Perfect Spatchcocked Turkey

How do you spatchcock a turkey? Don’t let the term “spatchcock” intimidate you, use this method of butterfly flattening your turkey for perfect results every time.

Use this spatchcock turkey recipe every time you roast a turkey for consistently delicious results. You’ll never roast a turkey the old way again!

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Spatchcock a Turkey

Spatchcocking a turkey seems like a complicated, daunting task – but it is actually pretty easy.

You’ll need to butterfly the turkey, breaking apart the chest cavity, so it lies flat.

Follow our steps below to do this quickly and easily!

What You Need To Spatchcock a Turkey

Obviously you’ll need a turkey. I prefer to brine turkeys for a day prior to roasting.

Although it’s possible to spatchcock using a knife, I prefer to use a pair of kitchen shears.

Some people who have larger roasting pans cook their spatchcocked turkey in that, although a baking sheet with edges works well. Just ensure it has that lip so your turkey doesn’t drip in the oven.

An instant-read kitchen thermometer is a must-have when cooking almost any kind of meat, but especially poultry.

I like to use a basting brush to rub butter on my turkey prior to roasting.

How To Brine a Turkey

1. Boil 3-5 gallons water in a stock pot.
2. Stir in package of brine mix, or your own turkey brine.
3. Boil for 5 minutes, stirring, until salt and sugar has dissolved.
4. Remove from heat and let completely cool.
5. Add turkey to large stockpot and cover with brine.
6. Refrigerate (or keep on ice) for 1-2 days to brine turkey.
7. Turkey can thaw in brine.

How to butterfly a turkey

1. Place the turkey breast-side down on a cutting board. Using your kitchen shears, cut parallel along each side of the backbone, then remove it. Removing the backbone allows you to flatten the bird.
2. Using both hands, grip the cut portions of the turkey and pull apart, opening the turkey cavity. Grip on either side of where the backbone and flatten.
3. If you need, blot the turkey with a paper towel.
4. Flip the turkey over, press the middle of the breast downward like you’re performing CPR on the turkey until you hear a cracking sound in the breast bones to flatten the turkey.
5. Pull the thighs and wings out to the side to further flatten the turkey.
6. Using a basting brush, coat the turkey with melted butter.

How to roast a spatchcock turkey

1. Preheat oven to 350 degrees prior to butterflying your turkey.
2. When your spatchcocked turkey is ready for the oven, remember it takes half to 75% less time than a standard turkey.
3. Bake 10 pound turkey for 1 hour and 30 minutes, rotating your baking sheet and basting with melted butter every 30 minutes. For your final 30 minutes, increase the oven temperature to 400 degrees to crisp the skin. Check to make sure it’s golden brown.
4. Your instant-read thermometer should read 165 degrees in the thickest part of the thigh.

How to carve a spatchcock turkey

1. First, using a carving knife, cut off the thighs and wings.
2. Separate the thighs from the drumsticks.
3. Next, carve a single cut along the breastbone on each side, similarly to the way you cut each side of the backbone, to separate the breast into two large pieces. The breastmeat should be moist.
4. Slice the breast across the grain in parallel cuts, creating thin and delicious slices.

Why Spatchcock a Turkey?

This method of cooking a turkey creates a flatter bird, so it cuts the cooking time in half! Have you ever dried out the breast while trying to get the drumsticks fully cooked on a roast turkey? It happens to everyone. This method creates an evenly-cooked turkey with perfectly crispy skin.

A spatchcocked bird looks beautiful and is fun to present to friends and family at the holiday. If you’re looking to shake up Thanksgiving dinner, but still keep it traditional, this is the perfect way to take your turkey game to the next level.

• Crispy, crunchy turkey skin that is to die for delicious
• Less cooking time, so you’re not tying up your oven all day
• More even cooking time so turkey doesn’t dry out
• Easier to find temperature so you know how far along your turkey is
• Takes less room in the oven – so you have more room for sides!

Tips For Perfect Spatchcock Turkey and FAQs

Once removed from the oven, cover your turkey with aluminum foil and allow it to rest for at least 10-15 minutes before carving.

You can substitute olive oil for butter, and fresh herbs for dried.

Do I need to use a quick-read thermometer? Because ovens can vary in their heating and poultry needs to have an internal temperature of 165 degrees, a quick-read thermometer is necessary.

What do I do with the stuffing since the bird is flat? I like to put stuffing in a baking dish and drizzle the drippings over the top after the turkey is carved. That way the turkey is better cooked but you still get that great turkey-flavor in your stuffing. You can also make a dressing, like our Garlic Butter Sausage and Mushroom Stuffing.

If you’re looking for a gravy, grab our recipe for The Best Easy Turkey Gravy!

Spatchcock Turkey FAQs

Turkey can be stored in an airtight container for up to four days in the refrigerator, or up to four months in the freezer.

The general rule is that you want about 1 to 1.5 pounds per person.

I prefer defrosting my turkey in the refrigerator, and generally we allow 24 hours for every 5 pounds.
So if you have a 10 pound turkey, plan two days to defrost. I then like my turkey to brine for at least 24 hours, so add an additional day.

Other holiday dishes you’ll Love

If you’re looking to host a knockout holiday dinner, we have lots of sides that pair perfectly with spatchcocked turkey, like Baked Scalloped Corn, Brown Butter Bacon Baked Brussels Sprouts, Mini Sweet Potato Pies, Perfect Creamy Mashed Potatoes, The Best Easy Whole Roasted Cauliflower, The Best Easy Creamed Spinach, The Best Easy Buttery Soft Dinner Rolls, and The Best Easy No Knead Bread!

Find some of our recent favorites below:

Polish Kielbasa Stuffing

Pepperoni Stuffing

The Best Easy Buttery Soft Dinner Rolls Recipe

Pretzel Sausage Stuffing

Corn Pudding Recipe

Thanksgiving Potatoes

Cranberry Chutney

Bacon Rye Stuffing

You can find our complete side dish recipe index here.

Perfect Spatchcock Turkey Recipe

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