Quick Look at the Best Spatchcock Turkey Recipe
- Ready In: under 2 hours (will vary depending on size)
- Serves: 12-14 people
- Dietary Info: dairy-free, gluten-free, kid-friendly, & great for a crowd!
- Best For: Thanksgiving Day, Christmas, or any other special occasion
- Skill Level: beginner-friendly with pro-quality results.
- Why You’ll Love It: Learning how to spatchcock a turkey will drastically cut down on the cook time and give you the best results for a juicy, tender turkey. This evenly roasted turkey starts at a high temp to brown and lock in all those delicious juices, then I dropped the temp to finish.
- Origin: When I learned how to spatchcock a chicken (also known as butterflying a chicken) years ago I was blown away by how easy it was and tasted the most juicy meat EVER! It was time to bring this cooking technique to my Thanksgiving dinner. My guests were so impressed and I LOVED the shorten cook time of this incredible Juicy Spatchcock Turkey!
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Key Ingredients + Substitutions + Equipment
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Whole Turkey – pick-up a large turkey from your local grocery store and follow my step-by-step instructions on how to thaw a turkey!
- Butter – feel free to swap out for plant-based butter or olive oil.
- Turkey Seasoning – I highly recommend our tried-and-true turkey seasoning rub!
- Equipment – deep roasting pan, kitchen shears, internal meat thermometer, & an optional wire rack to elevate the turkey.
Why Should I Spatchcock My Turkey?
- Evenly cooked turkey: a butterflied turkey results in a more evenly roasted turkey compared to a traditional turkey, where the outside will cook faster than the inside!
- Less total cook time: again, since that turkey is laying flat, the total cook time will end up being much shorter than a whole, intact turkey.
How To Make A Spatchcock Turkey
Optional Step – Using a wet turkey brine or dry turkey brine (before butterflying the turkey) would be great to add the flavor and juiciness! Just note that it takes at least 24 hours, so plan accordingly.
OR an Optional Turkey Injection – Insert a delicious herbed butter (melted) directly into the meat by following my step-by-step turkey injection recipe!
Step 1 – Remove the hock lock or plastic piece holding the legs together.
Step 2 – Remove backbone with a sharp pair of kitchen shears.
Step 3 – Cut into the top of the breastbone.
Step 4 – Flip the turkey over and press down firmly on the breastbone until you hear a crack and the turkey lays flat.
Step 5 – Pat the turkey dry with paper towels.
Step 6 – Rub the outside of the turkey with softened butter and cover with the turkey seasoning.
Pro Tip
Be sure to FULLY pat dry all sides of the turkey before trying to rub butter on it! You might need to do this a few times to really get it dry. This will help make it easier to spread the butter on top and it will result in perfectly crispy turkey skin!
Flavor Options To Mix it Up
The recipe card below shares a butter + classic turkey seasoning mix, but there are a ton of other ways you can season a turkey:
- Citrus Butter: add some cut up oranges and lemons to the bottom of the roasting pan, as well as a splash of orange juice! Use this to baste the turkey for a citrus-butter flavor!
- Cajun: grab a pre-made cajun seasoning from the store and use that instead of the turkey seasoning we included below!
- Garlic Butter: mix some minced garlic with the softened butter to add even more flavor.
Step 7 – Put the remaining ingredients in the roasting pan with the turkey on top.
Step 8 – Move to the preheated oven to bake until the internal temperature reaches 162-165 degrees F.
What I Learned Testing this Recipe
- After a few tests, I actually prefer to put a wire rack on top of the roasting pan and then place the turkey on top of that. It will turn out both ways, but I now like the wire rack method better.
- I used the same wire rack method to make my Traeger smoked turkey breast (shown here).
How Long Does it Take to Cook a Spatchcock Turkey?
At an oven temperature of 350 degrees F you will want to calculate a cook time of approximately 6 minutes per pound. Ensure the turkey is fully thawed or it will be very difficult to spatchcock and the cook time will be impacted. Also, be sure to use an instant read thermometer to track the turkey’s internal temperature!
Temperature & Time Guide
| Turkey Size | 12-14 pounds |
| Oven Temperature | Preheat to 450 degrees F & cook for 30 minutes. |
| Finish Temperature | 350 degrees F until internal temperature reaches 165 degrees F (about 1 hour) |
| Rest Time | 20-25 minutes |
Step 9 – Let turkey rest while you use the drippings and juices at the bottom of the roasting pan to follow our step-by-step guide on how to make turkey gravy!
How To Carve A Spatchcock Turkey
Carving a spatchcock turkey is actually pretty similar to carving a regular turkey:
- Cut away the turkey legs + thighs by breaking apart (use your knife if you need to) at the joint. Then separate the turkey thigh and leg.
- Remove the turkey wings.
- Starting at the breastbone, cut the turkey breast meat away from the bone.
- Place the turkey meat on a platter – option to garnish with fresh sage, thyme and cranberries.
Pro Tip
After carving up the best spatchcock turkey, take the remaining turkey carcass and follow our simple tutorial for how to make the best homemade turkey broth!
Best Ways To Serve A Spatchcock Turkey
Roasting a spatchcock turkey in the oven can be served the same way you would serve a regular roasted turkey that stays fully intact. Just carve it up and enjoy with so many favorite holiday side dishes, like Cornbread Muffins, Apple Yam Bake, Ultimate Yukon Gold Mashed Potatoes, Easy Sausage Stuffing, Stuffed Onions with Gruyere Cheese, & Goat Cheese Potatoes Au Gratin!
