With a little know-how and a few seasonings, this spatchcock turkey recipe will be your holiday go-to. A butterflied turkey is seasoned with oil, seasonings, and fresh herbs, and cooked to juicy perfection.
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What is Spatchcock Turkey?
Simply put, spatchcocking means butterflying (flattening) a whole turkey so it cooks evenly all the way from the wing tips to the neck, while saving tons of oven time.
Holly’s Turkey Takeaways
- Flavor: Lean turkey stays juicy and tender with a savory, seasoned, crispy skin baked spatchcock-style.
- Technique: Take the guesswork out of cooking a whole holiday turkey with the spatchcock method. It takes some prep, but the turkey cooks faster and more evenly.
- Recommended Tools: Poultry shears are an indispensable tool for properly and cleanly removing the backbone (save that for turkey stock). A deep rim baking tray will capture all that juicy broth for making turkey gravy.
How to Spatchcock a Turkey
- Using kitchen shears, cut the backbone out on both sides.
- Run a knife along the breast bone in the center to “score” it.
- Flip it over and flatten the turkey (full recipe below).
- Tuck the wing tips under the turkey.
- Season and cook per the recipe below.
How to Cook a Spatchcock Turkey
- Remove neck and giblets (save with the backbone for broth or gravy).
- Spatchcock the turkey as directed.
- Combine oil and herbs, then brush over the top of the turkey with salt and pepper.
- Roast (full recipe below) until the skin is browned and crispy.
- Remove the bird from the oven, tent with foil, and let rest at least 15 minutes before carving.
I’ve used a turkey up to 20 pounds, but anything over 16 can be tricky since it’s hard to find a pan big enough for a spatchcocked bird.
I would suggest a turkey of about 10-14 lbs.
I like to keep it simple with fresh herbs and a bit of olive oil. You can add garlic powder, but fresh garlic will burn at a high temperature.
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.
Season the skin generously with kosher salt and black pepper.
Flattening helps it cook evenly and perfectly every time. A high temperature seals in the juices and ensures crispy skin.
Roast at 450°F for a regular turkey.
Roast at 425°F for a butter-basted (or Butterball) turkey.
The turkey should be baked until a meat thermometer inserted into the thigh reads 165°F.
Like all roasted meats, rest the turkey for at least 15 minutes before you carve it.
You will want to roast the turkey for 1 ¼ to 1 ½ hrs, or until the thickest part of the thigh reaches 165°F.
Turkey Dinner Must-Haves
Did you make this Spatchcock Turkey? Leave a rating and comment below.
Equipment
Ingredients
- 1 whole turkey approximately 10-12 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 1 ¼ hrs to 1 ½ 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
- 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.
Nutrition Information
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.