Spatchcock Turkey

Prep: 30

Cook: 1 20

Total Time: 1 50

Yield: 12 servings

Course: Entree

Cuisine: American

Calories: 455kcal

Author: Jessica Gavin

Spatchcock turkey results in perfectly juicy, evenly cooked, super flavorful meat ready in less than 2 hours. Your oven will then be freed up to make Thanksgiving side dishes & pies.

Ingredients

▢ 12 pound (908 g) turkey, up to 14 pounds
▢ 2 cups (275 g) diced yellow onion, cut into 1" dice
▢ 2 cups (332 g) carrots, peeled, cut into 1" pieces
▢ 2 cups (230 g) celery, cut into 1" pieces
▢ 2 garlic cloves, peeled and smashed
▢ 5 sprigs of thyme
▢ ¼ cup (60 g) melted unsalted butter, or olive oil
▢ 4 teaspoons (25 g) kosher salt
▢ 1 teaspoon (2 g) black pepper

Instructions

Dry the Turkey - Use paper towels to dry the surface and cavity of the turkey. Remove the neck and giblets, and reserve if using for gravy.
Remove the Backbone - Place the turkey on a cutting board, breast-side down. Starting at the tail end, firmly hold the turkey to secure it, and use poultry shears to cut along one side of the backbone through the rib bones, avoiding the thigh bone, until you reach the neck.
Repeat the cutting process along the other side of the backbone until completely removed. Use your hands to open up the turkey. Trim off any excess skin.
Flatten the Turkey - Turn the turkey over with the breast-side facing up. Grab the legs and turn them so they are splaying out. Place both hands on top of the ridge of the breastbone. Forcefully push down until you hear a crack or two. This breaks the bone so that the turkey lays flatter. Tuck the wing tips back.
Prepare the Pan - Line a large-rimmed sheet pan with foil. Scatter the onions, carrots, celery, smashed garlic, and thyme on the pan. Place a wire rack on top of the vegetables. No rack is needed if using a roasting pan.
Season the Meat - In a small bowl, combine the salt and pepper, and set aside. Dry the surface of the turkey with paper towels to wick up any moisture. Place the turkey on the wire rack with the underside facing up. Brush melted butter or olive oil over the surface, then season with kosher salt and pepper.
Flip the turkey over. Make sure the legs are splayed out, and the bird fits within the pan. It's okay for the legs to go over slightly. Brush with butter, and season the skin with salt and pepper. You do not need to use all of the seasoning mixture.
Roast the Turkey - Set the oven rack to the middle position. Heat to 450ºF (232ºC). Roast the turkey for 30 minutes, then rotate the pan for even cooking. Roast until the internal temperature in the thickest part of the breast reaches 155 to 160ºF (68 to 71ºC) on a meat thermometer, and the thickest part of the thigh reaches 165 to 170ºF (74 to 77ºC). This will take about 40 to 50 minutes, depending on the size.
Rest uncovered for 20 minutes to allow carryover cooking in the meat. Transfer the vegetables to a serving bowl. The turkey drippings can be discarded or used to make gravy. Carve the turkey and serve.

Notes

Using Diamond Crystal Kosher Salt: This recipe was developed with Morton Coarse Kosher salt. Increase the amount by 50% for Diamond Crystal kosher salt.
For Crispier Skin: Lay the spatchcocked turkey on a sheet pan on top of a wire rack overnight, uncovered in the refrigerator.
For More Seasoned Meat: Dry-brine the spatchcocked turkey overnight on top of a sheet pan on a wire rack uncovered in the refrigerator for 12 to 24 hours before roasting.

Nutrition

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