Name: Spatchcock Turkey: Avoid Disaster with 1 Genius Trick
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 (12-14 pound) turkey, thawed; 2 tablespoons olive oil; 2 tablespoons kosher salt; 1 tablespoon black pepper; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary

Jump to Recipe

Okay, friends, let’s talk turkey – Thanksgiving turkey, specifically! We all want that show-stopping bird on the table, right? But let’s be honest, who has ALL DAY to babysit a turkey in the oven? That’s where my favorite trick comes in: the spatchcock turkey! Seriously, if you’ve never tried it, this is the year.

Spatchcocking – sounds kinda crazy, I know – is just a fancy way of saying we’re gonna remove the backbone and flatten that bird. Trust me, it’s way easier than it sounds, and the results? OMG. Perfectly even cooking, crispy skin EVERYWHERE, and juicy meat that your family will rave about. Plus, it cuts down the cooking time like crazy, which means more time for pie (and maybe a nap!).

Hey, I’m Chris Tanner Farner, and I’m all about making delicious food that doesn’t take all day. This spatchcock turkey recipe is one of my go-to holiday hacks, and I can’t wait to share it with you. Let’s get cooking!

Why You’ll Love This Spatchcock Turkey Recipe

Seriously, you’re gonna be obsessed! This spatchcock turkey method is a total game-changer. Why? Let me break it down:

An Easier Way to Cook Turkey

Forget wrestling with a giant bird! Spatchcocking lets the turkey lay flat, making it SO much easier to handle and season. No more crazy balancing acts!

Faster Cooking Time for Your Spatchcock Turkey

Time is precious, especially during the holidays! This spatchcock turkey recipe slashes cooking time, freeing you up for other Thanksgiving must-do’s.

Juicy and Evenly Cooked Spatchcock Turkey Every Time

Say goodbye to dry, unevenly cooked turkey! Spatchcocking ensures every part of the bird cooks perfectly, giving you juicy, flavorful meat for your holiday feast. It’s kinda magical, actually!

Ingredients for the Perfect Spatchcock Turkey

Alright, let’s gather our supplies! For this spatchcock turkey recipe, we’re keeping it simple but packing a HUGE flavor punch. Here’s what you’ll need:

The Turkey

You’ll want one turkey, about 12-14 pounds. Make SURE it’s fully thawed! Seriously, give it a couple of days in the fridge – nobody wants a half-frozen Thanksgiving bird!

The Spatchcock Turkey Dry Rub

This is where the magic happens! We’re going for a savory, smoky flavor that’ll make everyone drool. You’ll need: 2 tablespoons olive oil, 2 tablespoons kosher salt (don’t skimp!), 1 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Boom!

How to Spatchcock a Turkey: Step-by-Step Instructions

Okay, deep breaths! Spatchcocking a turkey might sound intimidating, but I promise, it’s totally doable. Just follow these steps, and you’ll be a spatchcock pro in no time!

Preparing Your Spatchcock Turkey for Roasting

First things first: crank that oven up to 425°F (220°C). You want it nice and hot! Then, get your turkey ready. Dig out any giblets or the neck that might be hiding inside (yuck!). Pat the entire turkey REALLY dry with paper towels. I’m serious, the drier, the better – that’s the key to crispy skin!

Removing the Backbone to Spatchcock Your Turkey

Now for the fun part! Place the turkey breast-down on a cutting board. Grab some sturdy kitchen shears (or poultry shears, if you’re fancy!). Find the backbone and start cutting along one side, from the tail to the neck. It might take some elbow grease, but you can do it! Then, repeat on the other side to remove the whole backbone. Now, open the turkey like a book and press down HARD on the breastbone to flatten it. You might hear a crack – that’s normal!

spatchcock turkey - detail 2

Seasoning Your Spatchcock Turkey

Time for flavor! In a small bowl, whisk together the olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Now, get your hands dirty and rub that glorious mixture ALL over the turkey. Try to get some under the skin of the breast, too – it really amps up the flavor. Make sure every nook and cranny is coated!

Roasting Your Spatchcock Turkey to Perfection

Place the seasoned spatchcock turkey skin-side up on a roasting pan fitted with a wire rack. Pop it in that preheated oven and roast for about 1 hour 15 minutes to 1 hour 30 minutes. The BEST way to know it’s done is with a meat thermometer. Stick it into the thickest part of the thigh – it should read 165°F (74°C). Let the turkey rest for at least 15 minutes before carving. I know it’s hard to wait, but trust me, it’s worth it!

