Say goodbye to dry, unevenly cooked holiday birds forever. This Spatchcock Turkey recipe is your new secret weapon for Thanksgiving, Christmas, or any special occasion. By butterflying the turkey, you drastically cut down the cooking time and guarantee incredibly moist meat with perfectly crispy skin all over. It’s a simple technique that delivers truly superior results.
We’ll walk you through every step, from removing the backbone to roasting it to golden-brown perfection. Get ready to impress your guests with the best turkey they’ve ever had.
Why You Should Spatchcock Your Turkey This Year
If you’ve never tried a spatchcock turkey, you’re in for a treat. This method, also known as butterflying, involves removing the turkey’s backbone and pressing it flat. This simple change solves the most common problems associated with roasting a whole bird.
First, it speeds up cooking. A flattened turkey has more surface area exposed to the oven’s heat, allowing a 12-14 pound bird to cook in as little as 80-90 minutes. Second, it promotes even cooking. Because the entire bird is on a level plane, the breasts and thighs finish cooking at the same time, eliminating the dreaded dry-breast-undercooked-thigh scenario. Finally, all the skin is facing up, resulting in wall-to-wall crispy, golden-brown skin.
Essential Tools for the Job
You don’t need a lot of fancy equipment to spatchcock a turkey, but one tool is non-negotiable: a good pair of poultry shears. While a heavy-duty chef’s knife can work in a pinch, poultry shears make cutting through the rib bones a much safer and easier task.
- Heavy-Duty Poultry Shears: This is the most important tool. Look for a sturdy, sharp pair that can handle thick bones.
- Large Cutting Board: Use a secure, large board that won’t slip. Placing a damp paper towel underneath can help prevent sliding.
- Rimmed Baking Sheet: A large, heavy-duty baking sheet is essential for roasting the flattened bird. A roasting rack is optional but helps with air circulation.
- Instant-Read Meat Thermometer: The only way to know for sure when your turkey is perfectly cooked.
How to Spatchcock a Turkey (A Simple, Step-by-Step Guide)
Don’t be intimidated by the process! Removing the backbone is surprisingly straightforward. Follow these steps for a perfectly prepped Spatchcock Turkey.
- Prepare Your Station: Pat the turkey completely dry with paper towels. A dry bird means crispier skin. Place it breast-side down on your large cutting board.
- Cut Out the Backbone: Using your poultry shears, start at the tail end and cut along one side of the backbone. You’ll need to use some muscle to get through the rib bones. Repeat on the other side of the backbone.
- Remove the Backbone: Once you’ve cut through both sides, remove the backbone completely. Don’t throw it away! It’s perfect for making a rich, flavorful 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. Your turkey is now ready for seasoning!
For a side dish that’s just as impressive, consider making this incredible Ruth's Chris Sweet Potato Casserole. It’s a crowd-pleasing classic that pairs perfectly with roasted turkey.
The Best Spatchcock Turkey Recipe for Incredibly Crispy Skin
The key to amazing flavor is a simple dry brine and a generous coating of herb butter. This combination seasons the meat deeply while ensuring the skin becomes irresistibly crisp.
For the Dry Brine & Herb Butter
A dry brine seasons the meat more effectively than a wet brine and helps dry out the skin for maximum crispiness. We’ll use a simple mixture of salt and pepper before roasting, then slather the bird in a flavorful herb butter.
Roasting the Turkey to Perfection
Roasting a spatchcock turkey is a high-heat affair. This quick cooking method locks in the juices, keeping the meat succulent while the skin gets perfectly browned and crunchy. While the turkey rests, you’ll have plenty of time to warm up some 30-Minute Dinner Rolls to serve alongside.
Pro Tips for a Flawless Holiday Turkey
- Dry is Key: For the crispiest skin, let the turkey air-dry, uncovered, in the refrigerator overnight after applying the dry brine.
- Use a Thermometer: Always cook to temperature, not time. Check the thickest part of the thigh; it should register 175°F (80°C), and the breast should be at least 165°F (74°C).
- Let it Rest: Tent the turkey with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist.
- Make Gravy: Use the reserved backbone and pan drippings to make a spectacular gravy. There’s no better pairing.
Need another easy side? This Crockpot Mac and Cheese can be made with minimal effort while the oven is occupied.
Frequently Asked Questions About Spatchcock Turkey
No, you cannot stuff a spatchcock turkey in the traditional sense because the cavity is gone. Instead, you can bake your stuffing in a separate casserole dish, which allows it to get wonderfully crispy.
A 12-14 pound spatchcock turkey typically cooks in about 80-90 minutes at 425°F (220°C). However, you should always rely on a meat thermometer to check for doneness.
The main benefits are significantly faster cooking time and more even cooking. Because the turkey is flattened, the breast and thigh meat finish cooking at the same time, resulting in a juicier bird with no dry spots.
Turkeys between 10 and 16 pounds are ideal for spatchcocking. Larger birds can be more difficult to flatten and may not fit on a standard home baking sheet.
The one essential tool is a pair of sturdy, sharp poultry shears. They are necessary to safely and effectively cut through the turkey’s rib bones to remove the backbone.
The Easiest, Juiciest Spatchcock Turkey Recipe
Spatchcock Turkey: The Ultimate Guide to a Faster, Juicier Bird
Ingredients
Equipment
Instructions
- Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet.
- Place the turkey breast-side down. Using heavy-duty poultry shears, cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone to flatten it.
- Pat the turkey dry with paper towels. Season the entire turkey generously on all sides with kosher salt and black pepper.
- In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, and paprika. Mix until well combined.
- Gently loosen the skin over the turkey breast and thighs. Spread about two-thirds of the herb butter underneath the skin, directly on the meat. Rub the remaining butter all over the outside of the skin.
- Place the turkey on the prepared baking sheet. Roast for 80-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 175°F (80°C) and the breast reads 165°F (74°C).
- Remove the turkey from the oven, tent loosely with foil, and let it rest for 20-30 minutes before carving. Serve immediately.
Notes
Don't discard the backbone! Use it along with the pan drippings to make a delicious homemade gravy.
Share This Amazing Recipe!
Now that you know how to make a perfect Spatchcock Turkey, don’t keep it a secret! Share this recipe with your friends and family. Pin it to your favorite holiday board on Pinterest to save it for later!
