Description
This Spatchcock Turkey recipe offers a faster roasting method that yields a flavorful, juicy turkey with crispy skin. By removing the backbone and flattening the bird, the turkey cooks evenly and more quickly, resulting in tender breast and thigh meat infused with a savory butter and spice rub.
Ingredients
Scale
Turkey and Seasoning
- 1 (12 to 14 pound) turkey
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Butter and Oil
- 3/4 cup salted butter (softened)
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top to ensure even cooking and crispy skin.
- Remove Backbone: Place the turkey breast side down on a clean surface. Use kitchen shears or a large serrated knife to cut along both sides of the backbone to remove it. Discard or save the backbone for stock. Use caution as this step can be physically challenging.
- Flatten the Turkey: Run a knife along the underside of the breastbone to crack it. Flip the turkey breast side up and rotate the leg quarters outward. Press firmly down on the center of the breastbone until the bird lays flat.
- Prepare Turkey for Seasoning: Place the turkey breast side up on the rack. Tuck the wing tips under the body to prevent burning during roasting.
- Mix Seasoning Blend: In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, and onion powder.
- Apply Butter Mixture: Mix half of the seasoning blend with the softened butter. Carefully lift the turkey skin and rub the butter mixture evenly underneath it for deep flavor.
- Season Skin: Drizzle olive oil over the turkey skin and rub it in. Sprinkle the remaining dry seasoning blend evenly over the entire exterior of the turkey.
- Roast the Turkey: Place the prepared turkey in the preheated oven and roast for 2 hours and 30 minutes. Use a meat thermometer to check for an internal temperature of 155°F (68°C) in the breast and 175°F (79°C) in the thigh. This ensures juicy, fully cooked meat.
- Rest Before Carving: Remove the turkey from the oven and let it rest for 15 minutes to allow juices to redistribute, resulting in moist and flavorful slices.
Notes
- Spatchcocking the turkey reduces cooking time and promotes even browning and crispier skin.
- Use sturdy kitchen shears for removing the backbone to make the process easier and safer.
- Lifting the skin carefully to apply butter underneath helps keep the breast meat moist.
- Letting the turkey rest after roasting is crucial for juicy meat and easier carving.
- Using a meat thermometer is the best way to ensure the turkey is cooked perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 106 kcal
- Sugar: 0.1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 31 mg
