Description

Spatchcock turkey is a flattened, roasted whole bird that cooks faster and more evenly than traditional methods, delivering juicy meat and crisp skin—ideal for holidays or special gatherings.

Ingredients

1 whole turkey (10–14 lbs)
1/4 cup olive oil or melted butter
4 cloves garlic, minced
2 tbsp chopped fresh herbs (thyme, rosemary, sage)
1 tsp lemon zest or 1 tbsp lemon juice
1 tbsp salt
1 tsp black pepper
1 tsp paprika (optional)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped

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Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet or roasting pan with foil and place a wire rack on top.
Place the turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey and press down firmly on the breastbone to flatten.
Pat the turkey dry with paper towels. In a bowl, mix olive oil or melted butter with garlic, herbs, lemon zest, salt, pepper, and paprika. Rub mixture all over the turkey, including under the skin if possible.
Arrange chopped onion, carrots, and celery on the baking sheet. Place the wire rack with the turkey on top.
Roast for 75–90 minutes, or until the breast reaches 165°F (74°C) and thighs reach 175°F (79°C).
Remove from oven and let rest for 20–30 minutes before carving to allow juices to redistribute.

Notes

Use poultry shears for best results when removing the backbone.For extra crisp skin, dry brine the turkey by salting and refrigerating uncovered for 24 hours.Save the removed backbone to make turkey stock or gravy.Adjust seasoning to taste or add spice blends for different flavor profiles.Spatchcocking works best for turkeys under 16 lbs due to size constraints in standard ovens.

Nutrition

Serving Size: 1 serving (approx. 6 oz meat)
Calories: 350
Sugar: 1g
Sodium: 550mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 35g
Cholesterol: 120mg