Quick and easy aren’t normally the words you think of when it comes to your holiday turkey. That all changes with this spatchcock turkey that’s also juicy and flavorful with ultra-crispy skin.
Spatchcock Turkey
Our spatchcock turkey recipe is, hands down, the best way to make a flavorful, juicy turkey with incredibly crispy skin. This is a Thanksgiving turkey that all of your family and friends are going to rave about and they’ll definitely come back for seconds.
This spatchcock turkey is seasoned with a compound butter made with fresh rosemary, sage, and thyme, garlic powder (so the garlic doesn’t burn), paprika (which gives the turkey a gorgeous golden brown color), salt, and pepper. The turkey is seasoned both on top of the skin, and under the skin, so the entire bird is infused with that incredible, delicious, herby, buttery flavor.
Spatchcocking a turkey might sound intimidating, but it’s actually straightforward and simple. It’s easy to cut the back bone out with a sharp pair of kitchen shears. Just make sure you stay close to the back bone and away from the wing bone. Then all you have left to do is split and flatten the bird. It’s a bit of extra effort, but the tastier results and quicker cooking time are so worth it.
Ingredients
Turkey: I think a 10-12 pound turkey is the sweet spot for spatchcocking. It’s large enough to feed a family, but it’s small enough to be manageable when you flatten it and it fits on a standard sheet pan.
Butter: This is the base of the compound butter, which is what we’re spreading across the turkey to season it.
Onion, Carrots, and Celery: These three are going onto the baking sheet first, which makes them act as a roasting rack that allows the hot air to circulate under the turkey. Their flavors also infuse the drippings, which makes your gravy so much more delicious.
Sage, Rosemary, and Thyme: These three herbs pair so well with turkey, and are the quintessential Thanksgiving flavors. For something as special as your Thanksgiving turkey, I really recommend using fresh herbs because the flavor is noticeably better.
Garlic Powder, Pepper, and Paprika: Using garlic powder in the compound butter is actually better than using fresh garlic because you don’t run the risk of the minced garlic burning. Garlic adds a strong, savory, aromatic flavor. Pepper adds a slight heat that balances out the rich flavors. Paprika is a warming spice that adds a beautiful golden color. Feel free to use smoked paprika instead if you like a smoky flavor.
How To Make Spatchcock Turkey
Prep the Turkey: Thoroughly pat the turkey dry with paper towels. Place it breast side down on a cutting board with the tail end facing you. (See the recipe card below for the full printable instructions.)
Remove the Backbone: Using sharp kitchen shears, cut down both sides of the backbone, using two hands when needed to break through the ribs. Stay as close to the backbone as possible to avoid hitting the wing bone. Remove and discard the backbone, or set it aside for stock. Trim and discard any loose skin around the neck.
Flatten: Flip the turkey over and press down firmly with both hands until the breastbone cracks and the turkey lies flat.
Separate the Skin: Gently slide your fingers under the skin to separate it from the meat, being careful not to tear it.
Rest and Make the Compound Butter: Let the turkey rest at room temperature for a bit. While waiting, mix together the softened butter, fresh herbs, and spices until combined. Set aside.
Prep the Pan: Spray a large rimmed baking sheet with cooking spray and arrange the sliced onion, carrots, and celery in an even layer to create a bed for the turkey.
Butter the Turkey: Spoon some of the compound butter under the skin and spread it evenly over the meat beneath. Coat the entire exterior of the turkey with the remaining compound butter, getting into every nook and cranny. Transfer the turkey onto the vegetable bed, tuck the wings under to prevent burning, and insert an oven-safe thermometer into the thickest part of the breast.
Bake: Place in the preheated oven and bake, rotating halfway through, until the skin is deeply golden and the thickest part of the breast reaches 165F internally.
Rest: Tent the turkey loosely with aluminum foil and let it rest for a bit.
Finish the Dark Meat: Transfer the turkey to a clean cutting board and remove the legs, thighs, and wings. Tent the white meat with foil to keep it warm. Return the dark meat to the oven and cook until it reaches the thickest part of the thigh reads 185F.
Rest and Serve: Let the dark meat rest uncovered while you slice the breast. Arrange everything on a serving platter and enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Dry the Turkey: If you want truly crispy turkey skin, you have to remove as much moisture as possible before spreading the compound butter across it.
- Use Sharp Kitchen Shears: Since you’re going to be cutting through bone and removing the backbone, sharp kitchen shears make it much easier and safer because you don’t have to use nearly as much force.
- Rest the Turkey: Resting the turkey before it cooks takes the chill off and makes it cook evenly. Resting it after it cooks allows the juices to redistribute so that you have juicy, tender meat.
What Is Spatchcocking A Turkey?
Spatchcocking, which is also called butterflying, is a method of preparing turkey or chicken by removing the backbone and pressing the bird flat before cooking. By flattening the turkey, you expose more surface area to the direct oven heat, which speeds up cooking significantly by about half the time, and gives you that golden, crispy skin all over the entire bird.
What Are The Downsides Of Spatchcocking?
There are really only two downsides. First, you won’t end up with a gorgeous, full, intact turkey to serve on your holiday table. This method is better for people who like to slice the turkey in advance for easy serving and don’t mind that you won’t have a whole bird to present. Second, it does require a bit more work up front to remove the backbone and flatten the bird.
How Long Will A Spatchcock Turkey Take To Cook?
