Spatchcock Turkey Recipe | How To Spatchcock A Turkey
If you’re looking to make a show-stopping turkey with juicy meat and crispy skin in less time, this Spatchcock Turkey recipe is perfect for you!
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Servings: 12 servings
Calories: 579kcal
Ingredients
- 12 pound Turkey
- 1/4 cup Melted Butter
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Fresh Rosemary
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Sage
- 1 tsp Lemon Zest optional
- 1 tsp Orange Zest optional
Instructions
- Prepare the Turkey. 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.
- Season. 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.
- Arrange on Baking Sheet. 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.
- Roast the Turkey. 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.
- Rest and Serve. 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.
Nutrition
Calories: 579kcal | Carbohydrates: 1g | Protein: 74g | Fat: 29g | Fiber: 0.2g | Sugar: 0.02g