Spatchcock turkeys are the best kept secret for a perfect bird. This cooking method cuts down on cooking time while providing a deliciously moist interior and a crispy skin on the outside. No need to worry about withered breast meat or underdone thighs. With our step-by-step instructions and video demonstrations, you'll have all the guidance you need to master this technique with confidence.
Looking for other ways to make the perfect turkey? try us Juiciest turkey recipe!
Why our recipe?
- Cook your turkey faster with the spatchcock method which allows your turkey to cook more evenly.
- Detailed instructions and a video demonstration to ensure you have all the skills and information you need to successfully spatchcock a turkey.
- Our seasoned butter ensures moist and flavorful meat with that perfect crispy skin every time.
- Instructions for roasting, grilling and smoking are included.
Spatchcock cooking is a cooking method used on poultry such as chicken, turkey or duck. This requires you to remove the spine so it lays flat in your roasting pan. This ensures even cooking, crispier on the outside and juicier on the inside. This is a great way to whip up a Thanksgiving meal — you don't have to worry about roasting it for hours when you use this recipe!
Material notes
- Türkiye: Make sure your turkey is completely thawed and don't forget to clean the turkey before cooking.
- Butter: Soften butter at room temperature for easier spreading.
- Olive Oil: This allows the seasoning to adhere to your turkey and ensures a crispy skin.
Does size matter?
Yes, it does. You should ideally use a 14-pound or smaller turkey to make the perfect spatchcock turkey. Nothing large will fit on a sheet pan for roasting.
The best way to spatchcock is a pair of quality kitchen shears. That said, you can also use a sharp serrated knife. Remember, the bigger 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 putting that mixture under the skin—it can really make a difference in flavor and juiciness. Here are some extras you can add to your spice mix:
- red pepper
- Thyme
- Rosemary
- Oregano
- the sage
- Parsley
cooking time
It is difficult to determine how long this recipe will take to cook, as a lot depends on the size of the turkey. You want the internal temperature of the breast to reach 155 degrees F, and dark meat can be up to 175 degrees F for the juiciest results. Use a food-safe thermometer to check yours after about 2 hours – this can take up to 3 hours if you're working with a large bird!
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 4 days.
Reheat Microwave single-serving portions in 30-second increments. Heat large portions in a roasting pan in the oven, low and slow, at 300 degrees until heated through, about 20-30 minutes. Be sure to cover with foil to preserve all those delicious juices. You can add some broth or butter to the pan as it heats to retain moisture.
