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Spatchcock turkey garnished with grapes and fresh herbs.

Spatchcock Turkey

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!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Brining Time 1 day
Total Time 1 day 1 hour 20 minutes
Servings 12
Calories 322kcal
Author Sara Welch


  • 12 pound turkey giblets and neck removed
  • 1 recipe turkey brine
  • 1/2 cup butter softened
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking spray


  • 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.


Calories: 322kcal | Carbohydrates: 1g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 252mg | Sodium: 622mg | Potassium: 721mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Calcium: 38mg | Iron: 3mg