Description
This Spatchcock Turkey recipe offers a foolproof method to achieve a perfectly roasted, juicy turkey with crispy skin in less time than traditional roasting. The turkey is flattened by removing the backbone and cracking the breastbone, allowing for even cooking. Enhanced with herb butter and roasted on a bed of aromatic vegetables and fresh herbs, this technique ensures flavorful meat with minimal effort.
Ingredients
Scale
Turkey and Vegetables
- 1 12- to 14-pound turkey*
- 2 to 3 medium carrots, scrubbed and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 large yellow onion, peeled and roughly chopped
- 1 red apple, cut into 1-inch wedges (no need to core or peel)
- 6 sprigs fresh thyme or a mix of sage, thyme, and rosemary
Herb Butter Mixture
- 6 tablespoons unsalted butter, softened to room temperature
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons chopped fresh rosemary or sage
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Spatchcock the Turkey: Pat the turkey dry if it hasn’t been dried in advance. Turn the bird breast-side down on a cutting board. Using sharp poultry shears, cut along one side of the backbone from tail to neck, then repeat on the other side to remove the backbone completely. Remove the large fat flap near the neck and the tail portion between the legs. Flip the turkey breast-side up and press firmly down on the breastbone with both hands until it cracks and the turkey flattens.
- Preheat and Prepare: Position a rack in the center of the oven and preheat to 450°F (or 425°F if using convection). Line a large roasting pan or rimmed baking sheet with aluminum foil. Evenly scatter the chopped carrots, celery, onion, apple wedges, and thyme sprigs over the foil. Place an oven-safe rack on top.
- Prepare Herb Butter and Season Turkey: In a medium bowl, combine softened butter with garlic, rosemary, salt, and pepper. Gently loosen the turkey skin from the meat, working carefully around the breasts and thighs. Rub the herb butter generously under the skin and over the outside skin to coat evenly.
- Start Roasting: Place the turkey flat on the prepared rack. If the turkey hasn’t been brined, sprinkle kosher salt and black pepper on it now. Roast at 450°F (425°F convection) for 30 minutes to crisp the skin.
- Lower Oven Temperature and Continue Roasting: After 30 minutes, reduce the oven temperature to 400°F (375°F convection). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reaches 160°–180°F and the breast reaches 150°–160°F. Rotate the turkey 180 degrees one or two times during cooking to promote even browning. Check temperature about 1 hour into roasting to avoid overcooking.
- Rest the Turkey: Remove the turkey from the oven and transfer to a cutting board. Let it rest for at least 15 minutes to allow juices to redistribute. Use pan drippings for gravy if desired, or serve the turkey with the vegetables and juices.
- Carve and Serve: Carve the turkey into portions and arrange on a serving platter or serve family-style directly from the cutting board. Enjoy your beautifully roasted, tender, and flavorful spatchcock turkey!
Notes
- If you wish, save the backbone and trimmed fat for making rich turkey gravy or stock.
- Be patient and use small snips when cutting the backbone with poultry shears; it takes practice but is easier than trying to cut through ribs in long cuts.
- Spatchcocking reduces the overall cooking time compared to roasting a whole bird intact, and yields crispier skin.
- Ensure the turkey is fully dried before applying herb butter to promote better skin crisping.
- Use an instant-read thermometer to prevent overcooking; turkey breast can dry out if cooked beyond 160°F.
- Butter under the skin adds moisture and flavor directly to the meat for a juicy result.
- If you have a convection oven, the slightly lower temperatures listed are recommended for optimal results.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey without skin)
- Calories: 350
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
