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    Home | Main Dishes

    Spatchcock Turkey Recipe

    Dated: September 9, 2019 Last Modified: December 1, 2022 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Spatchcock turkey will be the easiest way to get a juicy Thanksgiving turkey on the table in less time. The spatchcock technique will yield enough crispy skin for everyone to share and the most moist, flavorful meat.
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    spatchcock turkey roasted golden brown, pressed flat on a serving platter, square image

    Spatchcock turkey is will be the easiest way to get a juicy Thanksgiving turkey on the table in less time. The spatchcock technique will yield enough crispy skin for everyone to share and the moistest, flavorful meat.

    Before you begin preparing your Thanksgiving bird I want you to read up on how to thaw a frozen turkey. It takes time and spatchcocking a frozen turkey will not work!

    If you want to take your turkey game to the next level, be sure to use a turkey brine recipe ahead of starting to butterfly the turkey. But if you are only having Thanksgiving dinner for a few people I would suggest making sous vide turkey breast or a turkey roulade. Just enough meat for a smaller crowd. And be sure to follow my step by step instructions on how to carve a turkey breast.

    Jump to:
    • Why do they call it 'Spatchcock'?
    • Why is it best to spatchcock a turkey?
    • Advantages of spatchcocking a turkey
    • Disadvantages of spatchcocking a turkey.
    • What tools are needed to spatchcock a Turkey?
    • What size turkey is good for spatchcocking?
    • How to Spatchcock and cook a Whole Turkey
    • 📄 Related Recipes
    • Spatchcock Turkey Recipe
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    Why do they call it 'Spatchcock'?

    Spatchcock evolved from the phrase 'dispatch the cock' an 18th-century Irish cooking phrase meaning they needed to quickly make a chicken or other poultry dinner. To make quick work of the cooking the bird is split down the back and the bird was butterflied open, spreading out the surface area of the bird. This helped accelerate the cooking process while maintaining a juicy bird.

    Save the backbone and add it to the giblet broth ahead of making giblet gravy. 

    Why is it best to spatchcock a turkey?

    Spatchcock Turkey pressed out flat

    You will find everyone will swear up and down that they have the best way of preparing a Thanksgiving turkey. Spatchcocking a turkey has many advantages and minimal disadvantages.

    Advantages of spatchcocking a turkey

    vertical image of a Spatchcock Turkey with herbed butter
    1. Faster cooking time. Because the bird is laid out flat, the dark meat of the thighs and legs are exposed to more of the heat of the oven and are able to cook at the same rate as the white meat. 
    2. More Crispy Skin - If there is a fight over the crispy skin of the turkey at your dinner table you are going to want to spatchcock your Thanksgiving bird.  Because the bird is elevated on a rack, the fat is able to render down and away from the bird, giving the skin a better chance of crisping up. 
    3. Saves on oven space. - We all know that oven space is at a premium on Thanksgiving and Christmas and a juicy roasted turkey can take up the majority of the oven real estate. By having the bird butterflied it takes up less space in the oven. Combined with faster cooking time and you have the Thanksgiving or Christmas meal on the table in less time. 
    4. Better Turkey Stock. - By removing the turkey back from the turkey, you are able to get a jump start on making your turkey gravy. There is lots of flavor and collagen in the backbone of a turkey so save it to make amazing homemade turkey gravy.
    5. Smoked Spatchcock Turkey - take your spatchcock turkey, skip the herb butter and make spatchcock smoked turkey.
    Spatchcock Turkey rubbed with herb butter

    Disadvantages of spatchcocking a turkey.

