounces of turkey per guest. So a 12-pound bird can comfortably serve 6-8 people with leftovers.
Cooking time is dependent on several variables but it's safe to say spatchcock turkey takes considerably less time to cook than traditional roast turkey. At 425 degrees Fahrenheit, you will need about 7-8 minutes of roasting time per pound of turkey. The most accurate way to tell if turkey is done roasting is with a meat thermometer to register at 160 degrees Fahrenheit in the thickest part of the thigh.
The carcass, along with wing tips, uncooked turkey spine or any other bones can be made into a delicious and nourishing bone broth. Use this easy Instant Pot Chicken Bone Broth method for a nutrient-dense versatile broth that can be used in soups.
Looking for more Holiday recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Spatchcock Turkey
Equipment
- poultry shears or very good kitchen shears
- stainless steel baking sheet at least 1-inch deep to catch all drippings
Ingredients
- 10-12 pounds turkey
- 8 ounces unsalted butter softened
- 1 tablespoon dried parsley 3 tablespoons of fresh parsley
- 2 teaspoons dried thyme
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 yellow onion peeled and coarsely chopped
Instructions
Spatchcock Turkey
- Pat dry the turkey with paper towels. Using poultry shears, cut along both sides of the backbone.
- Flip the turkey with the breast side up. Press firmly on the center between the two breasts with the palm of your hand until the bones in that area snap. Flatten the bird and pull the thighs out to splay the bird flat. If time permits, allow to rest for 30 minute to completely dry and come to room temperature.
Compound Butter
- In a small dish, combine softened butter with parsley, thyme, garlic powder, and sea salt. Mix well.
Roasting Turkey
- Preheat oven to 450 degrees Fahrenheit.
- Gently run your fingers under the skin of the the turkey, spreading it from the meat. Spoon a few tablespoons of the herb butter under the skin and massage the butter with your hands over the turkey skin, pushing the butter mixture through to the legs and all throughout the turkey.
- Spread the remaining butter mixture over the top of the skin and the underside, completely covering it with butter.
- Coarsely chop onions into large chunks and spread them evenly on a rimmed baking sheet. Transfer the buttered turkey over the onions.
- Roast spatchcock turkey for 60-90 minutes or until internal temperature registers at 160 degrees Fahrenheit with an instant read thermometer in the thickest part of the thigh.
- Remove from oven and allow to rest for at least 15 minutes. Carve by removing the thighs first, followed by separating the drumsticks from the thighs. Remove the wings from the breasts and cut the breast meat, staying as close to the carcass as possible. Slice the breast meat into ½ inch wide pieces.
- Arrange the carved turkey meat on platter and garnish with fresh lemon wedges, fresh rosemary sprigs and cranberries. Serve warm.
Notes
- A serving size is approximately 8 ounces of boneless turkey meat. The serving suggestion in Nutrition Facts accounts for 1 ½ pounds of turkey with bones.
- The onions will allow proper heat circulation under the turkey. You can also use a baking wire rack.
- For crispy skin: After patting the turkey dry and spatchcocking it, let it sit for additional 30 minutes to dry out thoroughly. This will also help it come to room temperature and make spreading butter easier.
- Juicy meat: As with all roasted meats, let the turkey, rest for 15-25 minutes after roasting in order for juices to settle back into the meat before serving.
- Don't let it burn: Ovens vary, even at same oven temperature so if you see your turkey skin getting a little too crispy, tent it with aluminum foil with parchment paper between (so turkey doesn't touch foil).
- Make-ahead tip: You can season and butter the turkey up to 24 hours in advance and keep it in the refrigerator. Set on counter for 30 minutes before roasting it.
- Use pan drippings to make delicious gravy. You'll notice a pastured turkey doesn't yield a ton of dripping yet enough along with the melted butter to make amazing gravy.
- Substitute fresh herbs with dried herbs using 3:1 ratio. For 3 tablespoons of fresh parsley, you can use 1 tablespoon dried parsley.
- Leftover roast turkey can be stored in airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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