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Spatchcock Turkey Recipe

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★★★★★

5 from 107 reviews

This spatchcock turkey recipe offers a faster, evenly cooked, and juicy roasted turkey by flattening the bird and roasting it at high initial heat. Seasoned with a flavorful blend of herbs and spices, the turkey is roasted on a wire rack over a bed of aromatic vegetables, resulting in a crispy-skinned, tender bird perfect for holiday dinners. The recipe also includes instructions for making a rich pan gravy from the drippings, enhancing the meal with savory depth.

Ingredients

Scale

Turkey and Seasoning

  • 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

Vegetables and Stock

  • 1 yellow onion (chopped)
  • 2–3 carrots (chopped)
  • 2 celery ribs (chopped)
  • 4–5 garlic cloves
  • 2 cups chicken stock (or broth)

Pan Gravy

  • 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

  1. Thaw the Turkey: Ensure the turkey is fully thawed by allowing 24 hours for every 4-5 lbs in the refrigerator (3-4 days for 12-16 lbs). This prevents uneven cooking.
  2. Bring Turkey to Room Temperature: Take the turkey out of the fridge 30-45 minutes before cooking to allow it to warm slightly for even roasting.
  3. Prepare the Turkey: Remove the neck and giblets from the cavity and pat the turkey dry thoroughly with paper towels to promote crisp skin.
  4. Mix Seasoning: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, sage, thyme, and rosemary. Set this seasoning blend aside.
  5. Spatchcock the Turkey: Place the turkey breast side down on a large cutting board. Using a sharp knife and kitchen shears, cut along both sides of the backbone from top to bottom and remove it completely. Then flip the turkey breast side up and firmly press down on the center of the breast to flatten until a crack is felt.
  6. Season Under the Skin: Carefully separate the skin from the breast meat without tearing it. Spread some seasoning underneath the skin with your hand for flavorful meat.
  7. Oil and Season Exterior: Rub oil all over the turkey including thighs, wings, and folds. Then evenly season the entire bird with the remaining seasoning blend. Tuck wings securely under the turkey.
  8. Prepare Roasting Pan: Cover a large rimmed baking sheet with aluminum foil. Spread chopped onion, carrots, celery, and garlic on the sheet. Fit a lightly greased wire rack over the vegetables and place the turkey breast side up on it.
  9. Insert Thermometer: Use a leave-in meat thermometer for accuracy. Insert it into the thickest part of the breast avoiding the bone.
  10. Preheat Oven and Roast: Preheat the oven to 425°F and place the baking rack in the oven’s middle. Pour the chicken broth into the baking sheet around the vegetables.
  11. Initial High-Heat Roast: Roast the turkey for 20 minutes at 425°F to develop crispy skin. Rotate the pan halfway through.
  12. Lower Temperature and Continue Roasting: Reduce oven temperature to 375°F and roast for an additional 1 to 1.75 hours depending on turkey size. Cook until breast reaches 160°F and thighs 165°F internal temperature.
  13. Rest the Turkey: Remove the turkey from the oven and tent with foil. Let it rest for 15-20 minutes to allow juices to redistribute and the temperature to rise slightly.
  14. Carve the Turkey: Carve and serve the turkey as desired.
  15. Make Pan Gravy: After resting for 10 minutes, strain juices and broth from the roasting pan through a fine mesh strainer into a bowl. Add turkey or chicken stock if needed to have 2 cups.
  16. Melt Butter and Make Roux: In a skillet over medium heat, melt butter. Whisk in flour until smooth, then reduce heat to medium-low and simmer briefly.
  17. Add Pan Drippings: Slowly whisk in the strained pan drippings to the roux, stirring continuously until smooth.
  18. Simmer Gravy: Bring the gravy to a gentle simmer until thickened. Adjust seasoning with salt and pepper to taste, then remove from heat and serve warm with turkey.

Notes

  • Use a leave-in meat thermometer to ensure precise cooking and avoid under or overcooking.
  • Spatchcocking significantly reduces turkey roasting time and promotes even cooking.
  • Resting the turkey after roasting is crucial for juicy meat and final temperature rise.
  • Pan drippings can be frozen if more than 2 cups are collected and used later for gravies or sauces.
  • If you don’t have kitchen shears, use a sharp chef’s knife carefully to remove the backbone.
  • Be careful when separating skin from breast to avoid tearing, which helps keep moisture in.

Keywords: spatchcock turkey, roasted turkey, holiday turkey, quick roast turkey, turkey with pan gravy

Find it online: https://dinewithlily.com/spatchcock-turkey-recipe/