Spatchcock Turkey
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Additional Time
15 mins
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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
Description
Spatchcock Turkey is prepared by removing the backbone to allow the bird to be cooked flat, ensuring more consistent heat exposure. The turkey, weighing around 10 to 12 pounds, is coated with a mix of olive oil and fresh rosemary, thyme, parsley, and sage, accented optionally with poultry seasoning, salt, and black pepper. Roasting at 450°F helps brown and crisp the skin while keeping the meat tender.
The flattening process involves using poultry shears to take out the backbone, then pressing down on the breast to crack the cartilage for an even, flattened shape. This method shortens cooking time compared to traditional roasting. Optional resting in the refrigerator before roasting allows flavors to meld, and juices to reduce drippage on the pan.
Serving this turkey benefits from the rich herb and olive oil crust and the evenly cooked breast meat. Collecting the removed backbone and other parts for broth or gravy adds depth to side dishes. Using a roasting pan with a deep rim helps catch drippings useful for making gravy.
For cooks preparing larger birds, a 12-pound turkey fits better in standard roasting pans when spatchcocked. Careful drying of the skin before applying the herb oil improves crispiness. Tucking wing tips under the bird prevents burning and allows for more compact roasting.
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
- black pepper
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
- Ask your butcher to remove the backbone to simplify prep, as many offer this service.
- Use a roasting pan with high sides to catch drippings for making gravy.
- Optionally reduce oven temperature to 425°F if applying a butter baste during cooking.
- Cutting and resting the turkey before roasting helps juice drainage but is optional.
- Turkeys up to about 12 pounds work best for spatchcocking in typical pans; larger birds may be difficult to accommodate.
- Sometimes placing onion slices and celery ribs under the bird adds extra flavor during roasting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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