My spatchcock turkey recipe is an easy way to make your holiday turkey. This recipe results in a juicy, crispy and delicious turkey that is sure to impress your family.
There are many ways to make a turkey. We have made grilled turkey, Christmas turkey, slow cooker whole turkey, I have a turkey brine recipe, and an Instant Pot turkey breast recipe.
Change things up this year and cook your turkey quick and easy with this simple turkey recipe. Here’s my tutorial on how to carve a turkey in case you are interested. It is delicious and your family will be impressed with how juicy it is and the flavor.
What is Spatchcock Turkey?
Spatchcock Turkey is known as butterflying the turkey to cook. You remove the turkey’s backbone and lay it flat on the roasting pan. This allows the turkey to evenly cook as all parts are exposed to the heat.
Ingredients
- Whole Turkey – Choose the best size of turkey for your family
- Unsalted Butter – We recommend using softened butter to easily spread
- Smoked Paprika – See my paprika substitute if you are out
Equipment Needed
- Kitchen shears
- Large rimmed baking sheet or shallow roasting pan
- Wire rack
- Instant-read thermometer
Seasoning Variations
Feel free to use your favorite seasoning to add flavor to your turkey. Here are some other delicious variations.
- Thyme Leaves
- Rosemary
- Fresh Sage
- Poultry Seasoning
How to Dry Brine a Spatchock Turkey
Season the spatchcocked turkey generously with salt, then place the turkey uncovered in the refrigerator for 12 to 24 hours in a pan. This helps season the meat and dry the skin so it gets crispier while roasting.
If you prefer a wet brine, try our Turkey Brine Recipe.
How to Make Spatchcock Turkey
Step 1 – Preheat the oven to 450°F. Place a rack in the lower third of the oven.
Step 2 – Remove giblets from the turkey cavity and pat the turkey dry with paper towels.
Step 3 – Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
Step 4 – Flip the turkey over and press firmly on the breastbone to flatten it.
Step 5 – In a small bowl, mix the softened butter with kosher salt, smoked paprika, dried oregano, ground cumin, onion powder, dried sage, and pepper.
Step 6 – Gently separate the skin from the meat on the breast and legs. Spread about half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey. Place the turkey on a large, rimmed baking sheet or in a shallow roasting pan, breast-side up.
Step 7 – Roast the turkey for 20 minutes at 450°F. Reduce the oven temperature to 375°F and continue roasting for about 1 hour 10 minutes to 1 hour 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Baste the turkey with the pan juices every 30 minutes.
Step 8 – Once done, remove the turkey from the oven and let it rest for 20 minutes before carving on a wire rack.
Step 9 – Carve the turkey, serve and enjoy!
Why Spatchcock a Turkey?
Spatchcocking helps the turkey cook faster and more evenly while giving you crispier skin. It is also easier to season the entire bird.
The downside is that you will not have a whole turkey to present at the table. You also need sturdy kitchen shears, a large sheet pan, and you cannot stuff the cavity.
Cooking Time by Turkey Size
Always use a meat thermometer instead of relying only on time. The turkey is done when the thickest part of the thigh reaches 165°F.
| Turkey Size | Approximate Cooking Time at 425°F |
| 8 to 10 pounds | 45 to 60 minutes |
| 10 to 12 pounds | 55 to 70 minutes |
| 12 to 14 pounds | 65 to 80 minutes |
| 14 to 16 pounds | 75 to 90 minutes |
| 16 to 18 pounds | 85 to 100 minutes |
How to Carve a Spatchcock Turkey
Let the turkey rest before carving. Remove the legs and wings first, then slice the breast meat away from the ribs and cut it into even slices. For more specific instructions and tips, see our turkey carving details.
Expert Notes
- Cooking Time – Make sure to check the turkey’s internal temperature with instant-read thermometer at different spots, especially in the thickest parts of both the thigh and breast, to ensure it’s fully cooked. Cooking time will vary depending on the size of your turkey.
- Crispy Skin – If you want extra crispy skin, you could let the turkey air dry in the fridge, uncovered, for several hours or overnight before seasoning and roasting.
- Basting Turkey – Since you’re basting every 30 minutes, be sure to open the oven door as briefly as possible to avoid losing too much heat.
- Cover with Foil – If the skin browns too quickly, cover loosely with aluminum foil.
Make Gravy from the Pan Drippings
For a delicious turkey gravy, save the drippings from the sheet pan after turkey is done cooking. Use them to add extra flavor to homemade turkey gravy, then serve it with your turkey and your favorite sides.
Serving Suggestions
This turkey recipe has become a family favorite. It tastes even better with all of your Thanksgiving side dishes.
- Crockpot broccoli cheese casserole
- Homemade mashed potatoes
- Crockpot cheesy potatoes recipe
- Turkey neck gravy
- Au gratin potatoes crock pot recipe
You can even make leftover turkey soup, turkey salad recipe or turkey noodle soup with your leftover turkey.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freezer it for up to 3 months.
Reheat in a covered baking dish at 325°F with a splash of broth until warmed through. You can also reheat individual portions in the microwave in 30 second intervals.
Frequently Asked Questions
Yes, you can prepare the spatchcock turkey the night before and place in the fridge. We recommend spatchcocking first, then season it, and then refrigerate.
The turkey should be thawed 1 day for every 4-5 pounds of the turkey. Once it has thawed, then the turkey needs to cook within 2 days. Make sure to thaw the turkey in the refrigerator.
We usually plan on about 1 pound of turkey per person. This will ensure there are leftovers which taste even better.
For a 12 to 14 pound turkey, roast for 20 minutes at 450 degrees, then reduce the oven to 375 degrees and cook for about 1 hour 10 minutes to 1 hour 40 minutes. Make sure to always check the internal temperature to ensure reaches 165 degrees.
We used both in this recipe. Start at a high temperature to crisp the skin, then switch to a low temperature to allow the turkey to finish cooking evenly without drying out.
More Easy Turkey Recipes
We love to hear from you. If you make this recipe, please leave us a comment or a star review.
Spatchcock Turkey Recipe
Ingredients
- 1 whole turkey 12-14 pounds
- 1 cup 2 sticks unsalted butter, softened
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon dried sage
- ½ teaspoon black pepper
See how we calculate recipe costs.
Instructions
- Preheat the oven to 450°F. Place a rack in the lower third of the oven.
- Remove giblets from the turkey cavity and pat the turkey dry with paper towels.
- Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
- Flip the turkey over and press firmly on the breastbone to flatten it.
- In a small bowl, mix the softened butter with kosher salt, smoked paprika, dried oregano, ground cumin, onion powder, dried sage, and pepper.
- Gently separate the skin from the meat on the breast and legs. Spread about half of the butter mixture under the skin.
- Rub the remaining butter mixture all over the outside of the turkey.
- Place the turkey on a large, rimmed baking sheet or in a shallow roasting pan, breast-side up.
- Roast the turkey for 20 minutes at 450°F.
- Reduce the oven temperature to 375°F and continue roasting for about 1 hour 10 minutes to 1 hour 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Baste the turkey with the pan juices every 30 minutes.
- If the skin browns too quickly, cover loosely with aluminum foil.
- Once done, remove the turkey from the oven and let it rest for 20 minutes before carving.
- Carve the turkey, serve and enjoy!
I was very happy with how this recipe turned out. It was simple to prepare and packed with great flavor.
5 star
Using this for Thanksgiving because it is so good
You must try this turkey for your next holiday dinner! Easy, delicious and family favorite.
This Turkey turned out so juicy! It is my new way to make my holiday turkey.