Description
Spatchcock Turkey – an easy, dependable spatchcock turkey recipe that is juicy and delicious! Perfect for your next Holiday meal!
Ingredients
Scale
- 12–14 lb whole turkey (fully thawed, giblets removed)
- 1/2 cup butter, softened + divided (feel free to use softened ghee)
- 1 batch turkey seasoning
- 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
- Preheat oven to 450 degrees F.
- Combine your ingredients for the Turkey Seasoning, set aside. Ensure butter is softened.
- Spatchcock Your Turkey: Flip turkey so it is breast-side down. Taking your kitchen shears, cut along both sides of the backbone (which will be running down the middle of the turkey at this point) and remove. Cut into the top of the breastbone and start to break apart the cartilage there. Flip over. Firmly press down towards the top of the breastbone with the palm of your hand until you hear a crack. That’s it! Check out our tutorial on How To Spatchcock a Turkey HERE for even more details!
- Take 1/4 cup softened butter and rub into every nook and cranny (including under the skin where possible). Use additional softened butter, as-needed. Sprinkle Turkey Seasoning all over.
- Add onion, chicken broth, white wine (if using), rosemary and thyme to bottom of large roasting pan. Place turkey on top ensuring the breast-side is up.
- Place in oven, uncovered and middle rack, for 30 minutes.
- Reduce temperature to 350 degrees F. and continue cooking an additional 60 minutes or until the internal temperature read 165 degrees F. at it’s thickest part. Baste every 20 minutes or so with another 1/4 cup melted butter. Once you are done using up the butter simply use the liquid at the bottom of the pan to baste.
- Remove from oven and baste one more time. Cover pan with foil and let rest 10-15 minutes.
- Move the turkey onto a platter or large plate and cover with foil again to continue its resting for another 10-15 minutes. Use juices at the bottom of the pan to make Homemade Turkey Gravy
Notes
- Turkey: ensure you are using a fully thawed turkey! A partially frozen turkey will definitely impact your cooking time and you bird will cook unevenly. Here is our Guide to Thawing a Turkey.
- Butter: you can use ghee instead of butter if you want.
- White Wine: feel free to just use more chicken broth if you don’t want to use wine. As for what kind of white wine, I used a chardonnay.
- Prep Ahead: you can easily prep your Turkey Seasoning ahead of time and you can also spatchcock your turkey the day before! Make room in your fridge and place your spatchcocked turkey inside leaving it uncovered – the skin will dry out a bit overnight and ends up resulting in a crispier, more delicious turkey skin!
- Cook Time per pound: If you are using a bigger or smaller bird than mine just know it will take approximately 6 minutes per pound to cook a fully thawed turkey using the spatchcock method. Of course, use your internal meat thermometer to track the temperature.