Spatchcocked Turkey Recipe
This recipe is a game-changer for holiday dinners or any special occasion. By flattening the bird, you’ll achieve juicy, tender meat with crispy skin in half the time of traditional roasting. With simple ingredients and easy-to-follow steps, this method is perfect for cooks of all levels. Plus, it’s versatile—try brining, grilling, or adding your favorite seasonings to make it your own.
Ingredients
- 1 whole turkey 12-14 pounds: The star of the show! A smaller turkey ensures even cooking and easier handling.
- 4 tablespoons unsalted butter softened: For basting and creating that irresistible golden skin.
- 2 tablespoons olive oil: Adds moisture and helps the seasoning stick.
- 1 tablespoon kosher salt: Enhances the turkey’s natural flavors.
- 1 tablespoon black pepper: Adds a subtle kick.
- 4 garlic cloves minced: For a savory, aromatic depth.
- 1 tablespoon fresh rosemary chopped: Brings a fragrant, earthy note.
- 1 tablespoon fresh thyme chopped: Complements the rosemary with a hint of citrusy flavor.
- 1 lemon halved (optional): Adds brightness when placed inside the turkey cavity.
Optional Add-ons:
- 1 onion quartered: For extra flavor in the cavity.
- 2 carrots and 2 celery stalks roughly chopped: Perfect for creating a flavorful base in the roasting pan.
Instructions
Step 1: Prep the Turkey
- Pat Dry: Remove the turkey from its packaging and pat it dry with paper towels. Dry skin = crispy skin!
- Remove the Backbone: Place the turkey breast-side down on a sturdy cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. (Save it for stock if you like!)
- Flatten the Turkey: Flip the turkey over and press down firmly on the breastbone to flatten it.
Step 2: Season the Turkey
- Make the Herb Butter: In a small bowl, mix the softened butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Season Generously: Gently loosen the skin over the breast and thighs with your fingers. Spread half of the herb butter underneath the skin and rub the rest all over the outside of the turkey.
Step 3: Roast to Perfection
- Preheat the Oven: Set your oven to 450°F (232°C) and place the oven rack in the lower third of the oven.
- Prepare the Pan: If using, scatter the chopped onions, carrots, and celery in the roasting pan to create a flavorful base. Place the turkey on top, breast-side up.
- Roast: Transfer the turkey to the oven and roast for 45 minutes. Then, reduce the heat to 350°F (175°C) and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 45 minutes to 1 hour more.
- Baste (Optional): For extra flavor, baste the turkey with pan juices halfway through cooking.
Step 4: Rest and Serve
- Rest the Turkey: Once done, remove the turkey from the oven and let it rest for 20-30 minutes. This keeps the juices locked in.
- Carve and Enjoy: Slice and serve your beautifully roasted spatchcocked turkey with your favorite sides.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Protein | 45g |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
| Cholesterol | 145mg |
| Sodium | 800mg |