A 10-12 pound spatchcocked turkey typically takes about 1 hour 20 minutes to 1 hour 30 minutes when it’s cooked at 400F, compared to 3 or more hours for a traditional roasted whole turkey. The exact time definitely varies based on the size of the turkey, and whether or not it rested at room temperature before going in the oven. The only way to know for sure when the turkey is done is by using a meat thermometer.
Is It Worth Spatchcocking A Turkey?
Definitely! Not only does it cook in so much less time, it also tastes better and the skin is so much crispier. It’s definitely worth the extra 10 or so minutes of prep time at the beginning.
What Are Common Spatchcocking Mistakes?
The most common mistake I’ve heard about is accidentally cutting through the breast side instead of the backbone side. If you did that, you can just go ahead and remove the backbone anyways, and roast it as two flattened halves.
Do You Flip A Spatchcock Turkey When Cooking?
No, the skin remains up the entire time, which is what makes the skin so crispy. The only thing you need to do is rotate the pan 180 degrees so all of the skin browns evenly.
Does Spatchcocking A Turkey Make It Juicier?
Yes! That’s why I love spatchcocked turkey so much. The turkey cooks faster and more evenly with this method, which means the breast meat spends less time in the oven, which really lowers the chances of it drying out. The compound butter placed under the skin in this recipe also helps baste the meat with flavor and fat, helping it stay juicy.
What Size Pan For Spatchcock Turkey?
A standard 18×13 half-sheet pan is the perfect size for this spatchcock turkey.
Where To Put The Thermometer In Spatchcock Turkey?
Place the oven safe meat thermometer in the thickest part of the breast, without touching bone.
Storing And Freezing
Store cooled leftovers that have been carved off the bone in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Thanksgiving Recipes
If you like this recipe, be sure to check out all of our other holiday recipes. Some reader favorites are:
- Turkey Breast Brine
- Stove Top Stuffing
- Boneless Turkey Breast
- Green Bean Casserole with Bacon
- Turkey Gravy Without Drippings
- Christmas Chicken
- Sous Vide Prime Rib
- Air Fryer Prime Rib
- Canned Cranberry Sauce
- Canned Sweet Potato Casserole
BEST Spatchcock Turkey (Crispy Skin and Juicy Turkey Recipe)
This holiday turkey is actually quick and easy to make. Our spatchcock turkey is juicy, flavorful, has ultra-crispy skin, and cooks quickly.
Ingredients
Turkey and Vegetables:
- 10-12 pound turkey, thawed if frozen*
- 1 large yellow onion, sliced
- 2 large carrots, cut into sticks
- 2 celery stalks, cut into sticks
Compound Butter:
- 3/4 cup salted butter, softened
- 1 1/2 Tablespoons finely chopped fresh sage
- 1 Tablespoon finely chopped fresh rosemary
- 1 Tablespoon finely chopped fresh thyme
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- *Most frozen turkeys come brined. Do not use a brine on a frozen turkey if it says “seasoned” or “infused” because it will turn out way too salty. If using a fresh unbrined turkey, generously salt the turkey and refrigerate overnight, uncovered.
- Thoroughly dry the turkey with a paper towel. Place the turkey on a cutting board, breast side down with the tail end facing you. Using a sharp pair of kitchen shears (or a sharp knife), make a starting cut on each side of the backbone.
- Cut down all the way on each side. You might need to use two hands to break through the ribs while cutting as close to the backbone as you can to avoid hitting the wing bone. Once the backbone is removed, discard or set aside for stock. Cut any loose skin away from the neck and discard.
- Flip it over, then use both hands to press down hard to flatten. You will hear and feel cracking.
- Flip the turkey over. Gently separate the skin from the meat using your fingers, trying your best not to rip the skin (but don’t stress if it happens).
- Dry the turkey again and let it rest at room temperature for 1 hour. While waiting, make the compound butter by mixing the butter, fresh herbs, and spices together in a small mixing bowl. Set aside.
- Preheat the oven to 400F. Spray a large rimmed baking sheet with cooking spray, then
- place the veggies on the baking sheet, making a bed for the turkey to rest on.
- Take a few spoonfuls of the compound butter and place it under the skin. Gently work it all around, coating the meat under the skin.
- Next, completely cover the top of the turkey with the compound butter, making sure to get it in all the nooks and crannies.
- Transfer the turkey to the bed of vegetables. Tuck the wings under to prevent burning.
- Place an oven safe thermometer into the thickest part of the breast.
- Bake for 40 minutes, rotate 180 degrees. Bake for an additional 40-50 minutes, or until the internal temperature reaches 165F.
- Tent the turkey with aluminum foil, and let rest for 30 minutes.
- Preheat the oven to 400F.
- Transfer the turkey to a clean cutting board and remove the turkey legs, thighs, and wings, and place them on a baking sheet. Tent the white meat with foil on the cutting board.
- Place the dark meat back into the oven and cook for an additional 8 minutes, or until the internal temperature reaches 185F (so the dark meat becomes tender).
- Once done, let the dark meat rest, uncovered, while you slice the breasts. Transfer the turkey to a serving platter, and enjoy!
Nutrition Information:
Serving Size:
1/12Amount Per Serving: Calories: 715.8Total Fat: 26.3gCarbohydrates: 2.5gFiber: 0.7gSugar: 0.9gProtein: 110.4g
Nutrition information isn't always accurate.
This spatchcock turkey is the best Thanksgiving turkey ever! It’s so much more delicious than a traditional, roasted, whole turkey.
