# Spatchcock Turkey: The Ultimate Holiday Recipe
With some expertise and a handful of seasonings, this spatchcock turkey recipe will become your holiday favorite. A butterflied turkey is enhanced with oil, seasonings, and fresh herbs, and cooked to succulent perfection.
## What is Spatchcock Turkey?
In simple terms, spatchcocking refers to butterflying (flattening) an entire turkey to ensure it cooks uniformly from the wing tips to the neck, while saving a significant amount of oven time.
### Advantages of Spatchcocking
– **Flavor**: A lean turkey remains juicy and tender with a delicious, seasoned, crispy skin cooked spatchcock-style.
– **Technique**: Eliminate the guesswork of preparing a whole holiday turkey with the spatchcock method. It requires some preparation, but the turkey cooks quicker and more evenly.
– **Essential Tools**: Poultry shears are a must-have for neatly and effectively removing the backbone (which you can save for turkey stock). A deep-rimmed baking tray will collect all the flavorful broth for turkey gravy.
## How to Spatchcock a Turkey
1. With kitchen shears, cut the backbone out on both sides.
2. Make a cut along the breast bone in the center to “score” it.
3. Turn it over and flatten the turkey.
4. Tuck the wing tips beneath the turkey.
5. Season and cook according to the recipe below.
## How to Cook a Spatchcock Turkey
1. Take out the neck and giblets (keep them with the backbone for broth or gravy).
2. Spatchcock the turkey as described.
3. Mix oil and herbs, then brush over the top of the turkey with salt and pepper.
4. Roast until the skin becomes browned and crispy.
5. Take the bird out of the oven, tent it with foil, and allow it to rest for at least 15 minutes before carving.
### FAQs
**What size should the turkey be?**
I’ve used a turkey up to 20 pounds, but anything over 16 can be challenging since it’s difficult to find a pan large enough for a spatchcocked bird. I recommend a turkey weighing about 10-14 lbs.
**What seasonings should I use?**
I prefer to keep it straightforward with fresh herbs and a touch of olive oil. You can add garlic powder, but fresh garlic may burn at high temperatures. I typically don’t use a wire rack, but occasionally I place a few onion slices and celery ribs under the turkey for added flavor. Generously season the skin with kosher salt and black pepper.
**What’s the ideal temperature to roast a turkey?**
Flattening aids in ensuring it cooks evenly and perfectly each time. A high temperature locks in the juices and guarantees crispy skin. Roast at 450°F for a standard turkey. Roast at 425°F for a butter-basted (or Butterball) turkey. The turkey should be cooked until a meat thermometer inserted into the thigh reads 165°F. As with all roasted meats, let the turkey rest for at least 15 minutes before carving.
**How long to roast a spatchcock turkey?**
You should roast the turkey for 1 ¼ hrs to 1 ½ hrs, or until the thickest part of the thigh reaches 165°F.
## Turkey Dinner Essentials
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### Recipe Summary
– **Servings**: 12
– **Prep Time**: 20 minutes
– **Cook Time**: 1 hour 15 minutes
– **Resting Time**: 15 minutes
– **Total Time**: 1 hour 50 minutes
### Directions
1. Remove the neck and giblets from the turkey (and save for broth or gravy).
2. Position the turkey on a work surface, breast side down, with the backbone facing up. Using poultry shears, cut along each side of the backbone to completely detach it (reserve the bone for broth or gravy).
3. Score the breastbone with a sharp knife to aid in flattening the turkey.
4. Flip the turkey over, breast side up. Press down on the turkey with your palms to flatten it. You should hear the cartilage in the breastbone crack as it flattens.
5. Tuck the wing tips under or snip them off and reserve for gravy.
6. Optionally, cover the turkey with plastic wrap and chill in the fridge for 2 hours or overnight. Discard any juices in the baking tray before roasting.
7. Preheat the oven to 450°F. Combine olive oil and chopped fresh herbs. Set aside.
8. Place the turkey on a baking sheet with a large rim. Pat the skin dry with paper towels. Brush with the olive oil mixture and season generously with salt and pepper.
9. Roast the turkey