spatchcock turkey recipe

A Spatchcock Turkey is the miracle Thanksgiving recipe recipe you never knew you needed! Don’t be intimidated – learning how to spatchcock a turkey is much easier than it sounds &amp; results in a perfectly juicy, evenly cooked, super flavorful Thanksgiving turkey that's ready in less than 2 hours – freeing up your oven to make delicious Thanksgiving side dishes &amp; pies!

How to Spatchcock a Turkey (Miracle Method with Step-by-Step Photos!)

plastic cutting board

sharp kitchen shears

sharp chef’s knife

rolling pin

roasting pan

Turkey prep

Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Remove the back bone

Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy.

Split the breast plate

With the turkey still facing breast side down, carefully use your hands to stretch open the ribs of the turkey, revealing its inner cavity. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks.

Finish spatchcocking: Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!! (Note: If you have difficulty cracking the chest plate of the turkey, flip the turkey back over, running the tip of a sharp knife over the bone from within the open cavity – these score marks help ease up any resistance. Flip the bird back over &amp; press down on it again.)

This is THE recipe to use when spatchcocking a turkey. I've come back to this recipe time and time again. My family was blown away when I followed this recipe and it was my first time cooking a whole turkey! Jess KNOWS what she's doing.

2020 Thanksgiving brought a new technique to my kitchen with this easy-to-follow recipe. The aroma of roasting turkey in our house piqued our appetites. The Lemon-Herb Butter was simple to make (I'll never buy the store version again, now that I know how quick and easy I can make it) and kept the turkey moist and tender throughout roasting process... and these were the most delicious carrots and onion quarters I've ever oven-roasted. Spatchcock Turkey has become our newest Family Tradition...Thank you, Thank you, Thank you!!!

Thank you for explaining all of this!  I've done it with  chicken before but this will be my first with Turkey - It'll save so much time.  Photos to follow.

With the classic flavors of lemon &amp; herbs, this Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable meal for Thanksgiving, Friendsgiving, or any holiday dinner! Mix lemon zest, rosemary, sage, &amp; thyme in with fresh butter, &amp; then use it to season a spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Lemon Herb Butter Roast Spatchcock Turkey (The Easiest Thanksgiving Turkey Recipe!)

lemon butter

olive oil

carrots,

yellow onions, quartered

salt black pepper, to season

(8 ounces) unsalted butter,

lemons, zested

garlic,

cutting board

Sharp kitchen shears

Sharp chef’s knife

Rolling pin

Roasting pan

Turkey baster

Instant-read thermometer

Carving set

Prep

Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Prep the lemon herb butter

Add all listed herb butter ingredients to a medium bowl. Season with 1 teaspoon kosher salt &amp; ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.

Spatchcock the turkey

(Note: For more guidance + step-by-step photos, be sure to check out this full How to Spatchcock a Turkey guide!) Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks. Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!!

Season the spatchcocked turkey

Use your hands to spread the prepared lemon herb butter from Step 2 between the turkey skin &amp; meat. Buttering the turkey meat directly helps keep it juicy &amp; flavorful. If needed, use paper towel to pat the turkey skin as dry as possible. Drizzle the olive oil over the entire surface of the turkey skin, then season generously with kosher salt &amp; ground black pepper. If you have any remaining lemon herb butter, dot it over the top of the turkey.

Prepare for roasting

Arrange the onions &amp; carrots across the bottom of a roasting pan. (You can be as rustic as you’d like – no one will see!) If desired, place the turkey neck &amp; spine in the roasting pan, too, for extra flavorful turkey gravy. Set your seasoned spatchcock turkey over top, breast side facing up. Gently tuck the wing tips behind the breasts to prevent burning.

Roast the turkey

Transfer the roasting pan to the oven. Roast at 450 degrees F for 30 minutes. Remove the turkey from the oven for basting. Carefully spoon or brush the drippings in the roasting pan all over the surface of the turkey. Return the roasting pan to the oven, reducing the oven temperature to 350 degrees F. Continue roasting the turkey for 1 additional hour, removing the turkey from the oven every 20 minutes to repeat the basting process. If desired, rotate the roasting pan 180 degrees each time you place it back in the oven to promote even roasting &amp; browning. Pull the turkey from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.

