Spatchcock Turkey Recipe
Forget the long hours of traditional roasting—this spatchcock turkey recipe delivers a beautifully golden, evenly cooked bird in half the time. With crispy skin, juicy meat, and rich flavor infused by a simple herb butter, it’s the perfect way to elevate your holiday feast.
By removing the backbone and flattening the turkey, you ensure even roasting, preventing dry breast meat while keeping the dark meat succulent. A dry brine enhances the texture, while a flavorful compound butter adds depth, creating a turkey that’s irresistibly tender and packed with aromatic herbs and spices.
Whether it’s a holiday centerpiece or a special occasion meal, this spatchcock turkey guarantees stress-free cooking and showstopping results. Paired with roasted vegetables and your favorite sides, it’s a foolproof way to impress your guests with minimal effort and maximum flavor.
Spatchcock Turkey Recipe Ingredients
- Whole Turkey: The star of the dish, offering juicy dark and white meat that crisps beautifully with the dry brine and compound butter.
- Coarse Sea Salt: Essential for a dry brine, ensuring the turkey skin crisps up and enhances the natural flavors of the meat.
- Unsalted Butter: The base for the compound butter, providing richness and acting as the perfect medium to infuse the turkey with savory herbs and spices.
- Fresh Thyme & Sage: These fragrant herbs bring earthy, aromatic notes, deeply enriching the turkey’s flavor when blended into the butter.
- Paprika & Garlic Powder: They add a gentle warmth and savory depth, turning the butter into a flavorful glaze for the turkey skin.
- Dijon Mustard: This sharp mustard cuts through the richness of the butter, balancing the flavors with a subtle tang.
- Vegetables (Onion, Carrots, Celery): While optional, they serve as a flavorful roasting bed, infusing the turkey with aromatic essence while promoting even roasting.
Spatchcock Turkey Recipe: Enhance Your Roasting Game
Recipe Tips
- Perfect Dry Brine for Crispy Skin
Dry brining the turkey before cooking is key to achieving that coveted crispy skin. Salt draws out moisture, which then reabsorbs into the meat, ensuring juicy, flavorful turkey. Pat the turkey dry thoroughly before salting and allow it to rest in the fridge uncovered for at least six hours or overnight. This process helps the skin become as crisp as possible during roasting. - Compound Butter Magic
Make sure your compound butter is spread evenly under the skin to lock in flavor. Don’t rush this step; take the time to gently loosen the skin over the breast and thighs. The butter will melt into the meat, keeping it moist while roasting and adding a layer of rich, herby flavor that elevates the turkey’s taste. The combination of mustard, paprika, and garlic powder in the butter brings depth and a slight tang. - Resting Time is Crucial
Once the turkey is out of the oven, let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, making each slice tender and moist. Even after the turkey is removed from the oven, the temperature will continue to rise, reaching the ideal safe internal temperature of 165°F (74°C) in the breast.
What to Serve with Spatchcock Turkey
- Crispy Roasted Potatoes
Roasted potatoes with a crispy golden crust and soft, fluffy interior complement spatchcock turkey beautifully. The richness of the butter and herbs from the turkey pairs perfectly with the earthy flavor of potatoes. Toss the potatoes with olive oil, garlic, and rosemary before roasting for added flavor. - Garlicky Green Beans
Lightly sautéed green beans with garlic and a squeeze of lemon bring a fresh, crisp element to balance the richness of the turkey. The garlic adds depth, while the lemon provides a zesty contrast to the savory turkey and butter. - Cranberry Sauce
The sweet-tart flavors of cranberry sauce offer a delightful contrast to the turkey’s savory richness. A homemade cranberry sauce with orange zest and a hint of cinnamon is especially festive, enhancing the meal with its vibrant color and lively flavor.
FAQ
- Can I use a frozen turkey for this recipe?
Yes, but make sure the turkey is fully thawed before spatchcocking and seasoning. A frozen turkey will need several days in the fridge to thaw, so plan accordingly. - How long should I roast the turkey for?
