How To Spatchcock a Turkey: Easy Step-By-Step Guide
Looking for a turkey that's juicy on the inside with beautifully golden, crispy skin? Spatchcocking might become your new favorite roasting technique. By removing the backbone and flattening the bird, you'll shorten the cooking time, encourage even roasting, and develop deliciously crisp skin.
Servings 6 Adults + 4 children
Calories 610kcal
Equipment
- Heavy-duty poultry shears
- Large cutting board
- Half-size bun pan 18 × 13 inches (rimmed baking sheet) with oven-safe wire rack
- Instant-read meat thermometer
Ingredients
- 1 whole turkey (5.4 to 6.4 kg) completely thawed, 12 to 14 pounds
- 2 tablespoons kosher salt (24 g)
- 2 teaspoons coarsely ground black pepper (5 g)
- 1 tablespoon fresh rosemary (3 g) minced
- 1 tablespoon fresh thyme (3 g) minced
- 1 tablespoon fresh sage (3 g) minced
Instructions
- Prepare the Turkey: Remove the packaging, neck, and giblets from the completely thawed turkey. Pat the bird dry with paper towels and place it breast-side down on a large, stable cutting board. Position a damp towel or silpat mat beneath the board to prevent slipping.1 whole turkey
- Cut Along the Backbone: Locate the backbone running down the center of the turkey. Beginning at the tail end, use heavy-duty poultry shears to cut along one side of the backbone, keeping the blades close to the bone. Work slowly through the ribs, keeping your fingers clear of the shears.
- Remove the Backbone: Rotate the turkey 180 degrees and repeat the cut along the opposite side of the backbone. Remove the backbone completely. Save it, along with the neck, to make homemade turkey stock or gravy.
- Flatten the Turkey: Turn the turkey breast-side up. Place both hands firmly over the center of the breastbone and press downward until you hear a crack and the bird lies as flat as possible. Transfer to bake sheet with a wire rack and tuck the wingtips beneath the breasts to help prevent burning during roasting.
- Season the Turkey: Place the flattened turkey breast-side up on a wire rack inside a rimmed baking sheet, ensuring the bird fits entirely within the pan. Combine the kosher salt, black pepper, rosemary, thyme, and sage in a small bowl. Rub the seasoning evenly over the turkey, including beneath the wings and around the legs.2 tablespoons kosher salt, 2 teaspoons coarsely ground black pepper, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 tablespoon fresh sage
- Refrigerate Overnight: Refrigerate the turkey uncovered for 12 to 24 hours on the bottom shelf of your refrigerator. This dry-brining process seasons the meat while allowing surface moisture to evaporate for crispier skin. Keep the turkey away from ready-to-eat foods.
- Roast the Turkey: Preheat your oven to 450°F (232°C). Transfer the turkey directly from the refrigerator to the preheated oven. Begin checking the internal temperature after approximately 60 minutes. A 12 to 14-pound spatchcocked turkey may take roughly 1¼ to 1¾ hours, depending on the oven and bird. Roast until the thickest part of the breast, innermost thigh, and innermost wing each reach at least 165°F (74°C). Avoid touching bone when checking the temperature. For more tender dark meat, the thighs may be cooked to 170°F to 175°F (77°C to 79°C), provided the breast does not overcook. If the skin browns too quickly, reduce the oven temperature.
- Rest, Carve, and Enjoy: Remove the turkey from the oven and let it rest for 15 to 20 minutes before carving. Begin by removing the legs and thighs, followed by the wings and breasts. Arrange everything on a serving platter and enjoy your beautifully roasted turkey.
Notes
Bite Me Cooking Tips:
- Servings: 6 adults + 4 children
- Serving Size: Approximately 6 oz cooked turkey (170 g)
- Yields: 1 whole spatchcocked turkey, 12 to 14 pounds (5.4 to 6.4 kg), before cooking
Nutrition
Serving: 1serving | Calories: 610kcal | Carbohydrates: 1g | Protein: 93g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 309mg | Sodium: 2807mg | Potassium: 985mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg