Name: Spatchcocked Turkey Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme leaves; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 whole turkey (10-12 pounds), backbone removed and flattened; 1 lemon, zested and halved; 1 onion, quartered; 2 cups chicken broth (optional, for roasting pan)

Jump to Recipe·Print Recipe

If you’re looking for a holiday centerpiece that’s not only gorgeously golden but also juicy, flavorful, and ready in a fraction of the usual time, Spatchcocked Turkey is the way to go. This simple technique of butterflying the bird promises perfectly roasted results with crisp skin and moist meat every single time. The signature blend of fresh herbs, zesty lemon, and aromatic garlic infuses every bite with mouthwatering flavor. Whether you’re hosting Thanksgiving or a special dinner, Spatchcocked Turkey guarantees applause, easy carving, and undeniable wow-factor—all without the stress of traditional roasting!

Ingredients You’ll Need

Spatchcocked Turkey Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Spatchcocked Turkey recipe plays an important role, from creating irresistible flavor to ensuring a succulent texture and eye-catching presentation. Gather these items, and watch how each one works its magic in the finished dish!

Whole turkey (10-12 pounds): Opt for a fresh or fully thawed bird for even cooking and the juiciest results after spatchcocking.
Olive oil: Helps the herb paste stick and encourages crisp, golden skin during roasting.
Garlic, minced: Adds robust, savory undertones to every mouthful.
Fresh rosemary, chopped: Lends piney, aromatic brightness—use fresh for best flavor.
Fresh thyme leaves: Balances the stronger herbs with subtle earthiness and a hint of mint.
Kosher salt: Enhances every flavor component and helps retain moisture.
Black pepper: Provides gentle heat and complexity.
Lemon, zested and halved: Zest goes into the herb paste for fragrant citrus notes, while lemon halves roast alongside for extra brightness.
Onion, quartered: Roasting with the turkey infuses gentle sweetness and depth.
Chicken broth (optional, for roasting pan): Gives a steamy environment for even juicier turkey and creates a base for delicious pan juices.

How to Make Spatchcocked Turkey

Step 1: Preheat Your Oven

Start by preheating your oven to 450°F (230°C). This high heat is key for achieving that coveted crispy skin while ensuring the meat cooks quickly and stays juicy—a big benefit of the Spatchcocked Turkey technique.

Step 2: Prepare the Turkey

Pat your turkey thoroughly dry with paper towels; dry skin is essential for crisping up in the oven. If your turkey isn’t already spatchcocked, place it breast-side down and use sturdy kitchen shears or a sharp knife to remove the backbone. Press down firmly on the breastbone to flatten the turkey. Don’t hesitate to ask your butcher to handle this step if you prefer!

Step 3: Make and Apply the Herb Paste

In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, lemon zest, kosher salt, and black pepper. Stir to form a fragrant, chunky paste. Gently loosen the turkey skin with your fingers, then rub the paste generously all over—don’t forget under the skin where possible, as this seasons the meat directly and layers the flavor.

Step 4: Arrange in the Roasting Pan

Place the seasoned, Spatchcocked Turkey breast-side up on a rimmed baking sheet or large roasting pan. Tuck the lemon halves and onion quarters around the turkey to infuse their flavor as it roasts. If you’d like, pour chicken broth into the pan; this helps keep everything moist and creates tasty drippings for gravy or serving.

Step 5: Roast to Perfection

Roast the turkey for 1 hour to 1 hour 15 minutes. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh—it should hit 165°F (74°C). Thanks to the spatchcocking method, cooking is faster and more even. Let the Spatchcocked Turkey rest, uncovered, for 15-20 minutes before carving so those savory juices stay in the meat.

How to Serve Spatchcocked Turkey

Garnishes

Give your Spatchcocked Turkey the visual wow it deserves! Scatter fresh sprigs of rosemary and thyme around the platter, add roasted lemon halves for a pop of color, or sprinkle with extra lemon zest just before serving. Even a little drizzle of the pan juices makes every slice glisten invitingly.

