Flatter, Faster, Flawless: The Spatchcock Turkey

Table of Contents

• Recipe Ingredients
• How to Make a Spatchcock Turkey
• Top Tips for Success
• Frequently Asked Questions
• More Thanksgiving Favorites
• Spatchcock Turkey Recipe

Essential Spatchcock Turkey Recipe Ingredients

Crafting the perfect spatchcock turkey begins with selecting high-quality ingredients. Below, you’ll find a detailed list of what you’ll need, along with important notes to guide your preparation. Each component plays a vital role in achieving that coveted moist interior and irresistibly crisp skin.

• Whole Turkey: For optimal results, we highly recommend a natural or organic turkey, ideally around 12 pounds. Crucially, choose a turkey with no added salt or preservatives. This allows you to control the seasoning precisely during the dry brining process, preventing an overly salty final product. If you’re working with a frozen turkey, remember to account for adequate thawing time; refer to our FAQ section below for thawing guidelines.
• Kosher Salt (for the dry brine): Dry brining is a non-negotiable step for a truly juicy and flavorful turkey. The key is to use a 1-1.25% salt ratio relative to your turkey’s weight. The amount of tablespoons you’ll need varies significantly by brand due to differences in crystal size and density. For instance, if using Diamond Crystal Kosher Salt, you’ll need approximately 6 tablespoons for a 12-pound bird. If using Morton’s Kosher Salt, which is denser, you’ll require about 4 tablespoons for the same weight.
• Aromatic Vegetables (Carrots, Celery, and Onion): These humble vegetables form the flavor base for your pan drippings. Placed at the bottom of the roasting pan, they elevate the drippings with their earthy sweetness and prevent them from burning. After roasting, these veggies and drippings can be strained and transformed into a phenomenal gravy.
• Fresh Herbs (Sage and Thyme): Fresh herbs are essential for infusing our herb butter with fragrant, classic holiday flavors. Finely chopped fresh thyme and sage are mixed into softened butter, which is then massaged all over and under the turkey skin, imparting an incredible aroma and taste.
• Unsalted Butter: The unsalted butter forms the rich base for our herb butter. Using unsalted butter allows you to control the overall saltiness of the turkey, especially after the dry brining process. Ensure it’s softened to room temperature for easy mixing and spreading.

For precise measurements and detailed instructions, please consult the full recipe card below.

How to Make a Spatchcock Turkey: A Step-by-Step Guide

Transforming a whole turkey into a perfectly roasted spatchcock masterpiece is simpler than you might think. Follow these detailed steps to achieve an impressive and delicious result with ease.

1. Prepare the Turkey for Spatchcocking: Begin by placing your approximately 12-pound turkey breast-side down on a large, sturdy cutting board, with the tail end facing you. Using paper towels, thoroughly pat the turkey dry. This step is crucial for achieving crispy skin. Now, locate the backbone. Using a sharp pair of heavy-duty kitchen shears, start cutting alongside one side of the backbone, working your way from the tail end up towards the neck. If you plan to make giblet gravy, remember to remove the giblets and neck from the cavity and set them aside. (See Photo #1 in the collage below)
2. Remove the Backbone: Continue your cut all the way to the neck, ensuring the backbone is completely detached on one side. Repeat this process on the other side of the backbone until it is fully removed from the turkey. You can trim away any loose, overhanging skin around the neck opening for a cleaner presentation. Don’t discard the backbone; it, along with the giblets, is excellent for making flavorful gravy or turkey stock. (See Photo #2 and #3 in the collage below)

3. Flatten the Turkey: Flip the turkey over so the breast side is now facing up. Using both hands, firmly press down on the breastbone until you hear a few cracks and the turkey lies flat. The goal here is to evenly splay or flatten the bird, ensuring consistent thickness across the breast and legs for uniform cooking. This creates the signature spatchcock shape. (See Photo #4 in the collage above)
4. Dry Brine Overnight: Transfer the flattened turkey to a clean baking sheet. Now, it’s time for the dry brine. If using Diamond Crystal Kosher salt, sprinkle about 6 tablespoons generously over the entire turkey, both on the skin side and underneath, trying to get some under the skin where possible. If using Morton’s Kosher salt, use about 4 tablespoons. Don’t worry about using every single grain of salt, just ensure all surfaces of the turkey are well-coated. Refrigerate the turkey uncovered overnight (or for at least 8-12 hours). This allows the skin to dry out, leading to incredible crispness, and the salt to penetrate the meat, resulting in a supremely juicy bird. (See Photo #5 in the collage below)
5. Prepare for Roasting: The next day, remove the dry-brined turkey from the refrigerator at least 1 hour before you plan to roast it, allowing it to come closer to room temperature for more even cooking. While the turkey rests, soften 8 tablespoons of unsalted butter at room temperature. Preheat your oven to a high temperature of 450°F (232°C) and adjust your oven rack to the middle position. On a large baking sheet, spread out the chopped aromatics: 2 large carrots, 3 ribs of celery, and 2 large onions. Place a wire rack directly on top of these vegetables. These vegetables will not only infuse the pan drippings with flavor but also prevent them from burning during the high-heat roasting process. Alternatively, you can omit the vegetables and add 8-12 ounces of water to the bottom of the pan to achieve the same burning prevention. (See Photo #6 in the collage below)

