Spatchcocked Turkey
A spatchcocked turkey can save you time and give you a perfectly cooked bird. Learn how to prep and season it for a tasty Thanksgiving meal.
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 poultry or kitchen shears. It may look a little different than the traditional presentation, but this method more than makes up for it with juicy meat and gorgeous golden skin. It’s a great option for first-time turkey cooks or anyone looking for a more efficient holiday roast.
What You’ll Like About This Dish
Faster cooking. A spatchcocked turkey roasts in about half the time of a whole bird.
Evenly cooked. No more overcooked breast and underdone thighs—the flattened shape helps it all cook perfectly.
Flavorful and crisp. More exposed skin means more golden, crispy bites and more surface to season.
Ingredient Notes
- Whole turkey: A 10–12 pound bird works well for most pans and cooks evenly when spatchcocked.
- Olive oil: Plain or infused with garlic, sage, or herbs; helps crisp the skin and carry flavor.
- Salt and pepper: Basic seasoning, but feel free to use your favorite blend.
- Kitchen shears: Essential for cutting through the backbone—make sure they’re sharp.
Steps to Make Spatchcocked Turkey
- Line a large pan with foil and grease it lightly.
- Place the turkey breast side down on a stable surface.
- Use kitchen shears to cut along both sides of the backbone; remove it and save for stock.
- Flip the turkey breast side up and press down on both sides of the breastbone until it cracks and flattens.
- Pat the bird dry and transfer it to the prepared pan.
- Turn the thighs outward and tuck the wing tips under.
- Rub with olive oil, sprinkle with salt and pepper, and let rest at room temp for 20 minutes.
- Roast at 450°F for 1 hour and 15 minutes, or until the thigh registers 165°F.
- Let the turkey rest for 20 minutes before carving.
Tips for Success
- Use a towel to grip the turkey when flattening—it helps keep your hands from slipping.
- Place a rack in the pan if you want extra crispy skin on the underside.
- Letting the turkey rest before carving ensures juicier meat.
- Use the backbone and trimmings to make a flavorful turkey stock.
Recipe Variations
- Herbs. Rub the skin with chopped rosemary, thyme, sage, or parsley. Tuck whole herb leaves under the skin for added aroma.
- Garlic oil. Use garlic-infused olive oil or rub the bird with a cut clove of garlic.
- Butter baste. Replace the olive oil with melted butter for a rich, golden finish.
- Seasoned salt. Try lemon pepper, Cajun seasoning, or herb blends in place of plain salt and pepper.
- Dry brine. Salt the turkey all over the night before and refrigerate uncovered to dry out the skin for better browning.
Serving Suggestions
- Serve with classic sides like stuffing, gravy, and cranberry sauce.
- Pair with roasted root vegetables or Brussels sprouts.
- Carve and arrange on a large platter with herbs or citrus slices for presentation.
- Use leftovers for sandwiches, soup, or casseroles.
- Offer a second gravy made with pan drippings for extra richness.
How to Store and Reheat Spatchcocked Turkey
Refrigerate: Store leftover turkey in shallow, airtight containers. Refrigerate within 2 hours of cooking.
Storage time: Keeps well for 3 to 4 days in the fridge.
Freeze: Freeze cooked turkey in airtight freezer bags for up to 3 months. Label and date the package.
Reheat: Reheat gently in a covered dish with a splash of broth or gravy to keep the meat moist.
Spatchcocked Turkey
Ingredients
- 1 whole turkey, 12 to 14 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
