Perfect Spatchcock Turkey: 7 Easy Steps to Make

Spatchcock Turkey

Traditional turkey roasting often results in dry breast meat by the time dark meat reaches a safe temperature. Enter spatchcocking—a game-changing technique that involves removing the backbone and flattening the bird for more consistent cooking throughout.

This centuries-old method offers remarkable benefits: uniformly crispy skin, evenly cooked white and dark meat, and drastically reduced cooking time (30-40% faster than traditional roasting). The flattened bird provides more surface area for seasoning and easier basting, while also opening possibilities for cooking on grills or smokers.

In this guide, we’ll walk through seven straightforward steps to create a perfect spatchcock turkey that will impress your guests with both presentation and flavor.

Ingredients for Perfect Spatchcock Turkey

For the Turkey

• 1 whole turkey (12-14 pounds recommended for beginners)
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 3 tablespoons unsalted butter, softened
• 3 tablespoons olive oil

For the Herb Butter (Optional but Recommended)

• 8 tablespoons (1 stick) unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon each: fresh thyme, rosemary, and sage, finely chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Roasting Pan

• 2 large onions, roughly chopped
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 head of garlic, halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 cup chicken or turkey stock

Equipment Needed

• Sharp kitchen shears or poultry shears
• Large cutting board with a groove
• Large rimmed baking sheet or roasting pan
• Wire rack that fits inside the baking sheet
• Instant-read meat thermometer
• Kitchen twine (optional)
• Heavy-duty aluminum foil
• Paper towels

Steps for Spatchcock Turkey

Step 1: Prepare the Turkey

1. Remove turkey from refrigeration 1-2 hours before cooking.
2. Preheat oven to 450°F with rack in the lower third position.
3. Remove giblets and neck, then pat turkey completely dry.
4. If using herb butter, combine all ingredients in a small bowl.

Step 2: Spatchcock the Turkey

1. Position turkey breast-side down on a cutting board.
2. Using sharp shears, cut along one side of the backbone.
3. Repeat on the other side to remove backbone completely.
4. Turn turkey breast-side up and press firmly on breastbone until it cracks and flattens.
5. Tuck wing tips behind breasts or remove them.

Step 3: Season the Turkey

1. Arrange vegetables, garlic, and herbs in the roasting pan with stock.
2. Place spatchcocked turkey breast-side up on a rack over the vegetables.
3. If using herb butter, carefully separate skin from meat and spread two-thirds of the mixture underneath.
4. Rub remaining butter (or plain butter and oil) on the outside, then season with salt and pepper.

Step 4: Position for Roasting

1. Arrange legs splayed out to the sides for even cooking.
2. Ensure the turkey lies completely flat.
3. Cover wing tips or edges with foil if needed to prevent burning.

Step 5: Roast the Turkey

1. Place turkey in preheated oven and reduce temperature to 425°F.
2. Roast for approximately 80-90 minutes (about 6-7 minutes per pound).
3. Rotate pan halfway through cooking.
4. Turkey is done when breast reaches 155°F and thigh reaches 165°F.

Step 6: Rest the Turkey

1. Remove from oven and transfer to a cutting board.
2. Tent loosely with foil and rest for 20-30 minutes.
3. Reserve pan drippings and vegetables for potential gravy.

Step 7: Carve and Serve

1. Remove legs and thighs at the joint.
2. Separate thighs from drumsticks.
3. Remove wings from breast.
4. Slice breast meat parallel to breastbone.
5. Arrange on a serving platter and garnish if desired.

Variations of Spatchcock Turkey

Flavor Profiles

Herb and Citrus

Add orange zest, orange juice, and fresh tarragon to the herb butter; place citrus slices under the turkey.

Mediterranean

Use olive oil with garlic, oregano, and lemon; add preserved lemons, olives, and fennel; finish with za’atar.

Smoky Southwest

Create a rub with smoked paprika, cumin, coriander, and cayenne; add chipotle peppers to butter; replace some stock with dark beer.

Cooking Methods for the Spatchcock Turkey

Grilled Spatchcock Turkey

Prepare grill for indirect heat (350-400°F); place turkey on cooler side; cover and cook for 80-100 minutes.

Smoked Spatchcock Turkey

Smoke at 275-300°F using fruit woods; cook for 2-3 hours until proper temperatures are reached.

Tips for Spatchcock Turkey

Preparation Tips

1. For beginners, choose a turkey under 14 pounds.
2. Invest in quality poultry shears.
3. Spatchcock the day before and refrigerate uncovered for crispier skin.
4. Consider brining the turkey for additional moisture and flavor.
5. Bring to room temperature before roasting for even cooking.

Cooking Tips

1. Use an instant-read digital thermometer for accuracy.
2. Account for 5-10°F temperature rise during resting.
3. Shield only parts browning too quickly rather than tenting the whole bird.
4. Use a rack for better air circulation and crispier skin.
5. Basting is generally unnecessary with this method.

Conclusion

The spatchcock method transforms turkey preparation from an uncertain ordeal into a manageable process with superior results. By flattening the bird, you’re saving time while fundamentally improving cooking dynamics for more evenly cooked, juicier, and more flavorful turkey.

This technique reduces holiday cooking stress through shorter cooking time, more predictable results, and simplified carving. Whether preparing a weeknight family dinner or a holiday centerpiece, spatchcocking offers accessibility to novices and new possibilities to experienced cooks—potentially becoming your new tradition for years to come.

FAQ

Can I spatchcock a frozen turkey?

No, the turkey must be completely thawed for safety and effectiveness.

What’s the largest size turkey I can spatchcock?

While technically any size works, those over 18 pounds become challenging to manage and may not fit standard equipment. Consider two smaller birds for large gatherings.

Can I stuff a spatchcocked turkey?

Traditional cavity stuffing isn’t possible. Instead, spread stuffing beneath the bird during the last 30-45 minutes or prepare it separately and baste with drippings.

How do I make gravy from a spatchcocked turkey?

Strain the drippings and vegetables, separate the fat, make a roux, whisk in the liquid, and simmer until thickened.

Can I still present the turkey whole for carving?

The traditional presentation isn’t possible, but consider bringing it to the table on a large board with garnishes before carving for guests.

What can I do with the backbone and giblets?

Use them to make rich stock for gravy, soup, or moistening stuffing.

How much time does spatchcocking really save?

A 12-14 pound turkey requires only 80-90 minutes versus 3-4 hours traditionally—a reduction of more than 50%.

Is carving a spatchcocked turkey different?

Yes, but it’s actually easier as the joints are more accessible and the breast can be removed in whole sections.