by Mahy 5 Comments
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Spatchco*ck Turkey is one of our Thanksgiving turkey recipes that you can make fool proof. Juicy, tasty and easy turkey recipe that cooks in less time than the traditional one. You’ll find a video, a step by step tutorial, Tips and all you need for how to spatchco*ck turkey! All our turkey recipes have one thing in common : easier, quicker and fool proof juicy!
I’ve been called the turkey queen every Thanksgiving now, and I LOVE that! 🧡 That’s because every year we make a new turkey recipe that’s SUPER JUICY, much easier than the traditional one, and MUCH quicker too!
Our VIRALTurkey Tenderloin Recipe is the absolute quickest, JUICIEST part of the turkey breast. It cooks in 45 minutes with gravy! it’s like a Thanksgiving turkey MIRACLE!
Turkey Breast Recipe On the Stove is a whole turkey breast with no oven cooking, so it’s guaranteed not to overcook! While Dry Brine Turkey Breast is a juicy turkey breast that gets all the juiciness from the dry salt brine overnight.
Today’s Spatchco*ck turkey is yet another fool proof recipe that involves the whole turkey. Perfectly trimmed, brined, roasted and carved for a show stopping plate at your Thanksgiving table.
What is a Spatchco*ck Turkey?
To spatchco*ck a turkey or chicken is basically a technique by which you break down the bird by removing the back bone. As you remove the back bone, you flatten the turkey pressing down the breast bone so it flattens out. This is often referred to also as butterflied turkey or butterflied chicken.
Once you spatchco*ck the turkey, you’ll still have the full turkey to roast–breast, thighs and wings. However, roasting it will be at least 50% less in time because of the flattened structure it has. And roasting it this way results in even cooking unlike when it’s a whole bird.
You will be amazed at this new technique and I can assure you, it will be your go to for whole turkey moving forward! Be sure to watch the video and step by step tutorial for a stress free thanksgiving 🙂
Why You’ll LOVE this Turkey Recipe
- The turkey is just as TASTY and delicious as what you need it to be.
- It’s guaranteed fool proof for even cooking because of the flat structure of the bird.
- This technique allows for FASTER roasting and less time in the oven.
- Juicy turkey breasts every time because of the even cooking and flat surface.
- Even cooking for the entire turkey
- Less brining time required
- You can flavor it with any spice blend, it’s completely versatile
- This technique applies to chicken as well!
- You’ll have the entire turkey meat: breasts, thighs, wings!
- If you love gravy, it’s the same technique we used here :Turkey Tenderloin Recipe.
- Leftovers are awesome and we know that!
How to Spatchco*ck a Turkey
This is quite a detailed process so we’ve included detailed step by step images and instructions for you. The details are not to scare you, to the contrary it’s a straightforward and easy recipe. However we want to be as thorough as possible so that if you’re a pro of first time cooking a turkey recipe, you’ll have 100% success!
Spatchco*ck / Butterfly the Turkey:
- Once you have your whole turkey defrosted, place it on a non stick surface like this baking sheet above. Have the turkey lay down in such a way that the back bone is facing up.
- Use a sharp scissors on one hand, and hold the turkey back bone using the other, start to cut on one side of the bone.
- Now cut the other side of the back bone exactly the same way. You should have the entire back bone come out as shown above. Now stretch open the cavity of the turkey where the back bone has been removed to open up the turkey as best as you can. Remove any extra bones sticking out.
- Flip the turkey so the breast is facing up now. Use the palms of your hands and press firmly on the breast bone until it cracks and flattens out. You may need a rolling pin to crack it if it’s too hard, that depends on the size of your turkey. Likewise, feel free to remove any excess bones that are pointing out in the breast area.
- At that point the turkey will be flat and you’ve successfully spatchco*cked a turkey! Time to move on to the next step.
How to Brine the Turkey
- Brining the turkey is a critical step to extra juicy meat and super flavorful turkey. This requires an overnight wait time, which is ideal the night before thanksgiving.
- You’ll need a large roasting pan to fit the turkey and cold water in that pan. You’ll add equal amounts of salt and sugar and dissolve that in the water.
