This spatchcock turkey recipe is a whole turkey that’s been brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!
It can be difficult and time consuming to produce the perfect turkey. This spatchcock turkey is a great solution – it’s quick to make, looks super impressive, and is sure to get rave reviews! While this recipe speeds up cook time, if you don’t want to use an oven, try my recipes for smoked turkey, deep fried turkey and grilled turkey breast.
Have you ever had a spatchcock turkey? If you haven’t tried this method of cooking a turkey before, this is the year to give it a try. No more spending half a day in the kitchen waiting for your turkey to cook; this version is ready in about an hour!
Serve your turkey with homemade cranberry sauce, sweet potato casserole, sausage stuffing or Thanksgiving stuffing and a variety of other side dishes for a memorable holiday meal.
Table of Contents
Spatchcock Turkey Ingredients
To make this spatchcock turkey you will need a turkey, turkey brine, butter, salt and black pepper.
How Do You Make A Spatchcock Turkey?
To make a spatchcock turkey, thaw your turkey if it is frozen. Remove the neck and giblets. Prepare a turkey brine. Brine the turkey for 18-24 hours. Remove the turkey from the brine, rinse it and pat it dry. Spatchcock the turkey so that it lays flat on a baking sheet. Make a butter rub by mixing softened butter with salt and pepper. Rub the butter mixture over the turkey. Roast the turkey in an oven taking care to baste the turkey occasionally. Take the turkey out of the oven, carve it and enjoy!
How To Spatchcock A Turkey
Spatchcocking a turkey may seem intimidating, but it is surprisingly easy and worth the effort. Place the bird on its breast and locate the spine. On either side of the backbone cut down the length of the spine. Use poultry shears or a good set of kitchen shears. Snip through the ribs about 1/2 inch to an inch away from the spine. Cut down the spine on both sides until you can remove it.
With the backbone removed, flip the bird over so that the breast is facing up. Spread the bird across a sheet pan and press down hard on the breast. You want to break the bones on the rib cage. Feel free to use two hands on top of each other for more force. Once some of the rib bones are broken the bird will lie flatter on a sheet pan.
Arrange the legs so that they lie as flat as possible on the pan without breaking the joints in the leg or tearing the skin. Finally, tuck the wings under the rib cage to protect them as they cook. Congratulations, your turkey is spatchcocked and ready to butter and roast!
Tips For The Perfect Turkey
- If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone.
- You may need to snip some bones using just the tip of the scissors.
- I like to start cutting from the tail end of the bird. However, if you get stuck, try snipping from the neck end of the bird and have the cuts meet in the middle.
- When the breast meat is done at 165 degrees F, the thigh and drumstick meat may reach a higher temperature. The fat content of the thighs will help keep them moist and juicy.
- Spatchcocking a turkey is also known as butterflying a turkey.
- You can use a similar technique to make spatchcock chicken.
- Make sure you have a large cutting board or sheet pan to work on and sharp shears.
- If you have any turkey leftovers try my favorite leftover turkey recipes like turkey tetrazzini, turkey soup and turkey salad.
Quick Tip
Feel free to move the bird and backbone around a bit to see where the thinnest and easiest points to cut are located.
Recipe FAQs
Spatchcocking a turkey is a way to cut a turkey so that you remove the backbone and flatten out the turkey to cook faster.
It is worth it to spatchcock a turkey. Spatchcocking speeds the roasting process so that an 11 pound bird takes about 1 hour and 10 minutes to cook through. Larger birds may take a little longer and smaller birds may take less time.
The best way to thaw a frozen turkey is in a refrigerator. Make sure to cover the turkey in plastic as close to airtight as possible. Thaw the turkey in a container or pan to collect any water that drips off the bird. Leave it in a refrigerator for 24 hours for every five pounds of turkey.
To brine a turkey use this amazing turkey brine recipe. Remove the neck and giblets and place the turkey in the brine. You can use a large pot or a brining bag. Fully submerge the turkey in the brine. Place the bird and the brine in the refrigerator and let those flavors develop for about 18-24 hours. Need more help with brining? Check out my how to brine a turkey tutorial!
When cooking spatchcock turkey, the breast meat will likely take the longest to reach the correct temperature, 165 degrees F. Use a meat thermometer to measure internal temperature of the breast meat. Make sure not to touch bone with the thermometer. You should also check the thickest part of the thigh to make sure that it’s at the correct temperature.
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Flavor Variations
Spatchcock turkey has the wonderful classic roast turkey flavor in a fraction of the time. However, you can mix things up with some other flavors.
- Garlic: You can use garlic butter for some extra flavor. Simply, add one tablespoon of minced garlic in the butter mixture.
- Herbs: Feel free to mix minced sage, rosemary or your favorite fresh herbs into the butter.
