Spatchcock Turkey

Sliced roasted turkey with herbs, lemon wedges, and onions on a platter, surrounded by mashed potatoes, green beans, salad, and gravy on a table.

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This Spatchcock Turkey is my favorite way to get perfectly crisp skin and juicy meat every single time. Flattening the bird helps it roast evenly and cuts down the cooking time, which is a win on busy holidays. It’s simple, reliable, and always a crowd-pleaser.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: American

Keyword: spatchcock turkey

Servings: servings

Calories: 455kcal

Author: Lena Gladstone

Ingredients

For the Turkey:

1 whole turkey 10-14 pounds thawed
2 tablespoons kosher salt 1½ teaspoon per pound of turkey
1 tablespoon baking powder key to crispy skin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
3 tablespoons butter melted

For the Garlic-Herb Butter:

4 tablespoons butter melted
4 cloves garlic minced
2 tablespoons parsley finely chopped
2 tablespoons sage finely chopped
2 tablespoons rosemary finely chopped

For Under and Around the Turkey:

1 onion quartered
1 lemon quartered
fresh herbs (a few springs of each rosemary, thyme, sage)
1 cup chicken broth for roasting pan

Instructions

Spatchcock (Butterfly) the Turkey

Place the turkey breast-side down on a cutting board.
Using sharp kitchen shears, cut along both sides of the backbone and remove it (save for stock or gravy).
Flip the turkey breast-side up and press firmly on the breastbone until it flattens with a crack. (Tip: You can ask your butcher to spatchcock it for you.)

Dry-Brine for Crispy Skin (Recommended)

Pat the turkey completely dry with paper towels.
Mix salt and baking powder together, then rub it all over the turkey (especially under the skin and on the breasts).
Place the turkey uncovered on a rack set over a pan and refrigerate 8 hours and up to 24 hours. This step draws out moisture and ensures golden, crispy skin.

Prepare for Roasting

Preheat the oven to 450°F.
Mix together the melted butter, garlic powder, onion powder, and smoked paprika.
Bring the turkey to room temperature before adding the rub on the turkey.
Rub this mixture all over the turkey, getting into every nook and under the skin where possible.

Roast the Turkey

Arrange onions, lemons, and herbs on a rimmed baking sheet or roasting pan.
Place a wire rack over them and lay the turkey skin-side up, fully spread out.
Pour a cup of broth or water into the bottom of the pan (to prevent smoking).
Roast for 80-100 minutes. Turn the heat down 425°F halfway and rotate it. Check the temperature of the thickest part of the breast reads 160°F and thighs read 170-175°F. (Smaller turkeys will cook faster, check at 70 minutes.)

Rest Before Carving

Remove from the oven, tent loosely with foil, and let rest 20 minutes before carving.
Internal temps will rise about 5°F while resting.

Garlic-Herb Butter Finish

Melt 4 tablespoons butter with minced garlic and herbs, then brush over the turkey just before serving for shine and flavor. Decorate the platter with extra herbs,

Notes

Here are a few pro tips to get the crispiest skin:

Dry-brine overnight, it’s the #1 secret.
Keep the skin dry before roasting (pat again before seasoning).
High heat at the start (450°F) gives that shatteringly crisp skin.
Use a rack so air circulates all around the turkey.
Don’t baste, basting adds moisture to the skin, making it soggy.

How Long To Cook A Spatchcock Turkey

(Based on Weight)

The instructions below outline the cook time for a 12-pound turkey. For larger birds, add ~6-7 minutes per additional pound; for smaller birds, subtract ~6-7 minutes per pound.

Examples (total times):
• 10 lb: 30 min at 425°F + 28–36 min at 375°F = 58–66 min
• 12 lb: 30 min at 425°F + 40–50 min at 375°F = 70–80 min
• 14 lb: 30 min at 425°F + 52–64 min at 375°F = 82–94 min
• 16 lb: 30 min at 425°F + 64–78 min at 375°F = 94–108 min

Always verify doneness with an instant-read thermometer: 160°F in the thickest part of the breast (carryover to 165°F) and 175°F in the thigh. If the skin is browning too quickly near the end, tent loosely with foil.

Nutrition