Rest the turkey

Very carefully transfer the roast spatchcock turkey to a cutting board or large flat surface. Tent with foil &amp; set aside to rest at room temperature for 30 minutes before carving. As the turkey rests, its juices will redistribute throughout the meat &amp; its internal temperature will continue to rise to a safe 165 degrees F.

Optional: Prep turkey gravy: Meanwhile, as the turkey rests, prep turkey gravy as desired. For more guidance + step-by-step photos, be sure to check out my Easy Turkey Gravy recipe!

Carve &amp; serve

https://content.jwplatform.com/videos/yIijk20Y.mp4

With the timelessly classic flavors of lemon & herbs, my Easy Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable Thanksgiving, Friendsgiving, or holiday dinner! These flavors never get old, & they deserve a special place on your Thanksgiving dinner table. Mix lemon zest, rosemary, sage, & thyme in with fresh butter, & then use it to season your spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Easy Herb Butter Roast Spatchcock Turkey Recipe

This spatchcock turkey recipe is exceptionally juicy and tender, with crisp skin, and cooks in a fraction of the time.

Spatchcock Turkey Recipe

turkey

salt

pepper

black pepper

lemon

parsley leaves

thyme leaves

rosemary leaves

sage leaves

unsalted butter

dry white wine

shallots

garlic

Be sure the turkey is completely thawed. Remove the neck and giblets and set them to the side to use in my turkey gravy.

Lay the turkey breast side down and using kitchen shears remove the back bone by cutting it on either side from the front to the back. Reserve the backbone with the giblets and neck.

Flip the turkey over and placing one hand onto the other press down on the sternum, breaking the wishbone, and flattening the turkey.

Pat the turkey dry on both sides with paper towels.

Next, transfer it to a rack and place it over a sheet tray or a baking pan.

Generously season the turkey on both sides with salt. Give it a gently season of freshly cracked pepper. Do not worry about going under the skin.

Dry brine the turkey uncovered in the fridge for 12 to 48 hours.

When you’re ready to bake it, remove it from the fridge and let it sit at room temperature for 20 to 25 minutes. Preheat the oven to 425° convection or 450° non convection.

In a food process combine the salt, pepper, parsley, lemon zest, thyme, rosemary, and sage. Process on high until everything becomes finely ground. Set it to the side.

Next, in a small sized pot add the butter, shallot, garlic, wine, and 1 ½ tablespoons of the herb salt and heat over low heat just until melted.

Using a meat injector, suck up the herb and wine butter and place the injector needle. directly into the breasts, thighs, drums, and wings until all of it has been used. See notes below for an additional option.

Pierce the thickest part of the breasts with a thermometer.

Place the turkey in the pan on a middle rack in the oven at 425° convection until it reaches 160° internally, which takes about 1 hour and 10 minutes for this sized turkey.

Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for 20 to 25 minutes. You’ll notice that internal temp will rise to and most likely past the FDA recommended 165° temperature.

Serve the turkey with optional garnishes.

Perfect. Just what I needed. Love all your recipes.  I always look on your site first to see if you have a recipe I want to make.  Thanks for your posts.

Spatchcock turkey results in perfectly juicy, evenly cooked, super flavorful meat ready in less than 2 hours. Your oven will then be freed up to make Thanksgiving side dishes &amp; pies.

Spatchcock Turkey

turkey (up to 14 pounds)

onion

carrots ( peeled,

celery

thyme

unsalted butter (or olive oil)

Dry the Turkey - Use paper towels to dry the surface and cavity of the turkey. Remove the neck and giblets, and reserve if using for gravy.

Remove the Backbone - Place the turkey on a cutting board, breast-side down. Starting at the tail end, firmly hold the turkey to secure it, and use poultry shears to cut along one side of the backbone through the rib bones, avoiding the thigh bone, until you reach the neck.Repeat the cutting process along the other side of the backbone until completely removed. Use your hands to open up the turkey. Trim off any excess skin.

Flatten the Turkey - Turn the turkey over with the breast-side facing up. Grab the legs and turn them so they are splaying out. Place both hands on top of the ridge of the breastbone. Forcefully push down until you hear a crack or two. This breaks the bone so that the turkey lays flatter. Tuck the wing tips back.