The roasting time can vary depending on the size of the turkey, but generally, it takes around 1.5 to 2 hours at 400°F (200°C). Be sure to use a meat thermometer and pull the turkey when it reaches an internal temperature of 150°F (65°C) in the breast. - Can I make the compound butter in advance?
Absolutely! You can prepare the compound butter up to two days in advance. Just store it in the fridge in an airtight container, and it will be ready to use when you’re ready to prep the turkey. - How do I carve the spatchcocked turkey?
Start by removing the legs and thighs, cutting along the skin to separate them from the breast. Then, carve the breasts by slicing along the breastbone, making sure to cut against the grain for the juiciest slices.
Spatchcock Turkey Recipe
Forget the long hours of traditional roasting—this spatchcock turkey recipe delivers a beautifully golden, evenly cooked bird in half the time. With crispy skin, juicy meat, and rich flavor infused by a simple herb butter, it’s the perfect way to elevate your holiday feast.
Ingredients
- For the Turkey
- 8- pound 3.6 kg whole turkey, thawed if frozen
- 3 tablespoons coarse sea salt or kosher salt
- For the Compound Butter
- 8 tablespoons 150g unsalted butter, softened
- ½ tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- ½ teaspoon five-spice seasoning optional
- 1 tablespoon fresh thyme
- Small bunch of fresh sage finely chopped
- For the Roasting Tray Optional
- 2 large onions halved or roughly chopped
- 3 carrots chopped
- 2 celery sticks chopped
Instructions
- Preparing the Turkey
- Place the turkey on a cutting board, ensuring it is dry by blotting with paper towels. Position the bird breast-side down with the legs facing towards you. Locate the backbone, a ridge running down the center, and using kitchen shears, cut along both sides of the backbone. Keep the backbone, as it can be used later for making stock or gravy.
- Flip the turkey over, breast-side up, and spread the legs and thighs outward. Using the palms of your hands, press down firmly on the breastbone to break it, creating a flat, spatchcocked turkey. Position the legs outward and tuck the wingtips under the bird.
- Dry Brining
- Pat the turkey dry again if needed. Evenly sprinkle the coarse sea salt over both sides of the turkey. Refrigerate the turkey uncovered for at least 6 hours or overnight to dry brine, which will result in crisp skin upon roasting.
- Preparing the Turkey for Roasting
- Before roasting, remove the turkey from the refrigerator and allow it to come to room temperature for about an hour. Preheat the oven to 400°F (200°C, Fan Forced) and position the oven rack in the center.
- Spread the chopped onions, carrots, and celery (if using) across a large roasting tray. Place a wire rack on top or alternatively, position the turkey directly above the vegetables, using the halved onions as a natural trivet.
- In a bowl, prepare the compound butter by combining the softened butter with the Dijon mustard, garlic powder, sweet paprika, five-spice seasoning (if using), fresh thyme, and chopped sage. Mix thoroughly until the ingredients form a smooth, spreadable paste.
- Loosen the skin over the turkey’s breast and thighs, then generously rub the compound butter underneath the skin, making sure to coat it evenly. Spread the remaining butter over the surface of the turkey.
- Roasting the Turkey
- Place the turkey in the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the breast reads 150°F (65°C) – this is your pull temperature.
- Remove the turkey from the oven and cover loosely with foil. Allow the turkey to rest for at least 30 minutes; during this time, the internal temperature will rise to the recommended 165°F (74°C) for the breast. For dark meat, check that the temperature reaches 175°F (80°C) in the thickest part of the thigh.
- Carving and Serving
- To carve, first remove the legs and thighs by cutting through the skin that joins them to the breast. The leg should detach easily. Then, remove the wings using the same technique.
- Slice along one side of the breastbone to remove the breast meat, repeating on the other side. Separate the thighs from the drumsticks and carve the thigh meat into slices. Finally, slice the breast meat into thick slices at a slight angle.
- Arrange the carved turkey on a platter. For a decorative touch, consider adding sliced oranges, bay leaves, and cranberries. Serve with your preferred sides.
Notes
To determine the appropriate turkey size, allow for approximately 1 ¼ pounds (500g) per guest. For a party of 10, a 13-pound (5.8 kg) turkey will provide enough meat, plus some leftovers.
