Introduction

Spatchcock turkey is a game-changer for roasting, allowing your bird to cook more evenly and faster while delivering juicy, flavorful meat. This method involves removing the backbone and flattening the bird, resulting in crispy skin and tender meat all around. Let’s dive into a simple recipe that will make your holiday or special dinner unforgettable.

A whole roasted chicken is placed on a wooden board, with a golden-brown crispy skin sprinkled with green herbs, showing a moist white meat inside where it has been carved. The chicken has three main visible parts: the breast in the center, the wing to the side, and the drumstick extending out. A silver fork is lifting a piece of the carved chicken breast. Behind the chicken, there is a white sauce jug filled with light beige gravy, set on a white marbled surface. Small green herb sprigs decorate around the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12-14 lb turkey (thawed)
1/3 cup avocado or olive oil (more for larger turkey)
1 1/2 tbsp kosher coarse salt (more or less to taste)
1 tsp black pepper
1 tbsp garlic powder
2 tsp onion powder
2 tsp dried rubbed sage
2 tsp dried thyme
1 tsp dried crushed rosemary
1 yellow onion (chopped)
2-3 carrots (chopped)
2 celery ribs (chopped)
4-5 garlic cloves
2 cups chicken stock (or broth)
4 tbsp unsalted butter
1/4 cup all purpose flour
2 cups pan drippings (+ turkey stock if needed)
salt (optional)
1/4 tsp black pepper (optional)

Instructions

Step 1: Make sure the turkey is fully thawed by allowing 24 hours per 4-5 lbs in the refrigerator. For a 12 to 16 lb bird, this means 3 to 4 days.
Step 2: Remove the turkey from the refrigerator 30-45 minutes before cooking to bring it closer to room temperature. Remove the neck and giblets, then pat the turkey dry with paper towels.
Step 3: In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, dried sage, thyme, and crushed rosemary. Set the seasoning mix aside.
Step 4: Place the turkey breast-side down on a cutting board. Using kitchen shears and a knife, carefully cut along both sides of the backbone to remove it completely.
Step 5: Flip the turkey breast-side up. Press down firmly in the middle of the breast plate with the heel of your hand to crack and flatten it.
Step 6: Gently separate the skin from the breast meat, being careful not to tear it. Spread some seasoning directly under the skin on the breast.
Step 7: Rub oil all over the outside of the turkey, including thighs, wings, and folds. Evenly sprinkle the remaining seasoning over the entire bird. Tuck the wings under the body for stability.
Step 8: Line a large rimmed baking sheet with aluminum foil. Spread chopped onion, carrots, celery, and garlic on the sheet. Place a lightly greased wire rack over the vegetables and arrange the turkey breast-side up on the rack.
Step 9: Insert a leave-in meat thermometer into the thickest part of the breast without touching the bone. Preheat the oven to 425℉ and position the rack in the center.
Step 10: Pour chicken stock onto the vegetables on the baking sheet. Roast the turkey for 20 minutes, then rotate the pan and lower the oven temperature to 375℉.
Step 11: Continue roasting for 1 to 1.75 hours until the breast reaches 160℉ and the thighs 165℉. Use temperature as your doneness guide rather than time.
Step 12: Remove the turkey and tent it loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute. Then carve as desired.
Step 13: For pan gravy, strain juices from the baking sheet into a bowl. Measure 2 cups of drippings, adding turkey or chicken stock if needed.
Step 14: Melt butter over medium heat in a pan. Whisk in flour until smooth and simmer briefly on low heat.
Step 15: Slowly whisk in the pan drippings. Cook gently, stirring until thickened. Taste and adjust with salt and pepper if desired, then remove from heat.

Tips & Variations

Use a leave-in meat thermometer for precise doneness and to avoid overcooking.
Try rubbing softened butter mixed with fresh herbs under the skin for extra flavor and moisture.
If kitchen shears are not available, a sharp chef’s knife can be used carefully to remove the backbone.
Add fresh herbs like rosemary and thyme to the roasting pan vegetables for more aromatic pan drippings.
For a gluten-free gravy, substitute the flour with a gluten-free flour blend or cornstarch slurry.

Storage

Store leftover turkey in airtight containers in the refrigerator for up to 4 days. Keep gravy in a separate container and use within 3 days. To reheat, gently warm turkey slices covered with foil in a 325℉ oven to preserve moisture. Reheat gravy on the stove stirring occasionally until hot.

How to Serve

A close-up view of a roasted whole chicken, golden brown with crispy skin covered in herbs and spices, resting on a metal wire rack lined with silver foil on a white marbled textured surface. The chicken shows three main parts: the top section with wings folded in, the middle larger section with a curved shape and a crispy, seasoned surface, and the bottom part with part of a wing visible, all cooked evenly with a slight glossy finish from the juices. The texture looks crunchy and slightly rough due to herbs, with darker browned spots scattered over the skin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What does “spatchcock” mean?

Spatchcocking is a technique where the backbone is removed and the bird is flattened for even and faster cooking. It also helps produce crispier skin and juicy meat.

Can I spatchcock a frozen turkey?

No, the turkey must be fully thawed before spatchcocking. Attempting to spatchcock a frozen bird is difficult and unsafe.