Spatchcock Turkey is my favorite way to roast a holiday bird! By removing the backbone and flattening the turkey, it cooks in about half the time as traditional roast turkey, while a simple olive oil and fresh herb rub delivers golden, extra-crispy skin and perfectly juicy meat.
Serve it with homemade turkey gravy, the best mashed potatoes, and easy stuffing for a classic Thanksgiving dinner.
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Holly’s Recipe Highlights: Spatchcock Turkey
- Flavor: Savory and juicy with fragrant fresh herbs and perfectly crispy, golden-brown skin.
- Why Make It: Spatchcocking helps the turkey roast faster and more evenly, with more skin exposed to the heat to turn crispy and golden-brown.
- Tools: Sturdy poultry shears make removing the backbone much easier, and an instant-read thermometer helps ensure the turkey is cooked through without drying out.
- Total Time:
- 1 hr 50 mins
- Serves:
- 12
- Rating:
- 5.0/5
Ingredient Notes
- Whole Turkey: A fully thawed 10 to 12 pound turkey is ideal for this recipe. As it’s easier to handle and fits comfortably on a large rimmed baking sheet. You can use a larger turkey as long as your baking sheet and oven have enough room.
- Olive Oil: For a richer flavor, replace some or all of the olive oil with melted butter, keeping in mind that butter can brown more quickly at high heat.
- Fresh Herbs: Rosemary, thyme, parsley, and sage bring classic holiday flavor and a fragrant, savory aroma to the turkey. Use your favorite combination or adjust the amounts to suit your taste.
Favorite Variations
- Poultry Seasoning (optional): Adds extra savory flavor and classic holiday spices to the turkey. Turkey seasoning is another great option.
- Citrusy: Add 1 to 2 teaspoons of lemon or orange zest to the herb mixture for a fresh, citrusy note.
How to Make a Spatchcock Turkey
- Remove the giblets from the turkey. With a pair of poultry shears, cut along the backbone.
- Remove the backbone (reserve to make turkey broth).
- Score the breastbone.
- Flip the turkey, and press on it to flatten.
- Tuck the wing tips under, and dab the turkey dry.
- Cover with oil and seasonings. Roast (full recipe below).
The Perfect Roasting Temperature
- Roast at 450°F for a regular turkey.
- Roast at 425°F for a butter-basted (or Butterball) turkey.
Storing Leftover Spatchcock Turkey
- Remove the meat from the bones, then store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover turkey meat in an airtight container for up to 3 months. Freeze with a little broth or gravy to help keep it moist.
- To reheat leftover turkey, place it in a baking dish with a little broth or gravy, cover tightly with foil, and warm at 325°F for 20 to 30 minutes, or until it reaches 165°F.
Save the carcass and remaining bones for turkey broth or turkey noodle soup.
Complete the Thanksgiving Dinner
Did you enjoy this Spatchcock Turkey Recipe? Leave a comment and rating below.
Spatchcock Turkey
Spatchcock turkey roasts quickly and evenly for juicy meat and golden, crispy skin seasoned with fresh herbs.
Ingredients
- 1 whole turkey approximately 10 to 12 pounds, thawed
- ½ cup olive oil
- 3 tablespoons fresh herbs rosemary, thyme, parsley, sage
- 2 teaspoons poultry seasoning or turkey seasoning, optional
- salt and black pepper
Instructions
- Remove neck and giblets from the turkey (and reserve for broth or gravy).
- Place the turkey on a work surface, breast side down, so the backbone is facing up. Using poultry shears, cut along each side of the backbone to remove the backbone completely (reserve the bone for broth or gravy).
- The breastbone is a hard ridge of bone in the center of the turkey where the two breasts meet. Score it with a sharp knife to make it easier to flatten the turkey.
- Flip the turkey over, breast side up. Using your palms, press on the turkey to flatten it. You should hear the cartilage in the breastbone crack as it flattens.
- Tuck the wing tips under or snip them off and reserve for gravy.
- You can cover the turkey with plastic wrap and rest in the fridge for 2 hours or up to overnight. Discard any juices on the baking tray before roasting.*
- Preheat oven to 450°F*. Combine olive oil and chopped fresh herbs. Set aside.
- Arrange the turkey on a baking sheet with a large rim. Dab the skin dry with paper towels. Brush with the olive oil mixture and season well with salt and pepper.
- Roast the turkey for 1¼ hrs to 1½ hrs or until the thickest part of the thigh reaches 165°F.
- Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
Video
Notes
Turkey
- If using a butter-basted turkey, reduce oven temperature to 425°F.
- Cutting the turkey and letting it rest allows for some of the juices to drain. This step is optional.
- I’ve used a turkey up to 20lbs but it’s really hard to find a pan that fits a spatchcocked turkey larger than 16lbs. I would suggest a turkey about 12 lbs.
- Ask the butcher if they’ll cut the backbone out for you; many of them will, and it will make your job a lot easier.
- Make sure your roasting pan has a fairly deep rim, as the turkey will have drippings that you’ll want for gravy!
- I generally don’t use a wire rack, but sometimes I do put a few onion slices and celery ribs under the turkey for extra flavor.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
Calories: 401 | Carbohydrates: 1g | Protein: 47g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 241mg | Potassium: 508mg | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree, Main Course, Turkey
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Awesome Recipe! Ii made a few alterations but it was a winner, winner, turkey dinner!
