Description
This spatchcock turkey recipe offers a faster roasting method that delivers crispy skin and juicy meat. By removing the backbone and flattening the bird, it cooks evenly and quickly in the oven, seasoned with a flavorful blend of spices and butter for a classic, tender turkey perfect for holiday or special dinners.
Ingredients
Scale
Turkey
- 1 (12 to 14 pound) turkey
Seasoning
- 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 set 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. Using kitchen shears or a large serrated knife, cut along both sides of the backbone to remove it. Set the backbone aside for stock or discard.
- Flatten Turkey: Run a knife along the underside of the breastbone to help it crack. Flip the turkey breast side up, rotate the leg quarters outward, and firmly press down on the breastbone to lay the bird flat.
- Position Turkey: Place the spatchcocked turkey breast side up on the wire rack. Tuck the wing tips under to prevent burning.
- Prepare Seasoning: In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, and onion powder. Mix half of this seasoning blend with the softened butter.
- Apply Butter and Seasoning: Carefully lift the skin of the turkey and evenly rub the butter and seasoning mixture underneath. Drizzle olive oil over the skin and rub it in. Sprinkle the remaining dry seasoning over the turkey exterior.
- Roast Turkey: Place the turkey in the preheated oven and roast for 3 hours, until the breast meat reaches 155°F (68°C) and the thigh meat 175°F (79°C), using a meat thermometer for accuracy.
- Rest Turkey: Remove the turkey from the oven and let it rest for 15 minutes to allow juices to redistribute, resulting in moist and flavorful meat.
Notes
- Spatchcocking the turkey speeds up cooking and ensures even roasting with crispy skin.
- Use sturdy kitchen shears for backbone removal to reduce risk of injury.
- Letting the turkey rest after roasting enhances juiciness and flavor.
- If skin is not crispy enough, broil for a few minutes at the end, watching carefully to avoid burning.
- Use a meat thermometer to ensure the turkey is safely cooked without overcooking.
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
