Description
This spatchcock turkey recipe delivers a flavorful, juicy bird with crispy skin by removing the backbone and roasting it flat for even cooking. Seasoned with a blend of spices and butter rubbed under the skin, this method significantly reduces cooking time while maximizing taste.
Ingredients
Scale
Main Ingredients
- 1 (12 to 14 pound) turkey
- 3/4 cup salted butter (softened)
- 2 tablespoons olive oil
Seasoning Blend
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
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 allow air circulation for even roasting.
- 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. Discard or save the backbone for stock. Be cautious as this step requires some physical effort.
- Flatten the turkey. Run a knife along the underside of the breastbone to loosen it. Flip the turkey breast side up and press down firmly on the breastbone to flatten the bird, rotating leg quarters outward so it lies flat.
- Position the turkey. Place the flattened turkey breast side up on the wire rack. Tuck the wing tips under the body to prevent burning during roasting.
- Prepare seasoning mix. In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, and onion powder.
- Apply butter seasoning. Mix half of the seasoning blend with the softened butter. Carefully lift the turkey skin and rub the butter mixture evenly underneath to infuse flavor and moisture.
- Season the skin. Drizzle olive oil over the turkey skin and rub it in evenly. Sprinkle the remaining dry seasoning blend generously over the entire exterior of the turkey.
- Roast the turkey. Place the turkey in the preheated oven. Roast for 3 hours or until a meat thermometer reads 155°F (68°C) in the breast and 175°F (79°C) in the thigh, ensuring the turkey is fully cooked but juicy.
- Rest before carving. Remove the turkey from the oven and let it rest for 15 minutes to allow juices to redistribute for tender, moist meat before carving.
Notes
- Spatchcocking reduces cooking time and helps the turkey cook evenly with crispier skin.
- Using a meat thermometer is crucial to avoid under or overcooking the turkey.
- Save the removed backbone for making turkey stock or gravy for added flavor.
- Softened butter under the skin adds moisture and richness to the meat.
- Tuck wing tips under to prevent them from burning during roasting.
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
