This roasted Spatchcock Turkey recipe will leave you with juicy, tender meat, crispy skin, and a delicious garlic and herb flavor! Spatchcocking (aka butterflying) is a method of cutting the turkey that removes the backbone so it will lay flat, which helps it cook more quickly and evenly. It’s easy to do, totally worth it, and I’ll show you how!
What’s in this Spatchcock Turkey Recipe?
If you’re a crispy skin lover, then this spatchcocked turkey recipe is for you! Armed with some sharp kitchen shears, you can create the crispiest, juiciest, and most flavorful turkey ever!
- Turkey: This recipe is for a whole turkey. We used a 12-pound turkey, but you can adjust the cooking time depending on the size of your turkey. Make sure your turkey is fully thawed before spatchcocking.
- Fresh Herbs: Thyme, rosemary, and sage add a fresh herbal flavor to the turkey.
- Kosher Salt: Enhances the natural flavor of the meat.
- Onion Powder: Adds an earthy and slightly sweet flavor.
- Paprika: Adds a mild and sweet vegetal flavor.
- Black Pepper: Adds a hint of spice.
- Garlic: Adds an earthy flavor and pungent aroma.
- Lemon Zest: Adds a hint of citrus flavor.
- Olive Oil: Helps the seasonings stick to the bird and helps the skin crisp up in the oven.
Pro Tip: Adjust roasting time to the size of your turkey. Estimate 8 minutes of cooking per pound of turkey.
Seasoning for a Spatchcocked Turkey
I love the herb and spice blend on this butterflied turkey, but you could also use my favorite turkey rub or another spice blend, like herbs de Provence, instead!
Spatchcocking (or butterflying) is the process of removing the backbone and flattening the bird for cooking. This helps the bird to cook more evenly, resulting in a super moist turkey.
Yes, this method is totally worth the extra effort. It helps the turkey to cook more quickly and evenly, and it exposes more of the skin so you get crispy skin in every bite!
While it won’t taste different, it will be crispier and juicier than a conventional roasted bird.
While it’s not necessary, you can prep it the day before and leave it uncovered in the refrigerator until ready to bake. This will help the skin dry out a bit, leading to even crispier skin after baking.
You should cook your turkey at 425°F for the best results.
How to Store and Reheat
Store leftover spatchcock turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 300°F oven covered with foil for 20-30 minutes.
How to Freeze
Freeze roasted spatchcock turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing turkey whole–always cut it into portions first.
Serving Suggestions
Serve this spatchcocked turkey with classic Thanksgiving side dishes, such as turkey gravy, mashed potatoes, creamed corn, homemade stuffing, green bean casserole, maple roasted sweet potatoes, and crescent rolls.
Spatchcock Turkey Recipe
Ingredients
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons ground paprika
- 2 teaspoons ground black pepper
- 5 cloves garlic minced
- 1 tablespoon lemon zest (from 1 lemon)
- ½ cup olive oil
- 12 pound whole turkey thawed if frozen
Recommended Equipment
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small dish, combine the fresh herbs, salt, spices, garlic, lemon zest, and olive oil.2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh sage, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons ground paprika, 2 teaspoons ground black pepper, 5 cloves garlic, 1 tablespoon lemon zest, ½ cup olive oil
- Place the turkey, breast side down, on a large cutting board.12 pound whole turkey
- Pat the turkey dry with paper towel.
- Locate the backbone of the turkey. Using a pair of kitchen shears, cut through the ribs along both sides of the backbone. Remove the backbone.
- Once the backbone is removed, spread the rib cavity apart. The chest bone runs down the middle of the rib cavity. Use your knife to score down the breast bone.
- Flip the turkey over and push firmly on the center of the turkey where the breast bone is, so the turkey lays flat.
- Spread half of the the herb mixture all over the turkey and underneath the skin by the breasts and thighs. Then, flip it over and spread the rest on the exterior and inside the rib cavity.
- Flip the turkey over again so it lays flat on the baking sheet.
- Roast for 90 minutes or until the internal temperature at the thickest part of the breast reaches 160-165°F.
- Let the turkey rest for 20 minutes before slicing.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Adjust roasting time to the size of your turkey. Estimate 8 minutes of cooking, per pound of turkey.
- If you’re using a frozen turkey, make sure it is fully defrosted before seasoning it. It’s best to let it thaw in the fridge.
- Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165°F when inserted into the middle of the breast and thigh.
- Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 20 minutes. This allows the juices to redistribute and not escape when it is carved.
Nutrition Information
