This flattened turkey is a great way to cook the bird quickly. It takes some preparation to break it down and flatten it, but it isn’t difficult. You’ll be rewarded with an evenly cooked turkey in half the time!
Spatchcocking the turkey takes just a few extra prep steps and sharp kitchen shears.
Recipe Variations
- Herbs: Rub the skin with fresh herbs, such as parsley, rosemary, thyme, and sage. For an attractive presentation, tuck some herbs or whole basil leaves under the skin.
- Oil: Use olive oil infused with garlic or sage, or replace the oil with butter.
- Seasonings: Sprinkle with seasoned salt or lemon pepper instead of salt.
- Garlic: Rub the skin all over with a cut clove of garlic.
You might also like this classic roasted turkey, or try some of our leftover turkey recipes, like this turkey and rice casserole or this hot turkey sandwich with gravy.
PrintSpatchcocked Turkey
Try the spatchcocked turkey method for a quicker cooking time. Flattened and perfectly seasoned, this turkey is a delicious option for your holiday feast.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Turkey
Ingredients
Scale
- 1 turkey, 10 to 12 pounds
- 2 tablespoons olive oil, flavor infused is nice
- salt and pepper
Instructions
- Line a large jelly roll pan or broiler pan with foil. Grease the foil.
- Put the turkey on a surface, breast side down.
- Find the wishbone and cut around the bone. This is to make carving easier.
- With sharp kitchen shears or a sharp knife, carefully cut down each side of the backbone; remove the backbone. You can freeze the backbone and use it to make a stock.
- Rinse the turkey and remove any bone fragments and excess fat pieces, etc.. Pat dry.
- Place the turkey on a slip-free surface, breast side up. Press down on one side of the breast, close to the breast bone, until you hear a crack. Repeat on the other side of the breast. Use a clean towel to keep your hand from slipping.
- Transfer the flattened turkey to the prepared pan.
- Turn the thighs outward, as in the picture, and tuck the wing tips under the bird.
- Heat the oven to 450 F. Rub the oil all over the turkey, sprinkle with salt and pepper, and let it stand at room temperature for 20 minutes.
- Roast for 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165 F on an instant-read thermometer or oven probe. Let the turkey stand for 20 minutes.
