Spatchcock Turkey

How to Make Spatchcock Turkey

1. 1

   Step 1: Spatchcock and dry-brine the turkey

   Preheat the oven to 425°F (220°C). Using poultry shears or a sharp knife, remove the turkey backbone and flip the bird breast-side up; press firmly on the breastbone to flatten. Pat the skin dry and sprinkle kosher salt and black pepper evenly over both sides of the turkey, working some salt under the skin where possible; let rest uncovered in the refrigerator for 1–4 hours or at room temperature for 30 minutes.

   For this step

   • 12 lbWhole turkey (spatchcock-ready)
   • 2 tbspKosher salt
   • 2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make herb butter and coat under the skin

   In a bowl, combine softened butter, minced garlic, chopped thyme and rosemary, and lemon zest and a little lemon juice. Gently loosen the skin over the breasts and thighs with your fingers and spread most of the herb butter under the skin, reserving a little to rub on the exterior later.

   For this step

   • 8 tbspUnsalted butter, softened
   • 6 clovesGarlic, minced (about 6 cloves)
   • 2 tbspFresh thyme and rosemary, chopped
   • 1 wholeLemon (zest and juice of 1)
   
3. 3

   Step 3: Prepare the roasting pan and aromatics

   Arrange the chopped onion, carrot, and celery in a large roasting pan or rimmed baking sheet to form a bed; this lifts the bird for even airflow and adds flavor. Place the spatchcocked turkey, breast-side up, on the aromatic bed and tuck the wing tips behind the breasts so they don't burn.

   For this step

   • 3 cupsAromatic vegetables: onion, carrot, celery, chopped (bed for roasting)
   
4. 4

   Step 4: Oil, roast, and baste for even browning

   Rub the turkey skin with olive oil and the reserved herb butter, then season lightly with extra pepper. Roast at 425°F (220°C) for about 80–100 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C) and the thigh reads 165°F (74°C); rotate the pan once for even browning. If the skin browns too quickly, tent loosely with foil for the last 15–20 minutes.

   For this step

   • 2 tbspOlive oil
   
5. 5

   Step 5: Rest and carve

   Remove the turkey from the oven and let it rest tented with foil for 20–30 minutes to redistribute juices; internal temperature will rise a few degrees. Transfer to a cutting board, carve by slicing breast meat and removing legs and thighs, then serve on a platter with the roasted aromatics.

1. Preheat the oven to 425°F (220°C). Using poultry shears or a sharp knife, remove the turkey backbone and flip the bird breast-side up; press firmly on the breastbone to flatten. Pat the skin dry and sprinkle kosher salt and black pepper evenly over both sides of the turkey, working some salt under the skin where possible; let rest uncovered in the refrigerator for 1–4 hours or at room temperature for 30 minutes.
2. In a bowl, combine softened butter, minced garlic, chopped thyme and rosemary, and lemon zest and a little lemon juice. Gently loosen the skin over the breasts and thighs with your fingers and spread most of the herb butter under the skin, reserving a little to rub on the exterior later.
3. Arrange the chopped onion, carrot, and celery in a large roasting pan or rimmed baking sheet to form a bed; this lifts the bird for even airflow and adds flavor. Place the spatchcocked turkey, breast-side up, on the aromatic bed and tuck the wing tips behind the breasts so they don't burn.
4. Rub the turkey skin with olive oil and the reserved herb butter, then season lightly with extra pepper. Roast at 425°F (220°C) for about 80–100 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C) and the thigh reads 165°F (74°C); rotate the pan once for even browning. If the skin browns too quickly, tent loosely with foil for the last 15–20 minutes.
5. Remove the turkey from the oven and let it rest tented with foil for 20–30 minutes to redistribute juices; internal temperature will rise a few degrees. Transfer to a cutting board, carve by slicing breast meat and removing legs and thighs, then serve on a platter with the roasted aromatics.