Skip to main content New<> this month
Get the Allrecipes magazine

Roast Spatchcock Turkey

Rated as 4.88 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


2 h 10 m servings 777
Original recipe yields 10 servings (1 10-pound turkey)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
  2. 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.
  3. 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.
  4. 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

Per Serving: 777 calories; 42.7 0.3 92 268 920 Full nutrition

Explore more


Read all reviews 6
Most helpful
Most positive
Least positive

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 br...

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 beca...

Have made this several times. I LOVE how quickly it finishes. I am not brining this one, so I hope it is moist. This time of year, since I didn’t smoke it, I will make a rich herb gravy and slic...

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 c...

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......

Our first time and we may never do a different turkey again. The skin was crispy and inside was so moist! Thank you for sharing this recipe. I can't wait for my turkey sandwich today.