Have enough of dry, unevenly cooked turkey? Spatchcocking is the solution! This simple technique ensures your Thanksgiving, Christmas, or holiday centerpiece is juicy, evenly cooked, and boasts perfectly crispy skin. This method isn’t just a cooking hack; it’s your ticket to the juiciest, most evenly roasted turkey you’ve ever made.
Table of contents
Why Spatchcock?
Spatchcocking, or butterflying, involves removing the backbone and flattening the bird. This method ensures even heat distribution across the entire bird, cuts roasting time by nearly half and guarantees crispy skin and succulent meat every single time.
Flattening the turkey creates a cooking surface that allows heat to reach every part of the bird uniformly, eliminating those dreaded dry and undercooked spots. This method guarantees:
- Even Cooking: Eliminates dry breast meat and undercooked thighs.
- Faster Roasting: Cuts cooking time nearly in half.
- Crispy Skin: Exposes more surface area for golden perfection.
With spatchcocking, you’ll enjoy faster cooking, stress-free preparation, and the juiciest turkey ever.
What You’ll Need
- 12–14 lb turkey
- Aromatics (onions, carrots, celery, garlic, and thyme)
- Butter or olive oil
- Kosher salt and black pepper
How to Spatchcock Turkey
Step 1: Prepare the Turkey
Remove the turkey from its packaging and remember to remove the neck and giblets from inside the cavity. You can save these for making stock or gravy if you’d like.
Pat the entire bird dry with paper towels, both inside and out. Drying the skin thoroughly ensures it crisps up beautifully during roasting.
Step 2: Remove the Backbone
Place the turkey breast side down on your work surface. This position allows easy access to the backbone, which you’ll remove to flatten the bird.
Using poultry shears, carefully cut along one side of the backbone from the tail end to the neck. Repeat the process on the other side to completely remove the backbone. If you’re unsure about the cuts, take it slow; precision is key. Once the backbone is removed, set it aside—it’s perfect for making flavorful broth or stock.
Step 3: Flatten the turkey
Flip the turkey breast side up. Place your hands firmly on the breastbone and press down with even pressure until you hear a satisfying crack. This step flattens the bird, ensuring even cooking.
Adjust the wings and legs if necessary to make the turkey lie completely flat.
Step 4: Prepare the Roasting Pan
Line a large roasting pan with aluminum foil for easy cleanup. Scatter chopped vegetables like onions, carrots, and celery evenly across the pan. These will serve as a flavorful base for your turkey.
Place a wire rack on top of the vegetables to elevate the turkey and allow heat to circulate fully.
Step 5: Season the Turkey
Melt butter or measure out the olive oil and brush it over the turkey. Generously coat the turkey, ensuring every surface is covered.
Liberally season the bird with kosher salt and black pepper, rubbing the seasoning into the skin for maximum flavor.
Step 6: Roast the Turkey
Transfer the seasoned turkey onto the wire rack, breast-side up. Place the roasting pan in the preheated oven at 450°F. Roast for 70–80 minutes, rotating the pan halfway through to ensure even cooking.
Use a meat thermometer to check for doneness. The breast should reach 155–160°F, while the thighs should be at 165–170°F.
Step 7: Rest and Serve
Once the turkey reaches the correct internal temperatures, remove it from the oven and let it rest on the wire rack for at least 20 minutes. This allows the juices to redistribute, ensuring tender, moist meat.
Carve the turkey and serve, saving any drippings from the pan for making a delicious gravy.
How Long Does It Take to Cook a Spatchcock Turkey
At 450°F, a 12–14 lb spatchcocked turkey roasts in just 75–85 minutes.
Pro Tips for Success
Getting That Perfect Crispy Skin
Want that show-stopping golden-brown, crispy skin? Place your seasoned turkey on a wire rack set over a baking sheet and refrigerate uncovered overnight. This allows air to circulate the bird, drying out the skin, which leads to that coveted crunch when roasted. For even better results, pat the skin dry with paper towels before seasoning and roasting.