We’ve been using this method for several years now since the “turkey torch” of our large family has been passed to me now. This is genius & our turkey always turns out moist, tender & tasty. Thanks for sharing.
this sounds delicious but it’s my first time hosting Thanksgiving for my family and cooking a turkey, so I have a few questions: what if you are planning to wet brine and compound butter stuff under the skin? will the additional salt or seasonings be too much?
You can reduce the salt slightly since you’ll have plenty of salt in the brine and the compound butter.
Hopefully not too late- but yes! Of course you can use compound butter under the skin and rubbed onto the skin. I have been doing this method for years now and I’ll never go back to the traditional way. It always comes out perfectly delicious. White and dark meat are both equally juicy. I even add some salt and pepper to the compound butter along with the obligatory fresh herbs (sage, rosemary and thyme). I also season the bottom with salt and pepper. You’ll be surprised how quickly it’s done! Make sure you let it rest before you start carving it!!
Cooked perfectly – Merry Christmas!
The only way to cook turkey. Is now my go too for Turkey and Chicken. Turkey came out perfect. Looks just like your picture of your Turkey.
Hi, I’m hoping to cook this turkey for supper tonight and I’m just wondering if I should still salt and pepper the turkey if I have used a dry brine on it? We purchased a fresh turkey (butchered on Saturday) from a friends farm so I decided I should brine. I’m worried that it will be too salty if I add extra according to the recipe. Thanks!
If you have chosen to brine the turkey I would skip the additional salt and spices. Enjoy!
Wonderful recipe and great way to cook a bird, just one addition is that you should fully remove the breast or keel bone by flipping it over, making a notch at the top of it with a knife and then ripping it out. Removing the keel bone will make the bird lie fully flat as intended and will help with the cooking process but otherwise very good
Best way I have cooked a turkey. So tender and juicy.
do you cover the turkey while it is cooking?
It should be cooked uncovered so the skin gets crisp.
450 degrees seems pretty high. Do I have to worry about burning?
It may smoke a little bit but I have never had one burn before.
on which rack in the oven should I bake it ?
I use the middle rack for even baking.
Why include nutrition info and not tell what a serving is?
This recipe serves 12 so the nutritional information is for 1/12th of the turkey. Nutritional information is an estiamte and will vary based on the actual size of your turkey and if each serving contains white or dark meat.
If I don’t have strong enough scissors to cut the backbone out, do you think an electric knife might work? I have a 12 lb turkey.
I am not sure if an electric knife would be strong enough, but I would be concerned about how slippery it is Dianna. If you do not have strong enough scissors, I would ask the butcher at your local store.
I have a 22 pound turkey that is spatchcock turkey with the legs removed to fit the pan! Can you tell me temp and time generally? I believe 425 then lower it for about 2 hours or so?
I haven’t tried a 22 pound turkey so I can’t say for sure how long it would take Liz. I would roast at 450°F for a regular turkey or at 425°F for a butter-basted (or Butterball) turkey and then cook until the thickest part of the thigh reaches 165°F.
I recently spatchcocked a 14 lb turkey and it was fabulous.
I now have a 22 lb and wish to do the same, but of course it won’t fit in the pan. I would appreciate hearing how it went for you, with the legs removed. I thought of cutting the bird in half but worried the breast will then be dry.
Thanks
Becky
I had to buy a new pan to fit a 20lb turkey. If your 22lb turkey won’t fit on the pan, you can cut it down even further (I have successfully done this many times before). My friend Mary over at Barefeet in the Kitchen has a great tutorial on this.
What size pan did you use for 20lb turkey?
I used a pan that was 16″ x 22″. If your 20lb turkey won’t fit on the pan, you can cut it down even further (I have successfully done this many times before). My friend Mary over at Barefeet in the Kitchen has a great tutorial on this.
How long for a 17 pound spatchcocked turkey?
Also, if I find that it wont fit on one tray, can I cut the bird completely in half and just bake one the day before and one day of? How long would it be for just one half, so 8.5 lbs?
Hi Stacy, I would begin checking a 17 pound turkey at an hour and a half and cook until the thickest part of the thigh reaches 165°F. And yes you can cut it in half and bake separately. It will take almost the same amount of time, I would check at about an hour and cook until the thickest part of the thigh reaches 165°F.
Sounds and looks wonderful, I will definately do it.
I can’t wait for you to try it Pat!
What is the secret to watching a complete video on this site? It will play for about 30 seconds then switches to another video. I’ve tried opening in a separate window–same issue. Frustrating!!
Hi Lori, I’m sorry you’ve been having issues with the videos. While you are watching the video, after about 30 seconds two buttons will pop up on the right hand side saying either “Next” or “Stay”. If you hit the “Stay” button the video will continue. I hope this helps!
Using my electric carving knife made the spatchcock process really easy!
This is such a great tip Laura, thanks for sharing!
I can’t wait to try this tomorrow. I usually do this method with chicken. This will be my first turkey. The crockpot stuffing sounds good too. How long should I cook a 12 lb bird?
A 10-12 pound turkey will need about 1 ¼ hrs to 1 ½ hrs. You’ll want to ensure the meat reaches 165°F (I usually take it out about 5 degrees early as the temperature will continue to rise when you remove it from the oven).
Asking how long do I cook a 24.77 lb turkey and what temperature? I want to spatchcock it also
Hi Kim, it will take about 3hrs to cook a 25lb spatchcock turkey. You will want to check the thickest part of the thigh to ensure it reaches 165°F.