Roast Spatchcock Turkey
This spatchcock turkey recipe results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes to roast a whole turkey. If you've never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you'll reduce cooking time and make carving a whole lot easier, too! Once you try it, you might never go back.
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Recipe Summary
Never made a spatchcocked turkey for Thanksgiving? This is your year. Spatchcocking a turkey results in a wonderfully juicy and evenly cooked bird in a fraction of the time.
What Does 'Spatchcock' Mean?
To "spatchcock" means to remove a bird's backbone so that it will lay flat while cooking. This method (also known as butterflying) ensures even cooking, juicier meat, and a quicker cooking time. Why? All the turkey parts are exposed to the same amount of heat for the same duration of time, so you don't have to wait around for the thighs to finish cooking while the breast gets dry.
Spatchcock Turkey Ingredients
These are the ingredients you'll need to make this absolutely amazing roasted spatchcock turkey:
· Turkey: This recipe calls for a 10-pound whole turkey. If your bird is larger or smaller, you'll have to adjust the cooking time.
· Oil: Olive oil is rubbed all over the turkey before cooking to keep the meat moist and juicy. Plus, it gives the herbs and seasonings something to stick to.
· Herbs: Fresh sage, rosemary, and thyme add herbaceous and earthy flavor.
· Seasonings: Right before cooking, the turkey is finished with a simple sprinkling of salt and black pepper.
How to Spatchcock a Turkey
It's easier than you think to spatchcock a turkey. You'll find the step-by-step instructions below, but here's a brief overview of what you can expect:
1. Remove the backbone: Place the turkey, breast-side down, on a cutting board. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side. Discard the backbone or reserve it for making stock.
2. Break the breastbone: Use the palm of your hand to press firmly onto the breastbone until you hear a crack. Flatten the spatchocked turkey as much as possible.
How to Cook a Spatchcocked Turkey
Once the turkey is spatchcocked, it's a pretty straightforward process. Again, you'll find the full recipe below — but here's a quick preview:
Place the turkey on a roasting rack and rub it all over with oil. Season with sage, thyme, rosemary, salt, and pepper. Roast in a preheated oven for about 90 minutes, rotating every 30 minutes. Increase the temperature and continue roasting until the skin is crispy and golden.
How Long to Cook a Spatchcock Turkey
This recipe should result in a perfectly cooked 10-pound turkey after about an hour and 45 minutes of roasting. You'll need to adjust the roasting time for larger or smaller birds.
Of course, you'll need to take the turkey's internal temperature before serving. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F.
Allrecipes Community Tips and Praise
"I love making a turkey this way," says Sue. "I place my turkey on a bed of thickly sliced onions and celery placed on the bottom of the baking sheet instead of on a rack. I also add just a bit of chicken broth to the pan."
"I had to wrestle a little bit to get the backbone out, but it's worth it," according to Debra Stevens. "Juicy white meat that the family raved about."
"The skin was perfectly crisp and I was super stoked that I was able to make the gravy in advance with the backbone and neck," raves Allrecipes Allstar Elizabeth. "This is my new favorite way to make my bird!!"
Editorial contributions by Corey Williams
Ingredients
Directions
Tips
If you'd like to brine your turkey, do it after you've removed the backbone in Step 2.
Melted butter can be used in place of the olive oil if desired. You can baste turkey with melted butter every 30 minutes while roasting.
Editor's Note:
Please note the differences in ingredient amounts, the omission of olive oil, the use of dried herbs instead of fresh, and the length of time for dry-brining when using the magazine version of this recipe.
