If you’re looking for a quicker, juicier way to prepare your holiday bird, a Thanksgiving Spatchcock Turkey is the perfect solution. I remember the first time I tried it—I was amazed at how evenly it cooked and how much time I saved. By flattening the turkey, you reduce roasting time and get crispy golden skin from edge to edge. This method may feel a little unconventional, but once you see the results, you’ll wonder why you didn’t try it sooner.
Ingredients
1 whole turkey (10–14 lbs), thawed
1/2 cup unsalted butter, softened
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp sage, chopped
1 lemon, zested
Salt and pepper, to taste
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
2 cups chicken broth
Instructions
Preheat oven to 425°F (220°C). Place turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip turkey breast-side up and press firmly on the breastbone to flatten. In a bowl, mix butter, garlic, rosemary, thyme, sage, lemon zest, salt, and pepper. Rub mixture generously under the skin and over the turkey. Place vegetables and broth in a roasting pan, then set turkey on top, spread flat. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally, until internal temperature reaches 165°F in the thickest part of the thigh. Rest 20 minutes before carving.
Substitutions
Use olive oil instead of butter for a lighter version. Replace lemon zest with orange zest for a sweeter flavor. Add smoked paprika for a hint of smokiness. Try dried herbs if fresh aren’t available (use half the amount).
Equipment
Kitchen shears
Large cutting board
Roasting pan with rack
Meat thermometer
Sharp carving knife
Storage
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Freeze turkey slices for up to 2 months.
Reheating: Warm gently in oven with broth to keep meat moist.
Top Tips
Ask your butcher to spatchcock the turkey if you’re not comfortable doing it yourself. Roast at high heat to crisp the skin and lock in juices. Always rest the turkey before carving. Save the backbone for making stock or gravy.
FAQs
Why spatchcock a turkey? It cooks faster and more evenly, with crispier skin.
Can I stuff a spatchcocked turkey? No, but you can serve with stuffing baked separately.
Do I need special tools? A pair of sturdy kitchen shears makes the process easy.
How long does it take? A 12-lb spatchcocked turkey usually cooks in about 90 minutes.