Spatchcock Turkey

Why You’ll Love This Recipe

I love how much more manageable this turkey is to roast. Spatchcocking not only reduces the cook time significantly but also gives me that perfect crispy skin and evenly cooked meat every single time. The lemon-herb butter seeps into the meat, keeping it moist and flavorful, and the veggies underneath help flavor the drippings for a rich, aromatic gravy. Plus, resting and carving is so much easier with a flat bird.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Turkey:

• 12 lb whole turkey (fresh or thawed), 11–14 lbs will work

• Salt & pepper, to taste

Flavored Butter:

• 3/4 cup (12 Tbsp) unsalted butter, softened

• 2 Tbsp light olive oil (plus more for drizzling)

• Zest of 1 lemon

• 2 Tbsp fresh lemon juice

• 3 large garlic cloves, finely minced

• 1/4 cup fresh parsley, chopped

• 1/2 Tbsp sea salt

• 1/2 tsp freshly ground black pepper

Stuffing Base (for under the turkey):

• 1 large onion, sliced into rings

• 3 celery stalks, sliced

• 1 carrot, sliced into rings (unpeeled)

• 4 garlic cloves, sliced (unpeeled)

• 1/2 cup water

Directions

How to Spatchcock the Turkey

1. I remove the neck and giblets from the turkey. If it’s been brined, I rinse and pat it dry.

2. I place the turkey breast-side down on a rimmed baking sheet with the legs facing me.

3. Using poultry shears, I cut along both sides of the backbone to remove it completely. This step takes some arm strength, but it’s worth it.

4. I flip the turkey over and score the breastbone with a sharp knife. Then I press firmly down on the breast until I hear a crack—that’s how I know the turkey is flat and ready to roast.

How to Roast the Spatchcock Turkey

5. I preheat the oven to 425°F and place a rack in the lower third.

6. In a large roasting pan, I scatter the onion, celery, carrot, and garlic, then pour in the water.

7. In a bowl, I mash together the softened butter, olive oil, lemon zest and juice, garlic, parsley, salt, and pepper until smooth.

8. I season the underside of the turkey with salt and pepper, then place it breast-side up on top of the vegetables in the pan. I tuck the wings under to prevent burning.

9. I gently separate the skin from the meat using my fingers, then spread two-thirds of the butter mixture underneath the skin. I melt the remaining butter and brush it over the top, then season the entire surface with more salt and pepper.

10. I roast the turkey at 425°F for 30 minutes to get a good golden crust, then reduce the heat to 400°F and continue roasting for about 1 hour, or until the thickest part of the thigh reaches 165°F.

11. I remove the turkey from the oven, tent it loosely with foil, and let it rest for 30 minutes before carving.

12. I spoon the drippings over the carved turkey or use them to make a rich gravy.

Servings and timing

This recipe serves 10 people generously. A 12 lb turkey takes about 1.5 hours to roast, with an additional 30 minutes to rest, and 30 minutes to prep—so I always plan for around 2.5 hours total. It’s perfect for any holiday or large family meal, and leftovers are guaranteed if I size up the bird.

Variations

Sometimes I switch up the butter by adding rosemary, sage, or thyme depending on what I have on hand. I’ve also made this recipe using orange zest instead of lemon for a slightly sweeter, citrusy profile. For extra crispy skin, I dry-brine the turkey the day before and leave it uncovered in the fridge overnight.

Storage/Reheating

Leftover turkey keeps well in the fridge for up to 4 days. I reheat it gently in a covered dish with a splash of broth or drippings to keep it moist. The carcass and leftover bones make a fantastic turkey stock for soups and sauces.

FAQs

What is spatchcocking?

Spatchcocking means removing the backbone from a whole bird and flattening it out for even cooking. It’s a great way to get crispy skin and reduce roast time.

Do I need special tools?

I use sharp poultry shears and a chef’s knife. Kitchen scissors won’t cut through bone, so shears are essential.

Can I still make gravy?

Yes, I roast the spine and neck in the same pan for rich drippings, then use the pan juices to make gravy on the stovetop.

Will a spatchcocked turkey dry out?

No, it actually cooks more evenly, which helps prevent dry breast meat. The butter and aromatics also help lock in moisture.

Can I spatchcock a larger turkey?

Yes, but make sure it fits your pan and oven. You’ll need to adjust the cooking time and check internal temperatures carefully.

Conclusion

This Spatchcock Turkey is my go-to method for roasting a bird that’s juicy, flavorful, and ready in less time. Flattening it out makes all the difference—every bite gets cooked just right, and the crispy skin is unbeatable. With its herby butter and built-in veggie “stuffing,” it’s a showstopper on any holiday table, and it always brings rave reviews.

Print