Spatchcock Turkey
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Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Rest
20 mins
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Total Time
3 hrs 5 mins
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Servings
12 servings
-
Calories
106 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Turkey
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Spatchcock your turkey for a faster cook time that will give you the most flavorful and delicious turkey every time with crispy skin, and the juiciest meat.
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Ingredients
- 1 (12 to 14 pound) turkey
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3/4 cup salted butter softened
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top.
- Place the turkey breast side down on a clean surface. Locate the spine and use kitchen shears or a large serrated knife to cut along both sides of the backbone to remove it. Discard or save the backbone for stock. Tip: Removing the spine can be physically challenging, especially with larger birds. Exercise caution and use sturdy kitchen shears.
- Run a knife along the underside of the breastbone to help it crack more easily. Flip the turkey breast side up and rotate the leg quarters outward. Firmly press down on the center of the breastbone until the bird lays flat.
- Place the turkey breast side up on the rack of the prepared baking sheet. Tuck the wing tips under the body to prevent them from burning.
- In a small bowl, stir together 2 teaspoons kosher salt , 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, and 2 teaspoons onion powder.
- Mix half of the seasoning blend with the softened butter. Carefully lift the skin of the turkey and rub the butter mixture evenly underneath.
- Drizzle 2 tablespoons olive oil over the turkey's skin and rub it in. Sprinkle the remaining dry seasoning evenly over the entire exterior.
- Place the turkey in the preheated oven. Roast for 2-3 hours, or until the breast meat reaches an internal temperature of 155°F (68°C) and the thigh meat reaches 175°F (79°C). Use a meat thermometer for accuracy. Note: The temperature will rise slightly due to carryover cooking, ensuring juicy results.
- Remove the turkey from the oven and let it rest for 10-20 minutes before carving. This allows the juices to redistribute for a moist and flavorful result.
Notes
- Recommended Size: The spatchcock method is most effective for turkeys weighing 14 pounds or less.
- Grilling Instructions:
- Smoking Instructions:
- Preheat your gas or charcoal grill to 350°F (177°C). Set up the grill for indirect cooking.
- Place the turkey breast side up on the indirect heat side of the grill. Close the lid and cook for 2-3 hours or until the internal temperature reaches 165°F (74°C).
- For crispier skin, flip the turkey and cook breast side down over direct heat for 3-5 minutes.
- Preheat the smoker to 225°F (107°C).
- Place the spatchcocked turkey breast side up in the smoker. Close the lid and smoke for 3-3.5 hours or until the internal temperature reaches 165°F (74°C).
Nutrition Information
Show Details
Serving
1serving
Calories
106kcal
(5%)
Carbohydrates
1g
(0%)
Protein
0.3g
(1%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
480mg
(20%)
Potassium
25mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.1g
(0%)
Vitamin A
521IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 106kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 0.3g | 1% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 480mg | 20% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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