Side Dishes

This turkey pairs beautifully with classic sides like creamy mashed potatoes, garlicky green beans, or maple-glazed carrots. Don’t forget soft dinner rolls to soak up those savory juices! For something fresh, a crisp green salad adds balance to every plate.

Creative Ways to Present

Serve Spatchcocked Turkey already sliced for easy family-style digging in, or arrange the carved pieces atop a bed of roasted vegetables. For a rustic touch, let guests pull meat right from the beautifully roasted bird. Leftovers are stunning in grain bowls or loaded sandwiches with cranberry relish!

Make Ahead and Storage

Storing Leftovers

Cool the leftover Spatchcocked Turkey completely, then refrigerate in airtight containers for up to 4 days. Sliced leftovers are ideal for quick lunches, sandwiches, or tossing into soups and salads.

Freezing

To freeze, carve the turkey and place the meat in freezer-safe bags or containers with as much air removed as possible. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For juicy reheated turkey, drizzle a little chicken broth over slices and cover them before warming gently in a 300°F oven until hot. This keeps the meat moist. Microwave with care, covering the turkey and using short bursts to prevent drying out.

FAQs

Can I spatchcock a turkey myself or should I ask a butcher?

You can absolutely spatchcock your own turkey using sturdy kitchen shears or a sharp knife—just remove the backbone and flatten the bird with a firm press. If it’s your first time or you want to save time, most butchers are happy to do it for you.

How do I keep Spatchcocked Turkey from drying out?

The spatchcocking method helps the turkey cook more evenly, which prevents dryness. Also, rubbing oil and herbs under the skin, and optionally adding broth to the roasting pan, delivers juicy, flavorful results every time.

Is basting necessary?

Basting isn’t required for Spatchcocked Turkey, thanks to the higher roasting temperature and olive oil-herb coating. If you love extra flavor, feel free to spoon pan juices over the turkey halfway through cooking, but it’s not essential!

Can I use this method with other sizes of turkey?

Yes, you can! For smaller or larger birds, simply adjust the cooking time—smaller turkeys may be done a bit sooner, while larger ones might take a few extra minutes. Always use an instant-read thermometer for perfect doneness.

What’s the best way to carve Spatchcocked Turkey?

Carving is much easier when the turkey is spatchcocked! Start by separating the legs and thighs, then slice the breast meat crosswise into thick, juicy pieces. Arrange everything on a platter and garnish as you like.

Final Thoughts

Once you try Spatchcocked Turkey, you’ll wonder how you ever roasted a bird the old-fashioned way! It’s a showstopper that’s surprisingly easy, effortlessly delicious, and sure to become your new go-to for any special gathering. Give it a go—you absolutely won’t regret it!

Spatchcocked Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 5 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8–10 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Learn how to make a delicious spatchcocked turkey that’s juicy and flavorful. This butterflied turkey is seasoned with a fragrant herb paste and roasted to perfection, making it an ideal choice for your Thanksgiving feast.

Ingredients

Scale

For the Herb Paste:

4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
1 teaspoon black pepper

For the Turkey:

1 whole turkey (10–12 pounds), backbone removed and flattened
1 lemon, zested and halved
1 onion, quartered
2 cups chicken broth (optional, for roasting pan)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Turkey: Preheat the oven to 450°F (230°C). Pat the turkey dry with paper towels.
Make the Herb Paste: In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper to form a herb paste.
Season the Turkey: Rub the herb mixture all over the turkey, including under the skin where possible.
Roast the Turkey: Place the turkey on a roasting pan, tuck lemon halves and onion quarters around it, and optionally add chicken broth to the pan. Roast for 1 to 1 hour 15 minutes until cooked through.
Rest and Carve: Let the turkey rest for 15-20 minutes before carving.