Go Back
A perfectly roasted spatchcock turkey, golden brown and juicy.

Proven way to grow a perfect Spatchcock Turkey in 3 hours

This recipe details a proven method for preparing a spatchcock turkey, resulting in a perfectly cooked bird with crispy skin in just 3 hours. The technique involves removing the backbone and flattening the turkey for even cooking.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 (12-14 lb) whole turkey
  • 1/2 cup unsalted butter, melted
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp black pepper

Equipment

  • Roasting pan
  • Wire rack
  • Kitchen shears
  • Meat thermometer
  • Cutting board
  • Small bowl

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C) and prepare a roasting pan with a wire rack.
  2. To spatchcock the turkey, place it breast-side down on a cutting board, then use sturdy kitchen shears to cut along both sides of the backbone from the tail to the neck, and remove the backbone.
  3. Flip the turkey over, press down firmly on the breastbone until it flattens, and pat the turkey dry with paper towels.
Seasoning and Roasting
  1. In a small bowl, mix the melted butter, rosemary, thyme, minced garlic, salt, and black pepper to create the herb butter.
  2. Generously rub the herb butter all over the turkey, including under the skin of the breast and thighs.
  3. Place the turkey on the wire rack in the roasting pan, ensuring it lies flat.
  4. Roast for 30 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for another 90-120 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Resting and Carving
  1. Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for 15-20 minutes before carving.
  2. Carve the turkey and serve immediately.

Notes

For extra crispy skin, pat the turkey very dry before applying the herb butter. If the skin starts to brown too quickly, you can loosely tent it with foil. Allow ample resting time for a juicier turkey.