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–+ servings

Spatchcock Turkey Recipe

Created by: Sarah Mock
spatchcock turkey roasted golden brown, pressed flat on a serving platter, square image
prep time15 minutes
cook time2 hours
Additional Time 15 minutes
total time2 hours 30 minutes
Makes 12 Servings

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!

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