Spatchcock Turkey Foolproof Method

Love cooking with turkey? Try my baked turkey tenderloin, roasted boneless turkey breast, turkey wings, and turkey drumsticks next. Thanks to my spatchcock turkey recipe, our Thanksgiving and holiday dinners have become an absolute breeze. If you are new to this method, Spatchcocking or butterflying refers to preparing a whole chicken or turkey for cooking by removing the backbone and then flattening it to create a flat surface and butterfly-like shape. Compared to a classic Thanksgiving turkey, cooking the poultry using this method is extra speedy and cooks the meat more evenly, so every bite is juicy, tender, and moist.

Why I love this recipe

Easier to cook AND season. Trust me, it’s so much easier to rub every inch of a flattened turkey compared to the whole bird intact. Never overcooked and dry. Our biggest worry when cooking traditional Thanksgiving turkey recipes was overcooking the breast meat while waiting for the things and leg to cook. Not here, though! The flat, even shape ensures that every piece cooks to temperature in the same time frame. Crispy turkey in a flash. Not only is this method so much faster, but it also exposes the turkey skin to the heat, resulting in beautifully golden and crispy exterior.

Ingredients needed

Whole turkey. While this method works for any turkey, I find a turkey weighing 11-13 lbs to be the perfect size to feed a crowd (6-8 people) and fit in the oven easily. Turkey dry rub. I like to season turkey with coarse kosher salt, brown sugar, poultry seasoning, and smoked paprika. Plenty of other spices and herbs go well with turkey, which you can find below.

How to make it

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use sharp kitchen shears. Sharp kitchen or poultry knife are key for making a clean, continuous cut along the backbone. You’ll know the turkey is fully cooked once it reaches an internal temperature of 165F (use a meat thermometer to check). I like to remove it from the oven around 160F and let the turkey rest for 15-20 minutes before carving. Adjust the cooking time based on the size of the bird. Don’t skip refrigerating! The seasoned turkey should sit in the fridge for 8 to 24 hours. This helps dry out the skin (yielding crispy golden skin) and gives the seasonings time to seep into the meat. I find 12 hours (overnight) to be the happy medium. Baste the bird. I always baste the turkey in its juices to keep the meat moist and flavorful as it’s roasting. Trust me, the flavor difference is noticeable. Add more seasonings, like garlic, onion, celery salt, rosemary, fresh thyme leaves, and black pepper.

Storage instructions

To store: Wrap the leftover carved turkey in plastic wrap or place it in an airtight container, then refrigerate for 3 to 4 days. To freeze: Leftover cooked turkey freezes well for 2 to 3 months. Reheating: Reheat the leftovers on a baking sheet, covered, at 325F. You can also zap it in the microwave.