Spatchcock Turkey Recipe
User Reviews
5
34 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Additional Time
30 mins
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Total Time
2 hrs 30 mins
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Servings
10 servings
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Calories
601 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Turkey Recipe
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The Spatchcock Turkey Recipe outlines preparing a whole turkey flattened by removing the backbone and breaking the breastbone for even cooking. It uses a flavorful butter mixture with lemon, garlic, parsley, and seasoning, spread under the skin, and roasts the bird to a crisp, golden finish. This method shortens cooking time and ensures tender meat with crispy skin, making it useful for holidays or any large turkey meal.
Description
Spatchcocking involves removing the turkey backbone and flattening the bird, which helps it cook more evenly and quickly compared to traditional roasting. This recipe guides through carefully cutting with poultry shears and breaking the breastbone. A butter blend flavored with lemon zest and juice, minced garlic, chopped parsley, salt, and pepper is prepared to keep the turkey moist and add brightness.
The turkey is roasted at high heat, allowing the skin to become crisp while the interior remains juicy. The recipe’s straightforward seasoning and roasting technique highlight the bird’s natural flavor enhanced by the lemony, garlicky butter.
This preparation suits holiday dinners or occasions requiring roast turkey but with reduced cooking time. The recipe also notes that brining is optional but beneficial for juiciness and flavor. A general guideline provided is 1 1/4 pounds of turkey per person, increasing if leftovers are desired.
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Ingredients
- 12 lb turkey Anything from 11-14 lbs will work, but bake time will vary*
- salt
- black pepper
For the Flavored Butter:
- 3/4 cup butter 12 Tbsp, softened, unsalted
- 2 Tbsp olive oil plus more to drizzle top, light
- lemon from 1 lemon, zest
- 2 Tbsp lemon juice from 1 lemon, fresh
- 3 garlic finely minced, large cloves
- 1/4 cup parsley chopped, fresh
- 1/2 Tbsp salt sea salt
- 1/2 tsp black pepper freshly ground
For the ‘Stuffing’:
- 1 onion sliced into rings, large
- 3 celery sliced, sticks
- 1 carrot sliced into rings (no peeling)
- 4 garlic sliced (no peeling, cloves
- 1/2 cup water
Instructions
How to Spatchcock a Turkey
- Prep the turkey - Remove the neck and giblets. If your turkey was brined, drain the brine, carefully rinse, and thoroughly pat dry. Set the turkey on a rimmed baking sheet, breast-side down, and legs towards you.
- Remove the spine - Identify the spine and, using sharp poultry shears, cut along both sides of the backbone to remove it. Keep your shears as close to the spine as you can, and cut through the bones going all the way up the spine. This requires some arm and hand strength. Rotate the pan and start cutting through on the other side of the spine.
- Break the breastbone - Open the turkey and you will be looking at the bottom of the breastbone. With a chef’s knife, cut a slit into the breastbone to score it - this will make the next step easier. Flip the turkey over and press down on the breastbone - You should hear a crack, allowing you to flatten the turkey.
How to Roast Spatchcock Turkey
- Prep - Preheat the oven to 425°F with a rack in the lower third of the oven. Scatter the onion slices, garlic, and parsley in a large roasting pan and pour the water over the uncooked vegetables. Set the pan aside. In a medium bowl, combine the ingredients for the flavored butter and mash together with a fork until combined, or pulse together in a food processor.
- Season - Using salt and pepper, season the bottom/inside cavity of the turkey generously (If you brined, you can skip seasoning the inside), then transfer the turkey breast-side up, to the prepared roasting pan. Tuck the wings behind the turkey so they don’t burn. If you have room, put the neck and spine in the same roasting dish to enhance the drippings.
- Add flavored butter - Slide your fingers under the skin to separate the skin from the meat. Do this from the front and the back of the turkey being careful not to tear the skin. Stuff 2/3 of the butter mixture under the skin then massage the top of the skin to spread the butter. Set the legs to face inward. Melt the remaining butter and brush over the outside of the turkey. Season the whole turkey with more salt and pepper.
- Bake at 425°F for 30 minutes to get the browning started. Reduce the heat to 400°F and roast for another 1 hour, or until the thickest part of the thigh registers at 165°F on a meat thermometer. Our 12 1/2 pound turkey took an hour and a half to fully cook. Check the temperature in several places with an instant-read thermometer.
- Rest the turkey - Remove the turkey from the oven, loosely tent it with foil, and rest the turkey for 30 minutes before carving. Spoon over the pan juices or use pan juices to make Turkey Gravy.
Notes
- Brining the turkey is optional but recommended for additional flavor and moisture; use a suitable brine recipe if desired.
- Choose a turkey sized 11-14 pounds; cooking times vary accordingly.
- Aim for about 1 1/4 pounds of turkey per person, or 1 1/2 to 2 pounds for more leftovers.
Nutrition Information
Show Details
Serving
1serving
Calories
601kcal
(30%)
Carbs
3g
Protein
84g
(168%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.4g
(20%)
Cholesterol
288mg
(96%)
Sodium
790mg
(33%)
Potassium
927mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1482IU
(30%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 601kcal | 30% |
| Carbs | 3g | |
| Protein | 84g | 168% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 288mg | 96% |
| Sodium | 790mg | 33% |
| Potassium | 927mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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