Roast Spatchcock Turkey Recipe
This spatchcocked turkey is going to be a total game-changer. Butterflying the turkey allows it to brown more evenly since all the parts of the bird are exposed. The finished turkey is moister and there's less chance of overcooking the lean turkey breast.
Ingredients
- 12 lb turkey, Anything from 11-14 lbs will work, but bake time will vary*
- salt & pepper
For the Flavored Butter:
- 3/4 cup unsalted butter, 12 Tbsp, softened
- 2 Tbsp light olive oil, plus more to drizzle top
- lemon zest, from 1 lemon
- 2 Tbsp fresh lemon juice, from 1 lemon
- 3 large garlic cloves, finely minced
- 1/4 cup fresh parsley, chopped
- 1/2 Tbsp sea salt
- 1/2 tsp black pepper, freshly ground
For the ‘Stuffing’:
- 1 large onion, sliced into rings
- 3 celery sticks, sliced
- 1 carrot, sliced into rings (no peeling)
- 4 garlic cloves, sliced (no peeling)
- 1/2 cup water
Instructions
- Prep - Preheat the oven to 425°F with a rack in the lower third of the oven. Scatter the onion slices, garlic, and parsley in a large roasting pan and pour the water over the uncooked vegetables. Set the pan aside. In a medium bowl, combine the ingredients for the flavored butter and mash together with a fork until combined.
- Spatchcock the turkey - Remove the neck and giblets, cut out the spine with kitchen shears, and press down between the turkey breasts to crack the breastbone. Watch our video tutorial to see this process in action.
- Season - Using salt and pepper, season the bottom/inside cavity of the turkey generously (If you brined, you can skip seasoning the inside), then transfer the turkey breast-side up, to the prepared roasting pan. Tuck the wings behind the turkey so they don’t burn. If you have room, put the neck and spine in the same roasting dish to enhance the drippings.
- Add flavored butter - Slide your fingers under the skin to separate the skin from the meat. Do this from the front and the back of the turkey being careful not to tear the skin. Stuff 2/3 of the butter mixture under the skin then massage the top of the skin to spread the butter. Set the legs to face inward. Melt the remaining butter and brush over the outside of the turkey. Season the whole turkey with more salt and pepper.
- Bake at 425°F for 30 minutes to get the browning started. Reduce the heat to 400°F and roast for another 1 hour, or until the thickest part of the thigh registers at 165°F on a meat thermometer. Our 12 1/2 pound turkey took an hour and a half to fully cook. Check the temperature in several places with an instant-read thermometer.
- Rest the turkey - Remove the turkey from the oven, loosely tent it with foil, and rest the turkey for 30 minutes before carving. Spoon over the pan juices or use pan juices to make Turkey Gravy.
Notes
This recipe will work with or without brining the turkey. However, after discovering the difference that brining can make for a flavorful and juicy turkey, we recommend using our Easy Turkey Brine recipe. If you get a turkey that’s already brined, you can skip the brine.
*As a rule of thumb, aim for 1 1/4 lbs turkey per person. If you want leftovers, aim for 1 1/2 to 2 lbs of turkey per person.
*As a rule of thumb, aim for 1 1/4 lbs turkey per person. If you want leftovers, aim for 1 1/2 to 2 lbs of turkey per person.
Nutrition Facts
Roast Spatchcock Turkey Recipe
Serving Size
1 serving
Amount per Serving
Calories
601
% Daily Value*
Fat
27
g
42
%
Saturated Fat
8
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
9
g
Cholesterol
288
mg
96
%
Sodium
790
mg
34
%
Potassium
927
mg
26
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
84
g
168
%
Vitamin A
1482
IU
30
%
Vitamin C
5
mg
6
%
Calcium
56
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.