Easy Spatchcock Turkey Method Recipe

I’m sharing my Spatchcock Turkey Recipe that delivers fast, evenly cooked, juicy meat with flavor-loaded, crackling skin and explains why this method works so well.

I love the way spatchcocking turns a whole turkey into something fast, predictable and kind of dramatic. I’m not kidding, you get even cooking, crisp skin and meat that stays juicy without babysitting the oven.

I rub under the skin with softened unsalted butter for extra richness and encourage golden browning then roast it flat so it finishes in half the usual time no lie. Sometimes I pair this with an Easy Brine For Turkey or if I want brightness I go for a Citrus Turkey Brine Recipe.

It feels fancy but really it’s shockingly simple.

Ingredients

• Bird’s rich in lean protein, iron and B vitamins, perfect for family meals.
• Adds richness and browning, gives flavor and some saturated fat.
• Helps crisp skin, healthy monounsaturated fats, mild fruity flavor.
• Draws out flavor, seasons deeply and helps skin dry for crispness.
• Pungent savory punch, flavors the meat and adds healthful compounds.
• Bright acidity balances richness, adds citrus aroma and a little tang.
• Thyme, rosemary and sage add fragrant, savory notes and aromatic oils.
• Sweet savory base that releases juices, helps with basting and flavor.
• Adds moisture and depth to pan juices, helps make tasty gravy.

Ingredient Quantities

• 1 whole turkey 12 to 14 lb
• 4 tablespoons unsalted butter softened
• 2 to 3 tablespoons olive oil
• 2 to 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 4 cloves garlic minced
• 1 lemon halved
• 6 to 8 sprigs fresh thyme
• 4 to 6 sprigs fresh rosemary
• 6 to 8 fresh sage leaves
• 1 large onion halved
• 1 cup low sodium chicken broth or water

How to Make this

1. Preheat oven to 425°F and place a rack in the lower third. Remove neck and giblets from the turkey, pat the 12 to 14 lb bird very dry with paper towels, and set on a large cutting board.

2. Spatchcock the turkey: using heavy kitchen shears cut along both sides of the backbone and remove it, open the bird and flip breast side up then press down hard on the breastbone until the breast lays flat. Tuck the wing tips behind the shoulders so they dont burn.

3. Make the seasoning butter: in a bowl mix 4 tablespoons softened unsalted butter, 4 cloves minced garlic, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon smoked paprika, 1 tablespoon freshly ground black pepper, and the leaves stripped from about half the thyme, rosemary and sage (chop them). Squeeze the juice from one lemon half into the butter and mix well.

4. Season and stuff: rub 2 to 3 tablespoons kosher salt over both sides of the turkey (use more on the outside skin). Gently loosen the skin over the breasts and smear most of the herb butter directly under the skin over the breasts, spreading it as evenly as you can; spread any leftover butter on top of the skin.

5. Finish the skin and pan: drizzle 2 to 3 tablespoons olive oil over the skin and rub to coat, then sprinkle a little extra kosher salt and smoked paprika on top for color. Scatter the 1 large onion halved, the reserved herb sprigs, the remaining lemon half, and any leftover garlic around the roasting pan. Pour 1 cup low sodium chicken broth or water into the pan to keep drippings from burning and give you gravy base later.

6. Roast the bird breast side up on a rimmed sheet with a rack or on a roasting rack set in the pan. Roast at 425°F for about 60 to 90 minutes for a 12 to 14 lb turkey, until the thickest part of the breast reads 165°F on an instant read thermometer and the thigh is done.

7. If the skin is browning too fast, loosely tent the bird with foil. You can baste once or twice with pan juices, but dont overdo it or the skin will lose crispness.

8. When the temps are reached remove the turkey from the oven, transfer to a cutting board and tent with foil. Let it rest for 20 to 30 minutes so the juices redistribute.

9. Carve: remove the legs and thighs, slice the breasts across the grain, and serve with pan juices or make gravy from the drippings.

Equipment Needed

1. Oven, preheat to 425°F
2. Large cutting board, big enough for the whole turkey
3. Heavy kitchen shears, for cutting out the backbone when spatchcocking
4. Sharp chef’s knife, for trimming and chopping herbs
5. Instant-read meat thermometer, so you hit 165°F in the breast
6. Rimmed baking sheet plus a wire rack or roasting rack to lift the bird off the pan
7. Large mixing bowl and a spatula or spoon for the herb butter
8. Paper towels, to pat the turkey very dry
9. Kitchen tongs or a carving fork and a long carving knife for moving and slicing the turkey

FAQ

Easy Spatchcock Turkey Method Recipe Substitutions and Variations

• Unsalted butter: swap with ghee or rendered duck fat 1:1 for the same rich flavor; if you only have salted butter, cut the recipe’s added kosher salt by about 1 teaspoon and taste as you go.
• Kosher salt: use fine sea salt or table salt but use less volume since it’s finer—start with about 1/2 to 3/4 the amount called for and adjust.
• Fresh thyme/rosemary/sage: substitute dried herbs at a 3 to 1 ratio, so 1 teaspoon dried for every 1 tablespoon fresh, or use a mixed Italian seasoning if you want a quicker swap.
• Low sodium chicken broth or water: use turkey or vegetable stock for more depth, or replace up to half the liquid with dry white wine for brightness, then top off with water or stock.

Pro Tips

1. Dry brine the night before: rub the salt over and under the skin, then leave the bird uncovered in the fridge for 12 to 24 hours. It makes the meat way more flavorful and the skin so much crispier, trust me.

2. Warm the herb butter so it spreads easy, and shove most of it under the skin not just on the breasts, also slide some under the thighs if you can. Be gentle or you’ll tear the skin, but getting fat right against the meat is the trick.

3. Thermometer technique matters: use an instant read and check both the deepest part of the breast and the thickest part of the thigh, don’t let the probe touch bone. Pull the bird a few degrees before your final temp if it’s there are lots of carryover, and consider leaving a probe in during the roast so you’re not opening the oven a lot.

4. Let it rest and make the gravy while it rests: tent loosely with foil and wait 20 to 30 minutes, then skim the fat from the pan juices, deglaze the pan with a splash of the broth and a squeeze of lemon, strain for a smooth gravy. If the skin got too dark, cover just the tips with foil during the last part of roasting instead of covering the whole bird.