Go Back

Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat in a hot oven for evenly roasted meat and crisp, golden skin. A long uncovered chill seasons the bird, while herb-garlic butter tucked under the skin adds flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Chilling and resting 1 day 30 minutes
Total Time 1 day 2 hours 25 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, whole, thawed, giblets and neck removed
  • 2 tbsp salt kosher
  • 0.5 cup butter unsalted, softened
  • 3 cloves garlic minced
  • 1 tbsp thyme fresh, chopped
  • 1 tsp black pepper freshly ground

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Pat the turkey dry.
  2. Using poultry shears, cut along both sides of the backbone and remove it.
  3. Turn the turkey breast-side up and press firmly on the breastbone until the bird lies flat.
  4. Sprinkle the salt evenly over both sides of the turkey, including under the wings and legs.
  5. Set the turkey on a wire rack in an 18x13-inch rimmed baking sheet, skin-side up, and refrigerate uncovered for 12 to 24 hours.
  6. Heat the oven to 425°F.
  7. Mix the butter, garlic, thyme, and black pepper in a small bowl.
  8. Loosen the skin over the breast and thighs with your fingers.
  9. Spread about half of the butter mixture underneath the skin.
  10. Rub the remaining butter mixture over the skin.
  11. Roast the turkey skin-side up for 1 hour 15 minutes to 1 hour 35 minutes, until the thickest part of each breast reaches 165°F and the innermost part of each thigh reaches 175°F, without the thermometer touching bone.
  12. Transfer the turkey to a cutting board and tent loosely with foil.
  13. Rest for 30 minutes before carving.

Notes

For crisp skin, dry the turkey thoroughly before seasoning and refrigerating it uncovered. Store leftover turkey in the refrigerator for 3–4 days or freeze it. For a dairy-free option, use plant-based butter.