How to Spatchcock a Turkey
Looking for a way to cook your turkey faster this holiday season? This Garlic and Herb Spatchcock Turkey (Including Optional Brine) will dazzle your guests with its amazing flavor. A spatchcocked turkey results in juicy meat with perfectly crisp skin, and evenly cooks the entire bird in a fraction of the time compared to traditional roasting.
If you’ve never tried spatchcock turkey, you’re in for a treat. Balancing the best cooked turkey with convenience, this recipe for perfectly cooked spatchcocked turkey is a worthy centrepiece for any feast.
There’s of course many ways to cook turkey, from traditional roasting to Traeger Smoked Turkey, Air Fryer Turkey Breast Recipe and even Slow Cooker Turkey Breast.
I’m not about to say one is better than the other because it all comes down to the time and effort YOU want to put in. Of course we all know cooking holiday meals comes with being short on time and oven space.
I regularly encourage using various methods and and tricks to save time and help you pull off recipes seamlessly. Like utilizing your crockpot and making Slow Cooker Stuffing.
The spatchcock turkey is one of those methods that cuts down on the time it takes to cook turkey. Instead of the usual 15 minutes per pound, a spatchcocked turkey takes 6 minutes per pound. That’s quite the cooking time difference.
Especially when you need the oven for other foods that generally accompany turkey for Thanksgiving dinner or a Christmas meal such as Green Bean Casserole, Cheesy Mashed Sweet Potato Casserole and/or Honey Glazed Carrots.
Plus, when cooking turkey the typical way, and due to the circular shape, the exposed lean breast cooks faster than the tucked legs. Complicating that fact, is that dark meat also needs to reach a higher temperature to be considered safe for consumption. Needless to say, getting it all to finish cooking at the same time is relatively difficult without overcooking other parts.
So to get turkey to cook evenly, cook faster, and have an amazing taste – Spatchcock.
This Perfectly Cooked Spatchcock Turkey Recipe results in juicy meat and a beautifully crisp skin that is evenly cooked thanks to the flattened shape when you remove the backbone.
Not to mention the flattened shape means you might actually have room for more than one rack in your oven for Southern Cornbread Dressing.
With less fuss and in less time, this technique may very well change how you cook turkey. Whether it’s a holiday feast or a special weekend dinner, this recipe brings a fresh twist to a beloved classic.
What’s the Benefit of Spatchcocking?
Spatchcocking (similar to butterflying) involves removing the backbone allowing the turkey to be flattened. Here are the benefits:
- Flat Shape = Even Cooking
With the usual protected dark meat now more exposed, it actually cooks faster than the lean white meat. With spatchcocking, the whole turkey is cooked to where it needs to be when done. - Flat Shape = More Vertical Space
Now you can use that second rack for another bird, or your favorite sides such as Roasted Parmesan Green Beans and Sweet Potato Casserole with Marshmallows. - Flat Shape = Juicy Meat and Crisp Skin
A turkey sphere will always have crispier skin on top yet not the sides or near the bottom. A flattened turkey allos for al the skin to be exposed to the same heat at the same time. Plus, the dripping fat doesn’t roll right off, thereby basting itself while it cooks. - Thinner Bird = Faster Cooking
Roasted turkey needs to cook at 350°F max or the skin burns, so it takes hours. A spatchcock turkey in oven with its slim profile cooks at 375°F (or 400°F safely). With the higher temperature and even cooking due to its shape, a spatchcocked turkey cooks 50% faster.
Can I Brine Turkey Before Spatchcocking?
If you want to, you certainly can. Brining adds moisture and flavor, but be sure to pat the bird dry thoroughly before roasting to achieve crispy skin. I’ve included instructions on how to brine spatchcocked turkey below.
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations
Make Smoked Turkey – After spatchcocking, refer to our post on How to Cook Smoked Turkey instead of roasting it for a deep, smoky flavor and tender texture.
Add a Spice Rub – Mix up a rub with smoked paprika, cumin, and garlic powder for a smoky, southwestern vibe.
How to Brine a Spatchcock Turkey
Prepare the Wet Brine
In a large pot or if you have one, a brining bin large enough to submerge your turkey, add 1 cup salt for every gallon of water, 1 chopped sweet onion, 8 peeled and crushed garlic cloves, 1 sliced lemon, 4 bay leaves, and twigs of fresh sage, thyme, and rosemary.