- Then you’ll go in with flavorings: quartered onions, whole garlic cloves, orange slices, fresh herbs, whole peppercorns is what we used today.
- The prepared turkey goes in to the brine solution overnight. Make sure it’s submerged into the water so that it absorbs the flavors and juices to the max. If you don’t have a large enough pan, then make sure to flip the bird halfway through the brining.
- The next day, when you’re ready to flavor and roast the turkey, you’ll need to first remove it from the brine. Place it on a kitchen towel lined baking sheet to absorb any excess water.
- Pat the turkey dry on all sides.
- To allow maximum seasoning and flavoring of the spatchco*ck turkey recipe, you’ll start by separating the skin from the meat in a gentle way without removing it.
- You want to create space in between to add in your seasoning and butter, while still maintaining the skin intact. Your hands are the best tool for that.
Butter the Turkey
- To flavor this spatchco*ck turkey recipe, we use lots of BUTTER and the spice blend above.
- You can basically here be as creative as you’d like. Our favorite base spices include: Salt and pepper, paprika, garlic powder, onion powder, oregano and pinch of nutmeg.
- We blend all that with the butter along with some orange zest. The perfect citrus for turkey is orange, so we love adding notes of orange along the recipe.
- Make sure the butter you use is at room temperature so it spreads easily over the turkey. Blend all ingredients together in a bowl and start using your hands again.
- Go in between the turkey skin and meat and spread a layer of the flavored butter. Press down the skin to make sure the butter spreads evenly and then go on top of the skin as well. Make sure to flip the turkey and repeat the same process. You’ll need the butter to cover as much of the bird as possible.
How to Roast the Turkey
- Preheat your oven to 450 degrees. You need to start with a high temperature here to get the skin really golden and crisp skin. In the meantime prepare the roasting pan. Layer some onion slices, whole garlic cloves, orange slices and sage leaves at the bottom of the pan.
- Place the spatchco*ck turkey, cut side down on the bed of onions, orange, celery and garlic. Then take some chicken stock and pour that around the turkey. This ensures even MORE juicy meat, along with flavor of course! Plus this helps you create the gravy.
- Roast the turkey on high heat for 30-40 minutes until you see the golden color, then drop the temperature to 350 degreesF.
- Continue roasting the turkey for 1 hour max until the turkey internal temperature reached 165 degrees F at the thickest part of the meat. Keep checking on your turkey as it could take between 40-70 minutes roasting at 350 degrees F depending on the weight of the bird.
- Remove the turkey from the roasting pan on to a cutting board, and the remaining liquid is used to make your gravy. Follow the step by step details in thisTurkey Tenderloin Recipe to make the BEST gravy.
Cover and Rest the Turkey
- This is a CRUCIAL step for juicy meat. Once the turkey is on a cutting board, you’ll need it to be covered with foil. It has to rest for at least 8-10 minutes before carving.
- Resting allows the juices to redistribute and absorb by the meat instead of flowing out as you carve the bird. This is the perfect amount of time needed in order to make your gravy–so take advantage of it. Here are two videos explaining how to make turkey gravy:Turkey Tenderloin Recipe andDry Brine Turkey Breast.
How to Carve a Turkey
- To carve the turkey, use a super sharp knife. Begin be removing the thighs. This includes thighs and drumstick, so the entire thigh junction. Repeat the same with the other side.
- Once you’ve cut the thighs separate the drumsticks from the thigh. How JUICY does this LOOK!!!!!
- Next you’ll move on to the breast. Using the same knife, you’ll cut in the middle separating the turkey breast apart. Go all the way through cutting any bone and removing excess of the small bones if you find them.
- The final step would be to separate the wings from the breast meat. You will find a junction where the breast meets the wings, let it guide you and cut right through the cartridge, not the bones.
- Now your turkey is fully carved and all you need to do is thinly slice the breast meat.
How To serve the Turkey
- You can serve it as is, or of course with our easy gravy that’s made using the pan drippings after roasting the turkey.