    1. Muscles are required - I am not going to lie. Cutting through the backbone of a turkey can be a bit challenging if you don't have the right tools. Be sure to have a pair of heavy-duty kitchen shears before you set in on removing the backbone. And pressing on the breast bone can be a bit daunting on the first try. Don't worry, you aren't going to hurt the bird, it is already dead.
    2. Drying time - To get that amazing crisp skin the bird is going to need to hang out in the refrigerator overnight. It is going to marinade in all the herbs and oil you put on it and it will be delicious! 
    3. Finding a pan big enough - Depending on how big your turkey is will depend on how big the pan you roast it on will be. You may need to invest in a larger, higher rimmed baking pan if you only have a small cookie sheet on hand. 
    4. Not having the Norman Rockwell Photo - We all have seen the Norman Rockwell painting of dad carving the golden Thanksgiving turkey. There will be a different presentation with a spatchcocked turkey. But how many of us actually try and get that photo? Not me. 

    What tools are needed to spatchcock a Turkey?

    starting to remove the backbone for Spatchcock Turkey
    • Heavy Duty Kitchen shears
    • Cutting board
    • Large baking sheet pan with sides
    • Baking Rack

    What size turkey is good for spatchcocking?

    raw turkey on a wooding board, back facing up

    I find that a 12-17 pound whole turkey works best for spatchcocking. But larger birds can be broken down, the only limitation is having a rack and sheet pan large enough to accommodate the bird.

    How to Spatchcock and cook a Whole Turkey

    1. Pat the bird dry with paper towels to remove any excess moisture. 
    2. Lay a damp cloth or wet paper towels under the cutting board. This will keep the cutting board from sliding while you work.
    3. Place the whole turkey , breast side down, on the cutting board. Then, run your hand along the center of the bird feeling for the backbone.raw turkey on a wooding board, back facing up
    4. Starting at the tail, (the skin covered bump at one end) and using a pair of heavy duty kitchen shears to cut alongside the spine.starting to cut the spine out of the turkey for Spatchcock Turkey
    5. Cut as close as you can to the backbone. Use your muscles as you may find resistance as you cut through certain rib bones of the bird—in this case, press down on the shears with both hands.starting to cut the spine out of the turkey for Spatchcock Turkey
    6. Repeat on the other side of the back bone and remove the backbone, saving the backbone to make turkey stock.starting to remove the backbone for Spatchcock Turkeyback bone of Spatchcock Turkey being removed
    7. Flip the turkey over so that the breast side is up and the cut side is down on the cutting board. Open the bird as much as possible, and here is the hard part, using both hands press on the breast bone to further flatten the bird. You will know you have success when you hear several cracks of the ribs. Think of it like CPR. But not quite....Spatchcock Turkey ready to be flattenedSpatchcock Turkey pressed out flat
    8. Flip the wings under the bird to keep them tight to the bird. This will keep the wing tips from burning and give the bird more of a uniformed flattened shape. turkey wings tucked under the Spatchcock Turkey
    9. Salt and pepper the bird like you were on the Food Network and drizzle liberally with the oil of your choice. Rub the bird down with a combination of herbs of your choosing. 
    10. Alternatively, you can life the skin from the bird and rub oil or butter and herbs under the skin. Or do both. It is YOUR bird. herb butter for Spatchcock Turkey
    11. Place the spatchcocked bird on a rack placed, rimmed baking sheet pan and chill in the fridge until ready to roast the bird.Spatchcock Turkey rubbed with herb butter
    12. Place the bird in a preheated 450 oven for 20 minutes and then drop the temperature back to 425 for the remainder of the roasting. Roast for a total of 1 ¼ hours -2 hours or until a thermometer inserted in the thickest part of the thigh reaches 170.close up of a Spatchcock Turkey roasted
    13. Remove from the oven and cover with foil for a minimum of 15 minutes to allow the juices to redistribute throughout the bird.
    14. Save the drippings to make turkey gravy.
    15. Carve the turkey and enjoy!

    Side dishes to serve with Thanksgiving Turkey:

    • Mashed Potato Recipes (not your basic mashed potato recipes!)
    • Cranberry-Apple Chutney
    • Pumpkin Ravioli (the wonton wrappers make it super simple!)
    • 3 Ingredient Cranberry Sauce
    • Autumn Squash Soup
    • Compound butter recipes

    Recipes that use leftover turkey:

    • Thanksgiving turkey egg rolls
    • Turkey poutine recipe

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.

