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Done in half the time –There’s no special tying required, and, amazingly, a 10-12 pound bird will be done in half the time of a traditional Roast Turkey. Evenly cooked meat – The finished turkey is more moist and there’s less chance of overcooking the lean turkey breast. Juicy and flavorful with crispy skin – The butterflied position of the turkey exposes more of the skin to direct heat, giving you a crispy, evenly browned skin. Easy to carve – Since the body is flat, carving a spatchcocked turkey is much easier.
Ingredients for Spatchcock Turkey
Thawed Turkey – we used a 12 lb turkey. 11-14 lbs will work, but bake time will vary. It’s difficult to find a roasting pan for a larger spatchcocked turkey. Your turkey should be fully thawed (see our thawing tips below). Brining is optional but will produce a more tender turkey and you’ll love my easy Turkey Brine Recipe. Butter – unsalted, softened Olive oil – contributes to a moist and juicy turkey and helps to make the butter easier to spread Lemon zest and juice – from one lemon, infuses the turkey as it roasts Garlic – 3 large cloves, finely minced Parsley – fresh, chopped Salt and pepper– I use freshly cracked black pepper and sea salt, but you can also use kosher salt.
For the Turkey Stuffing
Onion – sliced into rings Celery – sliced Carrot – cut into circles (no need to peel) Garlic – 4 large cloves, sliced
How to Spatchcock a Turkey
Spatchcocking a turkey is just like making a Spatchcock Chicken, except it takes just a little more arm strength. You’ll need heavy-duty kitchen shears, or a chef’s knife, and a sturdy cutting board (or extra large baking sheet).
Spatchcock Turkey Video
Spatchcocking is a great method to use to cook your Thanksgiving turkey. It sounds intimidating, but it is not difficult. Get those sharp kitchen shears ready! The flavored butter is based on our classic and beloved Roast Turkey recipe, which has graced the Thanksgiving tables of thousands of our readers’ families.
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 a Spatchcock Turkey
Do I Need to Brine the Turkey?
A turkey brine isn’t required but it will help to tenderize the turkey. Brining adds an additional 12 -24 hours to the prep. Some grocery-store turkeys are pre-brined, in which case you can skip the brining step altogether.
Can I use a rack in my roasting pan?
If you prefer a crispy skin all around, you can roast on a rack, but we like how the veggies and flavored butter self-baste the bottom of the turkey, adding tons of flavor.
Do I need to baste a spatchcock turkey?
There is no need to baste spatchcock turkey. Thanks to the butterflied position, it self-bastes in the roasting pan.
How to Thaw a Frozen Turkey
According to the USDA, there are three ways to safely thaw a frozen turkey:
In the refrigerator (recommended) – Allow 24 hours per 4-5 pounds of weight (a 12 lb. turkey will require 3 days to thaw). After thawing, you can store the turkey in a refrigerator for an additional 2 days before cooking. Quick-thaw in cold water – In a cooler, sink, or bucket, submerge your turkey in water in its original packaging for 30 minutes per pound (use a weight to keep it submerged). After 30 minutes, replace the water with fresh, cold water. A 12 lb. turkey takes approximately 6 hours to defrost and will require 12 water changes. This method requires you to cook your turkey immediately after thawing.
Spatchcock Turkey is a brilliant way to prepare the star of Thanksgiving dinner. You will be surprised at how easy it is and how much faster it roasts in the oven using this method.
What to Serve with Turkey
If you love this Roasted Spatchcock Turkey recipe, then you won’t want to miss these classic Thanksgiving Recipes. You’ll love these classic sides and dessert recipes to complete the meal.
Creamy Mashed Potatoes Turkey Gravy Au Gratin Potatoes Sweet Potato Casserole Green Bean Casserole (from scratch) Pumpkin Pie Apple Pie
