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–+ servings
Spatchcock Turkey

Savory Spatchcock Turkey: Juicy, Crispy, and Quick Feast

This Spatchcock Turkey is juicy, crispy, and the perfect centerpiece for holiday dinners.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 10-12 pound Turkey The star of your holiday feast, ensuring it's succulent and juicy.
For the Seasoning
  • 0.5 cup Olive Oil Adds moisture and aids in achieving that irresistible crispy skin; feel free to substitute with melted butter if desired.
  • 2 sprigs Rosemary Chopped; infuses a refreshing, aromatic flavor.
  • 4 sprigs Thyme Chopped; elevates the dish with deeper notes.
  • 4 leaves Sage Chopped; brings a warm, herbal essence.
  • 6 cloves Garlic Minced; enhances the savory profile.
  • 1 teaspoon Salt Key for seasoning; adjust this based on your family’s dietary needs.
  • 1 teaspoon Black Pepper Perfectly rounds out flavors.

Equipment

  • Oven
  • Baking Sheet
  • Kitchen shears
  • mixing bowl
  • meat thermometer

Method
 

Step-by-Step Instructions for Spatchcock Turkey
  1. Preheat your oven to 425°F (220°C) and position the rack to the middle.
  2. Place the turkey breast-side down on a sturdy cutting board. Cut along each side of the backbone and remove it. Press firmly on the breastbone to flatten it.
  3. In a mixing bowl, combine the olive oil, rosemary, thyme, sage, garlic, salt, and black pepper. Brush this mixture over both sides of the turkey.
  4. Transfer the seasoned turkey to a baking sheet, skin-side up. Roast for 1¼ to 1½ hours, basting every 20-30 minutes.
  5. Once the turkey is roasted, remove it from the oven and cover loosely with aluminum foil. Let it rest for at least 15 minutes before carving and serving.

Nutrition

Serving: 1sliceCalories: 350kcalProtein: 60gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 500mgPotassium: 600mg

Notes

Use a meat thermometer to ensure the thigh reaches 185°F and the breast reaches 170°F. Basting every 20-30 minutes is crucial for moisture and crispiness.

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