    📄 Related Recipes

    spatchcock turkey roasted golden brown, pressed flat on a serving platter, square image

    Spatchcock Turkey Recipe

    Sarah Mock
    Spatchcock turkey will be the easiest way to get a juicy Thanksgiving turkey on the table in less time. The spatchcock technique will yield enough crispy skin for everyone to share and the most moist, flavorful meat.
    4.67 from 6 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 2 hrs
    Additional Time 15 mins
    Total Time 2 hrs 30 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Poultry Recipes
    Cuisine American
    Servings 12 Servings
    Calories 70 kcal

    Ingredients
      

    • Turkey (12-17 pounds)
    • ½ cup butter
    • ¼ cup sage (chopped)
    • ¼ cup parsley (fresh, chopped)
    • ¼ cup rosemary (chopped)

    Instructions
     

    • Pat the bird dry with paper towels to remove any excess moisture. 
    • Lay a damp cloth or wet paper towels under the cutting board. This will keep the cutting board from sliding while you work.
    • Place the whole turkey , breast side down, on the cutting board. Then, run your hand along the center of the bird feeling for the backbone.
    • Starting at the tail, (the skin covered bump at one end) and using a pair of heavy duty kitchen shears to cut alongside the spine.
    • Cut as close as you can to the backbone. Use your muscles as you may find resistance as you cut through certain rib bones of the bird—in this case, press down on the shears with both hands.
    • Repeat on the other side of the back bone and remove the backbone, saving the backbone to make turkey stock.
    • Flip the turkey over so that the breast side is up and the cut side is down on the cutting board. Open the bird as much as possible, and here is the hard part, using both hands press on the breast bone to further flatten the bird. You will know you have success when you hear several cracks of the ribs. Think of it like CPR. But not quite....
    • Flip the wings under the bird to keep them tight to the bird. This will keep the wing tips from burning and give the bird more of a uniformed flattened shape. 
    • Salt and pepper the bird like you were on the Food Network and drizzle liberally with the oil of your choice. Rub the bird down with a combination of herbs of your choosing. 
    • Alternatively, you can life the skin from the bird and rub oil or butter and herbs under the skin. Or do both. It is YOUR bird. 
    • Place the spatchcocked bird on a rack placed, rimmed baking sheet pan and chill in the fridge until ready to roast the bird.
    • Place the bird in a preheated 450 oven for 20 minutes and then drop the temperature back to 425 for the remainder of the roasting. Roast for a total of 1 ¼ hours -2 hours or until a thermometer inserted in the thickest part of the thigh reaches 170.
    • Remove from the oven and cover with foil for a minimum of 15 minutes to allow the juices to redistribute throughout the bird.
    • Save the drippings to make turkey gravy.
    • Carve and enjoy!

    Nutrition

    Serving: 1Calories: 70kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 68mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 357IUVitamin C: 2mgCalcium: 12mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Destiny Paquette

      November 27, 2019 at 10:11 am

      I had never heard about this. So cool and I love the crispy skin! Yum!

    2. Kris

      November 21, 2019 at 2:35 pm

      I just ask the meat department to take the backbone out when I purchase a fresh turkey. I get some odd looks, but normally they're happy to do it. I struggled too many times trying to cut it myself! lol.

    3. Alexandra

      September 10, 2019 at 9:31 am

      I absolutely LOVE turkey - and I have never done it spatchcock before! I frequently spatchcock a chicken, so I have no idea why this has never occurred to me before. But I will have to rectify this soon. Thank you for the inspiration!

    4. Debra

      September 09, 2019 at 9:14 pm

      I've been hearing so much about this cooking method. I love that it cuts the cooking time down so much. I'm so glad I stumbled upon this recipe so early in the season, so I can try it once before Thanksgiving. Thanks.

    5. Sonia

      September 09, 2019 at 7:46 pm

      Oh my goodness ! Looks so delicious and inviting! Pinning it ❤

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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