Description
This Spatchcock Turkey recipe guides you through removing the backbone to flatten your turkey for even cooking and crispier skin. Seasoned with a flavorful blend of spices and butter, roasted at high heat, it results in juicy, tender meat perfect for any festive occasion.
Ingredients
Scale
Main Ingredients
- 1 (12 to 14 pound) turkey
- 3/4 cup salted butter (softened)
- 2 tablespoons olive oil
Seasoning Blend
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top to allow air circulation and even cooking.
- Remove Backbone: Place the turkey breast side down on a clean surface. Using kitchen shears or a large serrated knife, cut along both sides of the backbone to remove it. Discard or save the backbone for stock. Use caution, especially with larger birds.
- Flatten Turkey: Run a knife along the underside of the breastbone to loosen it. Flip the turkey breast side up and rotate the leg quarters outward. Press firmly down on the center of the breastbone until the bird lays flat.
- Position Turkey: Place the flattened turkey breast side up on the wire rack. Tuck the wing tips under the body to prevent burning during roasting.
- Prepare Seasoning: In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, and onion powder.
- Apply Butter and Seasoning: Mix half of the seasoning blend with the softened butter. Carefully lift the skin of the turkey and rub this butter mixture evenly underneath the skin for enhanced flavor and moisture.
- Season Turkey Skin: Drizzle olive oil evenly over the turkey skin and rub it in. Sprinkle the remaining dry seasoning over the entire exterior for a well-coated flavor.
- Roast: Place the turkey in the preheated oven and roast for 2 hours 30 minutes (150 minutes) or until the breast meat reaches 155°F (68°C) and the thigh meat reaches 175°F (79°C). Use a meat thermometer for accuracy.
- Rest: Remove the turkey from the oven and let it rest for 10 to 20 minutes before carving to allow juices to redistribute and ensure moist meat.
Notes
- Spatchcocking your turkey reduces cooking time and improves crispiness and juiciness.
- Be careful when cutting along the backbone; use sturdy kitchen shears and work safely.
- Using a meat thermometer is crucial to avoid under or overcooking.
- Let the turkey rest properly before carving to keep it juicy.
- Save the backbone for making homemade turkey stock or gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 106 kcal
- Sugar: 0.1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 31 mg
