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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs
Cut cooking time in half with this juicy, crispy-skinned spatchcock turkey! Whether you’re a seasoned holiday host or gearing up to prepare your first Thanksgiving meal, roasting the perfect turkey can be an intimidating task. But this succulent turkey recipe is here to make your life easier. The bird is coated in a delicious savory, sweet, smoky rub that captures the flavors of Thanksgiving. The best part is, with this recipe, you’ll spend less time fussing over basting and more time creating holiday memories!
What is a spatchcock turkey?
Also known as a butterflied turkey, a spatchcock turkey is a bird with the backbone cut out, allowing it to lie flat. The entire bird roasts skin-side up, which results in evenly golden and crisp skin.
Is it worth spatchcocking a turkey?
Yes, yes, yes! This method not only cuts down cooking time, it also allows for more even cooking for a juicer, more flavorful roast. No dry white meat here! With the thighs and the breasts now flattened out, they finish cooking at around the same time. Plus, you can make a small batch of stock with the backbone that will contribute to the freshest, most flavorful gravy ever!
How long does a spatchcock turkey take to cook?
Depending on the size of your bird, it can take between 1 1/2 hours and two hours to roast. Use a meat thermometer to test the turkey's doneness and aim for 150 degrees in the breasts and 165 degrees in the thighs. Compared to regular turkeys that typically take three hours or more, a spatchcock turkey is a much quicker option.
Should I spatchcock my turkey the night before?
Spatchcocking the turkey in advance is a great way to get ahead of the game, especially if you have the refrigerator space to allow it to lay out. Plus, it gives you the opportunity to season the bird thoroughly. Pat the spatchcock turkey dry and place it on a wire rack set over a baking sheet. Thoroughly season the bird all over with salt, reaching under the skin to season the meat directly. Refrigerate it uncovered for even crispier skin. When the big day arrives, mix up the rub without adding the salt and proceed with the recipe.
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Ingredients
- 1
(12- to 15-lb.) turkey, neck and giblets removed
- 1 Tbsp.
kosher salt
- 2 tsp.
dark brown sugar
- 1 tsp.
ground black pepper
- 1 tsp.
rubbed sage
- 1 tsp.
ground thyme
- 1 tsp.
chili powder
- 1 tsp.
smoked paprika
- 1 tsp.
granulated garlic
- 1 tsp.
onion powder
- 6 Tbsp.
olive oil, divided
Directions
- Step 1Preheat the oven to 425°F.
- Step 2Place the turkey breast-side down on a secure cutting board. Pat the turkey dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. Use your hands to hold the two sides of the split turkey and carefully spread it open slightly.
- Step 3Flip the turkey so the breast is now facing upwards and the cut side is facing downwards. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the wishbone. Now, it should rest flatter against the cutting board. (For easier carving, remove the wishbone).
- Step 4Line a baking sheet with heavy-duty foil. Place a wire rack on top of the foil.
- Step 5In a small bowl, combine the salt, brown sugar, pepper, sage, thyme, chili powder, smoked paprika, granulated garlic, and onion powder.
- Step 6Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on top of the prepared baking sheet.
- Step 7Roast the turkey for 30 minutes, then decrease the oven temperature to 350°F. Continue to roast for an additional 60 to 90 minutes, or until an instant-read thermometer registers 150°F in the breasts and 165°F in the thighs. (Tent with a sheet of aluminum foil if the skin is browning too quickly.)
- Step 8Brush with the remaining 2 tablespoons of olive oil, and let rest for 15 minutes before carving.
Tip: An instant-read thermometer is a vital tool to ensure a perfectly cooked bird.
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