Hello, Spatchcock Turkey (and Why I Can’t Go Back)
Alright, so here’s the deal: the first time I spatchcocked a turkey, I had no clue what I was doing. Heck, I thought it sounded like one of those made-up words from a cooking show. But after one Thanksgiving where the bird cooked in nearly half the time and was actually juicy (and, look, my mother-in-law even asked for my “secret”—ha!), I’m never going back to propping up a wobbly whole turkey again. Seriously, there’s something wonderfully rebellious about flattening that giant bird. Plus, it gives you way more crispy skin. Who doesn’t want more of that?
Why You’ll Love Making This (Even If You’ve Messed Up Turkey Before)
I’ll be frank: my family goes straight-up bonkers for spatchcock turkey. Like, elbows on the table, “when are you making this again?” kind of bonkers. I make it when I don’t have time to watch the oven like a hawk (or, well, a turkey) for hours. Especially when I remember Kenji’s advice at Serious Eats (his step-by-step photos made sense when my brain just wanted to nap). If you’ve ever wrestled with a dry bird, this is your golden ticket out. And if you’re the sort who gets nervous about butchering poultry—well, once you do it once, you’ll wonder what you were worried about. Also, random side note: the backbone you remove? Makes the best soup stock. My freezer is full of ’em.
Here’s What You’ll Need (Plus My Lazy Day Substitutions)
- One whole turkey (10-14 lbs is my sweet spot, but honestly, just make sure it fits your oven—learned that the hard way)
- 1/4 cup olive oil or melted butter (sometimes I use half and half, or whatever needs using up in the fridge)
- 1 tablespoon kosher salt (Gran used to swear by Maldon. I just use whatever’s handy)
- 2 teaspoons black pepper
- Big handful of fresh herbs: thyme, rosemary, sage (But dried works too. I’ve totally used “Italian seasoning mix” when I forgot to buy the real stuff.)
- 3-4 garlic cloves, minced (or honestly, just crushed if I’m in a rush)
- Zest of one lemon (sometimes I forget this part and it’s still good)
- Veggies for roasting (onions, carrots, celery—throw ’em in, or skip if you’re in a hurry)
How To Do the Deed (aka Instructions with Side Banter)
- First things first, take that turkey out of the fridge. Let it sit—naked and slightly awkward!—while you round up your stuff. (I’ve rushed this step and regretted it; cold birds cook weirdly)
- Find your kitchen shears (or, shhh, heavy-duty scissors). Flip your turkey breast side down and cut along either side of the backbone. You’ll have to put your back into it. Don’t overthink it—just hack away. Save that backbone for broth! Here’s a visual from Bon Appétit if you’re a nervous Nellie.
- Now, open it up like a book. Press down on the breastbone until you hear a satisfying (and slightly alarming) crack. This is where I sometimes make a dinosaur joke for anyone nearby.
- Pat the whole turkey dry with paper towels. I mean it—dryer skin = crispier skin. Trust me, don’t skip this or you’ll be a bit disappointed later.
- Slather with your olive oil or butter. Get in all the crevices (messy hands make better food, right?). Sprinkle generously with salt, pepper, garlic, herbs, lemon zest—really massage it in like you’re giving the turkey a spa treatment. Looks weird at this point, but stick with me.
- Scatter your veggies on a big rimmed baking tray, lay a wire rack over them if you have one (or just plop the turkey right on the veggies). Pop that bird, skin-side up, onto the tray.
- Roast at 450°F (yep, crank it up—high heat is your new best pal). Takes about 70 to 90 minutes, depending on the size; sometimes less. If you have a thermometer, shoot for 160°F at the thickest part of the breast (yes, it will creep up a bit as it rests—don’t fret).
- This is where I usually sneak a little piece of crispy skin while it rests. Let it sit 20-30 minutes before you carve it, unless your family is standing over you fork in hand and you just give in…
Things I’ve Figured Out (The Hard Way)
- If you don’t dry the bird well, you can kiss that crispy skin goodbye. Sorry!
- Crowded pan = steamed turkey, not roasted. So use the biggest tray you’ve got.
