Rating: 4.9 stars
52 Ratings
  • 5 star values: 47
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.

Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
additional:
10 mins
total:
2 hrs 10 mins
Servings:
10
Yield:
1 10-pound turkey
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.

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  • Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.

  • Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.

  • Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.

Cook's Notes:

Melted butter can be used in place of the olive oil, if desired. You can baste turkey with butter every 30 minutes while roasting.

Once you have removed the backbone from the turkey, you can brine the turkey before roasting.

Nutrition Facts

777 calories; protein 92g; carbohydrates 0.3g; fat 42.7g; cholesterol 268.2mg; sodium 920.5mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
11/09/2017
I love making a turkey this way! 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. This not only imparts a bit of flavor but it also keeps the pan moist and eliminates any burning or smoking from the pan drying out during cooking time. Read More
(69)
52 Ratings
  • 5 star values: 47
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2017
I love making a turkey this way! 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. This not only imparts a bit of flavor but it also keeps the pan moist and eliminates any burning or smoking from the pan drying out during cooking time. Read More
(69)
Rating: 5 stars
11/20/2018
Excellent recipe!!! And so easy! The only thing I would suggest is anything over 10 or 12 lbs that you use a roasting pan. I cooked a 16 lb turkey and the baking sheet couldn’t contain the drippings and spattering. So I used an aluminum rectangular roasting pan. I just increased the time by half. In other words I cooked mine for a total of about 2 hours. I also used the convention bake option and that browned my turkey automatically. Great recipe! I will used it again! Read More
(28)
Rating: 5 stars
03/18/2017
Two thanksgivings in a row now and I am so happy with the results. I had to wrestle a little bit to get the backbone out but it's worth it. Juicy white meat that the family raved about. And because it roast so much more quickly than a whole bird, I had plenty of time to pull it out to rest, then bake stuffing, etc. "Best turkey ever," said my guests. You really must try this! Read More
(26)
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Rating: 5 stars
11/23/2018
I have 50+ Thanksgiving Turkey dinner orchestrations under my belt, but I can honestly say that the concept of doing things differently had me shaking in my shoes like a novice this morning. I needn't have worried, though because "butterflied" is the only way I'll be cooking Thanksgiving Turkey henceforth! Our bird was given to us, so it was 1/3 larger than the recipe called for--no problem! Cooking time seas easily adjusted, and, 2 hours later (no, REALLY!) We were crunching into the crispiest -skinned turkey imaginable. At first, locating the backbone was tricky, but I peeked INSIDE the body/neck cavities for verification. After that, it was smooth sailing. Read More
(12)
Rating: 5 stars
11/20/2018
Plan to do this on Thursday with a 16 Lb turkey any guesses on how log it may take? Read More
(8)
Rating: 4 stars
11/28/2017
I had a 27lb turkey so split it in half and did half in the oven and half in the Traeger. Both were good and fairly moist. The Traeger took longer, by about half hour. The oven turned out a crisper finish on the skin. Will certainly do it again. Read More
(8)
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Rating: 5 stars
11/24/2018
Fantastic method! All you need is a good pair of bone breaking kitchen shears. All the skin turned out crispy and the turkey was moist but not greasy like it tends to turn out in a bag. I cooked a 20lb turkey, so I did 375 for about 2 1/2 hours. Read More
(6)
Rating: 5 stars
11/26/2017
I brine my turkey each year. This year I've heard more and more about spatchcocking your turkey than any other year. I'm glad I found this recipe. Sounds simple enough. Though...being me...I'm debating right now whether or not I will spatchcock it before or after brining. I'm about ready to flip a coin to decide. Oh...and yes it is after Thanksgiving....I usually only bring an appetizer or desert and then cook the full meal for my husband and I the weekend after. Read More
(4)
Rating: 5 stars
11/22/2018
Best turkey ever! Making it again today. Read More
(3)