Description
This spatchcock turkey recipe offers a quicker roasting method that results in crispy skin and juicy, flavorful meat. By removing the backbone and flattening the bird, this technique allows the turkey to cook evenly and faster, making it perfect for holiday gatherings or special occasions.
Ingredients
Scale
Turkey and Seasoning
- 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 oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top.
- Remove backbone: Place the turkey breast side down on a clean surface. Locate the spine and use kitchen shears or a large serrated knife to cut along both sides of the backbone to remove it. Discard or save the backbone for stock. Tip: Removing the spine can be physically challenging, especially with larger birds. Exercise caution and use sturdy kitchen shears.
- Flatten the bird: Run a knife along the underside of the breastbone to help it crack more easily. 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 rack: Place the turkey breast side up on the rack of the prepared baking sheet. Tuck the wing tips under the body to prevent them from burning.
- Mix seasoning: In a small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, and 2 teaspoons onion powder.
- Season under skin: Mix half of the seasoning blend with the softened butter. Carefully lift the skin of the turkey and rub the butter mixture evenly underneath.
- Season 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.
- Roast the turkey: Place the turkey in the preheated oven. Roast for 3 hours, or until the breast meat reaches an internal temperature of 155°F (68°C) and the thigh meat reaches 175°F (79°C). Use a meat thermometer for accuracy. Note: The temperature will rise slightly due to carryover cooking, ensuring juicy results.
- Rest the turkey: Remove the turkey from the oven and let it rest for 15 minutes to allow juices to redistribute for a moist and flavorful result before carving.
Notes
- Spatchcock your turkey for a faster cook time that yields crispy skin and juicy meat.
- Use a sharp pair of kitchen shears to safely remove the backbone.
- Be sure to let the turkey rest after roasting to retain moisture.
- The seasoning blend can be adjusted to your taste preferences.
- Using a meat thermometer is essential for perfectly cooked turkey.
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
