Description
A flavorful and juicy spatchcock turkey recipe that roasts quickly and evenly for a crispy skin and tender meat. Perfect for holiday dinners or special meals, this method removes the backbone for faster cooking and enhanced flavor.
Ingredients
Scale
Turkey and Seasonings
- 1 (12 to 14 pound) turkey
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Butter and Oil
- 3/4 cup salted butter (softened)
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top to ensure even roasting and crispy skin.
- Remove the backbone: Place the turkey breast side down on a clean surface. Using kitchen shears or a large serrated knife, cut along both sides of the backbone to remove it. Discard or save the backbone for stock. Exercise caution as this can be physically challenging with larger birds.
- Flatten the turkey: Run a knife along the underside of the breastbone to help it crack. Flip the turkey breast side up and rotate the leg quarters outward. Firmly press down on the center of the breastbone until the bird lays flat.
- Prepare the turkey on the rack: Place the turkey breast side up on the prepared wire rack. Tuck the wing tips under the body to prevent burning during roasting.
- Mix the seasoning: In a small bowl, combine 2 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, and 2 teaspoons onion powder.
- Apply butter seasoning: Mix half of the seasoning blend with the softened butter. Carefully lift the turkey skin and rub the butter mixture evenly underneath for flavor and moisture.
- Season the skin: Drizzle 2 tablespoons olive oil over the turkey's skin and rub it in. Sprinkle the remaining dry seasoning evenly over the entire exterior of the turkey.
- Roast the turkey: Place the turkey in the preheated oven and roast for 2 hours 30 minutes, or until the breast meat reaches 155°F (68°C) and the thigh meat reaches 175°F (79°C). Use a meat thermometer for accuracy. Note that carryover cooking will raise the temperature slightly after removal.
- Rest before carving: Remove the turkey from the oven and let it rest for 10 to 20 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat when carved.
Notes
- Spatchcocking reduces cook time significantly compared to traditional roasting methods.
- Removing the backbone helps the turkey lay flat, which promotes even cooking and crispy skin.
- Using a meat thermometer is crucial for perfectly cooked turkey, avoiding dryness or undercooking.
- For extra flavor, you can brine the turkey overnight before spatchcocking.
- Save the backbone to make a rich turkey stock or gravy base.
Nutrition
- Serving Size: 1 serving
- Calories: 106 kcal
- Sugar: 0.1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 31 mg
