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No more spending hours in the kitchen to cook the perfect Thanksgiving turkey! This spatchco*ck turkey recipe will quickly become your favorite way to cook a whole turkey! Spatchco*cked turkey involves removing the backbone from the turkey and roasting it flat. In less than 2 hours you have a fully-cooked, tender, juicy turkey ready to serve!
Once you know how to spatchco*ck turkey, check out our Maple Glazed Turkey, Grilled Spatchco*ck Chicken recipe and this Herb Crusted Roasted Butterfly Chicken.
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Spatchco*cking turkey is a complete game-changer, saving you a ton of time so you can focus on the beauty of Thanksgiving: spending quality time with loved ones and friends.
Spatchco*cking is actually one of the first cooking methods I learned in culinary school. Learning this technique has honestly been heaven-sent! I use it roast whole chickens, turkeys, and ducks in order to achieve the perfect crispy crust and flavorful, tender turkey meat in a fraction of the time.
And don’t worry! Making a roasted spatchco*ck turkey is easier than you think. We’ll show you step-by-step how to make a spatchco*cked turkey and share tips so that it turns out perfectly! (You can always ask your butcher to remove the spine of the turkey to save yourself even more time!)
@goodfoodbaddie Best Thanksgiving Turkey #thanksgivingturkey #turkeysoftiktok #juicyturkeys #thanksgiving2021🙏 #bestcooking #goodeatin #turkeychallenge ♬ SAD GIRLZ LUV MONEY – Remix – Amaarae & Kali Uchis
What is a Spatchco*ck Turkey?
Spatchco*cking turkey involves removing the backbone from the turkey and roasting it flat, which exposes it to more heat and cuts the cooking time by more than half.If you want to skip removing the backbone yourself, ask your butcher to remove it for you.
Because the spine is removed and the turkey is flat, it allows you to put any seasonings, brine, or marinade under the turkey skin. So, instead of putting all the flavor and seasoning on the outside of the turkey and pocking holes or just hoping the flavor seeps through, you can put any seasonings or marinades directly on the meat.When roasted, the turkey comes out with a PERFECT, GOLDEN, CRISPY crust and TENDER, JUICY, FLAVORFUL meat.
Why You Should Spatchco*ck Your Thanksgiving Turkey
When hosting Thanksgiving dinner, the turkey is usually the centerpiece, and that comes with a lot of expectations and pressure! Making a whole turkey can be quite intimidating and generally takes hours of prep and longer hours to cook. However, that is NOT the case when you make a spatchco*cked turkey.
You’re probably wondering, “Is spatchco*cking a turkey better?” The answer is YES! You’ll love spatchco*ck turkey and here’s why:
- Save Time!The turkey cooks in less than 90 minutes. A traditional turkey takes nearly double that time!
- Easy! The Spatchco*ck method is a stress-free way to cook a whole turkey, meaning there is no basting with a syringe, cooking the turkey upside down, stuffing the cavity with all you can think of, or anything strange involved!
- Moist Turkey! Turkey is notoriously dry because the dark meat takes longer to cook while the white meat overcooks. But when you use this method, the birdcooks evenly and gives you tender, moist meat. So no more dry turkey breast meat!
- Crispy Skin! The skin becomes deliciously golden and crispy while cooking.
- Uses Less Oven Space! Because it cooks flat, it doesn’t take up all the space in the oven. So you can cook your favorite Thanksgiving side dishes while the turkey roasts.
Let’s Make Spatchco*ck Turkey!
Below is a step-by-step guide with pictures, answers to common questions, and tips to make your turkey perfectly!
What You Need To Make A Spatchco*ck Turkey
- A Whole Turkey: Use a turkey that is between 12-14 pounds (any bigger and the turkey may not fit flat on the roasting pan or tray). Make sure the turkey is thawed, and its neck and giblets, any plastic or metal cages or pop-up thermometers are removed. (Do not use a pre-salted or self-injected turkey). I like to buy a turkey from ButcherBox!
- Dry Brine: A dry brine is simply a mix of salt and spices rubbed on the turkey that helps tenderize and flavor the turkey. It then is placed in the refrigerator for at least 24 hours as the brine tenderizes the turkey.
- Sharp Kitchen Shears: Use poultry shears or sharp kitchen sheers to make removing the breastbone very easy. Use kitchen shears like these for the best results.
- Large Knife and Boning Knife: Sharp knives help with breaking and/or removing the cartilage and rib bones. This is the boning knife I use: Mercer Culinary Boning Knife | Amazon.
- Large Baking Sheet and Wire Rack: It is best to roast a spatchco*cked turkey on a shallow baking sheet with a wire rack for the best results. A large baking sheet should hold up to a 14-pound turkey.