Prepare the Pan - Line a large-rimmed sheet pan with foil. Scatter the onions, carrots, celery, smashed garlic, and thyme on the pan. Place a wire rack on top of the vegetables. No rack is needed if using a roasting pan.

Season the Meat - In a small bowl, combine the salt and pepper, and set aside. Dry the surface of the turkey with paper towels to wick up any moisture. Place the turkey on the wire rack with the underside facing up. Brush melted butter or olive oil over the surface, then season with kosher salt and pepper.Flip the turkey over. Make sure the legs are splayed out, and the bird fits within the pan. It&#39;s okay for the legs to go over slightly. Brush with butter, and season the skin with salt and pepper. You do not need to use all of the seasoning mixture.

Roast the Turkey - Set the oven rack to the middle position. Heat to 450ºF (232ºC). Roast the turkey for 30 minutes, then rotate the pan for even cooking. Roast until the internal temperature in the thickest part of the breast reaches 155 to 160ºF (68 to 71ºC) on a meat thermometer, and the thickest part of the thigh reaches 165 to 170ºF (74 to 77ºC). This will take about 40 to 50 minutes, depending on the size.Rest uncovered for 20 minutes to allow carryover cooking in the meat. Transfer the vegetables to a serving bowl. The turkey drippings can be discarded or used to make gravy. Carve the turkey and serve.

Hi Jessica, I was wondering if you dry brine the turkey, would you reduce the amount of seasoning you add before roasting?

I only see 450* do you reduce temp at any point??? Seems high . Did I miss something?

I have a 15.75 lb. turkey that I want to spatchcock in a huge baking pan.  How long would it have to roast at 450* before reducing the heat to 350*?  Thank you, Jessica.

Hi Jessica,
 450 in a conventional oven, what would the temp be in a convection?

Thanks!
Happy Thanksgiving.

Hi Jess.  Can I use your dry brine and spatchcock on a free butterball I received?  It may be too large to spatchcock but if it is I may just deconstruct it and cook on sheet that way.  Concerned about the solution already in the butterball along with the dry brine.  Suggestions.  I don't want to leave it as one whole turkey as it is too heavy and unwieldy for me.  Thanks so much..  Jess mom Jill.

I did this last year, dry brined the bird...was great. I always use the "veggie base" in my gravy...put it in the blender with the drippings ....puree and voila!!! Rich and tasty and with the veggies is "almost healthy" LOL

Hi Jessica, I have already purchased my Turkey 21 pounds. Using the spatchcocked, Could I place the Turkey on two cookie sheets straddling the center, connected with a single piece of foil? I would also place a cookie sheet underneath the center as a drip catcher. Your thoughts would be appreciated!

No more spending hours in the kitchen to cook the perfect Thanksgiving turkey because this spatchcock turkey recipe will quickly become your favorite way to cook a whole turkey! Spatchcocked turkey involves removing the backbone from the turkey and roasting it flat. In less than 2 hours you have a fully-cooked, tender, juicy turkey ready to serve!

Spatchcock Turkey Recipe (Dry Brined Spatchcock Turkey)

12-14 lb Turkey, giblets and neck removed (defrosted if frozen)

Or salt

Herbs

tbsp Freshly Crushed Black Pepper

tbsp Smoked Paprika

tbsp Garlic Powder

tbsp Fresh Parsley, finely chopped

tbsp Fresh Sage, finely chopped

tbsp Fresh Rosemary, chopped

Lemon

tsp Dried Thyme

Large apple, sliced

onion,

Stalks celery, roughly chopped

tbsp Butter olive oil

Garlic Cloves, minced

Sprigs

Remove the backbone. Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone piece to make stock or throw it away.

Break the breastbone. Now, flip the turkey over and break the breastbone to flatten the bird. There are two ways to do this:Easy Method: Make a small cut in the cartilage between the breast bone. Using your palms, press on both sides of the breast bone. Using your full bodyweight press down to crack the bone all the way through, breaking the rib cage. Once done, the turkey should lie completely flat.Carving Method: Using a paring knife or boning knife, cut along the cartilage and rib bones to remove it from the turkey. This way takes a bit longer but is well worth the effort.

Place the turkey on a baking sheet. The spatchcock turkey is ready for brining.

