Tired of dry, unevenly cooked Thanksgiving turkey? This Spatchcock Turkey Recipe is your secret weapon for a holiday meal that’s not only faster but incredibly juicy with the crispiest skin imaginable. We’re breaking down how to butterfly a turkey for a foolproof result every single time.
This method will change the way you look at roasting a turkey forever. It’s simple, efficient, and delivers a stunning centerpiece for your holiday table.
Why This is the Best Spatchcock Turkey Recipe
There are many recipes out there, but this one is designed for the enthusiastic home cook who wants spectacular results without unnecessary stress. By flattening the bird, you expose more surface area to the oven’s heat, which means everything cooks evenly. The legs and breasts finish at the same time, guaranteeing moist meat from every part of the turkey.
Proof that this method yields the most tender, juicy turkey meat every time.
Plus, the skin gets uniformly golden-brown and crispy. Forget about pale, flabby skin—this method delivers a perfect crunch in every bite.
What is a Spatchcock Turkey?
Spatchcocking, also known as butterflying, is the simple technique of removing the turkey’s backbone and pressing it flat. This transforms the bird from a round, compact shape into a flat, even layer. While it might sound intimidating, it’s surprisingly easy with the right tools. This single step is the key to a faster and more evenly cooked roasted spatchcock turkey.
The Benefits of Spatchcocking a Turkey
Why should you try this method? The advantages are clear and will make you a convert.
Drastically Reduced Cooking Time: A spatchcocked turkey can cook in half the time of a traditional bird. A 12-14 pound turkey can be perfectly roasted in about 80-90 minutes.
Even Cooking: No more dry breasts and undercooked thighs! Flattening the turkey ensures all parts cook at the same rate.
Ultra-Crispy Skin: With the entire skin surface exposed to direct heat, you get wall-to-wall crispy, golden-brown skin.
Incredibly Moist Meat: Because it cooks so quickly, the meat doesn’t have time to dry out, resulting in the juiciest turkey you’ve ever had.
Essential Tools & Ingredients
You don’t need a lot of fancy equipment for this easy spatchcock turkey recipe. Here’s what to gather before you start.
For the Turkey
A Whole Turkey: A 12-14 pound turkey works perfectly for this method. Make sure it’s fully thawed.
Poultry Shears: This is the most important tool. A good, sturdy pair of kitchen shears will make cutting through the backbone a breeze.
Large Cutting Board: You need a stable surface to work on.
Roasting Pan or Baking Sheet: A large, rimmed baking sheet or roasting pan is essential to catch all the delicious drippings.
Meat Thermometer: The only way to guarantee your turkey is cooked perfectly and safely.
For the Garlic Herb Butter
Unsalted Butter: Softened to room temperature for easy mixing and spreading.
Fresh Herbs: Rosemary, thyme, and sage are classic choices that pair beautifully with turkey.
Garlic: Freshly minced for the best flavor.
Salt and Black Pepper: For seasoning the bird inside and out.
Olive Oil: To help with browning and prevent the butter from burning.
How to Spatchcock a Turkey (Step-by-Step Guide)
Follow these simple steps to butterfly your turkey with confidence.
Prepare Your Workspace: Pat the thawed turkey dry with paper towels. A dry surface is crucial for getting crispy skin. Place it breast-side down on your cutting board.
Remove the Backbone: Using your poultry shears, cut along one side of the backbone, from the tail to the neck. Repeat on the other side of the backbone to remove it completely. Save the backbone for making gravy!
Flatten the Bird: Flip the turkey over so it’s breast-side up. Using the heel of your hand, press down firmly on the center of the breastbone until you hear a crack. The turkey should now lie flat.
Tuck the Wings: Tuck the wing tips under the breast to prevent them from burning.
That’s it! You’ve successfully spatchcocked a turkey. Now you’re ready to season and roast it.
Look at that perfectly crispy skin! This is the result you get when you spatchcock a turkey.
The Perfect Spatchcock Turkey Recipe
Now that the prep work is done, it’s time for the main event. This garlic herb butter ensures every bite is packed with flavor.
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh herbs, salt, and pepper.
Season the Turkey: Carefully loosen the skin over the turkey breast and thighs. Rub about half of the herb butter directly on the meat underneath the skin.
Coat the Skin: Mix the remaining herb butter with a tablespoon of olive oil. Rub this mixture all over the outside of the turkey skin. This will create an incredibly flavorful and crispy exterior.