- Instant Thermometer: Checking the temperature of the turkey is the best way to check the doneness of the turkey and ensure it is properly cooked. This instant thermometer is less than $10 and works well: Meat Thermometer | Amazon.
How To Spatchco*ck A Turkey (Butterflied Turkey)
- Remove the backbone. Usingkitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone to make stock or throw it away. PRO TIP: Be sure to use sharp poultry shears or kitchen shears. It will make removing the backbone much easier.
- Break the breastbone. Now, flip the turkey over and break the breastbone to flatten the bird. There are two ways to do this:
- Easy Method: Make a small cut in the cartilage between the breast bone. Using your palms, press on both sides of the breastbone. Using your full bodyweight press down to crack the bone all the way through, breaking the rib cage. Once done, the turkey should lie completely flat.
- Carving Method: Using a sharp knife, cut along the cartilage and rib bones to remove it from the turkey. This way takes a bit longer but is well worth the effort.
- Place the turkey on a baking sheet. The spatchco*ck turkey is ready. The next step is to dry brine the turkey.
Congratulations! You have now spatchco*cked a turkey!If you’d like to see a video on how to spatchco*ck,check out this video here:How To Spatchco*ck A Chicken.(Although this video shows a chicken, the spatchco*cking process is exactly the same!) Next step: Let’s Dry Brine The Turkey!
How to Dry-Brine Spatchco*ck Turkey
Brining is the best way to infuse a turkey with flavor and tenderize the meat. Dry brining is much easier and less messy than wet brining. There is no need for a giant bucket, soppy water, and a large mess.
Dry Brining is essentially a mix of salt and optional seasonings and fresh herbs rubbed all over the turkey. The turkey is then put in the fridge for at least 24 hours as the salt tenderizes the meat. When it is time to roast, the turkey will be perfectly moist, tender, and full of flavor.To Learn More About Dry Brining Turkey Check Out Our Step-by-Step Guide:How To Dry Brine Turkey.
- Combine the seasonings, zest, spices, and salt in a small bowl tocreate the dry brine mixture. This recipe includes salt, black pepper, dried thyme, and a variety of other spices and seasonings. (See the recipe card for full details.)
- Gentlyloosen the skin over the turkeybreast, legs, and thigh.
- Rub the mixture all over the turkey, making sure to get under the skin.
- Place the turkey breast side-up on the baking sheet andtransfer to the refrigeratorfor 24-72 hours.
Tips For Dry Brining
- Brine for at least 24 hours or up to 72 hours. Because the turkey is spatchco*cked, dry brining for only 24 hours is sufficient but you can always brine the turkey longer if you like.
- Kosher salt works best or any coarse salt. Do not use fine salt or table salt. This will result in a turkey that is overly salty. If you only have fine salt, then cut the amount of salt needed in half.
- Try to get the brine under the skin and directly on top of the meat, especially on the turkey breasts.
- Place the dry-brined spatchco*ck turkey on a large baking sheet and loosely cover it with foil or plastic wrap before placing it in the fridge.
- Do not rinse the turkey or pat the turkey dry before roasting. (Do not worry, the turkey will not be salty)
How to Roast a Spatchco*ck Turkey
You’ve already done the hardest part. Roasting your spatchco*ck turkey is the easiest part of the process! Here’s what you need to do:
- Remove the turkey from the fridge. Take the turkey out of the fridge and let it come to room temperature before baking.This step is crucialand helps so that the turkey cooks evenly. It generally takes 1 to 2 hours for the turkey to come to room temperature.
- Preheat the oven to 425°F and Prepare the garlic butter.In a small saucepan, melt 5 tablespoons of butter with fresh rosemary and garlic.
- Place the turkey on a large-rimmed baking sheet. When spatchco*cking a turkey, a shallow baking sheet works best. Place a wire rack onto the baking sheet. Then, place the sliced apple, celery, and onion on the rack. (This is completely optional but helps to give the turkey more flavor while roasting.)
- Place the turkey on top, skin side up. The turkey should be spread out completely and lay flat. Baste the turkey on all sides with the garlic butter. Reserve about 2 tablespoons to baste the skin later during cooking. Optional: Tuck the turkey wing tips under the rib cage to prevent them from burning as the turkey cooks.
- Roastspatchco*ck turkey. Place the turkey in theovenandroastfor 30 minutes. Then, remove the turkey from theovenand baste the skin with the remaininggarlicbutter. Place the turkey back in theovenfor an additional 40 minutes. Lower the temperature to 375°F androastfor 20 minutes, or until the internal temperature reaches 165°F. Remove the turkey and check the temperature of thethickest part of the thighwith an instant thermometer.
