spatchcock turkey recipe

A Spatchcock Turkey is the miracle Thanksgiving recipe recipe you never knew you needed! Don’t be intimidated – learning how to spatchcock a turkey is much easier than it sounds &amp; results in a perfectly juicy, evenly cooked, super flavorful Thanksgiving turkey that's ready in less than 2 hours – freeing up your oven to make delicious Thanksgiving side dishes &amp; pies!

How to Spatchcock a Turkey (Miracle Method with Step-by-Step Photos!)

plastic cutting board

sharp kitchen shears

sharp chef’s knife

rolling pin

roasting pan

Turkey prep

Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Remove the back bone

Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy.

Split the breast plate

With the turkey still facing breast side down, carefully use your hands to stretch open the ribs of the turkey, revealing its inner cavity. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks.

Finish spatchcocking: Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!! (Note: If you have difficulty cracking the chest plate of the turkey, flip the turkey back over, running the tip of a sharp knife over the bone from within the open cavity – these score marks help ease up any resistance. Flip the bird back over &amp; press down on it again.)

This is THE recipe to use when spatchcocking a turkey. I've come back to this recipe time and time again. My family was blown away when I followed this recipe and it was my first time cooking a whole turkey! Jess KNOWS what she's doing.

2020 Thanksgiving brought a new technique to my kitchen with this easy-to-follow recipe. The aroma of roasting turkey in our house piqued our appetites. The Lemon-Herb Butter was simple to make (I'll never buy the store version again, now that I know how quick and easy I can make it) and kept the turkey moist and tender throughout roasting process... and these were the most delicious carrots and onion quarters I've ever oven-roasted. Spatchcock Turkey has become our newest Family Tradition...Thank you, Thank you, Thank you!!!

Thank you for explaining all of this!  I've done it with  chicken before but this will be my first with Turkey - It'll save so much time.  Photos to follow.

With the classic flavors of lemon &amp; herbs, this Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable meal for Thanksgiving, Friendsgiving, or any holiday dinner! Mix lemon zest, rosemary, sage, &amp; thyme in with fresh butter, &amp; then use it to season a spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Lemon Herb Butter Roast Spatchcock Turkey (The Easiest Thanksgiving Turkey Recipe!)

lemon butter

olive oil

carrots,

yellow onions, quartered

salt black pepper, to season

(8 ounces) unsalted butter,

lemons, zested

garlic,

cutting board

Sharp kitchen shears

Sharp chef’s knife

Rolling pin

Roasting pan

Turkey baster

Instant-read thermometer

Carving set

Prep

Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Prep the lemon herb butter

Add all listed herb butter ingredients to a medium bowl. Season with 1 teaspoon kosher salt &amp; ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.

Spatchcock the turkey

(Note: For more guidance + step-by-step photos, be sure to check out this full How to Spatchcock a Turkey guide!) Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks. Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!!

Season the spatchcocked turkey

Use your hands to spread the prepared lemon herb butter from Step 2 between the turkey skin &amp; meat. Buttering the turkey meat directly helps keep it juicy &amp; flavorful. If needed, use paper towel to pat the turkey skin as dry as possible. Drizzle the olive oil over the entire surface of the turkey skin, then season generously with kosher salt &amp; ground black pepper. If you have any remaining lemon herb butter, dot it over the top of the turkey.

Prepare for roasting

Arrange the onions &amp; carrots across the bottom of a roasting pan. (You can be as rustic as you’d like – no one will see!) If desired, place the turkey neck &amp; spine in the roasting pan, too, for extra flavorful turkey gravy. Set your seasoned spatchcock turkey over top, breast side facing up. Gently tuck the wing tips behind the breasts to prevent burning.

Roast the turkey

Transfer the roasting pan to the oven. Roast at 450 degrees F for 30 minutes. Remove the turkey from the oven for basting. Carefully spoon or brush the drippings in the roasting pan all over the surface of the turkey. Return the roasting pan to the oven, reducing the oven temperature to 350 degrees F. Continue roasting the turkey for 1 additional hour, removing the turkey from the oven every 20 minutes to repeat the basting process. If desired, rotate the roasting pan 180 degrees each time you place it back in the oven to promote even roasting &amp; browning. Pull the turkey from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.

Rest the turkey

Very carefully transfer the roast spatchcock turkey to a cutting board or large flat surface. Tent with foil &amp; set aside to rest at room temperature for 30 minutes before carving. As the turkey rests, its juices will redistribute throughout the meat &amp; its internal temperature will continue to rise to a safe 165 degrees F.

Optional: Prep turkey gravy: Meanwhile, as the turkey rests, prep turkey gravy as desired. For more guidance + step-by-step photos, be sure to check out my Easy Turkey Gravy recipe!

Carve &amp; serve

https://content.jwplatform.com/videos/yIijk20Y.mp4

With the timelessly classic flavors of lemon & herbs, my Easy Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable Thanksgiving, Friendsgiving, or holiday dinner! These flavors never get old, & they deserve a special place on your Thanksgiving dinner table. Mix lemon zest, rosemary, sage, & thyme in with fresh butter, & then use it to season your spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Easy Herb Butter Roast Spatchcock Turkey Recipe

This spatchcock turkey recipe is exceptionally juicy and tender, with crisp skin, and cooks in a fraction of the time.

Spatchcock Turkey Recipe

turkey

salt

pepper

black pepper

lemon

parsley leaves

thyme leaves

rosemary leaves

sage leaves

unsalted butter

dry white wine

shallots

garlic

Be sure the turkey is completely thawed. Remove the neck and giblets and set them to the side to use in my turkey gravy.

Lay the turkey breast side down and using kitchen shears remove the back bone by cutting it on either side from the front to the back. Reserve the backbone with the giblets and neck.

Flip the turkey over and placing one hand onto the other press down on the sternum, breaking the wishbone, and flattening the turkey.

Pat the turkey dry on both sides with paper towels.

Next, transfer it to a rack and place it over a sheet tray or a baking pan.

Generously season the turkey on both sides with salt. Give it a gently season of freshly cracked pepper. Do not worry about going under the skin.

Dry brine the turkey uncovered in the fridge for 12 to 48 hours.

When you’re ready to bake it, remove it from the fridge and let it sit at room temperature for 20 to 25 minutes. Preheat the oven to 425° convection or 450° non convection.

In a food process combine the salt, pepper, parsley, lemon zest, thyme, rosemary, and sage. Process on high until everything becomes finely ground. Set it to the side.

Next, in a small sized pot add the butter, shallot, garlic, wine, and 1 ½ tablespoons of the herb salt and heat over low heat just until melted.

Using a meat injector, suck up the herb and wine butter and place the injector needle. directly into the breasts, thighs, drums, and wings until all of it has been used. See notes below for an additional option.

Pierce the thickest part of the breasts with a thermometer.

Place the turkey in the pan on a middle rack in the oven at 425° convection until it reaches 160° internally, which takes about 1 hour and 10 minutes for this sized turkey.

Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for 20 to 25 minutes. You’ll notice that internal temp will rise to and most likely past the FDA recommended 165° temperature.

Serve the turkey with optional garnishes.

Perfect. Just what I needed. Love all your recipes.  I always look on your site first to see if you have a recipe I want to make.  Thanks for your posts.

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