Spatchcock Turkey is such a quick and easy way to make your holiday turkey! Made with simple ingredients and done much faster, you will love this moist and delicious turkey recipe.
Shortly after making my Spatchcock Chicken last year, I had lots of readers telling me that they would love to have a recipe for Spatchcock Turkey. Immediately, I knew I needed to get on this for Thanksgiving. This is a method of butterflying open a turkey and flattening it. The result is a great way to cook a moist and flavorful turkey in a shorter time span!
This recipe for Spatchcock Turkey has the perfect balance of flavors and cooks up your holiday bird much faster than a traditional roasted turkey. You will love this delicious and easy method for cooking a whole bird.
How to Spatchcock a Turkey
Remove the Backbone
Find the small piece of tailbone that sticks out of the bottom of the bird. Use very sharp kitchen shears or a sharp knife to cut on one side of the backbone all the way to the top of the turkey. Then repeat on the other side to fully remove the backbone. Read more about this below.
Press the Turkey Flat
Flip the turkey over and spread the turkey out flat. Press down with both hands on the breast bone until you hear it crack. This will ensure that the turkey is completely flat.
Make the Compound Butter
Combine seasoning with the room-temperature butter and spread the mixture under the skin of the turkey, covering the breasts and thighs evenly.
Add Olive Oil
Coat the turkey with olive oil and season with salt and pepper.
Storing Leftovers
From casseroles to sandwiches, there are so many ways to use and enjoy leftover turkey. To store leftover turkey, cut it from the bone and into slices or strips. Place it in an airtight container in the refrigerator for up to three days. To reheat leftovers, bake the turkey, covered, at 350 degrees Fahrenheit until it is warm.
If you want to freeze the leftovers, I have a great post with all of my tips for freezing leftover turkey!
What To Serve With Spatchcock Turkey
Round out your meal with these sides!
If you try this spatchcock turkey recipe or any of my other recipes, please leave a comment and let me know what you think.
Spatchcock Turkey
Ingredients
- 15 pounds thawed turkey (6.8 kg)
For Compound Butter
- 12 tablespoons unsalted butter (169.5 grams)
- 3 tablespoons dried rosemary
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried sage
For Seasoning Skin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place parchment paper on a rimmed baking sheet and set aside.
- Remove the neck and giblets from the thawed turkey. Place the turkey breast side down on a cutting board. Locate the backbone. It is easiest to find by looking for the small piece of tailbone that sticks out of the bottom of the bird. Use very sharp kitchen shears to cut on one side of the backbone all the way to the top of the turkey. Then repeat on the other side to fully remove the backbone. (See photos in the post.)15 pounds thawed turkey
- Turn the turkey over, spreading the turkey out flat. Press down so it lays fully flat. You may hear a pop – this is the breastbone breaking. Place the turkey on the prepared baking sheet.
- In a small bowl combine the butter, rosemary, salt, black pepper, garlic powder, onion powder, thyme, and sage. Gently spread the mixture under the skin of the turkey, working to cover the breasts and thighs evenly.12 tablespoons unsalted butter, 3 tablespoons dried rosemary, 1 tablespoon kosher salt, 1/2 tablespoon black pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 3/4 teaspoon dried thyme, 3/4 teaspoon dried sage
- Coat the outside of the turkey with olive oil. Then season with salt and pepper.2 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Bake the turkey for 70 to 90 minutes or until a thermometer inserted in the thickest part of the turkey breast registers 165 degrees Fahrenheit. You may need to cover the turkey with foil after about 45 minutes of cooking to prevent it from browning too much.
- Allow the turkey to rest for 10 minutes before slicing and serving. This will prevent the juices from running out of the meat when you cut into it, keeping your turkey moist and delicious.
Recipe Video
Wendy Genaros says
When I bake the turkey can I put put slice onion, celery, garlic, and carrots under the turkey when I bake it. Also do really need to bake it on parchment paper? Thank-you and have Happy Thanksgiving
You can if you’d like, but it isn’t necessary to prop the turkey up with veggies. The parchment paper is to help make your pan easier to clean. If you’d like to go without, have at it.