Description
This spatchcock turkey recipe delivers a quicker roast time with evenly cooked, juicy meat and crispy skin. By removing the backbone and flattening the bird, the turkey cooks faster and more uniformly, making it a perfect centerpiece for any festive meal.
Ingredients
Scale
Turkey
- 1 (12 to 14 pound) turkey
Seasonings
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Butter & Oils
- 3/4 cup salted butter (softened)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top to allow air circulation around the turkey.
- Remove Backbone: Place the turkey breast side down on a clean surface. Using kitchen shears or a large serrated knife, cut along both sides of the backbone to remove it. You can discard or save the backbone for making stock. Be cautious as this step can be physically demanding.
- Flatten Turkey: Run a knife along the underside of the breastbone to loosen it. Flip the turkey breast side up and rotate the leg quarters outward. Press firmly down on the center of the breastbone until the bird lays flat for even cooking.
- Prepare Turkey on Rack: Place the turkey breast side up on the wire rack. Tuck the wing tips under the body to prevent burning during roasting.
- Make Seasoning Mix: In a small bowl, combine 2 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, and 2 teaspoons onion powder.
- Butter Mixture: Mix half of the seasoning blend with the softened butter. Carefully lift the turkey skin and rub this butter mixture evenly underneath for flavor and moisture.
- Apply Oil and Seasoning: Drizzle 2 tablespoons olive oil over the turkey's skin and rub it in thoroughly. Then sprinkle the remaining dry seasoning blend evenly over the entire skin exterior.
- Roast Turkey: Place the turkey in the preheated oven. Roast for 2 hours and 30 minutes, or until the breast reaches 155°F (68°C) and the thigh reaches 175°F (79°C) using a meat thermometer for accuracy. The temperature will rise slightly while resting.
- Rest and Serve: Remove the turkey from the oven and let it rest for 10 to 20 minutes. This allows the juices to redistribute, resulting in moist, flavorful meat ready for carving.
Notes
- Spatchcocking reduces cook time significantly compared to traditional roasting.
- Removing the backbone and flattening the bird ensures even cooking and crispy skin.
- Use a meat thermometer to ensure turkey is cooked safely without drying out.
- Softened butter under the skin adds richness and moistness to the meat.
- Tucking wing tips under prevents burning during the high-temperature roast.
Nutrition
- Serving Size: 1 serving
- Calories: 106 kcal
- Sugar: 0.1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 31 mg
