Spatchcocking—removing the backbone and flattening the bird—is the surest way to roast a whole turkey that cooks evenly, in about half the time of a traditional roast. The exposed breast meat stays juicy while the dark meat, now closer to the heat, finishes at the same moment. This method also frees up oven space and gives you crisp, golden skin all over.
Ingredients
- 1 whole turkey, 12–14 lb (5.4–6.4 kg), thawed if frozen
- 2 tablespoons (28 g) kosher salt, plus more for seasoning
- 1 tablespoon (8 g) black pepper, freshly ground
- 2 teaspoons (4 g) smoked paprika
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) dried thyme
- 1/2 teaspoon (1 g) cayenne pepper (optional)
- 4 tablespoons (56 g) unsalted butter, melted
- 2 tablespoons (30 ml) olive oil
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 1 bunch fresh rosemary (about 4 sprigs)
- 1 bunch fresh thyme (about 6 sprigs)
- 1 cup (240 ml) low-sodium chicken broth, for the pan
Instructions
- Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Reserve the backbone for stock if desired. Flip the turkey over and press firmly on the breastbone with the heels of your hands until you hear a crack and the bird lies flat.
- Pat the turkey completely dry with paper towels. In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and cayenne if using. Rub the spice mixture all over the turkey, including under the skin where possible. Tuck the lemon halves, garlic halves, and fresh herbs under the skin or into the cavity area. Refrigerate uncovered for at least 1 hour, or up to 24 hours for deeper flavor and drier skin.
- Preheat the oven to 450°F (232°C). Place a wire rack inside a large rimmed baking sheet. Arrange the turkey on the rack, breast-side up, and tuck the wing tips under the breast. Brush the entire surface with the melted butter, then drizzle with olive oil.
- Roast the turkey for 30 minutes. Reduce the oven temperature to 350°F (177°C) and pour the chicken broth into the pan beneath the rack. Continue roasting until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer, about 1 hour to 1 hour 15 minutes more. Check the temperature in the thigh and the breast; the breast may finish earlier—if it hits 160°F (71°C) while the thigh is still below 165°F (74°C), tent the breast loosely with foil.
- Remove the turkey from the oven and let it rest on the rack for 20–30 minutes. Do not skip this step—it allows the juices to redistribute. Carve and serve with the pan juices.
Tips
- Dry the skin thoroughly: Moisture is the enemy of crisp skin. Pat the turkey dry before seasoning, and if you have time, leave it uncovered in the fridge overnight—this dries the skin further and seasons the meat more deeply.
- Use a thermometer: Rely on an instant-read thermometer, not time, to determine doneness. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C) in the thickest part of the thigh and breast. Insert the thermometer into the thigh without touching bone.
- Don’t overstuff: The lemon and herbs are for flavor, not for stuffing. Overfilling the cavity can slow cooking and make the bird steam instead of roast.
- Butter under the skin: Gently loosen the skin over the breast and rub some of the butter directly onto the meat. This keeps the breast moist and adds flavor.
Serving Suggestions
Serve the carved turkey with classic sides like mashed potatoes, green bean casserole, cranberry sauce, and dinner rolls. The pan juices make a quick gravy—simply skim the fat, then whisk in a little flour or cornstarch over medium heat until thickened. For a lighter meal, pair it with a simple arugula salad and roasted root vegetables.
Variations
- Herb butter: Mix 4 tablespoons (56 g) softened butter with 2 tablespoons chopped fresh parsley, 1 tablespoon chopped sage, and 1 teaspoon lemon zest. Spread under the skin before roasting.
- Citrus-herb: Replace the lemon with an orange and add 1 teaspoon of ground coriander to the spice rub for a brighter, slightly floral flavor.
- Smoky BBQ: Swap the paprika for 1 tablespoon chili powder and 1 teaspoon cumin, and brush the turkey with a thin layer of barbecue sauce during the last 15 minutes of roasting.
- Brine option: If you prefer a wet brine, soak the spatchcocked turkey in a 1-gallon (3.8 L) brine of 1 cup (240 g) salt, 1/2 cup (170 g) sugar, and aromatics for 12–24 hours before patting dry and seasoning. Reduce the salt in the spice rub accordingly.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking. Carve the meat off the bones and store in an airtight container for up to 4 days. To freeze, wrap portions tightly in plastic wrap and foil, or use a vacuum sealer, and freeze for up to 3 months. Thaw frozen leftovers in the refrigerator overnight before reheating. Reheat slices in a 350°F (177°C) oven, covered with foil and a splash of broth, for 15–20 minutes, or until heated through to 165°F (74°C). For quick reheating, microwave individual portions in 30-second bursts, but the oven yields better texture.
Frequently Asked Questions
Why is my turkey still pink near the bone? Pinkness near the thigh bone is often due to myoglobin, a protein that stays pink even when fully cooked. Always use a thermometer—if the thickest part reads 165°F (74°C), the turkey is safe to eat.
Can I spatchcock a frozen turkey? No, the turkey must be fully thawed. A frozen bird is too stiff to cut safely, and cooking it unevenly risks undercooked parts. Thaw in the refrigerator for 24 hours per 4–5 pounds (1.8–2.3 kg).
What do I do with the backbone? Save it in the freezer along with giblets and neck to make stock or gravy. It adds great flavor and costs nothing extra.
My turkey is cooking faster than expected—what should I do? If the breast reaches 160°F (71°C) while the thigh is still below 165°F (74°C), tent the breast with foil to slow it down. If the thigh finishes first, remove the turkey and let it rest—carryover cooking will raise the temperature a few degrees.
Can I roast a spatchcock turkey on a sheet pan without a rack? Yes, but the bottom skin won’t be as crisp. Elevate the turkey on a bed of thick-cut onions or celery to allow air circulation and prevent sticking.
How long can I leave the seasoned turkey in the fridge? Seasoned and uncovered, it can stay refrigerated for up to 24 hours. If you go longer, wrap it loosely after 24 hours to prevent it from drying out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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