- An 11-pound spatchco*ck turkey generally takes 70-75 minutes
- A 12-pound spatchco*ck turkey generally takes 80-85 minutes
- A 14-pound spatchco*ck turkey generally takes 90-95 minutes
- Rest The Turkey. After roasting the turkey, let it rest for at least 15 minutes before carving. This will allow time for the juices from the turkey will be reabsorbed back into the meat. If you cut the turkey without resting, you’ll lose all the flavorful juices and they will be left on the cutting board.
- Carve and Enjoy!Serve as a beautiful centerpiece for your Thanksgiving dinner with your favorite side dishes.
Keys To Making The Perfect, Juicy Spatchco*ck Turkey
- Buy Quality Turkey: Try your local farmers market or butcher for the best options. There are also great online options. I like Butcher Box. Their cattle are pasture-raised, grass-fed and finished, and never injected with hormones, antibiotics, or steroids! What I love most about Butcher Box is its dedication to providing high-quality, humanely raised meat while treating the animals and the planet with respect!Check OutButcher Box Hereand get the exclusive GFB Discount.
- Do Not Rinse The Brine.The brine tenderizes the turkey and provides it with a ton of flavor. Do not worry, the turkey will not be salty once cooked.
- Timing and Temperature. The most important key is to not overcook the turkey, which is what dries out the turkey. The key here is timing and using an instant thermometer.A spatchco*cked turkey generally takes 1 and a half hours to cook.When you think the turkey is ready, use an instant thermometer and insert it into the thickest part of the turkey breast. The thermometer should reach 165°F. If it reads 160°F, take the turkey out of the oven and tent it with aluminum foil. It will continue to cook while it is covered and reach the fully cooked temperature of 165°F.
- Let The Turkey Rest. After roasting the turkey, let it rest for at least 15 minutes before carving. This will allow time for the juices from the turkey will be reabsorbed back into the meat. If you cut the turkey without resting, you’ll lose all the flavor juices and they will be left on the carving board.
Thanksgiving side dishes to serve with your turkey.
Here are a few of our favorite side dishes to serve with turkey on Thanksgiving Day:
- Garlic Mashed Potatoes
- Instant Pot Parsnip Mash
- Southern Cornbread Dressing
- Honey Cornbread
- 4-Cheese Mac and Cheese
- Maple Roasted Brussels Sprouts
- Sourdough Stuffing
- Accordion Potatoes
- Gluten-Free Gravy (With No Pan Drippings)
- Homemade Cranberry Sauce
Storage
Allow the turkey to cool completely first, which takes about 2-3 hours. Store leftovers in an airtight container in the fridge or freezer. Leftover turkey will last in the fridge for 3-4 days.
You can repurpose your leftovers and make a quick and easyturkey salad sandwichor a warm, cozy bowl ofturkey chili!
FAQs
Is it worth Spatchco*cking a turkey?
Spatchco*cking a turkey saves a ton of time, reducing the cooking time to less than 2 hours! It also is a foolproof way to make an evenly cooked, tender, juicy turkey.
Why do they call it a spatchco*ck turkey?
Spatchco*ck is an Irish term dating back to the 18th century. It is a short-term for, “Dispatch the co*ck,” a reference to a simple chicken dinner.
Should I spatchco*ck my turkey the night before?
To save time on Turkey Day you can definitely spatchco*ck it the day before. Set it in the fridge overnight on a baking sheet uncovered.
What size turkey is best for spatchco*cking?
A 12-14 pound turkey is best for spatchco*cking. Any bigger and it may not fit on a baking sheet or roasting pan. If you are roasting a larger turkey, more cooking time may be needed. Always use a thermometer to check the doneness of your turkey.
How long to cook a spatchco*ck turkey?
Here are butterfly turkey cooking times based on the size of the bird.
- An 11-pound spatchco*ck turkey generally takes 70-75 minutes.
- A 12-pound spatchco*ck turkey generally takes 80-85 minutes.
- A 14-pound spatchco*ck turkey generally takes 90-95 minutes.
How do I carve a spatchco*ck turkey?
Begin with the legs, by slicing where the thigh meets the body. Then remove the wings by slicing the joint that attaches it to the rest of the body. Place your hand on one of the breasts and use the tip of a sharp knife to follow the bone.
Slowly and carefully remove the breast from the bone as you continue to slice, pulling the meat outwards. Repeat these steps on the other half of the bird until you it is completely broken down.
I Hope You Enjoy This Spatchco*cked Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me onInstagram,Facebook, andPinterest! I love seeing my recipes come to life in your kitchen.
More Delicious Turkey Recipes To Try!