Add the turkey
Add your whole turkey to the brine, and then fill the brining bin or bucket with enough cold water to cover the turkey. (If the turkey floats, turn it upward until bubbles come out of the body cavity and it is filled with brine.)
Refrigerate
Refrigerate overnight or about 8-24 hours. The turkey may swell a little as it absorbs the brine, so make sure your brine isn’t going to overflow when you fill it.
Rinse
Remove the turkey from the brine and rinse it well, if you don’t, it will remain too salty. Save the herbs and brine ingredients to place inside the turkey while cooking!
Tips for Success
How to Spatchcock a Turkey
Prepare your oven. Preheat your oven to 375°F and move your oven rack to the middle level of your oven.
Make the compound butter. In a small bowl, combine the butter, salt, pepper, lemon zest, roasted minced garlic, and Italian seasoning until well combined.
Remove the backbone. Place your turkey, breast side down, backbone towards you, on a large cutting board. Using heavy-duty kitchen shears, cut the bird from tail to neck opening, along both sides of the backbone. You’ll be cutting through rib bones, so make sure your shears are sharp and your fingers are well out of the way!
Crack the breastbone. Remove the backbone and flip the bird breast side up. With both hands, make a fist and press down firmly on the breastbone until the bird has flattened. The legs will point outward and both breasts will be flat. Place your turkey breast side up in your roasting pan.
Create a pocket. With clean hands or a long spatula, separate the skin from the meat to create a pocket between the meat and the skin.
Butter the turkey. Place half of your butter equally on each side and then smooth it out as much as you can over the breast muscle. Rub your remaining butter over the skin of the bird. make sure to get the skin on the legs and wings as well as the breast to ensure even browning and crispness.
Add broth to the bottom of the pan. At the bottom of the pan, add a cup of turkey stock and the remaining brine herbs and fruits if you used them, or fresh if you didn’t.
Bake. Bake your turkey uncovered for 5-6 minutes per pound. Check the color of the turkey frequently using the oven light so you don’t keep opening the oven. If it is starting to brown too quickly, you can tent aluminum foil over the top of the turkey to slow the browning. My 11 pound turkey took about an hour to cook. Before removing from the oven, check the internal temperature of the turkey in the thickest part of the breast and along the thigh bone at the thickest part of the thigh. Once it reaches 165°F you know your turkey is done.
Rest and carve. Remove the turkey from the roasting pan and set it on your serving tray uncovered and let the turkey rest for at least 15 minutes before slicing and serving. This is the perfect time to make your turkey gravy using the pan drippings or without them – my Turkey Gravy Recipe includes instructions for both methods.
How to Make Spatchcock Turkey Gravy
We have an excelled recipe for How to Make Turkey Gravy with or without drippings. It is a perfect gravy to go with this spatchcocked turkey recipe.
What to Serve with Spatchcock Turkey
Vegetables
Honey Glazed Carrots, parsnips, and Air Fryer Parmesan Asparagus are some examples that will round out the meal.
Mashed Potatoes
Our Creamy Boursin Mashed Potatoes offer a classic, soothing contrast to the crisp turkey skin. For a different taste try our Stovetop Candied Sweet Potatoes.
Cranberry Sauce
Our Homemade Cranberry Jelly cuts through the richness and adds a festive pop of color and flavor.
Salad
For more veggies and a nice contrast, serve with a salad of choice like Broccoli Christmas Salad or something festive like our Cranberry Fluff Salad.
Buttery Dinner Rolls
Soft, warm rolls are perfect for soaking up juices and sauce, completing the comforting feast. You can even make our Easy Baking Powder Biscuits.
Storage
If you have leftover garlic and herb spatchcock turkey, you can keep it fresh in the fridge to enjoy over the next few days.
Properly store your leftover turkey by first allowing it to cool to room temperature (not longer than 2 hours). Transfer the carved turkey (save the bones to make stock) to an airtight container or resealable bag and keep refrigerated for 3-4 days.
How to Reheat Turkey
You can reheat larger portions of your turkey in your oven, or for individual servings, reheat in the microwave.
