As the autumn leaves turn and the air fills with the crisp scent of pine and spice, there’s something heartwarming about gathering around a beautifully roasted turkey. Spatchcocking your turkey is a game-changer, giving you crispy skin and juicy meat that’s an absolute feast for the senses. With aromatic herbs and garlic tucked underneath the skin, this turkey offers a flavor explosion you’ll want to experience every holiday season.
Why You’ll Love This Recipe
Not only does spatchcocking allow for an even roast, but it also cuts down on cooking time, meaning more precious minutes with loved ones around the table. The technique deepens the flavors, while the golden-brown skin offers a satisfying crunch. Once you’ve tried this preparation method, you’ll wonder why you ever opted for a traditional roast.
Ingredients Needed For Spatchcock Turkey
- 1 (12 to 13-pound) turkey: A medium-sized turkey provides the perfect balance for family gatherings. Make sure it’s fresh for the best flavor and texture.
- 2 tablespoons salt: Seasoning your turkey generously ensures that each bite is flavorful. Use kosher salt for better control.
- 2 teaspoons ground black pepper: Freshly ground will give you the best aroma and taste.
- 1/2 cup unsalted butter, softened, divided: Butter adds richness, and softening it makes it easy to spread under the skin for maximum impact.
- 3 cloves garlic, finely chopped: Garlic brings warmth and depth to the turkey. Don’t skimp on the chopping to release its full aroma.
- 2 teaspoons finely chopped rosemary: This herb adds a lovely, earthy fragrance that’s perfect for a holiday meal.
- 1 teaspoon finely chopped thyme: A touch of thyme complements the turkey beautifully and pairs perfectly with rosemary.
How to Make Spatchcock Turkey
- Place a wire rack inside a large, rimmed baking sheet. This allows airflow around the turkey for even cooking.
- Pat the turkey dry with paper towels, trim any neck fat, and remove the wishbone if desired. Drying the turkey helps achieve crispy skin.
- Cut through the small bones on each side of the backbone with poultry shears to remove it. This is the key to laying your turkey flat!
- Open the turkey and push down on the breast to break the breastbone. This helps in spreading the turkey for even roasting.
- In a small bowl, combine salt and pepper. This simple mix is vital for seasoning the meat.
- Tuck the wings behind the breasts and season the turkey with the salt and pepper mixture. Let it stand at room temperature for 1 hour. Allowing it to sit boosts flavor.
- Preheat the oven to 450°F. A hot start is essential for crispy skin.
- In another small bowl, combine 1/4 cup softened butter with garlic, rosemary, and thyme. This herbed butter is the secret to flavor packed under the skin.
- Separate the skin from the flesh and massage the seasoned butter underneath it. Be gentle but thorough for the best infusion of flavor!
- Pat the skin dry and rub the remaining butter over the turkey skin. A dry skin ensures it crisps up nicely during roasting.
- Roast the turkey for 25 minutes, then turn the pan 180 degrees and reduce the temperature to 375°F. This method allows for even cooking.
- Continue roasting for another 60 to 80 minutes until the skin is golden brown and the internal temperatures are at least 155°F for the breasts and 165°F for the thighs. Using a meat thermometer ensures perfect doneness.
- Tent with foil and let the turkey rest for 20 to 30 minutes before carving and serving. Resting allows the juices to redistribute for a juicier turkey.
How to Serve Spatchcock Turkey
Carve your turkey into portions and arrange it on a serving platter. Pair it with your favorite sides like roasted vegetables, creamy mashed potatoes, or cranberry sauce for a well-rounded holiday meal. Don’t forget to drizzle some of the pan drippings over the meat for added flavor.
How to Store Spatchcock Turkey
Leftover turkey can be stored in an airtight container in the refrigerator for up to four days. For longer storage, wrap the meat tightly in foil or freezer-safe bags and place it in the freezer, where it can last for up to three months. Be sure to label it for easy reference!
Tips to Make Spatchcock Turkey
- Use fresh herbs: Fresh herbs give a wonderful aroma and depth of flavor that dried herbs simply can’t match.
- Prep ahead: You can spatchcock the turkey a day in advance and season it, letting the flavors meld overnight in the fridge.
- Adjust cooking time: Depending on your oven, keep an eye on the turkey to ensure it doesn’t overcook—an instant-read thermometer is your best friend.
Variations and Substitutions
- Try different herbs: Experiment with sage, oregano, or even a touch of citrus zest for a twist on flavor.
- Herb butter replacement: If you prefer olive oil, you can substitute it for butter; just make sure it is spread evenly under the skin.
- Stuffing options: If you love a traditional stuffing, cook it separately to keep your turkey’s cooking time optimal.
Frequently Asked Questions
How long does it take to cook a spatchcock turkey?
Cooking a spatchcock turkey typically takes about 1.5 to 2 hours at 375°F, but the best way to ensure it’s done is to check the internal temperature.
Can I spatchcock a frozen turkey?
You should thaw your turkey completely before spatchcocking. It’s best to plan ahead and allow ample time for thawing in the refrigerator.
What’s the benefit of spatchcocking turkey?
Spatchcocking allows for more even cooking and faster roasting, resulting in a juicier turkey with beautifully crispy skin.
Can I use this method for other meats?
Absolutely! Spatchcocking works well for chicken and game birds and can also be adapted for other cuts of meat.
What’s the best way to carve a spatchcock turkey?
Start by removing the legs and thighs first, followed by the breast. Use a sharp knife for clean cuts and always carve against the grain for tender pieces.
With these tips and your spatchcock turkey ready to shine, you’re on your way to creating lasting memories around the dining table. Enjoy every savory bite!
Spatchcock Turkey
Ingredients
Main Ingredients
- 1 each 12 to 13-pound turkey Make sure it’s fresh for the best flavor and texture.
- 2 tablespoons salt Use kosher salt for better control.
- 2 teaspoons ground black pepper Freshly ground for the best aroma and taste.
- 1/2 cup unsalted butter, softened Divided for applying under the skin and on the surface.
- 3 cloves garlic, finely chopped Brings warmth and depth to the taste.
- 2 teaspoons finely chopped rosemary Adds a lovely, earthy fragrance.
- 1 teaspoon finely chopped thyme Perfectly complements rosemary.
Instructions
Preparation
- Place a wire rack inside a large, rimmed baking sheet for airflow.
- Pat the turkey dry with paper towels and trim any neck fat.
- Cut through the small bones on each side of the backbone with poultry shears to remove it.
- Open the turkey and push down on the breast to break the breastbone.
- Combine salt and pepper in a small bowl.
- Tuck the wings behind the breasts and season the turkey with the salt and pepper mixture.
- Let it stand at room temperature for 1 hour.
Cooking
- Preheat the oven to 450°F.
- In another small bowl, combine 1/4 cup softened butter with garlic, rosemary, and thyme.
- Separate the skin from the flesh and massage the seasoned butter underneath the skin.
- Pat the skin dry and rub the remaining butter over the turkey skin.
- Roast the turkey for 25 minutes, then turn the pan 180 degrees and reduce the temperature to 375°F.
- Continue roasting for another 60 to 80 minutes until the internal temperature reaches 155°F for the breasts and 165°F for the thighs.
- Tent with foil and let the turkey rest for 20 to 30 minutes before carving.
