Spatchcock Turkey Recipe (VIDEO) (2025)

If you are serving turkey this holiday season, you have to try this roasted Spatchcock Turkey. You will enjoy an evenly roasted, juicy, crispy-skinned turkey in half the time of a traditional turkey. It’s quick, easy, and so convenient!

This post may contain affiliate links. Read my disclosure policy.

• Done in half the time –There’s no special tying required, and, amazingly, a 10-12 pound bird will be done in half the time of a traditional Roast Turkey.
• Evenly cooked meat – The finished turkey is more moist and there’s less chance of overcooking the lean turkey breast.
• Juicy and flavorful with crispy skin – The butterflied position of the turkey exposes more of the skin to direct heat, giving you a crispy, evenly browned skin.
• Easy to carve – Since the body is flat, carving a spatchcocked turkey is much easier.

Ingredients for Spatchcock Turkey

• Thawed Turkey – we used a 12 lb turkey. 11-14 lbs will work, but bake time will vary. It’s difficult to find a roasting pan for a larger spatchcocked turkey. Your turkey should be fully thawed (see our thawing tips below). Brining is optional but will produce a more tender turkey and you’ll love my easy Turkey Brine Recipe.
• Butter – unsalted, softened
• Olive oil – contributes to a moist and juicy turkey and helps to make the butter easier to spread
• Lemon zest and juice – from one lemon, infuses the turkey as it roasts
• Garlic – 3 large cloves, finely minced
• Parsley – fresh, chopped
• Salt and pepper– I use freshly cracked black pepper and sea salt, but you can also use kosher salt.

For the Turkey Stuffing

• Onion – sliced into rings
• Celery – sliced
• Carrot – cut into circles (no need to peel)
• Garlic – 4 large cloves, sliced

How to Spatchcock a Turkey

Spatchcocking a turkey is just like making a Spatchcock Chicken, except it takes just a little more arm strength. You’ll need heavy-duty kitchen shears, or a chef’s knife, and a sturdy cutting board (or extra large baking sheet).

• Prep the turkey – Remove the neck and giblets. Pat dry with paper towels. Set on a rimmed baking sheet, breast-side down, and legs towards you.
• Remove the spine – Identify the spine and using sharp poultry shears, cut along both sides of the backbone to remove it. Keeping shears close to the spine, cut through the bones all the way up the spine. This requires some force. Rotate the pan and cut through on the other side of the spine.
• Break the breastbone – Open the turkey, and you will see the bottom of the breastbone. With a chef’s knife, cut a slit into the breastbone. Flip the turkey over and press down on the breastbone until you hear a crack.

How to Roast a Spatchcock Turkey

1. Prep – Preheat the oven to 425°F. Scatter the vegetables in a roasting pan and add water. In a medium bowl, mash together the flavored butter ingredients.
2. Season the bottom/inside cavity of the turkey generously with salt and pepper (If you brined, skip this step), then set the turkey breast-side up over the veggies in the roasting pan. Tuck the wings behind the turkey so they don’t scorch. Add the neck and spine in the same roasting dish to enhance the drippings.
3. Add flavored butter – Slide your fingers under the turkey skin to separate it from the meat, going from both sides of the turkey. Be careful not to tear the skin. Stuff 2/3 of the butter mixture under the skin and massage over the skin to spread the butter. Set the legs to face inward. Melt the remaining butter and brush over the turkey. Season all over with salt and pepper.
4. Bake – Bake at 425°F for 30 min to start the browning then reduce the heat to 400°F and roast for 1 hour, or until the thickest part of the thigh registers at 165°F on a thermometer. Check the temperature in several locations. Our 12 1/2 lb turkey about 1 hr 30 min total to cook.
5. Rest the turkey – Remove the turkey from the oven, loosely tent with foil, and rest for 30 minutes before carving. This allows juices to redistribute for juicy turkey meat. Spoon the pan juices over the turkey or use them to make Turkey Gravy.

Do I Need to Brine the Turkey?

A turkey brine isn’t required but it will help to tenderize the turkey. Brining adds an additional 12 -24 hours to the prep. Some grocery-store turkeys are pre-brined, in which case you can skip the brining step altogether.

Can I use a rack in my roasting pan?

If you prefer a crispy skin all around, you can roast on a rack, but we like how the veggies and flavored butter self-baste the bottom of the turkey, adding tons of flavor.

Do I need to baste a spatchcock turkey?

There is no need to baste spatchcock turkey. Thanks to the butterflied position, it self-bastes in the roasting pan.

How to Thaw a Frozen Turkey

According to the USDA, there are three ways to safely thaw a frozen turkey:

• In the refrigerator (recommended) – Allow 24 hours per 4-5 pounds of weight (a 12 lb. turkey will require 3 days to thaw). After thawing, you can store the turkey in a refrigerator for an additional 2 days before cooking.
• Quick-thaw in cold water – In a cooler, sink, or bucket, submerge your turkey in water in its original packaging for 30 minutes per pound (use a weight to keep it submerged). After 30 minutes, replace the water with fresh, cold water. A 12 lb. turkey takes approximately 6 hours to defrost and will require 12 water changes. This method requires you to cook your turkey immediately after thawing.

Spatchcock Turkey is a brilliant way to prepare the star of Thanksgiving dinner. You will be surprised at how easy it is and how much faster it roasts in the oven using this method.

What to Serve with Turkey

If you love this Roasted Spatchcock Turkey recipe, then you won’t want to miss these classic Thanksgiving Recipes. You’ll love these classic sides and dessert recipes to complete the meal.

• Creamy Mashed Potatoes
• Turkey Gravy
• Au Gratin Potatoes
• Sweet Potato Casserole
• Green Bean Casserole (from scratch)
• Pumpkin Pie
• Apple Pie