Recipe FAQ
Yes! This garlic and herb spatchcock turkey is perfect to make ahead of time and freeze. Make the turkey as directed and then allow it to cool to room temperature. Stay food safe and only allow your meat to stay out for up to 2 hours. Carve the meat from the bones and store it in a labeled and dated resealable bag or an airtight container.Â
A spatchcock turkey cook time takes approximately 6 minutes per pound to cook. Keep in mind, exact times always vary by oven and turkey size. For best results, always use a meat thermometer to check for doneness. Turkey is cooked when the internal temperature reaches
165 when inserted into the thickest parts of the breast and thigh.Â
The rule I follow is 1 ½ pounds per person. So to feed a table of 5 you’ll need an 8 pound turkey or a table of 10 would need a 15 pound turkey. If you want leftovers, always estimate for 4 extra people!
The technique primarily influences cooking time and texture, but by exposing more skin to heat, it enhances the overall taste experience by improving browning and crispness.
More Thanksgiving Favorites
If you’ve tried this Spatchcocked Turkey Recipe please let me know how it went in the comments below. Also leave a 🌟 star rating while you’re here. Thanks!
Spatchcock Turkey
Ingredients
For the Turkey:
- 1 whole turkey (thawed with giblets removed)
- ½ cup salted butter (room temperature)
- ½ Tablespoon lemon zest
- 1 Tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup turkey borth (or chicken broth)
Instructions
- Prepare your oven. Preheat your oven to 375°F and move your oven rack to the middle level of your oven.Â
- Make the compound butter. In a small bowl, combine the butter, salt, pepper, lemon zest, roasted minced garlic, and Italian seasoning until well combined.Â
- Remove the backbone. Place your turkey, breast side down, backbone towards you, on a large cutting board. Using heavy-duty kitchen shears, cut the bird from tail to neck opening, along both sides of the backbone. You'll be cutting through rib bones, so make sure your shears are sharp and your fingers are well out of the way!
- Crack the breastbone. Remove the backbone and flip the bird breast side up. With both hands, make a fist and press down firmly on the breastbone until the bird has flattened. The legs will point outward and both breasts will be flat. Place your turkey breast side up in your roasting pan.Â
- Create a pocket. With clean hands or a long spatula, separate the skin from the meat to create a pocket between the meat and the skin.Â
- Butter the turkey. Place half of your butter equally on each side and then smooth it out as much as you can over the breast muscle. Rub your remaining butter over the skin of the bird. make sure to get the skin on the legs and wings as well as the breast to ensure even browning and crispness.
- Add broth to the bottom of the pan. At the bottom of the pan, add a cup of broth and the remaining brine herbs and fruits.
- Bake. Bake your turkey uncovered for 5-6 minutes per pound. Check the color of the turkey frequently using the oven light so you don’t keep opening the oven. If it is starting to brown too quickly, you can tent aluminum foil over the top of the turkey to slow the browning. My 11 pound turkey took about an hour to cook. Before removing from the oven, check the internal temperature of the turkey in the thickest part of the breast and along the thigh bone at the thickest part of the thigh. Once it reaches 165°F you know your turkey is done.
- Rest and carve. Remove the turkey from the roasting pan aand set it on your serving tray uncovered and let it rest for at least 15 minutes before slicing and serving.
Notes
- Prepare the brine. In a large pot or if you have one, a brining bin large enough to submerge your turkey, add 1 cup salt to each gallon of water, 1 chopped onion, 8 peeled and crushed garlic cloves, 1 sliced lemon, 4 bay leaves, fresh sage, fresh thyme, and fresh rosemary.
- Add the turkey. Add your whole turkey to the brine, and then fill the brining bin or bucket with enough cold water to cover the turkey. (If the turkey floats, turn it upward until bubbles come out of the body cavity and it is filled with brine.)
- Refrigerate. Refrigerate overnight or about 8-24 hours. The turkey may swell a little as it absorbs the brine, so make sure your brine isn’t going to overflow when you fill it.
- Rinse. Remove the turkey from the brine and rinse it well, if you don’t, it will remain too salty. Save the herbs and brine ingredients to place inside the turkey while cooking!
Make your holidays easier and tastier with this turkey recipe!