Spatchcock turkey is the best-kept secret for a perfect bird. This cooking method reduces cooking time while delivering a deliciously moist interior and a crispy skin on the outside. There’s no need to worry about dried-out breast meat or underdone thighs. With our step-by-step instructions and video demonstration, you’ll have all the guidance you need to master this technique with confidence.
Looking for other ways to make the perfect turkey? Try our juiciest turkey recipe ever!
Why Our Recipe
- Cook your turkey faster with the spatchcock method which also allows your turkey to cook more evenly.
- Detailed instructions and a video demonstration to make sure you have all the skills and info needed to successfully spatchcock a turkey.
- Our seasoned butter ensures moist and flavorful meat every time, with that perfect crispy skin.
- Instructions for roasting, grilling, and smoking are included.
Spatchcock cooking is a cooking method used on poultry such as chicken, turkey, or duck. It requires you to remove the spine so that it lays flat in your roasting pan. It ensures even cooking, a crispier outside, and a juicier inside. It’s a great way to whip up a Thanksgiving meal — when you use this cooking method you don’t have to worry about roasting it for hours on end!
Ingredient Notes
- Turkey: Ensure your turkey is thawed entirely and make sure to clean the turkey before cooking.
- Butter: Soften butter at room temperature for easier spreading.
- Olive Oil: This allows the seasoning to stick to your turkey and ensures a crispy skin.
Does Size Matter?
Yes, it does. To make the perfect spatchcock turkey you should ideally use a 14-pound or smaller-sized turkey. Anything larger won’t fit on a sheet pan for roasting.
The Best Tool To Spatchcock A Turkey
The best way to spatchcock is with a pair of quality kitchen scissors. That said, you can also use a sharp serrated knife as well. Remember, the larger the bird, the bigger the bone. Watch your fingers and be careful!
Seasoning Options
We use a basic seasoning mix for our spatchcock turkey recipe, which includes salt, pepper, paprika, garlic, and onion powder. Don’t underestimate the power of mixing it with butter and then placing that mixture under the skin — it can really make a difference in terms of flavor and juiciness. Here are some other extras that you can add to your seasoning blend:
- Cayenne pepper
- Thyme
- Rosemary
- Oregano
- Sage
- Parsley
Cooking Time
It’s hard to determine exactly how long this recipe will take to cook, as so much depends on the size of the turkey. You want the internal temperature to reach 155 degrees F on the breast, and the dark meat can be up to 175 degrees F for the juiciest results. Use a food-safe thermometer to check on yours after about 2 hours — it may take up to 3 hours if you’re working with a large bird!
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat single serving portions in the microwave on high in 30-second increments. Reheat larger portions in a roasting pan in the oven, low and slow, at 300 degrees until warmed through, about 20-30 minutes. Make sure to cover it with foil to keep all of those delicious juices intact. You could also add a bit of broth or butter to the pan as it heats to maintain moisture.
Hi Chefs! I love a spatchcocked turkey. I have done this several times, and the people at the meat counter where I order my turkey will spatchcock it for me and I always ask for the removed spine to add to stock. Are you using the oven on a conventional roast or a convection? I just got an oven that does both and I am anxious to learn convection. If you are using convection, do you adjust the temp down 25 degrees? Do you need to baste or to tent this turkey at all? Thank you so much!