Making the Most of Your Drippings
Don’t let those flavorful pan drippings go to waste! They’re packed with concentrated turkey flavor and aromatics from the vegetables. Strain the drippings through a fine-mesh sieve and let them settle. Skim off the fat to use for your roux, then use the remaining liquid gold to create the most delicious homemade gravy.
Temperature Control Is Key
Always use a reliable meat thermometer inserted into the thickest part of the breast and thigh. Avoid touching bone when taking readings as this can give false high temperatures. Remember that the temperature will rise 5-10 degrees during resting time.
Resting Is Not Optional
Give your turkey at least 20 minutes to rest after cooking. This crucial step allows the juices to redistribute throughout the meat. If you cut too soon, all those flavorful juices will run out onto your cutting board instead of staying in the meat where they belong.
Perfect Carving Technique
Let the turkey cool slightly so it’s comfortable to handle. Remove the legs and wings, then slice the breast meat against the grain. This method ensures clean, presentable slices that stay juicy.
What to Serve With You Spatchcock Turkey
Here are some declious sides perfect for turkey.
Loaded Mashed Potato Casserole
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Spatchcock Turkey
Equipment
- Poultry shears
- Roasting pan with wire rack
- Meat thermometer
Ingredients
- 1 12–14 lbs whole turkey
- 1.5 cups diced onions
- 1.5 cups diced carrot
- 1 cup diced celery
- 4 whole garlic cloves
- 5 sprigs of thyme
- .5 cup melted butter or olive oil
- 5 tsp kosher salt
- 2 tsp cracked black pepper
Instructions
- Clear a large, sturdy surface like a countertop or cutting board to comfortably accommodate the turkey. Gather your tools, including poultry shears, a roasting pan, a wire rack, and paper towels. It’s also a good idea to preheat your oven to 450°F, so it’s ready when you finish prepping.
- Remove the turkey from its packaging, and don’t forget to take out the neck and giblets from inside the cavity. These can be saved for making stock or gravy if you’d like. Pat the entire bird dry with paper towels, both inside and out. Drying the skin thoroughly is a critical step to ensure it crisps up beautifully during roasting.
- Place the turkey breast-side down on your work surface. This position allows you easy access to the backbone, which you’ll remove to flatten the bird. Using poultry shears, carefully cut along one side of the backbone from the tail end to the neck. Repeat the process on the other side to completely remove the backbone. If you’re not sure about the cuts, take it slow; precision is key. Once the backbone is removed, set it aside—it’s perfect for making flavorful broth or stock.
- Flip the turkey breast-side up. Place your hands firmly on the breastbone and press down with even pressure until you hear a satisfying crack. This step flattens the bird, ensuring even cooking. Adjust the wings and legs if necessary to make the turkey lie completely flat.
- Line a large roasting pan with aluminum foil for easy cleanup. Scatter chopped vegetables like onions, carrots, and celery evenly across the pan. These will serve as a flavorful base for your turkey. Place a wire rack on top of the vegetables to elevate the turkey and allow heat to circulate fully.
- Melt butter or measure out olive oil, and use it to brush over the turkey. Generously coat the turkey, ensuring every surface is covered. Liberally season the entire bird with kosher salt and black pepper, rubbing the seasoning into the skin for maximum flavor.
- Transfer the seasoned turkey onto the wire rack, breast-side up. Place the roasting pan in the preheated oven at 450°F. Roast for 70–80 minutes, rotating the pan halfway through to ensure even cooking. Use a meat thermometer to check for doneness. The breast should reach 155–160°F, while the thighs should be at 165–170°F.
- Once the turkey reaches the correct internal temperatures, remove it from the oven. Let the turkey rest on the wire rack for at least 20 minutes. This allows the juices to redistribute, ensuring tender, moist meat. Carve the turkey and serve, saving any drippings from the pan for making a delicious gravy.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
