Baked Spatchcock Turkey

Baked Spatchcocked Turkey Sliced on platter

This quick and easy way to roast your Thanksgiving bird takes a fraction of the time. The resulting juicy, tender meat and exquisitely crispy skin will make you a believer. Butterflying the turkey allows it to cook more evenly, creating a mouthwatering feast.

Course dinner, Entree

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 608kcal

Author Imma

Ingredients

The Turkey

1 large turkey (15-16 pounds)
2 teaspoons (10-12g) salt
4 ounces (113g) unsalted butter, softened
2 teaspoons (10g) minced garlic minced
5 leaves fresh sage, minced
3 large sprigs rosemary, leaves removed from stems and minced (about 1 tablespoon)
2 sprigs thyme, minced (1 tablespoon)
2 tablespoons (3g) chopped parsley
1 teaspoon (3g) paprika
1½-2 teaspoons (9-12g) salt
1 teaspoon (3g) coarsely ground black pepper (to taste)

The Veggies

1 medium onion, peeled and quartered
2-3 pounds (900-1,300g) potatoes, carrots, and celery, coarsely chopped

Instructions

Rinse the turkey with water, inside and out, then pat it dry with a paper towel. Place the bird breast-side down on a large board or flat work surface.
Next, cut both sides of the turkey's backbone with kitchen shears, starting at the end with the thigh, working your way up to the neck. Remove the backbone, and save for homemade stock or bone broth.
Grab both sides of the turkey, and open it like you would a book (butterfly). Turn the breast side up.
Push down on each side of the breast with your hands until you hear it crack. Then flatten the turkey.
If desired, remove the wishbone as it makes it easier to carve the whole breast in a single piece.
Rub inside and out of the turkey with salt. Set aside.
Combine the softened butter, garlic, sage, rosemary, thyme, parsley, paprika, salt, and pepper.
Let this mixture sit for a little bit (about 5 minutes). Generously rub the turkey inside and out with a little over half of the spice blend, then refrigerate until ready to cook.
Mix the onion, potatoes, carrots, and celery with the rest of the spice mix in a bowl. Set aside.
When ready to bake, roast the turkey on a baking rack; the turkey goes on top and the veggies below.
Roast at 400℉ (205℃) until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165℉ (74℃), 1-1½ hours.
Let it stand 5-10 minutes before slicing the turkey to serve.

Notes

If you're uncomfortable using a knife to remove the backbone, I suggest using a pair of sharp kitchen shears or scissors instead.
Please always wash your hands after handling raw poultry and disinfect the working surfaces to avoid cross-contaminating cooking surfaces and food.
If you don't have an instant-read thermometer, poke in a skewer to test if the juices run clear to make sure it's cooked through.
You can kick it up a notch by sliding some plain or herbed butter under and on the skin after brining it for an extra-moist baked spatchcock turkey.
Seasoning your turkey the night before helps the deliciousness penetrate deeper for a bad-to-the-bone spatchcocked turkey.
Alternatively, you can grill this for about 45 minutes per side, depending on the size of the bird.
To cook this in a LARGE slow cooker, make a base for the turkey to sit on. Place a small metal rack or balls of aluminum foil to elevate the turkey (about 3-4 balls, about 3 inches wide) in the slow cooker crock. Then place turkey and potatoes on top and cook for about 2 1/2–3 hours on high.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition