Description
This Spatchcock Turkey recipe yields a crispy-skinned, evenly roasted turkey perfect for holiday meals or large gatherings. By removing the backbone and flattening the bird, it roasts faster and more evenly, locking in juicy flavors. Served with roasted vegetables and pan juices, this recipe offers a delicious and visually impressive centerpiece.
Ingredients
Scale
Turkey
- 1 large turkey (approximately 14 lbs), spatchcocked or butterflied
- 1 tablespoon sea salt (kosher salt)
- 1 tablespoon fresh cracked black pepper
- 3 tablespoons soft butter
Vegetables and Stock
- 3 pounds chopped vegetables (Brussel sprouts, carrots, butternut squash, sweet potato)
- 2 cups chicken stock
Instructions
- Prep the Turkey Ahead (Optional)
For best results, if time allows, prep the turkey ahead by resting it uncovered and unseasoned in the fridge for 12-24 hours. This step develops a golden, crisp skin during roasting. - Prepare Vegetables (Optional)
Chop vegetables and place them in the bottom of the roasting pan. Toss with olive oil, salt, and pepper. The vegetables serve as a flavorful rack if used. - Set Up the Roasting Pan
If not using vegetables, place a wire rack in the roasting pan. Remove the plastic net, wrapper, and leg ties from the turkey. Remove gizzards and neck from cavity; trim excess skin. - Spatchcock the Turkey
Using sharp poultry shears, cut along both sides of the backbone to remove it. Use a serrated knife if necessary. Reserve backbone for stock if desired. - Flatten the Turkey
Flip the turkey breast-side up and press down with the heel of your hand to crack the breastbone. Tuck legs inward and wings under to prevent overcooking. - Season the Bird
Pat the bird dry with paper towels for crisp skin. Rub all sides evenly with kosher salt, cracked black pepper, and soft butter. Optionally use compound herb butter beneath skin for extra flavor. - Prepare to Roast
Place turkey in the pan. Pour 1 cup of water or chicken stock into the bottom of the pan to keep the meat moist and create pan juices. - Roast the Turkey
Preheat oven to 400°F. Roast the turkey for 1 hour; tent with foil if browning too fast. Reduce heat to 375°F and roast for another 90 minutes, tenting if necessary. - Check Temperature
Use an instant-read thermometer to check the internal temperatures: breast meat should reach 165°F, and thigh meat 175°F, avoiding bone contact for accuracy. - Rest and Serve
Once cooked, let the turkey rest uncovered for 10-15 minutes. Carve with a sharp knife and serve warm with side dishes or use leftovers in other recipes.
Notes
- Resting the turkey uncovered in the fridge before cooking improves skin crispness.
- Using vegetables as a roasting rack adds flavor and prevents the turkey from sticking.
- The backbone can be saved to make homemade turkey stock.
- Butter under the skin enhances flavor and browning.
- Tenting with foil prevents skin from burning during roasting.
- Always use a reliable meat thermometer to ensure safe cooking temperatures.
- Letting the turkey rest keeps it juicy and makes carving easier.
