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Roast Spatchcock Turkey

Rated as 4.86 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."
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2 h 10 m servings 777
Original recipe yields 10 servings (1 10-pound turkey)


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  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

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

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Read all reviews 28
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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...

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 dripp...

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...

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...

We spatchcock chicken all the time and I thought it would be good to try it with the turkey this year. I'm so glad I tried it! I used my own seasoning and used a much hotter oven. I baked mine ...

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...

Plan to do this on Thursday with a 16 Lb turkey any guesses on how log it may take?

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...

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......