- Mexican: You can make a Mexican spice turkey by adding to the butter a fajita seasoning blend that includes chili powder, paprika, cumin, oregano, garlic powder and onion powder.
- Cajun: Make a Cajun flavored turkey by mixing in the butter a spicy, flavorful Cajun seasoning.
This amazing recipe cooks juicy, delicious turkeys much quicker than the traditional roasting method. With this technique, cooking delicious turkey will be so quick and easy, you’ll want to make roasted turkey all year round, not just on holidays!
More Holiday Dishes You’ll Love
Squash Casserole
45 mins
Roast Turkey for Thanksgiving
3 hrs 10 mins
Scalloped Corn Casserole
1 hr 10 mins
Smoked Turkey Recipe
6 hrs 10 mins
Glazed Ham for the Holidays
3 hrs 10 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Spatchcock Turkey
Ingredients
- 12 pound turkey giblets and neck removed
- 1 recipe turkey brine
- 1/2 cup butter softened
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray
Instructions
- Remove the neck and giblets from a thawed whole turkey.
- Prepare the turkey brine according to recipe directions. Brine for 18-24 hours.
- Remove the turkey from the brine. Rinse the turkey with cold water and pat it dry.
- Spatchcock the turkey by removing the backbone with poultry shears or kitchen shears. Flip the bird so that it is breast side up, place it on a sheet pan and flatten the bird by pressing hard on each breast until the ribs snap. Tuck the wings under the breast and arrange the drumsticks and thighs to flatten them without tearing the skin or breaking any joints.
- Make a butter rub by mixing softened butter with salt and pepper.
- Generously cover the turkey with the butter mixture. Take care to butter joints where the wings and thighs connect to the breast.
- Roast the turkey at 400 degrees F. for about 1 hour and 10 minutes until the interior part of the breast meat reaches 165 degrees F. The thickest part of the thigh should also read 165 degrees F.
- Baste the turkey every 20-30 minutes with melted butter and pan drippings.
- Remove the turkey from the oven. Let it rest for 10-20 minutes, then carve and serve.
Notes
- If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone.
- You may need to snip some bones using just the tip of the scissors.
- I like to start cutting from the tail end of the bird. However, if you get stuck, try snipping from the neck end of the bird and have the cuts meet in the middle.
Where was the rack , in the middle or one up from that?
Middle rack is best!
I see you recommend resting the cooked bird for 10/20 minutes. I was wondering if a longer rest would be OK. I need more time to coordinate other dishes in the oven. Is the issue the Turkey cooling too much?
How long do you need to rest it for? If you go more than 20 minutes the turkey could get cold. In terms of food safety, you can leave turkey out for at least an hour with no issues.
Watch the time. I had mine in the oven for an hour and it was 10lbs. It was overdone when I took it out. That said it was tasty!
My turkey didn’t lay in the pan quite as nicely, the legs splayed out rather than in. Maybe I smashed it too much?
It should cook the same regardless!
Can you lay out your stuffing in the bottom of the pan and lay the spatchcock turkey over it then cook in the oven??
That should work, but it might take longer to cook because there’s less air circulation.
I am planning to use this recipe for Thanksgiving. My only question so far is- what do you cook the turkey on? My turkey is 11 pounds- small for a turkey, but once spatchcocked I fear it will be too wide for my large roaster pan. Did you use cookie sheets? Please advise!
I used a rimmed baking sheet, a cookie sheet is fine, just make sure it has a rim!
Does it effect the cooking time if I use a turkey pan instead of a baking sheet?
It should be the same!
It’s that time of the year again! Would this recipe work for a 21 pound turkey and how long would I need to cook the turkey if this recipe can be used for a turkey that size? Thank you for your assistance! Keep posting your great recipes because every recipe of yours I have tried have always turned out great:)
Yes that size turkey would work, it should take around 2 1/2 hours I would for sure use a thermometer to make sure it’s cooked all the way through.
Do I have to do the brine? Or can I just use dry seasoning and butter?
You do not have to brine if you prefer not to!
Did you end up doing it with the 21lb turkey! I’m wondering what size pan I would need?!
Your answer is in the other comments
Wouldn’t it be easier cutting out the backbone then brining?
Totally up to you, that will also work just fine!
Would it be ok to use an oven bag instead of basting it (I don’t have a baster). If so how would I be able to get crispy skin after the bird is done?
You can just use a spoon to spoon the juices over the top! I haven’t tried this with an oven bag, my guess is that you could take it out of the bag then broil it to crisp the skin.
When I’ve got a lot going on in the kitchen the last thing u want to do is baste every 20 minutes. For me an oven bag has worked absolutely wonderful.
I just use a measuring cup scoop up the juices and bast it
I don’t have a baster either