- How To Dry Brine Turkey
- Air Fryer Turkey Legs
- Air Fryer Turkey Burgers
- Best Baked Turkey Wings
- The Best Turkey Chili Recipe
Spatchco*ck Turkey Recipe (Dry Brined Spatchco*ck Turkey)
No more spending hours in the kitchen to cook the perfect Thanksgiving turkey because this spatchco*ck turkey recipe will quickly become your favorite way to cook a whole turkey! Spatchco*cked turkey involves removing the backbone from the turkey and roasting it flat. In less than 2 hours you have a fully-cooked, tender, juicy turkey ready to serve!
4.90 from 124 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Gluten-Free
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours
Servings: 12 people
Calories: 357kcal
Author: Capri Lilly
Ingredients
- 12-14 lb Turkey, giblets and neck removed (defrosted if frozen)
For The Dry Brine
- 4 tbsp Kosher Salt Or Coarse Grain Sea Salt (Do not use table salt or fine salt)
- 2 tbsp Herbs de Provence (or Italian seasoning or Dried Oregano)
- 1 tbsp Freshly Crushed Black Pepper
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 3 tbsp Fresh Parsley, finely chopped
- 2 tbsp Fresh Sage, finely chopped
- 1 tbsp Fresh Rosemary, chopped
- 1 tbsp Lemon Zest
- 2 tsp Dried Thyme
For Roasting The Turkey
- 1 Large apple, sliced
- 1 Small onion, sliced
- 3 Stalks celery, roughly chopped
For The Garlic Butter For Basting
- 5 tbsp Butter or extra virgin olive oil
- 5 Garlic Cloves, minced
- 2 Sprigs Fresh Rosemary
Instructions
Spatchco*ck The Turkey
Remove the backbone. Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone piece to make stock or throw it away.
Break the breastbone. Now, flip the turkey over and break the breastbone to flatten the bird. There are two ways to do this:
Easy Method: Make a small cut in the cartilage between the breast bone. Using your palms, press on both sides of the breast bone. Using your full bodyweight press down to crack the bone all the way through, breaking the rib cage. Once done, the turkey should lie completely flat.
Carving Method: Using a paring knife or boning knife, cut along the cartilage and rib bones to remove it from the turkey. This way takes a bit longer but is well worth the effort.
Place the turkey on a baking sheet. The spatchco*ck turkey is ready for brining.
Dry Brine The Spatchco*ck Turkey
Mix the ingredients for the dry brine in a small bowl. Then, rub the mixture all over the turkey, making sure to get under the skin. (***See Notes).
Place the turkey in the fridge. (Cover it loosely with foil, if desired). Allow it to brine for at least 24 hours or up to 72 hours. (24 hours is sufficient for a spatchco*cked turkey)
Roasting The Turkey
Remove the turkey from the fridge. Take the turkey out of the fridge and let it come to room temperature before baking. It generally takes 1 to 2 hours for the turkey to come to room temperature.
Preheat the oven to 425°F and Prepare the garlic butter. In a small saucepan, melt 5 tablespoons of butter with fresh rosemary and garlic.
Place the turkey on a large rimmed baking sheet. Place a wire rack onto the baking sheet. Then, place the sliced apple, celery, and onion on the rack. (This is completely optional but helps to give the turkey more flavor while roasting.)
Place the turkey on top, skin side up. The turkey should be spread out completely and lay flat. Baste the turkey on all sides with the garlic butter. Reserve about 2 tbsp to baste later during cooking. Optional: Tuck the wings under the rib cage to prevent them from burning as the turkey cooks.
Roast the turkey. Place the turkey in the oven and roast for 30 minutes. Then, remove the turkey from the oven and baste it with the remaining garlic butter. Place the turkey back in the oven for an additional 40 minutes. Lower the temperature to 375°F and roast for 20 minutes, or until the internal temperature reaches 165°F. Remove the turkey and check the temperature with an instant thermometer.
Rest The Turkey. After roasting the turkey, let it rest for at least 15 minutes before carving. This will allow time for the juices from the turkey will be reabsorbed back into the meat. If you cut the turkey without resting, you’ll lose all the flavor juices and they will be left on the carving board.
Carve and Enjoy! Serve as a beautiful centerpiece for your Thanksgiving dinner with your favorite side dishes.
Notes
**For more tips on Dry-Brining Turkey, here is our step-by-step guide:How To Dry Brine Turkey.
How long to cook a spatchco*ck turkey?
Here are butterfly turkey cooking times based on the size of the bird.
- An 11-pound spatchco*ck turkey generally takes 70-75 minutes.
- A 12-pound spatchco*ck turkey generally takes 80-85 minutes.
- A 14-pound spatchco*ck turkey generally takes 90-95 minutes.
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read ourNutritional Disclaimer.
Nutrition
Calories: 357kcal
