Name: Spatchcock Turkey
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 12 lb turkey (works with 11–14 lb; adjust bake time accordingly); Salt & black pepper, to taste; 3/4 cup unsalted butter (12 Tbsp), softened; 2 Tbsp light olive oil; Zest of 1 lemon; 2 Tbsp fresh lemon juice; 3 garlic cloves, finely minced; 1/4 cup fresh parsley, chopped; 1/2 Tbsp sea salt; 1/2 tsp freshly ground black pepper; 1 large onion, sliced into rings; 3 celery sticks, sliced; 1 carrot, sliced into rings; 4 garlic cloves, sliced (unpeeled); 1/2 cup water

Spatchcock Turkey

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This perfectly roasted spatchcock turkey cooks faster, browns beautifully, and stays juicy throughout. Flavored butter and aromatic veggies take it to the next level.

Author: Sarah
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Yield: 10 servings
Category: Main Course, Holiday Recipes
Method: Main Course, Holiday Recipes
Cuisine: American
Diet: Gluten Free

Ingredients

Main Ingredients:

12 lb turkey (works with 11–14 lb; adjust bake time accordingly)

Salt & black pepper, to taste

Flavored Butter:

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

2 Tbsp light olive oil

Zest of 1 lemon

2 Tbsp fresh lemon juice

3 garlic cloves, finely minced

1/4 cup fresh parsley, chopped

1/2 Tbsp sea salt

1/2 tsp freshly ground black pepper

Roasting Pan ‘Stuffing’ (aromatics):

1 large onion, sliced into rings

3 celery sticks, sliced

1 carrot, sliced into rings

4 garlic cloves, sliced (unpeeled)

1/2 cup water

Cook Mode Prevent your screen from going dark

Instructions

How to Spatchcock the Turkey:

Prep Turkey: Remove giblets and neck. Rinse (if brined) and pat dry.

Remove Spine: Using poultry shears, cut along both sides of the backbone and remove it.

Break Breastbone: Score the inside of the breastbone with a knife. Flip and press firmly to flatten the turkey.

How to Roast Spatchcock Turkey:
4. Preheat Oven: Set to 425°F (218°C). Position rack in lower third of oven.
5. Prepare Pan: Scatter onion, celery, carrot, and garlic in a large roasting pan. Add 1/2 cup water.
6. Make Flavored Butter: Combine butter, olive oil, lemon zest and juice, garlic, parsley, salt, and pepper.
7. Season Turkey: Generously season the inside of the turkey with salt and pepper. Place turkey breast-side up on the aromatics.
8. Butter the Turkey: Gently separate the skin from the meat and spread 2/3 of the butter mixture under the skin. Melt the rest and brush over the skin. Season the top with additional salt and pepper.
9. Roast:

Roast at 425°F for 30 minutes

Reduce to 400°F and roast for 1 hour more, or until the thickest thigh reads 165°F

Rest: Remove from oven, loosely cover with foil, and let rest 30 minutes before carving. Serve with pan juices or use drippings to make turkey gravy.

Notes

Works with brined or unbrined turkey.

For juiciest results, use a meat thermometer to check doneness.

You can add the removed spine and neck to the pan to enrich the drippings.

Serving guide: 1¼ lbs of turkey per person; 1½–2 lbs if you want leftovers.

Find it online: https://allrecipesmade.com/spatchcock-turkey/