7. Season and Butter the Turkey: Once the turkey has rested, thoroughly pat it dry again with paper towels, removing any residual moisture from the brining process. Season generously with about 2 teaspoons of freshly ground black pepper. Carefully place the turkey on the wire rack, positioning it over the bed of vegetables. Tuck the wing tips underneath the turkey to prevent them from burning during roasting. (See Photo #7 in the collage above)
8. Make the Herb Butter: In a small bowl, combine the softened unsalted butter with 10 minced large sage leaves and 1 tablespoon of fresh thyme leaves. Mix thoroughly until a smooth, fragrant paste forms. (See Photo #8 in the collage above)
9. Apply Herb Butter and Insert Thermometer: Generously spread the prepared herb butter all over the turkey, paying special attention to getting it under the skin wherever possible. This ensures maximum flavor and helps achieve that incredibly crisp skin. Insert a probe thermometer into the thickest part of the turkey breast, ensuring it doesn’t touch any bone. Set the alarm to sound when the internal temperature reaches 150°F (66°C). (See Photo #9 in the collage below)
10. Roast to Perfection: Place the prepared turkey in the preheated 450°F (232°C) oven. Roast, rotating the pan 180 degrees halfway through the cooking time to ensure even browning. A 12-pound turkey typically takes around 75-90 minutes to cook. For example, if your turkey takes 77 minutes, you would rotate the pan at approximately 38-40 minutes. Remove the turkey from the oven once the thermometer alarm signals 150°F (66°C).
11. Rest the Turkey: Immediately upon removing the turkey from the oven, loosely tent it with aluminum foil and allow it to rest undisturbed for at least 30 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. During this time, the internal temperature will continue to climb, reaching the safe serving temperature of approximately 165°F (74°C). (See Photo #10 in the collage below)

11. Carve and Serve: After the turkey has rested and reached 165°F (74°C), it’s time to carve. Start by removing the legs and thighs, then proceed to carve the breast and wings. If you or your guests prefer darker meat to be exceptionally tender, you can optionally return the carved dark meat (thighs and legs) to the oven and cook them until they reach an internal temperature of 185-190°F (85-88°C). While the dark meat finishes cooking, keep the white meat loosely tented with foil to maintain its warmth and juiciness. (See Photo #11 in the collage above)
12. Present and Enjoy: Slice the breast meat into even portions for elegant serving. Remember to save the flavorful vegetables, precious pan drippings, and the backbone from roasting; these are invaluable for creating a rich, homemade turkey gravy. Arrange the beautifully carved turkey on a large platter, alongside your delectable gravy and all your favorite holiday side dishes. Serve immediately and savor the triumph of a perfectly cooked spatchcock turkey! (See Photo #12 in the collage above, and a final plated image below)

Top Tips for Spatchcock Turkey Success

• Embrace the Dry Brine: Do not skip the dry brining process! While it requires a bit of foresight, this step is absolutely essential for producing a turkey that is incredibly juicy from edge to edge and boasts gorgeously browned, crispy skin. The salt in the brine denatures the proteins in the meat, helping them retain moisture during cooking. When purchasing your turkey, look for one that is labeled “natural” or “no salt added” to avoid over-salting, as many commercially processed turkeys are already injected with a brining solution. Avoid brining an already brined turkey.
• Optimize Dark Meat Doneness: While white meat (breast) is perfectly safe and delicious at 165°F (74°C), dark meat (thighs and legs) truly shines when cooked to a slightly higher temperature, ideally between 185-190°F (85-88°C). Achieving this simultaneously with white meat can be tricky without overcooking the breast. The beauty of spatchcocking is that it promotes more even cooking, so your dark meat might already be in this ideal range when the breast hits 150°F. Always check the temperature in the thickest part of the thigh with an instant-read thermometer. If after resting and carving, the dark meat hasn’t reached its optimal tenderness, you can separate the legs and thighs, return them to the oven for a short period, while keeping the white meat tented with foil to stay warm. If dark meat isn’t a favorite at your table, consider preparing a dry-brined turkey breast instead!
• Maximize Flavor with Giblets, Drippings, and Vegetables: Don’t let anything go to waste! The giblets, neck, backbone, roasted vegetables from the pan, and all those precious pan drippings are a treasure trove of flavor. These elements, combined with a few additional ingredients, are the foundation for the most incredible, rich, and savory giblet gravy you’ve ever tasted. Collecting these flavorful components ensures your holiday meal is complete with a truly homemade touch.

If you’ve thoroughly enjoyed this Spatchcock Turkey recipe or any other recipe on our site, please consider giving it a 5-star rating and sharing your experience in the comments section below.

We believe in catering to various learning styles. If you are someone who prefers visual learning, you can find most of our recipes and cooking demonstrations on our YouTube channel and our Facebook Page.

Like this? Leave a comment below! Check us out on Instagram at @sipandfeast or tag #sipandfeast!