– Cooks Faster. Spatchcocking reduces cooking time significantly.
– Juicy and Even Cooking. Flattening the turkey allows it to cook more evenly, so the breast meat stays juicy while the thighs cook through.
– Crispy Skin. More skin is exposed, resulting in perfectly crispy skin all over.
– Easy to Season. Flattened turkey makes it easy to season every inch with your favorite herbs and spices.
Place the turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Turn the turkey breast-side up and press down firmly on the breastbone until the turkey flattens.
Pat the turkey dry with paper towels to ensure crispy skin. Rub olive oil or melted butter all over the turkey. Season generously with salt, black pepper, and garlic powder. Sprinkle fresh herbs and lemon zest, if using, over the skin.
Line a rimmed baking sheet with foil and place a wire rack on top. Place the spatchcocked turkey on the rack, breast-side up, with the legs splayed outward.
Preheat your oven to 425°F. Roast the turkey for about 1.5-2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh and breast. Use an instant-read thermometer to check doneness.
Preheat your oven to 425°F. Roast the turkey for about 1.5-2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh and breast. Use an instant-read thermometer to check doneness.
Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, keeping the meat tender and moist. Garnish with extra herbs for a beautiful presentation.