Spatchcock Turkey

Ingredients & Substitutions

Here I explain the best ingredients for my spatchcocked turkey recipe, what each one does, and substitution options. For measurements, see the recipe card.

Turkey Brine:

• Whole Turkey – Any size works, but you’ll need to thaw it first. I’ve got a chart for thawing times in my Thanksgiving turkey recipe post.
• Kosher Salt – You could use sea salt, but it’s pricier, so I stick with kosher salt for this recipe since you need a lot. It’s key for making the turkey juicy!
• Water

Compound Butter Under The Skin:

• Butter – I love this grass-fed butter, but any unsalted butter will work.
• Fresh Herbs – Sage, rosemary, and thyme are the most classic herbs for turkey. Any of my other compound butter variations will work, though.
• Garlic – Crushing the cloves with a garlic press (this one is my favorite) brings out more flavor, but minced garlic or even 2 1/2 teaspoons of jarred minced garlic will do the trick.
• Sea Salt & Black Pepper

Seasoning Over The Skin:

• Olive Oil – To help the seasonings stick and make the skin more crisp. Avocado oil works, too. Just avoid low smoke point fats, like butter, since they’ll burn.
• Spices – Paprika (or smoked paprika if you like), sea salt, and black pepper. Feel free to add other spices, or even my poultry seasoning if you like it extra herby.

How To Spatchcock A Turkey

I have step-by-step photos here to show you how to spatchcock your turkey, and the cooking steps in the next section. For full instructions with amounts and temperatures, see the recipe card.

You can actually cook my spatchcock turkey recipe without brining it, due to the flavorful compound butter under the skin and quick cooking, but I still recommend brining first for the juiciest result! If you decide to skip it, you can do a dry brine in the fridge overnight after spatchcocking and seasoning.

To brine, all you need is water, kosher salt, and a large stock pot (last year I got this one and love it). Pat dry after brining, then spatchcock like this:

1. Cut out the spine. Place the turkey breast side down. Cut along the side of the backbone, then cut along the other side. (You can use the spine to make gravy later, or discard it.)
2. Flip and flatten. Open the turkey up like a book with your hands, then flip it over. Press down firmly on the turkey breast with the palm of your hand, using your body weight. This will crack the breastbone and break the rib cage, letting the turkey lay flat.

TIP: You’ll need VERY sharp kitchen shears or an electric knife.

Since turkey bones are thicker and tougher than chicken, I recommend these heavy-duty shears or an electric knife to cut through them more easily.

The Best Way To Cook It

I have step-by-step photos here to help you visualize the seasoning and cooking steps. For full instructions with amounts and temperatures, see the recipe card.

Some people cook their spatchcocked turkey on the grill or smoker, but I prefer the classic oven method. Here is my favorite way to cook it:

1. Make the compound butter. In a small bowl, mash the butter with the sage, rosemary, thyme, garlic, sea salt, and black pepper. Place the turkey on a sheet pan with a rack (this is the set I use).
2. Season the turkey meat under the skin. Run your hands under the turkey skin to separate it (including the breast and legs), then place dollops of butter underneath. Press down on the skin to spread the butter evenly.

3. Season over the skin. Drizzle or brush the turkey with the olive oil. Sprinkle with sea salt, paprika, and black pepper. You can tuck the wing tips under the back if you like, but it’s not as crucial as a regular roasted turkey.
4. Roast in the oven. Pop your spatchcock turkey in the oven, and roast until it’s crispy and cooked through. See my timing below for perfect results!
5. Let it rest. After removing from the oven, tent the turkey with aluminum foil, and let it rest to lock in the juices.

How Long To Cook A Spatchcock Turkey?

Spatchcock turkey cooking time varies depending on size and your oven, but my rule of thumb is about 6 minutes per pound, or anywhere from 60 to 180 minutes total. For example, a 14-pound turkey like mine was takes about 84 minutes.

I highly recommend inserting a probe thermometer into the thickest part of the breast, and it will beep when your turkey is done — no need to open the oven! A regular instant-read thermometer will work, though. The target internal temperature is 165 degrees F, but I usually take it out 5 degrees sooner, as the temp will rise while it rests.

Serving Ideas

Spatchcock turkey calls for all the same holiday dishes as a regular turkey! Here are my favorites to complete your meal:

• Sauces – Sugar-free cranberry sauce (pictured above) is my most popular Thanksgiving recipe of all! But if you’re craving gravy to drizzle over everything, just strain the turkey drippings, simmer with butter and chicken broth, then whisk in a slurry of the broth mixed with cornstarch or gelatin to thicken. So good!
• Sides – My healthy green bean casserole and sweet potato casserole are the classics I can’t live without. You can also mix it up with mashed cauliflower, smashed brussels sprouts, or roasted root vegetables (either mixed or individual ones like kohlrabi or turnips).
• Salads – My plan this year is either my Thanksgiving salad or fall salad. For December holidays, try my Christmas salad or winter salad.
• Dessert – My crustless pumpkin pie is easier than making a crust! Or add buttery almond flour cookies or healthy oatmeal cookies for a little variety.