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5.0 from 456 votes

Spatchcock Turkey

Spatchcock turkey cooks quickly and evenly resulting in a juicy bird with a deliciously crisp skin!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
15 mins
Total Time
1 hr 50 mins
Servings: 12 servings
Calories: 401 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Remove neck and giblets from the turkey (and reserve for broth or gravy).
  2. 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).
  3. 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.
  4. Tuck the wing tips under or snip them off and reserve for gravy.
  5. 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.*
  6. Preheat oven to 450°F*. Combine olive oil and chopped fresh herbs. Set aside.
  7. 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.
  8. Roast the turkey for 1 ¼ hrs to 1 ½ hrs or until the thickest part of the thigh reaches 165°F.
  9. 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

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

% 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.