Spatchcock Turkey Recipe

Looking for the best turkey recipe that guarantees juicy, flavorful meat with crispy skin? Try our easy spatchcock turkey recipe! Spatchcocking (removing the backbone) speeds up cooking time and helps achieve a perfectly roasted turkey. This oven-roasted turkey is seasoned with a flavored butter made from fresh herbs, lemon, and garlic, ensuring the turkey is packed with flavor. Whether you’re preparing for Thanksgiving, a family dinner, or a holiday feast, this spatchcock turkey recipe will be your go-to for a quick, tender, and perfectly browned turkey every time.

Ingredients

• 12 lb turkey (11-14 lbs will work, but adjust baking time)
• Salt and pepper to taste

For the Flavored Butter:

• 3/4 cup unsalted butter (12 Tbsp), softened
• 2 Tbsp light olive oil (plus extra for drizzling on top)
• Zest of 1 lemon
• 2 Tbsp fresh lemon juice (from 1 lemon)
• 3 large garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/2 Tbsp sea salt
• 1/2 tsp freshly ground black pepper

For the ‘Stuffing’

• 1 large onion, sliced into rings
• 3 celery sticks, sliced
• 1 carrot, sliced into rings (no peeling required)
• 4 garlic cloves, sliced (no peeling required)
• 1/2 cup water

Instructions

How to Spatchcock a Turkey:

1. Prep the Turkey: Remove the turkey’s neck and giblets. If the turkey was brined, drain the brine and rinse the bird thoroughly, patting it dry with paper towels. Set the turkey on a rimmed baking sheet, breast-side down, with the legs facing you.
2. Remove the Spine: Use sharp poultry shears to cut along both sides of the turkey’s backbone, keeping the shears as close to the spine as possible. Cut through the bones all the way up the spine. This requires a bit of strength. Once both sides are cut, remove the spine and save it for the roasting pan.
3. Break the Breastbone: Cut a slit in the breastbone to score it. Flip the turkey over, press down firmly on the breastbone until you hear a crack. This will flatten the turkey, making it ready for roasting.

How to Roast Spatchcock Turkey:

1. Prep the Roasting Pan: Preheat the oven to 425°F with a rack in the lower third. Scatter the onion, garlic, and parsley in a large roasting pan. Pour water over the vegetables, setting the pan aside.
2. Prepare the Butter: In a medium bowl, mix together the butter, olive oil, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Mash together with a fork or pulse in a food processor until well combined.
3. Season the Turkey: Season the inside of the turkey with salt and pepper. If the turkey was brined, skip the seasoning step inside the bird. Place the turkey, breast-side up, in the prepared roasting pan. Tuck the wings behind the bird to prevent them from burning. If there’s room, add the turkey’s neck and spine to the pan for extra flavor in the drippings.
4. Stuff the Butter: Gently slide your fingers under the skin of the turkey, separating it from the meat. Be careful not to tear the skin. Stuff about 2/3 of the butter mixture under the skin. Massage the skin to evenly distribute the butter. Melt the remaining butter and brush it over the outside of the turkey. Season the outside of the turkey with additional salt and pepper.
5. Roast the Turkey: Bake at 425°F for 30 minutes to achieve initial browning. Reduce the heat to 400°F and roast for an additional 1 hour, or until the thickest part of the thigh reaches 165°F on a meat thermometer. Our 12 1/2 lb turkey took about 1 hour and 30 minutes. Be sure to check the temperature in several spots to ensure even cooking.
6. Rest the Turkey: Once the turkey is cooked, remove it from the oven, tent it loosely with foil, and let it rest for 30 minutes before carving. Use the pan juices to spoon over the turkey or make a flavorful turkey gravy.

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Why You’ll Love This Recipe

This spatchcock turkey recipe is a game changer for your holiday meals. Spatchcocking (removing the backbone and flattening the bird) allows for quicker and more even cooking, resulting in a golden-brown, juicy turkey in less time. The flavored butter adds a rich, aromatic depth to the turkey, infusing it with lemon, garlic, and fresh parsley flavors. It’s perfect for Thanksgiving or any special occasion!

Tips

• Use a sharp knife and poultry shears when spatchcocking the turkey. Make sure you have a stable cutting surface.
• Baste the turkey occasionally with pan juices for extra flavor and moisture.
• If you don’t have a roasting pan, you can use a rimmed baking sheet or any oven-safe pan with edges to catch the drippings.

Variations and Substitutions

• Herbs: Feel free to experiment with other herbs like thyme, rosemary, or sage in the butter mixture.
• Lemon Substitute: For a different citrus twist, try using orange or lime zest and juice instead of lemon.
• Stuffing Options: Swap out the vegetables for other aromatics such as leeks, carrots, or fennel to add variety.

FAQs

• How long does it take to cook a spatchcock turkey? A 12 lb turkey will take about 1 1/2 hours at 400°F. Cooking time may vary depending on the size of the turkey.
• Can I spatchcock a frozen turkey? No, the turkey needs to be fully thawed before spatchcocking and roasting.

Serving

Serve the turkey with your favorite side dishes such as roasted vegetables, mashed potatoes, stuffing, or cranberry sauce. Spoon the pan drippings over the meat for extra flavor or use them to make a delicious turkey gravy.

Suggestions

For a complete meal, pair your spatchcock turkey with seasonal sides like brussels sprouts, sweet potato casserole, and pumpkin pie for dessert. This recipe is perfect for holiday dinners, but also makes a great centerpiece for Sunday roasts or family gatherings.