Spatchcock Turkey Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Calories: 650kcal

Spatchcocking is a great method for getting perfectly-cooked turkey with juicy meat and crispy skin!

Step-by-step photos can be seen below the recipe card.

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.

Adjust the total roast time based on size-- 8 minuted per pound.
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.

Storage: Store spatchcock turkey in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.