Spatchcock Turkey
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
1 d
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Total Time
1 d 1 hr 20 mins
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Servings
12
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Calories
322 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Turkey
Description
Spatchcock Turkey is prepared by brining a 12-pound whole bird, then cutting out the backbone to flatten it. This flattening helps the bird cook more evenly and quickly in the oven. After the brine, the skin-on turkey is rubbed generously with softened butter seasoned with salt and pepper, making sure to cover joints to enhance flavor and moisture.
Roasting at 400°F yields well-browned, crispy skin and juicy meat. The flattened bird lays evenly on the pan, avoiding uneven cooking spots common with whole roasting. Cooking continues until both breast and thigh reach 165°F internally for safe doneness.
This recipe is a practical approach for a roasted turkey with crisp skin and consistent texture, excellent for holiday meals or large gatherings where roasting time and quality matter. Tips include cutting the backbone carefully and pressing the bird firmly to flatten it successfully.
Ingredients
- 12 pound turkey giblets and neck removed
- 1 recipe turkey brine
- 1/2 cup butter softened
- 1 teaspoon salt
- 1 teaspoon black pepper
- cooking spray
Instructions
- Remove the neck and giblets from a thawed whole turkey.
- Prepare the turkey brine according to recipe directions. Brine for 18-24 hours.
- Remove the turkey from the brine. Rinse the turkey with cold water and pat it dry.
- 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.
- Make a butter rub by mixing softened butter with salt and pepper.
- Generously cover the turkey with the butter mixture. Take care to butter joints where the wings and thighs connect to the breast.
- 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.
- Baste the turkey every 20-30 minutes with melted butter and pan drippings.
- Remove the turkey from the oven. Let it rest for 10-20 minutes, then carve and serve.
Notes
- If you encounter difficulty cutting out the backbone, adjust your starting point by cutting closer or farther from it to free the blade.
- Using just the tip of kitchen shears may help to snip through stubborn bones during spatchcocking.
- Starting cuts from the tail end is recommended, but if stuck, try starting from the neck end and meet in the middle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 322 kcal
% 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.
User Reviews
Overall Rating
5
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