Spatchcock Turkey Recipe

A spatchcock turkey roasts more quickly and more evenly than a traditional bird, and by rubbing it with a dry brine first we're able to really crisp up the skin. This is hands-down the best way to roast a turkey (and I've roasted several in my day!).

Course Main Course

Cuisine American

Keyword how to cook a turkey, thanksgiving turkey

Prep Time 40

Cook Time 1 30

Brining Time 12

Total Time 14 10

Servings

Calories 471kcal

Ingredients

For the Turkey and Dry Brine

1 whole turkey , 12–14 pounds, completely thawed, neck and giblets removed
3 tablespoons Diamond Crystal kosher salt or 2 tablespoons Morton kosher salt
2 teaspoons light brown sugar
1 teaspoon freshly ground black pepper

For the Herb Butter

6 tablespoons unsalted butter , softened
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh rosemary
2 teaspoons fresh thyme leaves
6 garlic cloves , finely grated or minced
1 teaspoon finely grated lemon zest
½ teaspoon freshly ground black pepper

For Roasting

1 ½ tablespoons extra virgin olive oil
1 large yellow onion , cut into wedges
3 carrots , halved and cut into 2-inch pieces
3 celery ribs , halved and cut into 2-inch pieces
6 sprigs fresh thyme
4 fresh sage leaves
1 cup chicken or turkey stock

Instructions

Spatchcock the turkey. Place the 1 whole turkey breast-side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Flip the turkey breast-side up and press firmly on the center of the breast until the breastbone cracks and the turkey lies flat. Tuck the wing tips behind the breasts.
Dry brine the turkey. Combine 3 tablespoons Diamond Crystal kosher salt or 2 tablespoons Morton kosher salt, 2 teaspoons light brown sugar, and 1 teaspoon freshly ground black pepper. Pat the turkey dry and loosen the skin over the breasts and thighs. Season some of the mixture under the skin and the rest all over the turkey. Refrigerate uncovered on a rack set over a baking sheet for 12-24 hours.
Make the herb butter. Preheat the oven to 450°F. Mix 6 tablespoons unsalted butter, 1 tablespoon finely chopped fresh sage, 2 teaspoons finely chopped fresh rosemary, 2 teaspoons fresh thyme leaves, 6 garlic cloves, 1 teaspoon finely grated lemon zest, and ½ teaspoon freshly ground black pepper. Rub the herb butter under the skin over the breasts and thighs, then brush the skin with 1 ½ tablespoons extra virgin olive oil.
Prep the turkey for roasting. Place the oven rack on the lowest rack of the oven. Scatter 1 large yellow onion, 3 carrots, 3 celery ribs, 6 sprigs fresh thyme, and 4 fresh sage leaves over a large rimmed baking sheet. Set a wire rack over the vegetables. Place the turkey skin-side up on the rack.
Roast the turkey. Place the baking sheet in the oven, then add 1 cup chicken or turkey stock to the pan, and roast at 450°F for 25 minutes. Reduce the oven temperature to 400°F and roast for another 40-60 minutes, or until the thickest part of the breast reaches 155°F and the thigh reaches 165-170°F. Add water if needed. Begin checking the temperature after about 90 minutes of total cooking time.
Rest and carve. Transfer the turkey to a cutting board and rest for 30 minutes before carving. Save the backbone, neck, vegetables, and pan drippings for gravy.

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