Description
Follow our easy Spatchcock Turkey recipe to make a juicy and delicious turkey in a fraction of the time! Perfect for your next Holiday meal!
Ingredients
Scale
- 12–14 lb whole turkey (fully thawed, giblets removed)
- 1 tablespoon dried sage
- 2 teaspoons dried thyme leaves
- 2–3 teaspoons kosher salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup butter, softened + divided
- 1–2 yellow onions, quartered
- 2 cups chicken broth (or turkey broth)
- 1/2 cup dry white wine
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
Instructions
- Prep: Preheat oven to 450 degrees F. In a small bowl combine the dried sage, dried thyme leaves, kosher salt, dried rosemary, ground black pepper, garlic powder and onion powder. Mix to combine; set aside.
- Spatchcock Turkey: Place turkey on a large cutting board or on a baking 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.
- Butter + Season: Take 1/4 cup softened butter and rub into every nook and cranny (including under the turkey skin, where possible). Use additional softened butter, as-needed. Sprinkle turkey seasoning all over.
- Roast: Place in preheated oven, uncovered and middle rack, for 30 minutes. 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: Remove turkey from oven, once fully cooked, 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 its resting for another 10-15 minutes. Highly recommend using pan drippings to make 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 just use more chicken broth, if you don’t want to use wine.
- Dairy-Free: I would sub in olive oil instead of butter here – 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 brine or wet brine before roasting.
- Injection: want to take your turkey to the next level – try our Turkey Injection recipe for even more juiciness!
- Leftovers: got leftover – try our Leftover Turkey Pot Pie!
Nutrition
- Serving Size: 6oz
- Calories: 355
- Sugar: 0 g
- Sodium: 126.8 mg
- Fat: 20.4 g
- Carbohydrates: 0 g
- Protein: 42.8 g
- Cholesterol: 160 mg