Spatchcock Turkey Recipe: How to Spatchcock a Turkey
Written by MasterClass
Last updated: Nov 13, 2022 • 3 min read
Also known as butterflying, spatchcocking is the best turkey cooking method for home cooks who are short on time and space.
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What Is Spatchcock Turkey?
Spatchcocking a turkey is a method of preparing a whole turkey that involves removing the bird’s backbone and flattening the body before you roast it. Spatchcock turkey cooks must faster than the average whole turkey, requires less space in the oven, is easier to carve, and produces juicy, evenly-cooked meat with perfectly golden brown, crispy skin. This flavorful spatchcocked turkey recipe pairs a flattened bird with a classic Thanksgiving rub consisting of salt, pepper, and fall-friendly fresh herbs for a festive centerpiece that will be the hit of your holiday table.
4 Tips for Spatchcocking a Turkey
If it’s your first time spatchcocking a turkey, follow these helpful tips.
- 1. Ask your butcher for assistance. If you’re preparing a whole bird for the first time (or you’d just prefer to skip the dirty work), request to have your turkey pre-butterflied when you purchase it from your local butcher or grocery store. Most butchers are happy to remove the backbone for you.
- 2. Use super sharp shears. The best method for spatchcocking a turkey is to cut it with a pair of super-sharp poultry shears. Attempting to use a chef’s knife for this job will be more difficult and yield a less clean cut.
- 3. Dry brine your bird. To give your turkey a robust, deeply-infused flavor, coat the bird in a dry rub, cover it, and refrigerate for 48–72 hours before you roast it. This process, also known as dry brining, will produce a more flavorful final product.
- 4. Save the bones and organs. After removing the backbone and organs—or giblets—from your turkey, use them to create a savory homemade turkey broth or gravy, rather than tossing them straight in the trash.
Spatchcock Turkey Recipe
makes
1 turkeyprep time
35 mintotal time
2 hr 20 mincook time
1 hr 45 minIngredients
- 1
Lay the thawed turkey on a clean cutting board with the breast side down.
- 2
Using sharp kitchen shears, starting at the tail end of the turkey, cut along each side of the backbone.
- 3
Pull out the backbone and discard, or set it aside to use for gravy or turkey stock.
- 4
Pull the cut edges of the turkey apart to open up the turkey.
- 5
Flip the bird over and press down firmly on one side of the breast meat until you hear a cracking noise from the breastbone. Repeat this process on the other side of the turkey breast.
- 6
Gently pull the thighs outward until the turkey is totally flat.
- 7
Transfer the turkey to a rimmed baking sheet and tuck the wing tips under the bird.
- 8
Preheat the oven to 375 degrees Fahrenheit.
- 9
Using paper towels, pat the skin of the turkey dry.
- 10
In a small bowl, combine the salt, black pepper, marjoram, thyme, and rosemary, and stir to combine.
- 11
Using a pastry brush, brush olive oil over the entire turkey.
- 12
Sprinkle the salt mixture over the entire turkey, patting the seasonings into the meat as you go.
- 13
Transfer the roasting pan to the oven and bake for 45 minutes. After roasting the turkey for 45 minutes, rotate the sheet pan and bake for an additional 45 minutes.
- 14
Increase the oven temperature to 425 degrees Fahrenheit. Continue roasting the turkey until the skin is golden brown and slightly crispy and the internal temperature of the thickest part of the thigh has reached 165 degrees Fahrenheit, about 10–15 minutes.
- 15
Remove the turkey from the oven. Create a tent over the bird with aluminum foil and allow the roast turkey to rest for 15 minutes before carving it.
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