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spatchcocked turkey in the pan

Spatchcocked Turkey

Diana Rattray
Try the spatchcocked turkey method for a quicker cooking time. Flattened and perfectly seasoned, this turkey is a delicious option for your holiday feast.
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Servings 12 servings
Calories 337
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • Cooking spray, for the rack
  • 1 whole turkey, 10 to 14 pounds
  • 2 tbsp olive oil, flavor infused is nice
  • salt and pepper

Recommended Equipment

Instructions

  • Line an extra-large sheet pan or broiler pan with foil. Place a rack in the pan and spray it with cooking spray. The rack allows the flattened turkey to sit evenly, with the drumstick ends extending over the edges of the pan if needed.
    Cooking spray
  • Place the turkey on a surface, breast-side down.
    1 whole turkey
  • Find the wishbone and cut around the bone. This will 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. 
    cut the backbone out of the turkey with sharp shears
  • Remove any bone fragments, loose skin, and excess fat, then pat the turkey very 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. 
    flattening the turkey with pressure
  • Transfer the flattened turkey to the prepared pan.
  • Turn the thighs outward, as in the picture, and tuck the wing tips under the bird. 
    spatchcocked turkey on a rack in the baking pan
  • Heat the oven to 450°F. Rub the turkey with olive oil, sprinkle with salt and pepper, and let it rest at room temperature for 20 minutes.
    2 tbsp olive oil | salt and pepper
  • Roast for 1 hour 15 minutes to 1 hour 35 minutes, or until the thickest part of the thigh reaches 165°F on an instant-read thermometer or oven probe. Let the turkey rest for 20 minutes before carving.
    • A 10-pound turkey may be done around the early end of the range, while a 14-pound turkey may need extra time. Start checking before the suggested time is up.

Nutrition

Calories: 337kcalProtein: 33gFat: 15gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 117mgSodium: 117mgPotassium: 0.02mgCalcium: 0.02mgIron: 0.01mg

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.

Keyword spatchcocked turkey
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