- Arrange the carved spatchco*ck turkey recipe on a platter and surrounded that with more fresh sage, orange slices and cranberries. Make sure to try ourSugared Cranberries Video as they make a festive addition!
What To Serve with Turkey
Here are just a few of our favorite side dishes that are festive, easy and just as delicious to stand up to this tasty turkey recipe.
Roasted Butternut Squash
Instant Pot Mashed Potatoes
Crunchy Sweet Potato Gratin
Butternut Squash Casserole
Hasselback Sweet Potatoes
Burrata Salad
Tabouleh or Tabouli
Quinoa Autumn Harvest Salad
Kale Sweet Potato Salad
For a sweet ending, we recommend STRONGLY:
Mini Pecan Pies
Apple Crisp Recipe
Pumpkin Donuts With Cinnamon Sugar
Apple Crumble
Mini Cheesecakes
Apple Cider Donuts
Spatchco*ck Turkey Recipe TIPS
- Make sure the turkey is completely thawed and defrosted before beginning to butterfly it.
- Use really sharp scissors to avoid friction while cutting the turkey, and make sure you’re placing it on a cookie sheet.
- When you remove the back bone, don’t throw it out–it makes wonderful turkey stock!
- Make sure to press down the turkey so it’s completely flat. Use your hands and scissors to remove any excess small bones that may come in between.
- Brining creates a super juicy bird, so don’t skimp! An overnight brine is all you need.
- Flavor your brine solution to your taste, making sure to keep the same amount of salt and sugar.
- Have the turkey submerged entirely in the brine or flip it half way.
- Use room temperature butter and make sure to season it with your favorite spice/herb blend.
- Pat the bird dry completely before adding the butter so it can stick.
- Your hands are the best tools to separate the skin from the meat and slather the butter layers in between.
- A layer of onions, celery, sage and orange slices in the roasting pan adds so MUCH taste to the turkey.
- Stock is optional, but it allows for a moist turkey recipe and gravy juices.
- Roast at high temperature first to ensure crisp skin and then drop it 30-40 minutes later.
- Drop the temperature and let it roast for 45 minutes rotating half way before checking the temperature.
- Insert the meat thermometer in the thickest part f the turkey and it should read 165 degrees F to be ready.
- REST rest rest before carving! This step allows the juices to distribute and absorb by the bird instead of flowing out.
- Make the turkey gravy as you wait. Recipe, instructions and video HERE.
- Carve as instructed above and Serve!
What Size Thanksgiving Turkey to Make?
For today’s recipe you can buy anywhere between 8-14 pounds turkey. Our bird was 10 pounds and it was great for 8 people. Make sure not to exceed the 14 pound as it will be challenging to fit the turkey into a roasting pan once butterflied. It maye be easier to roast two of them in that case.
Is it worth Spatchco*cking a Turkey?
YES! Absolutely! By spatchco*cking the turkey and flattening it, you’ll get the most even cooking ever for the bird. This allows for even heat flow, and for the entire bird tocook a the same time. Thighs and breasts cook evenly and at the same time, rather than having the breast dry out.
Spatchco*ck Turkey
Spatchco*ck Turkey is one of our Thanksgiving turkey recipes that you can make fool proof. Juicy, tasty and easy turkey recipe that cooks in less time than the traditional one.
Courseholiday, main, Main Course, Main Dish, thanksgiving
CuisineAmerican, Mediterranean
Keywordholiday meal, how to cook turkey, how to roast turkey, how to spatchco*ck, spatchco*ck turkey, spatchco*ck turkey recipe, thanksgiving, Thanksgiving recipes, Turkey brine, turkey recipe, turkey recipes
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Servings 10
Calories 771 kcal
Author Mahy
Ingredients
Turkey
- 10lbTurkey
Brine
- 15-20cupsWater
- 2/3cupKosher salt
- 2/3cupSugar
- 1 onionlarge, quartered
- 1headgarlicwhole
- 1/4cuppeppercorns
- 2orangesquartered
- 1bunchherbsoregano, rosemary and sage
Butter
- 3/4cupbuttersoft at room temperature
- 1orangezested
- 1/2tablespoonsalt and pepper
- 1tablespoonoregano
- 1 1/2tablespoonspaprika
- 1 tabelspoonsgarlic powder
- 1tabelspoononion powder
- 1teaspoonnutmeg
To Roast
- 1onionthinly sliced
- 4celery stalkssliced
- 1garlic headpeeled, and left whole
- 1orangesliced
- 1sage bunchtorn
- 2 cups stock
Instructions
Spatchco*ck / Butterfly the Turkey:
Once you have your whole turkey defrosted, place it on a non stick surface like this baking sheet above. Have the turkey lay down in such a way that the back bone is facing up.