- I once used just one oven mitt to maneuver the tray. Don’t. Use two. Hot turkey juice is not a joke—still got the scars.
- Honestly, I think this tastes even better the next day, but it rarely lasts that long
What If You Want to Switch Things Up?
One Thanksgiving I got wild and covered the whole thing with Cajun seasoning. Worked out brilliant! Tried a maple glaze once—got way too sticky, just ended up burning around the edges. So, stick to dry-ish rubs, and add any sweet stuff only in the last 20 minutes, if at all. Oh! Smoked paprika is my sneaky favourite.
Stuff You Might Need (Or Not)
- Kitchen shears (official ones work great, but I’ve used heavy scissors—though not ideal, but it does do the trick)
- A big roasting tray, or even a sheet pan. Don’t sweat if you don’t have a rack, the veggies will work as a base
- Thermometer helps, but honestly, I cooked by “cut-and-peek” for years
Storing Leftovers (If You Get Any!)
Once cooled, I break it into chunks and toss in a big container (or whatever Tupperware is actually clean, let’s be honest). Keeps fine for 3 days in the fridge, but in my house, turkey leftovers might as well have a neon “eat me now” sign. For freezing, wrap tight, or you’ll get ice crystals (nothing ruins a sandwich like sad, dry turkey).
How I Serve It (And The Ritual Side I Can’t Skip)
Carve up the whole bird at the table while my family hovers like hungry seagulls. There’s always a dish of simple bread stuffing on the side—my dad won’t let me skip it. And you’ve got to have a big jug of gravy, even just for dunking. Sometimes I throw roasted Brussels sprouts into the mix, just because it feels fancy.
Little Lessons I’ve Learned (The Hard Way)
- Don’t try to rush the resting step. The one year I did, my platter had this sad pool of turkey juice and the slices dried out so fast. Patience is actually worth it here.
- Don’t bother basting—just gives you less crisp skin, honestly
- I once forgot to preheat the oven—had to eat at 9pm. Preheat your oven, trust me
FAQ (Because People Actually Ask Me These!)
- What if I don’t have kitchen shears? You can use a big sharp knife but be careful, and keep a towel under your board so it doesn’t slide around. Or, honestly, see if your supermarket butcher will do it (my local one will, if you ask with a smile!)
- Can you spatchcock a frozen turkey? You’ll need to thaw it first, unless you possess Thor-like strength (trust me, I tried cutting a semi-frozen bird once, nearly needed stitches).
- Will this fit in my oven? Good question! Some turkeys are too broad after flattening. If you have a tiny oven, maybe try a smaller bird or cut off the tail for more space. Or, on second thought, maybe just roast two halves!
- What’s the point of spatchcocking, anyway? Honestly? Cooks quicker, more even, and there’s way more crispy skin. I once did a side-by-side taste test—my family picked the spatchcocked one blind. True story.
- Can you stuff a spatchcocked turkey? Uh, not traditional stuffing inside, but I just do it on the side (tastes better and cooks safely!).
Hope this helps you own your next turkey roast—messy counters, dinosaur jokes, and all. If you try it, come back and let me know how it went. Or just send pictures of your dog eyeing up the leftovers, those always make me laugh.
Ingredients
- 1 whole turkey (12-14 lbs), giblets removed
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon fresh rosemary, chopped
- 1 lemon, sliced
Instructions
-
1Preheat oven to 450°F (232°C). Line a large baking sheet with foil and a wire rack.
-
2Pat the turkey dry with paper towels. Using kitchen shears, cut along both sides of the backbone and remove it. Flip turkey breast side up and press down firmly to flatten.
-
3Rub olive oil all over the turkey. In a small bowl, mix together salt, pepper, garlic powder, paprika, and rosemary. Season the turkey thoroughly on all sides.
-
4Place turkey on the prepared rack. Tuck lemon slices underneath and around the turkey.
-
5Roast for 1 hour 45 minutes, or until a thermometer inserted into the thickest part of the breast reads 165°F (74°C). Let rest for 20 minutes before carving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
430cal
Protein:
56 gg
Fat:
21 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
