When you don’t have the time to cook a whole roasted turkey, let me show you how to spatchcock a turkey instead. This method tastes very similar to a regular roast turkey, but cooks MUCH faster, in as little as an hour, though I do recommend brining it ahead of time. This spatchcock turkey recipe will walk you through all the steps to spatchcock a turkey, how to season it, and how to cook it to be perfectly juicy and golden. It will be the star of your holiday table and is perfect for Thanksgiving, Christmas, or even a fall dinner. If you don’t want to deal with the spatchcocking process or if a whole turkey is too much food for a smaller gathering, try air fryer turkey breast or slow cooker turkey breast instead.
What Is Spatchcock Turkey?
A spatchcock turkey is a whole turkey that is roasted flat — much like spatchcock chicken. To do this, we cut out the backbone and break the breast bone to flatten, then roast just as you would a regular turkey. It’s a great way to cook turkey because it cooks more evenly and more quickly.
Ingredients You’ll Need
This section explains how to choose the best ingredients for spatchcocked turkey, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Turkey Brine:
Whole Turkey – Use a high quality turkey for best flavor. You can buy fresh or frozen, just make sure to thaw it if you buy a frozen turkey (see my thawing guide here, and give yourself enough time!). Remove the giblets.Kosher Salt – Sea salt would work as well, but is more expensive, so I use kosher salt for the large amount needed here. It might seem like a lot of salt, but the amount is necessary to create an environment where the water will transfer to the turkey meat to make it juicy.Water
Compound Butter:
Butter – I prefer grass fed butter for best flavor and nutrition, but use any unsalted butter you like. Fresh Herbs – Sage, rosemary, and thymeGarlic – I use fresh garlic cloves so that I can crush them, which distributes the garlic most evenly. But you can also use minced garlic instead, which can come from whole cloves or a jar.Sea Salt & Black Pepper
The compound butter will go under the skin. I think sage, rosemary and thyme are the most classic herbs for turkey, but you can use other compound butter variations here.
Turkey Topping:
Olive Oil – For drizzling over the turkey skin. Avocado oil is fine as well. Avoid oils or fats with a low smoke point, such as butter, over the skin, because they will burn.Paprika – Sweet or smoked. This adds flavor and also gives your turkey a beautiful golden hue. Feel free to add any other spices you like here.Sea Salt & Black Pepper
How To Spatchcock A Turkey
This section shows how to make this spatchcock turkey recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. TIP: Let the turkey come to room temp if you have time. If possible, rest turkey on the counter for 30 minutes before roasting — this will help it cook more evenly, but you can skip this step if you’re pressed for time.
How Long To Cook A Spatchcock Turkey?
Spatchcock turkey cooking time will vary slightly, but a good rule of thumb is that it will take about 60-100 minutes, depending on turkey size and oven temperature. The spatchcock turkey cook time per pound is about 6 minutes per pound, but it’s best to use a meat thermometer to know when it’s perfectly cooked.
How To Carve A Spatchcock Turkey?
Carving a splayed turkey is slightly different than a traditional roasted turkey. Use a sharp knife or kitchen shears to cut the legs from the breast, the drumsticks from the thighs, cut wings from the breast, and then slice the breast meat.
How Much Turkey Per Person?
On average, plan for 1 pound of turkey per person, which accounts for bone weight. This leaves you with 6-8 ounces of turkey meat per person.
Storage Instructions
Store: Store leftover turkey in the refrigerator for 2-3 days. (It’s great for sandwiches, soups, and salads!)Prep ahead: You can prepare this spatchcock turkey recipe up to 2-3 days in advance and store in the fridge until ready to roast. To do this, brine the turkey, season under and over the skin, cover with plastic wrap, and refrigerate.Reheat: Reheat leftovers in a 350 degree F oven or microwave, just until hot.Freeze: Freeze leftover roast spatchcock turkey for 2-3 months.
What To Serve With Spatchcock Turkey
Serve this roast spatchcock turkey recipe with traditional Thanksgiving side dishes like mashed potatoes, stuffing, and plenty of healthy sides:
Bacon Wrapped Brussels SproutsMashed CauliflowerLow Carb GravyGreen Bean CasseroleCauliflower StuffingSauteed AsparagusSugar-Free Cranberry Sauce
More Holiday Centerpiece Recipes
Turkeys are classic for holiday meals, but I’ve got a few other special meals to try:
Garlic Herb Roasted TurkeyAir Fryer Turkey BreastPrime RibBroiled Lobster Tails
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