Prepare for Roasting: Place the flattened turkey on a wire rack set inside a large rimmed baking sheet. You can scatter some roughly chopped onions, carrots, and celery underneath the rack to add flavor to the pan drippings for your gravy. For more holiday side dish inspiration, consider these amazing 30-minute dinner rolls.
Roast the Turkey: Transfer the baking sheet to the preheated oven. Roast for 70-90 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 160°F and the thigh reads 170-175°F.
Rest the Turkey: Remove the turkey from the oven and let it rest on the cutting board for 15-20 minutes before carving. This is a crucial step to allow the juices to redistribute, ensuring the meat is moist and tender.
Cooking Time Guide
The biggest benefit of a spatchcock turkey is the reduced cook time. Use this table as a guide, but always rely on a meat thermometer for accuracy.
Turkey Weight
Estimated Cooking Time (at 425°F)
10-12 lbs
60-70 minutes
12-14 lbs
70-90 minutes
14-16 lbs
80-100 minutes
Tips for the Juiciest, Crispiest Turkey
Start with a Dry Bird: Patting the turkey completely dry is non-negotiable for crispy skin.
Season Under the Skin: Applying the herb butter directly to the meat infuses it with flavor and keeps it moist.
Don’t Skip the Rest: Resting the turkey is just as important as cooking it. It allows the juices to settle back into the meat.
Trust Your Thermometer: An instant-read thermometer is the only way to know for sure when your turkey is done.
Store leftover turkey in an airtight container in the refrigerator for 3-4 days. To reheat, place the turkey in an oven-safe dish with a splash of broth, cover with foil, and warm in a 325°F oven until heated through. This prevents it from drying out.
A spatchcock turkey cooks much faster than a traditional one. At 425°F, a 12-14 pound turkey typically takes about 70-90 minutes. Always use a meat thermometer to check for doneness.
A high temperature of 425°F (220°C) is ideal. This high heat helps to quickly crisp up the skin while ensuring the meat cooks through evenly and stays moist.
No, you do not need to flip a spatchcock turkey. Because the bird is flattened, the heat circulates evenly around it, cooking it perfectly without any flipping required.
No, you must start with a fully thawed turkey. It is not safe and would be nearly impossible to cut through the backbone of a frozen or partially frozen turkey.
The most essential tool is a pair of sturdy poultry shears to cut out the backbone. You will also need a large cutting board and a large rimmed baking sheet or roasting pan.
More Holiday Recipes You’ll Love
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This spatchcock turkey recipe is a holiday game-changer! Crispy skin, juicy meat, and half the cooking time.
Spatchcock Turkey Recipe
FL Recipes
Spatchcock Turkey Recipe (The Juiciest, Fastest Way to Cook a Turkey)
This Spatchcock Turkey Recipe is a holiday game-changer! Learn the secret to perfectly even cooking, ultra-crispy skin, and a drastically reduced roasting time for the juiciest turkey ever.
1whole turkey (12-14 lbs)fully thawed and patted dry
1tbspolive oil
For the Garlic Herb Butter
1/2cupunsalted buttersoftened
6clovesgarlicminced
1tbspfresh rosemarychopped
1tbspfresh sagechopped
1tbspfresh thymechopped
1tspkosher salt
1/2tspblack pepperfreshly ground
Equipment
1 Poultry Shears
1 Large Rimmed Baking Sheet
1 Instant-read meat thermometer
Method
Preheat your oven to 425°F (220°C). Pat the thawed turkey completely dry with paper towels.
Place the turkey breast-side down on a large cutting board. Using heavy-duty poultry shears, cut along one side of the backbone. Repeat on the other side to remove the backbone entirely. (Save it for gravy!)
Flip the turkey over and press firmly on the breastbone with the heel of your hand to flatten it.
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, sage, thyme, salt, and pepper.
Gently loosen the skin over the breast and thighs. Rub about half of the herb butter mixture directly onto the meat under the skin.
Combine the remaining herb butter with the olive oil and rub it all over the outside of the turkey skin.
Place the turkey on a wire rack set inside a large, rimmed baking sheet. Tuck the wing tips under the breast.
Roast for 70-90 minutes, or until an instant-read thermometer registers 160°F in the thickest part of the breast and 170-175°F in the thigh.
Remove from the oven and let it rest for 15-20 minutes before carving. This is essential for a juicy turkey.
Nutrition
Calories: 520kcalProtein: 58gFat: 30g
Notes
Why Spatchcock? This method cuts cooking time nearly in half and results in perfectly even cooking. Dry is Key: Make sure your turkey skin is as dry as possible before applying the butter for the crispiest result. Don't Skip the Rest! Letting the turkey rest before carving is crucial for locking in the juices.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
