Spatchcock Turkey
User Reviews
5.0
456 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Additional Time
15 mins
-
Total Time
1 hr 50 mins
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Servings
12 servings
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Calories
401 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Turkey
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Spatchcock turkey cooks quickly and evenly resulting in a juicy bird with a deliciously crisp skin!
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Ingredients
- 1 whole turkey approximately 10-12 pounds, thawed
- ½ cup olive oil
- 3 tablespoons fresh herbs rosemary, thyme, parsley, sage
- 2 teaspoons poultry seasoning or turkey seasoning, optional
- salt and black pepper
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Instructions
- Remove neck and giblets from the turkey (and reserve for broth or gravy).
- Place the turkey on a work surface, breast side down, so the backbone is facing up. Using poultry shears, cut along each side of the backbone to remove the backbone completely (reserve the bone for broth or gravy).
- Flip the turkey over, breast side up. Using your palms, press on the turkey to flatten it. You should hear the cartilage in the breastbone crack as it flattens.
- Tuck the wing tips under or snip them off and reserve for gravy.
- You can cover the turkey with plastic wrap and rest in the fridge for 2 hours or up to overnight. Discard any juices on the baking tray before roasting.*
- Preheat oven to 450°F*. Combine olive oil and chopped fresh herbs. Set aside.
- Arrange the turkey on a large rimmed baking sheet. Dab the skin dry with paper towels. Brush with the olive oil mixture and season well with salt and pepper.
- Roast the turkey for 1 ¼ hrs to 1 ½ hrs or until the thickest part of the thigh reaches 165°F.
- Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
Notes
- Turkey
- Ask the butcher if they'll cut the backbone out for you, many of them will and it'll make your job a lot easier.
- Roasting Pan
- Make sure your roasting pan has a fairly deep rim as the turkey will have drippings that you'll want for gravy!
- gravy
- If using a butter-basted turkey, reduce oven temperature to 425°F.
- Cutting the turkey and letting it rest allows for some of the juices to drain. This step is optional.
- I've used a turkey up to 20lbs but it's really hard to find a pan that fits a spatchcocked turkey larger than 16lbs. I would suggest a turkey about 12 lbs.
- Ask the butcher if they'll cut the backbone out for you, many of them will and it'll make your job a lot easier.
- Make sure your roasting pan has a fairly deep rim as the turkey will have drippings that you'll want for gravy!
- I generally don't use a wire rack but sometimes I do put a few onion slices and celery ribs under the turkey for extra flavor.
Nutrition Information
Show Details
Calories
401
(20%)
Carbohydrates
1g
(0%)
Protein
47g
(94%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Cholesterol
154mg
(51%)
Sodium
241mg
(10%)
Potassium
508mg
(15%)
Vitamin A
120IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
33mg
(3%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401 | 20% |
| Carbohydrates | 1g | 0% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 154mg | 51% |
| Sodium | 241mg | 10% |
| Potassium | 508mg | 11% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
456 reviews
Excellent
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