Save time and oven space this holiday season with my foolproof recipe for Spatchcock Turkey! Made in half the time, with only a handful of ingredients, this flavorful bird might just become your new favorite roasting recipe!
When it comes to the holidays, turkey is on everyone’s minds. How can it not be? Moist, juicy, and tender meat, paired with a crispy brown skin that comforts us at first bite, it’s the star of the show! However, what is also on our mind, is how long it’s going to take and how many other things we need to get done before everyone gets there! Not anymore.
This recipe for spatchcock turkey is a convenient way to cut your cooking time in half, freeing up the oven and allowing you to focus on my favorite part – the sides! Made with a handful of simple ingredients, including my favorite fresh herbs, this turkey is flavorful, delicious, and most importantly EASY!
Why Make A Spatchcock Turkey
- Cuts Cooking Time In Half
- Perfect For Holidays
- Flavorful & Delicious
- Juicy Turkey – no more dried meat!
- Crispy All Around
- Easier To Carve
- Simple Ingredient List
- Foolproof Recipe – Easy To Make
Did you know that if you spatchcock a turkey you’re cutting down the cooking time MAJORLY! Rejoice, we need that oven space! The holidays don’t have to be stressful, that’s why I’m giving you this foolproof recipe for spatchcock turkey! Made in half the time, with all of the flavor, super juicy meat, crispy skin all around, you don’t have to worry about the turkey. I’ve got you covered.
Ingredient Notes
- Turkey – I used a 10-12 lb thawed turkey, keep in mind that difference sized turkeys will vary in cook time!
- Olive Oil – Substitute with sunflower, safflower, or avocado oil.
- Fresh Herbs – We are using a combination of fresh sprigs of rosemary, thyme, and sage leaves. Make sure to chop them up! I think it is imperative to use fresh herbs for this recipe as it really adds to the flavor of the turkey.
- Garlic – Fresh is best, use as much as you like, the more the better! Minced.
How To Spatchcock A Turkey
- Preheat Oven: Preheat the oven to 425°F.
- Prep The Turkey: Remove the neck and giblets from the turkey. Place the turkey breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the turkey out and turn it over then flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness. Cut the wing tips off as well.
- Season: In a small bowl mix the olive oil with the herbs, garlic, salt and pepper. Using a brush, brush the olive oil mixture over the inside of the turkey, flip over and generously brush the outside of the turkey.
- Roast: Place on a baking sheet and transfer the baking sheet to the oven. Roast the turkey for 1 ¼ hours to 1 ½ hours or until the thickest part of the thigh reaches 185°F and the turkey breast reaches 165°F. Baste the turkey every 20-30 minutes with the turkey drippings.
- Rest, Carve & Serve: Remove the baking sheet from the oven and cover the turkey loosely with foil. Let the turkey rest for 15 minutes before carving and serving.
FAQs & Expert Tips
FAQs
To spatchcock a turkey basically means to butterfly the meat and remove the backbone. While this looks complicated, it’s super easy to do!
1. Make sure you first place the turkey breast-side down and the legs towards you.
2. Use a good pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go.
3. Open the turkey out and turn it over then flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness.
To truly test doneness of the meat, use an instant meat thermometer. Do not go by the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 185°F degrees and the breast reaches 165°F degrees. Make sure the thermometer is not touching the bone.
Now, I’m not saying you can’t enjoy this for a weeknight meal or special occasion, but this bird is definitely a holiday staple! Whether it’s Thanksgiving, Christmas, or Easter – you’ll want this recipe. Serve alongside your favorite sides and you’ll have one table full of happy bellies.
Tips
- Use fresh herbs! They make all the difference.
- Baste your turkey every half hour or so! Basting will not make your turkey more moist, but it will promote even browning of the skin.
- You can make a compound butter with herbs, garlic and smoked paprika, and spread it under the skin for extra flavor and yumminess.
- Get an instant meat thermometer! Trust me, it will be a life saver!
- I kept the seasoning super simple and herbaceous, but feel free to play around with other spices/herbs to make this recipe your own!
Leftovers
If you’re lucky enough to have leftovers from this turkey, they can be used in a ton of dishes! Store them in an airtight container and refrigerate for up to 5 days.
Use leftovers for turkey noodle soup, sandwiches, pasta or shepherd’s pie!
Freezing
Make sure to let your turkey cool completely before you freeze it! Place individual pieces into freezer bags or an airtight container. If using freezer bags, remove as much air as possible from the bag as you slide the zipper closed. Leftovers will keep in the freezer for up to 3 months.
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Spatchcock Turkey
Ingredients
- 10-12 lb turkey
- ½ cup olive oil
- 2 sprigs rosemary chopped
- 4 sprigs thyme chopped
- 4 leaves sage chopped
- 6 cloves garlic minced
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F.
- Prep The Turkey: Remove the neck and giblets from the turkey. Place the turkey breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the turkey out and turn it over then flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness. Cut the wing tips off as well.
- Season: In a small bowl mix the olive oil with the herbs, garlic, salt and pepper. Using a brush, brush the olive oil mixture over the inside of the turkey, flip over and generously brush the outside of the turkey.
- Roast: Place on a baking sheet and transfer the baking sheet to the oven. Roast the turkey for 1 ¼ hours to 1 ½ hours or until the thickest part of the thigh reaches 185°F and the turkey breast reaches 165°F. Baste the turkey every 20-30 minutes with the turkey drippings.
- Rest, Carve & Serve: Remove the baking sheet from the oven and cover the turkey loosely with foil. Let the turkey rest for 15 minutes before carving and serving.
Recipe Notes
- Baste your turkey every half hour or so! Basting will not make your turkey more moist, but it will promote even browning of the skin.
- You can make a compound butter with herbs, garlic and smoked paprika, and spread it under the skin for extra flavor and yumminess.
- Get an instant meat thermometer! Trust me, it will be a life saver!
- Let the turkey rest for at least 15 minutes before carving it. If you carve too early, the juices will come out and leave the meat dry.
- Store leftover turkey in an airtight container and refrigerate for up to 5 days.
- Make sure to let your turkey cool completely before you freeze it! Place individual pieces into freezer bags or an airtight container. If using freezer bags, remove as much air as possible from the bag as you slide the zipper closed. Leftovers will keep in the freezer for up to 3 months.
Best Thanksgiving turkey- ever. My husband loves to spatchcock chicken, so it was a no-brainer when I sent him this recipe. This was the fastest, juiciest, most evenly-cooked turkey we’ve ever enjoyed. We spread it on a bed of root veggies which was heavenly. My only mistake was not saving the carcass for Turkey Noodle soup. Thank you, Jo! Happy Thanksgiving.
This makes me so happy to hear! Yes that carcass would have been a good one. 🙂 Happy Thanksgiving to you and your family!
I plan to do this next week. Have you ever brined a turkey, then spatchcock and smoke or just cook? Trying to figure out time
I’ve brined turkeys, never smoked them. 🙂
Hello, I was wondering could I brine the turkey and then spatchcook? Thank you for your recipes.
Absolutely, here’s my brine recipe: https://www.jocooks.com/recipes/brined-roast-turkey-breast/
Thank you for posting this! This year will be my first ever for cooking the whole Thanksgiving dinner. We were going to just cook a turkey breast but this sounds so much better 🙂 we cooked a chicken this way and figured turkey would be very, very similar. take care
Oh, it’s so much easier, Jen! Good luck and have fun. 🙂