If you are serving turkey this holiday season, you have to try this roasted Spatchcock Turkey. You will enjoy an evenly roasted, juicy, crispy-skinned turkey in half the time of a traditional turkey. It’s quick, easy, and so convenient!
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If you are looking for new ways to prepare the star of your holiday meal, add this Roasted Spatchcock Turkey recipe to your must-try list! P.S. Don’t forget the Cranberry Sauce, which is delicious with turkey.
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.
What is Spatchcocked Turkey?
Spatchcocking a turkey is the same as butterflying or removing the backbone to lay the turkey flat in your roasting pan. Here’s why it’s a game-changer for Thanksgiving:
- 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).
- 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.
Pro Tip:
A butcher may be willing to spatchcock and cut out the backbone for you to save you some time in preparing the turkey. It certainly doesn’t hurt to ask.
How to Roast a Spatchcock Turkey
- Prep – Preheat the oven to 425°F. Scatter the onion slices, garlic, and parsley in a large roasting pan and pour the water over the uncooked vegetables. In a medium bowl, combine the ingredients for the flavored butter and mash together with a fork until combined.
- Spatchcock the turkey – Remove the neck and giblets, cut out the spine with kitchen shears, and press down between the turkey breasts to crack the breastbone. Full details on how to spatchcock a turkey are listed above.
- Season – Using salt and pepper, season the bottom/inside cavity of the turkey generously (If you brined, 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 underneath. Set the legs to face inward. Melt the remaining butter and brush it over the outside of the turkey. Season the whole turkey with more salt and pepper.
- Bake – Bake at 425°F for 30 minutes to start the browning process. Reduce the heat to 400°F and roast for another 1 hour, or until the thickest part of the thigh meat registers at 165°F on a meat thermometer. Check the temperature in several locations. Our 12 1/2 lb turkey took a little over 90 minutes total to cook.
- Rest the turkey – Remove the turkey from the oven, loosely tent with foil, and rest the turkey for 30 minutes before carving. Resting gives the turkey time to redistribute its juices, resulting in tender and juicy turkey meat. Spoon the pan juices over the turkey or use the pan juices to make Turkey Gravy.
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.
Keep those Turkey Leftovers!
Use leftover turkey carcass to make richly flavored Turkey Stock, which freezes well and can be used in Turkey Noodle Soup or any recipe that calls for chicken stock. You can also use turkey meat for Leftover Turkey in Gravy.
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.
Make-Ahead Tip
You can prep and butter the turkey in advance and leave it uncovered in the refrigerator overnight. Keeping it uncovered dries out the skin resulting in an extra crispy turkey skin.
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
Roast Spatchcock Turkey Recipe
Ingredients
- 12 lb turkey, Anything from 11-14 lbs will work, but bake time will vary*
- salt & pepper
For the Flavored Butter:
- 3/4 cup unsalted butter, 12 Tbsp, softened
- 2 Tbsp light olive oil, plus more to drizzle top
- lemon zest, from 1 lemon
- 2 Tbsp fresh lemon juice, from 1 lemon
- 3 large garlic cloves, finely minced
- 1/4 cup fresh parsley, chopped
- 1/2 Tbsp sea salt
- 1/2 tsp black pepper, freshly ground
For the ‘Stuffing’:
- 1 large onion, sliced into rings
- 3 celery sticks, sliced
- 1 carrot, sliced into rings (no peeling)
- 4 garlic cloves, sliced (no peeling)
- 1/2 cup water
Instructions
- 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.
- Spatchcock the turkey – Remove the neck and giblets, cut out the spine with kitchen shears, and press down between the turkey breasts to crack the breastbone. Watch our video tutorial to see this process in action.
- 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
*As a rule of thumb, aim for 1 1/4 lbs turkey per person. If you want leftovers, aim for 1 1/2 to 2 lbs of turkey per person.
We had issues with one of our freezers resulting in a turkey needing to be cooked. I used your brining Spatchcock recipes and I just have to say, “We have our new Thanksgiving Turkey recipe”. Everyone loved it! I have never had a more moist, flavorful turkey breast. Thanks for this great recipe.
That’s so great to hear, Tina! Thanks for sharing.
1st time making this recipe, it is now my favorite way to cook the turkey! Very moist, I think the key for sure is letting it rest for an hour! Everyone said this it the best turkey and most moist they have ever had. This is a keeper for sure. thanks
So glad you loved it, Mariann! Thank you for the wonderful feedback.
Love your recipes and today I did your turkey, not hard to cut the backbone out , now pretty in the pan and in the fridge for tomorrow
I’m glad you gave it a try Ann! I hope you love it!
Hi natasha I have a 16 pounds turkey would I need extra Brine the turkey or it will be the same receipt? How about the temperature on the oven more in beginning then at end ? Thank you for ur help
Hello, this recipe is written for a 12 lb turkey, though anything from 11-14 lbs will work, but bake time will vary. It can be difficult to find a large enough roasting pan for a turkey that is larger than 15 pounds. I haven’t tested it to advise too.
Under the ingredients section your title is stuffing, but I think you meant gravy.
Gonna try this soon. Cant wait.
All your recipes are amazing!
I don’t have a Facebook account. Can I comment “turkey day” here and still receive the recipes and planner?
Also, do you have any new Christmas gift suggestions?
Third, if someone wanted to send Christmas cards, where would you address them?
Thank you! 😊
Hi Madeline, sorry about that. I am working on getting a link where you can sign up to receive that and our menu. Here is our Thanksgiving Checklist in the mean time.
This turkey recipe is amazing! Instructions are simple and easy to follow and it turned out the best! Excited to have this again for Thanksgiving!
So glad to hear that, Sharina!
My mom loves turkey so we made it on her birthday. Crispy skin, juicy meat, and ready in less time. The flavored butter under the skin made it flavorful without the wait. Perfect for holidays! cant wait to make it again.
I’m so glad it was a hit, Kenny!
I will I will definitely be making this! Was hoping to see a gravy recipe to put on that beautiful Turkey. I spotted Mr. Sharky at the 5:29ish mark. So much fun:)
Hi Scott! Thanks for watching! Good catch. We have a on the blog. I hope you love this one too! Happy thanksgiving!
I learned to do this years ago and have to agree with you Natasha, I hope I can call you by name as I feel we are old friends by now. I didn’t use your butter sauce but this Thanksgiving I will try it. I just used olive oil.
Hi Catherine! Thanks for sharing! I hope you love the recipe!
Hi Natasha,
Can I roast the turkey in a regular non conventional oven ??
Hi Rita! I don’t have instructions for that. You may try researching online to see how to make this adjustment.
Seriously the best way to cook a turkey. Moist and juicy and delicious!
Yes! So tender and juicy. We love this method too.
This sounds awesome & I’m going to try it this Thanksgiving.
👍😋
I hope you love it, Judy!