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Spatchcock Turkey Recipe

This spatchcock turkey recipe is exceptionally juicy and tender, with crisp skin, and cooks in a fraction of the time.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
12 hrs
Servings: 8
Calories: 846 kcal
Course: Main Course
Cuisine: British

Ingredients

For the Turkey:
  • 1 12-14 pound fresh or prefrozen-thawed turkey
  • 3 tablespoons coarse salt
  • ½ teaspoons freshly cracked pepper
For the Herb Butter:
  • 3 tablespoons coarse salt
  • 1 teaspoon ground black pepper
  • Zest of 1 lemon
  • ¼ cup fresh parsley leaves
  • 1 ½ tablespoons thyme leaves
  • 1 ½ tablespoons rosemary leaves
  • 15-18 fresh sage leaves
  • 2 sticks unsalted butter
  • ½ cup dry white wine
  • 1 tablespoon finely grated peeled shallots
  • 2 finely minced garlic cloves

Instructions

    Cup of Yum
  1. Be sure the turkey is completely thawed. Remove the neck and giblets and set them to the side to use in my turkey gravy.
  2. Lay the turkey breast side down and using kitchen shears remove the back bone by cutting it on either side from the front to the back. Reserve the backbone with the giblets and neck.
  3. Flip the turkey over and placing one hand onto the other press down on the sternum, breaking the wishbone, and flattening the turkey.
  4. Pat the turkey dry on both sides with paper towels.
  5. Next, transfer it to a rack and place it over a sheet tray or a baking pan.
  6. Generously season the turkey on both sides with salt. Give it a gently season of freshly cracked pepper. Do not worry about going under the skin.
  7. Dry brine the turkey uncovered in the fridge for 12 to 48 hours.
  8. When you’re ready to bake it, remove it from the fridge and let it sit at room temperature for 20 to 25 minutes. Preheat the oven to 425° convection or 450° non convection.
  9. In a food process combine the salt, pepper, parsley, lemon zest, thyme, rosemary, and sage. Process on high until everything becomes finely ground. Set it to the side.
  10. Next, in a small sized pot add the butter, shallot, garlic, wine, and 1 ½ tablespoons of the herb salt and heat over low heat just until melted.
  11. Using a meat injector, suck up the herb and wine butter and place the injector needle. directly into the breasts, thighs, drums, and wings until all of it has been used. See notes below for an additional option.
  12. Pierce the thickest part of the breasts with a thermometer.
  13. Place the turkey in the pan on a middle rack in the oven at 425° convection until it reaches 160° internally, which takes about 1 hour and 10 minutes for this sized turkey.
  14. Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for 20 to 25 minutes. You’ll notice that internal temp will rise to and most likely past the FDA recommended 165° temperature.
  15. Serve the turkey with optional garnishes.

Notes

  • Make-Ahead: Keep the turkey warm by completely wrapping it in foil or placing it in a cooler for up to 90 minutes before serving it.
  • How to Store:  It will hold in the refrigerator covered in plastic for up to 5 days. In addition, you can freeze it covered for up to 3 months. Thaw it in the fridge for a full day before reheating it.
  • How to Reheat:  Add the desired amount of turkey to a saucepan and ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warm. 
  • If the turkey is wet-brined, it will not need to be dry-brined uncovered in the refrigerator. No seasonings or herbs are necessary if it is wet brine.
  • You can also remove the backbone using a meat cleaver.
  • Drying the turkey beforehand with paper towels will help the skin brown.
  • There will be plenty of the herb salt left over for other recipes. You can store it covered in the fridge for up to 2 weeks.
  • If you don’t have an injector, you can make chilled herb butter by whipping the butter with the same amount of herb salt, garlic, shallot, and half the wine until combined in a stand mixer with the paddle attachment. Evenly distribute the butter underneath the turkey skin in the breasts, thighs, and drums.
  • You’ll use about 1 tablespoon of salt per 4 pounds of turkey when seasoning it for dry brining.
  • You do not have to tuck the wings behind the turkey; they help stabilize it.

Nutrition Information

Calories 846kcal (42%) Carbohydrates 2g (1%) Protein 167g (334%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 494mg (165%) Sodium 6105mg (254%) Potassium 1778mg (51%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 462IU (9%) Vitamin C 5mg (6%) Calcium 102mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 846

% Daily Value*

Calories 846kcal 42%
Carbohydrates 2g 1%
Protein 167g 334%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 494mg 165%
Sodium 6105mg 254%
Potassium 1778mg 38%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 462IU 9%
Vitamin C 5mg 6%
Calcium 102mg 10%
Iron 7mg 39%

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