Use a sharp scissors on one hand, and hold the turkey back bone using the other, start to cut on one side of the bone.
Now cut the other side of the back bone exactly the same way. You should have the entire back bone come out as shown above. Now stretch open the cavity of the turkey where the back bone has been removed to open up the turkey as best as you can. Remove any extra bones sticking out.
Flip the turkey so the breast is facing up now. Use the palms of your hands and press firmly on the breast bone until it cracks and flattens out. You may need a rolling pin to crack it if it's too hard, that depends on the size of your turkey. Likewise, feel free to remove any excess bones that are pointing out in the breast area.
At that point the turkey will be flat and you've successfully spatchco*cked a turkey! Time to move on to the next step.
How to Brine the Turkey
Brining the turkey is a critical step to extra juicy meat and super flavorful turkey. This requires an overnight wait time, which is ideal the night before thanksgiving.
You'll need a large roasting pan to fit the turkey and cold water in that pan. You'll add equal amounts of salt and sugar and dissolve that in the water.
Then you'll go in with flavorings: quartered onions, whole garlic cloves, orange slices, fresh herbs, whole peppercorns is what we used today.
The prepared turkey goes in to the brine solution overnight. Make sure it's submerged into the water so that it absorbs the flavors and juices to the max. If you don't have a large enough pan, then make sure to flip the bird halfway through the brining.
The next day, when you're ready to flavor and roast the turkey, you'll need to first remove it from the brine. Place it on a kitchen towel lined baking sheet to absorb any excess water.
Pat the turkey dry on all sides.
To allow maximum seasoning and flavoring of the spatchco*ck turkey recipe, you'll start by separating the skin from the meat in a gentle way without removing it.
You want to create space in between to add in your seasoning and butter, while still maintaining the skin intact. Your hands are the best tool for that.
Butter the Turkey
To flavor this spatchco*ck turkey recipe, we use lots of BUTTER and the spice blend above.
You can basically here be as creative as you'd like. Our favorite base spices include: Salt and pepper, paprika, garlic powder, onion powder, oregano and pinch of nutmeg.
We blend all that with the butter along with some orange zest. The perfect citrus for turkey is orange, so we love adding notes of orange along the recipe.
Make sure the butter you use is at room temperature so it spreads easily over the turkey. Blend all ingredients together in a bowl and start using your hands again.
Go in between the turkey skin and meat and spread a layer of the flavored butter. Press down the skin to make sure the butter spreads evenly and then go on top of the skin as well. Make sure to flip the turkey and repeat the same process. You'll need the butter to cover as much of the bird as possible.
How to Roast the Turkey
Preheat your oven to 450 degrees. You need to start with a high temperature here to get the skin really golden and crisp skin. In the meantime prepare the roasting pan. Layer some onion slices, whole garlic cloves, orange slices and sage leaves at the bottom of the pan.
Place the spatchco*ck turkey, cut side down on the bed of onions, orange, celery and garlic. Then take some chicken stock and pour that around the turkey. This ensures even MORE juicy meat, along with flavor of course! Plus this helps you create the gravy.
Roast the turkey on high heat for 30-40 minutes until you see the golden color, then drop the temperature to 350 degreesF.
Continue roasting the turkey for 1 hour max until the turkey internal temperature reached 165 degrees F at the thickest part of the meat. Keep checking on your turkey as it could take between 40-70 minutes roasting at 350 degrees F depending on the weight of the bird.
Remove the turkey from the roasting pan on to a cutting board, and the remaining liquid is used to make your gravy. Follow the step by step details in thisTurkey Tenderloin Recipe to make the BEST gravy.
