Forget hours of waiting by the oven – spatchcocking (or butterflying) your turkey is the game-changing technique that delivers the perfect bird in half the time.
By removing the backbone and flattening the turkey, you’ll get impossibly crispy skin and juicy, evenly-cooked meat that will make your guests wonder about your secret. While this method shines during Thanksgiving and holiday feasts, it’s a simple way to have a turkey on weekends or weeknights.
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Roast Spatchcock Turkey
Transform your turkey game with the simplest trick in the book – spatchcocking. By removing the backbone and flattening the bird, you’ll get juicy meat and crispy skin in half the usual cooking time. While it’s perfect for Thanksgiving, this easy method works when craving an impressive roast turkey. Let me show you how one simple step leads to the best turkey you’ve ever made.
What Is Spatchcocking?
Spatchcocking removes the backbone from your turkey and flatten it on a baking sheet. While it might look complicated, it’s simple to do. This method helps your turkey cook faster and more evenly – meaning juicy meat and crispy skin in less time.
How To Spatchcock A Turkey
- Pat turkey completely dry with paper towels
- Place turkey breast-side down on the cutting board, legs facing you
- Starting at the tail end, cut along both sides of the backbone with kitchen shears (Save the backbone for stock if desired)
- Flip turkey breast-side up on the cutting board
- Press down firmly with both hands on the breastbone until you hear a crack. This flattens the bird for even cooking
- Tuck wing tips behind the breast to prevent burning
- Transfer to a baking sheet and arrange legs so the turkey lies flat
Spatchcock Turkey Ingredients
- A 12-14 lb whole turkey
- olive oil or melted butter
- salt
- black pepper
- garlic powder
- smoked paprika
- dried thyme
- Optional: fresh herbs like rosemary, thyme, and sage for garnish
How to Cook a Spatchcocked Turkey
Step 1: Preheat Your Oven or Grill
If you’re using an oven, set it to 425°F (220°C). For grilling, prepare your grill for indirect heat at medium-high.
Step 2: Prepare the Turkey
Place the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the turkey over and press down firmly on the breastbone to flatten it.
Step 3: Season the Turkey
Pat the turkey dry with paper towels. Gently brush the skin with olive oil or melted butter. Mix salt, pepper, garlic powder, smoked paprika, and thyme in a small bowl. Rub this seasoning blend all over the turkey, getting some under the skin.
Step 4: Cook the Turkey
Place the turkey on a roasting rack set over a baking sheet or in a grill-safe pan. Roast or grill for 1.5 to 2 hours, until the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C).
Step 5: Rest and Serve
Allow the turkey to rest for 15-20 minutes before carving. Garnish with fresh herbs and serve.
This spatchcock turkey recipe delivers moist, flavorful meat and crispy skin—perfect for any holiday or gathering!
How Long to Cook a Spatchcock Turkey
For example:
- A 12 lb turkey will take about 1 hour 12 minutes to 1 hour 24 minutes.
- A 14 lb turkey will take about 1 hour 24 minutes to 1 hour 38 minutes.
Always check the internal temperature with a meat thermometer:
- Breast meat: 165°F (74°C)
- Thigh meat: 175°F (79°C)
Let the turkey rest 15-20 minutes after cooking for juicy and tender meat!
More Thanksgiving Recipes You’ll Love
- Roasted Turkey Breast
- Roasted Turkey
- Smoked Turkey Sliders
- Pit Boss Smoked Turkey
- Traeger Turkey
- How to Smoke a Turkey in an Electric Smoker
- Smoked Turkey Breast on a Traeger
- Smoked Spatchcock Turkey on a Pit Boss
- Loaded Mashed Potato Casserole
- Glazed and Grilled Spiral Ham
- Spiral Ham with Brown Sugar Glaze
- Smoked Pumpkin Pie Recipe
How to Store Leftovers
First, let your cooked turkey cool completely – but don’t leave it out for more than 2 hours after cooking. Once cooled, remove all the meat from the bones. For best results, separate light and dark meat and store stuffing separately.
Store your turkey in airtight containers or wrap tightly in foil. It can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Consider dividing into smaller portions before storing—this makes reheating easier. Don’t forget to label containers with the date.
Uses for Leftover Turkey
Here are some of my favorite ways to use leftover turkey
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Roast Spatchcock Turkey
Ingredients
- 1 12-14 lbs whole turkey
- 1/4 cup olive oil or melted butter
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp dried thyme
- Optional: fresh herbs rosemary, thyme, sage for garnish
Instructions
- Preheat your oven to 425°F (220°C) or prepare your grill for indirect heat at medium-high.
- Place the turkey breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Flip the turkey over and press down firmly on the breastbone to flatten it.
- Pat the turkey dry with paper towels.
- Brush the skin generously with olive oil or melted butter.
- Mix salt, pepper, garlic powder, smoked paprika, and thyme in a small bowl.
- Rub the seasoning blend all over the turkey, including under the skin.
- Place the turkey on a roasting rack over a baking sheet or in a grill-safe pan.
- Roast or grill for 1.5 to 2 hours, or until the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C).
- Let the turkey rest for 15-20 minutes before carving.
- Garnish with fresh herbs and serve.
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.
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