Spatchcock The Turkey

Mix the ingredients for the dry brine in a small bowl. Then, rub the mixture all over the turkey, making sure to get under the skin. (***See Notes).

Place the turkey in the fridge. (Cover it loosely with foil, if desired). Allow it to brine for at least 24 hours or up to 72 hours. (24 hours is sufficient for a spatchcocked turkey)

Dry Brine The Spatchcock Turkey

Remove the turkey from the fridge. Take the turkey out of the fridge and let it come to room temperature before baking. It generally takes 1 to 2 hours for the turkey to come to room temperature.

Preheat the oven to 425°F and Prepare the garlic butter. In a small saucepan, melt 5 tablespoons of butter with fresh rosemary and garlic.

Place the turkey on a large rimmed baking sheet. Place a wire rack onto the baking sheet. Then, place the sliced apple, celery, and onion on the rack. (This is completely optional but helps to give the turkey more flavor while roasting.)Place the turkey on top, skin side up. The turkey should be spread out completely and lay flat. Baste the turkey on all sides with the garlic butter. Reserve about 2 tbsp to baste later during cooking. Optional: Tuck the wings under the rib cage to prevent them from burning as the turkey cooks.

Roast the turkey. Place the turkey in the oven and roast for 30 minutes. Then, remove the turkey from the oven and baste it with the remaining garlic butter. Place the turkey back in the oven for an additional 40 minutes. Lower the temperature to 375°F and roast for 20 minutes, or until the internal temperature reaches 165°F. Remove the turkey and check the temperature with an instant thermometer.

Rest The Turkey. After roasting the turkey, let it rest for at least 15 minutes before carving. This will allow time for the juices from the turkey will be reabsorbed back into the meat. If you cut the turkey without resting, you’ll lose all the flavor juices and they will be left on the carving board.

Carve and Enjoy! Serve as a beautiful centerpiece for your Thanksgiving dinner with your favorite side dishes.

Roasting The Turkey

The instructions were so easy to follow and the video was so helpful!!! Thanks so much for the recipe. This was my first time making turkey and it turned out perfect. My family loved it!

This is such a great recipe! Perfectly clear instructions. I cooked a 12lb exactly as directed and it was fabulous; crispy skin and very moist tender meat, even the white meat was fall-apart tender.
The flavor was good but I didn’t realize that my turkey was pre-brined, so it was definitely on the salty side (my bad!). I will say that I prefer a classic herb flavor to my turkeys so I’ll probably reduce or leave out the smoked paprika next time as it was a  strong flavor. 
Overall I loved making my turkey this way! I’d like to do it again next year :)

Best turkey recipe on the internet! I've made it two years in a row now!

I made this for the second time yesterday. It truly is The Best Recipe. The dry brine is genius and sooooo much easier than wet brine. Turkey was perfect, again, and so very tasty. Huge hit.

Happy to say that with the butterball turkey, I used 3 tablespoons of kosher salt  and followed the recipe as is with the herbs and spices and the turkey turned out delicious and juicy! I probably could have even followed the recipe as is.

https://www.youtube.com/watch?v=GiwfIgS0E94

Unlock a next-level Thanksgiving with a turkey that cooks faster, tastes richer, and looks downright impressive. In this tutorial, you’ll learn exactly how to spatchcock and dry brine your bird so every inch turns out juicy, evenly cooked, and beautifully crisp.

I’ll walk you through the spatchcock method, which is removing the backbone so the turkey lays flat and roasts with flawless consistency. Then we take it further with a dry brine, the no-mess technique that pulls out deeper flavor, locks in moisture, and creates that golden, crackling skin everyone fights over.

Whether you’re hosting for the first time or leveling up your holiday skills, this guide gives you everything you need to deliver a turkey that commands the table. Get ready to serve the kind of Thanksgiving centerpiece people talk about long after the plates are cleared.🍂✨ #TurkeyTransformation #SpatchcockAndBrine #ThanksgivingFeast

The video also includes a Maple Butter Glazed Turkey Recipe :) 

For more details and ingredients check out the free recipe on my site: 
https://goodfoodbaddie.com/spatchcock-turkey-recipe-easy-thanksgiving-turkey/
https://goodfoodbaddie.com/maple-butter-glazed-spatchcock-turkey

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