Make your holiday cooking stress-free with this easy spatchcock turkey recipe! This foolproof method ensures even cooking, crispy skin, and moist, flavorful meat in a fraction of the time. Learn how to prepare your turkey step-by-step, including tips for seasoning, roasting, and serving. Whether you’re hosting Thanksgiving or a festive family dinner, this recipe will wow your guests and deliver a stunning centerpiece for your table.

With expert tips, variations, and serving suggestions, this recipe is designed for success. Try this best spatchcock turkey recipe for a crowd-pleasing dish that’s simple, delicious, and impressive!
A perfectly roasted spatchcock turkey ensures even cooking, crispy skin, and juicy, flavorful meat. Follow this detailed recipe to prepare a turkey that’s as delicious as it is impressive.
Ingredients
- 1 whole turkey (12–14 pounds), thawed
- Salt and pepper
- 1 onion, sliced
- 1 head of garlic, halved crosswise
- A handful of fresh parsley
- 1 cup water
For the Flavored Butter:
- 1/2 cup unsalted butter, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp fresh thyme leaves
- Zest of 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
How to Spatchcock a Turkey
- Prepare the Turkey
- Remove the neck and giblets. If brined, drain and rinse the turkey thoroughly, then pat dry. Place it breast-side down on a rimmed baking sheet.
- Remove the Backbone
- Using sharp poultry shears, cut along both sides of the backbone to remove it. Keep the cuts as close to the spine as possible. Rotate the turkey as needed for better access.
- Flatten the Turkey
- With a chef’s knife, score the breastbone. Flip the turkey over and press firmly on the breastbone until you hear a crack, allowing the turkey to lay flat.
How to Roast a Spatchcock Turkey
- Prep the Pan
- Preheat the oven to 425°F and position a rack in the lower third. Scatter onion slices, garlic halves, and parsley in a roasting pan. Pour 1 cup of water over the vegetables and set aside.
- Season the Turkey
- Season the inside cavity of the turkey with salt and pepper (skip if the turkey was brined). Transfer the turkey, breast-side up, to the prepared roasting pan. Tuck the wings behind the turkey. Add the neck and spine to the pan for richer drippings.
- Apply the Flavored Butter
- Loosen the skin of the turkey by gently sliding your fingers underneath it. Spread two-thirds of the flavored butter under the skin, then massage it to distribute evenly. Melt the remaining butter and brush it over the outside of the turkey. Sprinkle with more salt and pepper.
- Roast the Turkey
- Roast at 425°F for 30 minutes to brown the skin. Reduce the oven temperature to 400°F and continue roasting for 1 hour or until the thickest part of the thigh registers 165°F on an instant-read thermometer. Check the temperature in multiple places to ensure the turkey is fully cooked.
- Rest the Turkey
- Remove the turkey from the oven and loosely tent it with foil. Allow it to rest for 30 minutes before carving. Use the pan drippings for spooning over the turkey or making a rich gravy.
Tips
- Cutting the Backbone: Use heavy-duty poultry shears for clean cuts.
- Skin Care: Be gentle when loosening the skin to avoid tearing.
- Resting: Resting the turkey locks in juices for moist, tender meat.
Variations and Substitutions
- Add fresh herbs like rosemary or sage to the butter for extra flavor.
- Substitute the flavored butter with your favorite marinade.
- Try spatchcocking a chicken for a smaller version of this recipe.
FAQs
Q: Can I spatchcock a frozen turkey?
A: No, the turkey must be fully thawed for proper preparation.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Serving Suggestions
- Serve with creamy mashed potatoes, roasted vegetables, and cranberry sauce.
- Pair with a crisp white wine like Sauvignon Blanc.
Why You’ll Love This Recipe
- Even Cooking: Spatchcocking ensures the breast and thighs cook evenly.
- Crispy Skin: The flattened shape allows for beautifully crisp skin.
- Flavorful and Moist: Flavored butter enhances every bite.
- Faster Cooking: Reduces overall cook time compared to traditional roasting.
Spatchcock Turkey Recipe
10
servings30
minutes1
hour30
minutesIngredients
1 whole turkey (12–14 pounds), thawed
Salt and pepper
1 onion, sliced
1 head of garlic, halved crosswise
A handful of fresh parsley
1 cup water
For the Flavored Butter:
1/2 cup unsalted butter, softened
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tsp fresh thyme leaves
Zest of 1 lemon
1 tsp salt
1/2 tsp black pepper
Directions
- How to Spatchcock a Turkey
- Prepare the Turkey
- Remove the neck and giblets. If brined, drain and rinse the turkey thoroughly, then pat dry. Place it breast-side down on a rimmed baking sheet.
- Remove the Backbone
- Using sharp poultry shears, cut along both sides of the backbone to remove it. Keep the cuts as close to the spine as possible. Rotate the turkey as needed for better access.
- Flatten the Turkey
- With a chef’s knife, score the breastbone. Flip the turkey over and press firmly on the breastbone until you hear a crack, allowing the turkey to lay flat.
Leave a Reply