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5.0 from 135 votes

Spatchcock Turkey

This spatchcock turkey recipe is a whole turkey that's been brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
1 d
Total Time
1 d 1 hr 20 mins
Servings: 12
Calories: 322 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 pound turkey giblets and neck removed
  • 1 recipe Turkey brine
  • 1/2 cup butter softened
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking spray

Instructions

    Cup of Yum
  1. Remove the neck and giblets from a thawed whole turkey.
  2. Prepare the turkey brine according to recipe directions. Brine for 18-24 hours.
  3. Remove the turkey from the brine. Rinse the turkey with cold water and pat it dry.
  4. Spatchcock the turkey by removing the backbone with poultry shears or kitchen shears. Flip the bird so that it is breast side up, place it on a sheet pan and flatten the bird by pressing hard on each breast until the ribs snap. Tuck the wings under the breast and arrange the drumsticks and thighs to flatten them without tearing the skin or breaking any joints.
  5. Make a butter rub by mixing softened butter with salt and pepper.
  6. Generously cover the turkey with the butter mixture. Take care to butter joints where the wings and thighs connect to the breast.
  7. Roast the turkey at 400 degrees F. for about 1 hour and 10 minutes until the interior part of the breast meat reaches 165 degrees F. The thickest part of the thigh should also read 165 degrees F.
  8. Baste the turkey every 20-30 minutes with melted butter and pan drippings.
  9. Remove the turkey from the oven. Let it rest for 10-20 minutes, then carve and serve.

Notes

  • If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone.
  • You may need to snip some bones using just the tip of the scissors.
  • I like to start cutting from the tail end of the bird. However, if you get stuck, try snipping from the neck end of the bird and have the cuts meet in the middle.

Nutrition Information

Calories 322kcal (16%) Carbohydrates 1g (0%) Protein 40g (80%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 252mg (84%) Sodium 622mg (26%) Potassium 721mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 417IU (8%) Calcium 38mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 322

% Daily Value*

Calories 322kcal 16%
Carbohydrates 1g 0%
Protein 40g 80%
Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 252mg 84%
Sodium 622mg 26%
Potassium 721mg 15%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 417IU 8%
Calcium 38mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.