Spatchcock Turkey Recipe FAQs
Plan for about 1 pound of turkey per person – people don’t normally eat a whole pound, but this way you will have some for leftovers!
I love buying a fresh turkey, if at all possible!! But, we know that it can be a challenge, so frozen works too! Follow our instructions on how to thaw a turkey.
Brining a turkey is an option to add even more juiciness and flavor, but not necessary. Up to you!
The Turkey Seasoning can be mixed ahead of time and the turkey can be spatchcocked the day before! Make room in your fridge and place the spatchcocked turkey inside leaving it uncovered – the skin will dry out a bit overnight and ends up resulting in a more crispy skin!
Before cooking, pat the turkey FULLY dry with paper towels. Then follow our instructions in the recipe card about starting at a high temperature and then dropping it. The higher temp will result in a more crispy skin.
Other Turkey Recipes for Thanksgiving You Might Like
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Ingredients
Turkey Seasoning:
- 1 tablespoon dried sage
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Turkey + Roasting Pan Ingredients:
- 12-14 pound whole turkey, fully thawed, giblets removed
- 1-2 yellow onions, quartered
- 2 cups chicken broth, or homemade turkey broth
- 1/2 cup dry white wine
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 1/2 cup butter, softened + divided (more, if needed)
Instructions
- Prep: Preheat oven to 450 degrees F. Combine the turkey seasoning in a small bowl; set aside.
- Spatchcock Turkey: Place turkey on a large cutting board or on a sheet pan. Flip turkey so it is breast-side down. Taking kitchen shears, cut along both sides of the backbone (which will be running down the middle of the turkey) and remove. Using a sharp knife, cut into the top of the breastbone and start to break apart the cartilage. Flip over. Firmly press down towards the top of the breastbone with the palm of your hand until you hear a crack and the turkey lays flat. (option to check out our tutorial on How To Spatchcock a Turkey for even more details and pictures).
- Roasting Pan: Add onion, chicken broth, white wine (if using), rosemary and thyme to bottom of large roasting pan. Place a wire rack on top and place the turkey on top of that, ensuring the breast-side is up. Pat the outside of the turkey dry with paper towels.
- Butter + Season: Take 1/4 cup of softened butter and rub into every nook and cranny (including under the turkey skin, where possible). Use additional softened butter, if needed. Sprinkle turkey seasoning all over.
- Roast: Place in preheated oven, uncovered and middle rack, for 30 minutes. Then reduce oven temperature to 350 degrees F. and continue cooking an additional 60 minutes or until the internal temperature reads 165 degrees F. at the thickest part of the turkey. Baste every 20 minutes or so with another 1/4 cup melted butter. Once the butter is used up, simply use the liquid at the bottom of the pan to baste.
- Rest: Once fully cooked, remove turkey from the oven and baste one more time. Cover pan with aluminum foil and let meat rest 15-20 minutes.
- Serve: Move the turkey onto a platter or large plate and cover with foil again to continue resting for another 10-15 minutes. Highly recommend using pan drippings to make homemade turkey gravy!
Notes
- Turkey: use a fully thawed turkey! A partially frozen turkey will definitely impact the cooking time and it will cook unevenly – it will also be very hard to spatchcock. Follow our guide on how to thaw a turkey.
- White Wine: feel free to use more chicken broth, if you don’t want to use wine.
- Dairy-Free: option to sub in olive oil instead of butter – you won’t need quite as much, just enough to coat the bird.
- Cook Time per Pound: it will take approximately 6-7 minutes per pound to cook a fully thawed turkey, using the spatchcock method. Of course, use an internal meat thermometer to track the temperature. I usually pull mine a little before it hits 165 degrees F, since it will continue to cook as it rests.
- Brine: feel free to use a dry turkey brine or apple cider wet brine before roasting.
- Injection: want to take your turkey to the next level – try our turkey injection recipe for even more juiciness!
- Storage: keep in an airtight container in the fridge for up to 5 days. Or in a freezer-safe container and freeze for up to 3 months.
- Leftovers: got leftovers – try our Leftover Turkey Pot Pie or Turkey Wild Rice Soup!
Bridget Montag says
Such a quick and easy way to cook the most juicy turkey!
Haley says
This recipe was amazing and soo easy to follow!!!! Whole family loved it! It’ll be our go to way moving forward!
Lynn Weichmann says
First time spatchcocking a turkey. I have done chickens. My bird is 18 lbs. wish me luck.
Erin says
You got this!!
Stephanie Yoder says
I may not make Turkey any other way now. This recipe was easy and AMAZING!! Our whole family commented on how flavorful and juicy it was.
Erin says
So happy to hear that, Stephanie!!
Kelly says
Kelly F says
Monica says
Second year making our turkey this way!! It is so juicy and all the fam loved it!!
Erin says
That’s so awesome to hear, Monica! And thanks so much for taking the time to come back and leave a rating and review! I appreciate it!
Emily says
Tried this last year and it came out perfectly – doing it again this year!
Erin says
So happy to hear that!
Pauline says
Hi Erin, did you brine the turkey before hand for this recipe?
Thank you Pauline
Erin says
Hi Pauline! I didn’t while testing this recipe, but you definitely can!! I would just brine first and then make your cut to spatchcock. Hope that helps!
Daphne says
So ideally I’d be putting the butter and season on the night before?
Erin says
Hi Daphne! Nope, so if you want you can spatchcock the turkey the night before, prep your seasoning and just set it aside, and then you can leave your turkey on a platter, uncovered in the fridge which results in a more crispy skin after cooking. You still butter and season right before cooking – hope that helps!