Description
A detailed guide to making a succulent spatchcock turkey, which involves removing the backbone and flattening the bird for faster, even roasting. This method yields crispy skin and juicy meat, while incorporating fresh herbs, garlic butter, and flavorful roasting vegetables.
Ingredients
Scale
Main Ingredients
- 1 12- to 14-pound turkey
- 6 tablespoons unsalted butter, softened to room temperature
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Vegetables & Fruits for Roasting
- 2 to 3 medium carrots, scrubbed and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 large yellow onion, peeled and roughly chopped
- 1 red apple, cut into 1-inch wedges (no need to core or peel)
- 6 sprigs fresh thyme or a mix of sage, thyme, and rosemary
Herbs for Butter Mixture
- 2 tablespoons chopped fresh rosemary or sage
Instructions
- Spatchcock the Turkey: Pat the turkey dry using paper towels if it hasn’t been dried in the refrigerator. Place it breast-side down on a cutting board and use sharp poultry shears to cut along one side of the backbone from tail to neck, making small snips. Repeat on the other side to fully remove the backbone. Remove excess fat and tail portions and discard or save for gravy.
- Flatten the Turkey: Flip the turkey breast-side up. Press down firmly and repeatedly on the breastbone with your hands until the turkey flattens and you hear the bone crack. Spread legs and thighs outward to make it even flatter.
- Preheat Oven and Prep Pan: Position a rack in the center of your oven and preheat to 450°F (425°F if using convection). Line a large roasting pan or rimmed baking sheet with aluminum foil. Scatter carrots, celery, onion, apple wedges, and thyme evenly on the foil. Place an oven-safe rack on top.
- Prepare Herb Butter and Rub Turkey: In a medium bowl, mash butter with garlic, rosemary, salt, and black pepper. Gently loosen the turkey skin starting at the breast and work your way around, being careful not to tear it. Spread the herb butter under the skin evenly, then rub the remaining butter mixture on the outside of the skin.
- Roast at High Temperature: Lay the turkey flat on the rack. If the turkey was not brined, sprinkle generously with kosher salt and freshly ground pepper. Roast at 450°F (425°F convection) for 30 minutes, allowing the skin to crisp up.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 400°F (375°F convection). Continue roasting, rotating the turkey 180 degrees once or twice for even cooking. Use an instant-read thermometer to check doneness: thigh should reach 160-180°F, breast 150-160°F. Avoid overcooking as the temperature will rise while resting.
- Rest the Turkey: Remove the turkey from the oven and transfer to a cutting board. Let it rest for at least 15 minutes to allow juices to redistribute.
- Carve and Serve: Carve the turkey or serve it whole, accompanied by the roasted vegetables and pan juices. Optionally, use the pan drippings to make turkey gravy.
Notes
- Spatchcocking helps the turkey cook faster and more evenly with crisp skin.
- Use a sharp pair of poultry shears to make cutting through bones easier.
- Be gentle but persistent when loosening the skin for herb butter beneath—it enhances flavor and moisture.
- Oven temperatures can vary, so start checking the turkey’s internal temperature after about 1 hour of roasting.
- If your turkey was brined, additional salting before roasting is unnecessary.
- Resting the turkey is crucial for juicy, tender meat.
Nutrition
- Serving Size: 1 slice (about 180g)
- Calories: 350
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