Cover and Rest the Turkey
This is a CRUCIAL step for juicy meat. Once the turkey is on a cutting board, you'll need it to be covered with foil. It has to rest for at least 8-10 minutes before carving.
Resting allows the juices to redistribute and absorb by the meat instead of flowing out as you carve the bird. This is the perfect amount of time needed in order to make your gravy--so take advantage of it. Here are two videos explaining how to make turkey gravy:Turkey Tenderloin Recipe andDry Brine Turkey Breast.
How to Carve a Turkey
To carve the turkey, use a super sharp knife. Begin be removing the thighs. This includes thighs and drumstick, so the entire thigh junction. Repeat the same with the other side.
Once you've cut the thighs separate the drumsticks from the thigh. How JUICY does this LOOK!!!!!
Next you'll move on to the breast. Using the same knife, you'll cut in the middle separating the turkey breast apart. Go all the way through cutting any bone and removing excess of the small bones if you find them.
The final step would be to separate the wings from the breast meat. You will find a junction where the breast meets the wings, let it guide you and cut right through the cartridge, not the bones.
Now your turkey is fully carved and all you need to do is thinly slice the breast meat.
How To serve the Turkey
You can serve it as is, or of course with our easy gravy that's made using the pan drippings after roasting the turkey.
Arrange the carved spatchco*ck turkey recipe on a platter and surrounded that with more fresh sage, orange slices and cranberries. Make sure to try ourSugared Cranberries Video as they make a festive addition!
Recipe Video
Recipe Notes
Spatchco*ck Turkey Recipe TIPS
- Make sure the turkey is completely thawed and defrosted before beginning to butterfly it.
- Use really sharp scissors to avoid friction while cutting the turkey, and make sure you're placing it on a cookie sheet.
- When you remove the back bone, don't throw it out--it makes wonderful turkey stock!
- Make sure to press down the turkey so it's completely flat. Use your hands and scissors to remove any excess small bones that may come in between.
- Brining creates a super juicy bird, so don't skimp! An overnight brine is all you need.
- Flavor your brine solution to your taste, making sure to keep the same amount of salt and sugar.
- Have the turkey submerged entirely in the brine or flip it half way.
- Use room temperature butter and make sure to season it with your favorite spice/herb blend.
- Pat the bird dry completely before adding the butter so it can stick.
- Your hands are the best tools to separate the skin from the meat and slather the butter layers in between.
- A layer of onions, celery, sage and orange slices in the roasting pan adds so MUCH taste to the turkey.
- Stock is optional, but it allows for a moist turkey recipe and gravy juices.
- Roast at high temperature first to ensure crisp skin and then drop it 30-40 minutes later.
- Drop the temperature and let it roast for 45 minutes rotating half way before checking the temperature.
- Insert the meat thermometer in the thickest part f the turkey and it should read 165 degrees F to be ready.
- REST rest rest before carving! This step allows the juices to distribute and absorb by the bird instead of flowing out.
- Make the turkey gravy as you wait. Recipe, instructions and video HERE.
- Carve as instructed above and Serve!
What Size Thanksgiving Turkey to Make?
For today's recipe you can buy anywhere between 8-14 pounds turkey. Our bird was 10 pounds and it was great for 8 people. Make sure not to exceed the 14 pound as it will be challenging to fit the turkey into a roasting pan once butterflied. It maye be easier to roast two of them in that case.
Is it worth Spatchco*cking a Turkey?
YES! Absolutely! By spatchco*cking the turkey and flattening it, you'll get the most even cooking ever for the bird. This allows for even heat flow, and for the entire bird tocook a the same time. Thighs and breasts cook evenly and at the same time, rather than having the breast dry out.
Nutrition Facts
Spatchco*ck Turkey
Amount Per Serving
Calories 771Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Cholesterol 304mg101%
Sodium 8493mg369%
Potassium 1267mg36%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 19g21%
Protein 75g150%
Vitamin A 1234IU25%
Vitamin C 24mg29%
Calcium 149mg15%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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