Tips for the Best Spatchcock Turkey

Want to take your spatchcock turkey game to the next level? I’ve got a few tricks up my sleeve to guarantee turkey perfection every time!

Achieving Crispy Skin on Your Spatchcock Turkey

Crispy skin is the GOAL, right? Make sure that turkey is bone-dry before seasoning – pat, pat, pat! Don’t overcrowd the roasting pan either. You need that hot air circulating all around the bird. Oh, and high heat is your friend!

Preventing Over-Browning of Your Spatchcock Turkey

Oops! Is your turkey skin getting a little TOO brown? No worries! Just tent it loosely with some foil. This will protect the skin from burning while the inside keeps cooking. Problem solved!

Spatchcock Turkey Variations: Spice It Up!

Okay, so the basic spatchcock turkey recipe is amazing, but what if you wanna get a little… wild? Don’t be afraid to play around with different flavors! This is YOUR turkey, after all! Here are a couple of my favorite ways to kick things up a notch:

Herb-Infused Spatchcock Turkey

Want something a little more fragrant? Load up on fresh herbs! Sage, parsley, oregano – chop ’em up and mix ’em into your dry rub. You can even tuck sprigs of herbs under the skin for extra flavor. Mmm, that smells like the holidays!

Spicy Spatchcock Turkey Rub

Feeling the heat? Add a pinch (or a punch!) of chili powder, cayenne pepper, or smoked paprika to your spatchcock turkey rub. Just be careful not to overdo it – unless you REALLY like things spicy! A little goes a long way, trust me.

Serving Suggestions for Your Spatchcock Turkey

Alright, you’ve got your gorgeous spatchcock turkey – now what? Time to build the ultimate Thanksgiving feast! Of course, you can’t go wrong with the classics: mashed potatoes, stuffing, cranberry sauce… you know the drill! This spatchcock turkey pairs perfectly with all those traditional sides. But don’t be afraid to get a little creative, too! Roasted Brussels sprouts, sweet potato casserole, or even a wild rice pilaf would be amazing additions to your holiday spread.

Storing and Reheating Leftover Spatchcock Turkey

Woohoo, you’ve conquered Thanksgiving! Now, what to do with all that leftover spatchcock turkey? Don’t let it go to waste! Store it in an airtight container in the fridge, and it’ll be good for about 3-4 days. When you’re ready to reheat, add a splash of broth or gravy to keep it moist, and warm it up gently in the oven or microwave. Properly stored, that delicious spatchcock turkey can be enjoyed for days!

Estimated Nutritional Information for Spatchcock Turkey

Okay, so I’m not a nutritionist, but here’s a rough idea of what you’re looking at, nutrition-wise, for this spatchcock turkey recipe. We’re talking roughly 250 calories per serving (that’s about 4oz of meat), around 15g of fat, a whopping 25g of protein, and just a smidge of carbs (like 1g!). Remember, this is just an estimate, and it’ll depend on the size of your turkey and how much skin you devour (no judgment here!).

Spatchcock Turkey: Your Questions Answered

Got questions about this spatchcock turkey method? I’ve got answers! Here are a few of the most common things people ask me:

How long does it take to spatchcock a turkey?

Okay, so from start to finish, you’re looking at about an hour and 55 minutes. That includes about 20 minutes of prep (getting the turkey ready and making the rub) and around 1 hour 15 minutes to 1 hour 30 minutes of roasting time. Not bad for a holiday centerpiece, right?

What is the ideal internal temperature for a spatchcock turkey?

Safety first, people! You want to make sure that spatchcock turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. A meat thermometer is your best friend here – don’t skip it!

spatchcock turkey - detail 3

Can I spatchcock a frozen turkey?

Nope, nope, nope! You absolutely HAVE to thaw that bird completely before you even THINK about spatchcocking it. Trust me, trying to cut through a frozen turkey is a recipe for disaster (and possibly a trip to the ER!). Give it a couple of days in the fridge to thaw completely. Be patient!

Enjoy Your Delicious Spatchcock Turkey!

And there you have it! A perfectly gorgeous, juicy, and FAST spatchcock turkey that’ll steal the show this holiday season. Seriously, I get so excited about this recipe every year! Now, go forth and impress your family and friends. And hey, if you try it out, leave a comment below and let me know how it goes! Or tag me in your photos on social media – I wanna see those beautiful birds! Happy Thanksgiving, friends!