Spatchcock Turkey

This spatchcock turkey is the most delicious and juicy roast turkey! The spatchcock method (butterflied turkey) allows the turkey to cook faster, more evenly and results in crispier skin. You’ll never want to make roast turkey any other way!It is the best way to cook a turkey Quickly and Evenly. I like to use a simple dry brine for tender juicy flavourful turkey with crispy skin. The dry brine is an optional step but an easy one to incorporate especially if you are spatchcocking your turkey the night before you roast it!

What is Spatchcock Turkey?

The term “spatchcock” comes from an old Irish abbreviation of “dispatching the cock”. It’s a cooking method involving cutting out the backbone of the turkey essentially butterflying whole turkey so it cooks flat, resulting in a faster, more evenly cooked turkey with crispier skin. You need poultry shears to cut through each side of the backbone, open up turkey and lay it breast side up, press firmly in the middle to flatten. That is it. It is pretty easy but you might need to put a little muscle into it. If you prefer to have your butcher do it that is an option as well.

To Brine Or Not To Brine

Brining is the process of infusing proteins/meat with salt, sugar and flavor. In addition, it tenderizes and moisturizes the meat. Brining is an extra step but it is worth it for extra flavourful tender turkey with nice and crispy skin. Most often people think of a turkey in loads of liquid sloshing around when they think of brining but it is possible to dry brine with salt. Dry brining is the process of salting meat in advance of cooking. It is the only kind of brining I recommend for turkey! You salt the surface of the meat and then allow it to rest in the refrigerator for a period of time until that salt has penetrated and absorbed into the meat. It uses the food’s own moisture to form the brine that then soaks back in. A dry brine is simply a mix of salt and spices rubbed on the turkey that helps tenderize and flavor the turkey. It then is placed in the refrigerator for at least 24 hours as the brine tenderizes the turkey. Dry brining is much easier and less messy than wet brining and less potential for mopping up poultry water accidents! Dry brine in the fridge to air dry uncovered for at least 12 hours, will also give your bird a beautiful, crispy, golden-coloured skin. This recipe uses a dry brine but of course it is optional - if you prefer to skip the dry brine or don’t have the time for it that is fine simply reduce the amount of salt by half and make an herb butter with all the rest of the ingredients and simply roast as directed without the dry brine. You will still get a really delicious turkey.

Easy Spatchcock Turkey Recipe Ingredients

• TURKEY: I use a plain turkey - NOT a Self-basting and pre-brined turkeys that have been injected with broth, salt, seasonings, beer, and/or other flavorings. This recipe works with a turkey that is 10-14 lbs. Mine was 14 lbs so the only change you need to make with the recipe if yours is smaller is keep an eye on the time. Fully thaw the turkey in your fridge. Rule of thumb is 24 hours for every 5 pounds of turkey.
• SPICES: I included a few spices to the dry brine which is not limited to salt. I like to add some smoked paprika, garlic powder, and brown sugar. A very basic blend and can easily be adjusted to taste. Some like to use poultry seasoning blend instead or include other spices - feel free to adjust as needed. When it comes to brining - its recommend to use Kosher salt because of he coarseness of the salt but if you don’t have kosher salt simply use regular sea salt with the amount adjusted as written in recipe.
• HERBS: I prefer to use hearty herbs not only for flavour but how they hold up when roasted. My preferred blend of herbs is rosemary and thyme but sage works well too. Feel free to adjust amounts and blends to taste. If you must substitute dried, use one-third the amount.
• VEGETABLES: I roast my turkey on a bed of chopped onions, carrots, celery, and fresh herbs. Not only does this flavor the bird, but you get the best pan drippings for gravy.
• BROTH: You can use store bought chicken broth for the turkey gravy or make your own turkey broth using the the neck, backbone, and giblets. Instructions for that below in recipe notes.
• ALL PURPOSE FLOUR: This is for the homemade turkey gravy to thicken it.
  
  

How To Make Spatchcock Turkey

1. SPATCHCOCK: Turn turkey breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out backbone of chicken. Turn chicken over and open back, so the legs are facing inward. Place palms over the center of the breastbone and press down firmly to crack. (this will allow the chicken to lay flat). I usually do this the day before I’m roasting the turkey.
2. DRY BRINE: If you chose to dry brine its simple - combine the dry brine spices and sprinkle and rub onto the skin and carcass of the turkey along with under the skin where possible. Allow turkey to dry brine overnight or up to 24 hours in the fridge uncovered. Pay attention to the type of salt you are using and adjust amounts carefully according to written recipe below
3. BAKE/ROAST: Do NOT wash off the brine simply pat chicken dry if needed then slather turkey all over wit the softened butter. Place turkey over rack on baking sheet and over veggies if using then place a preheated oven until cooked through and golden. Use a meat thermometer to gauge roasting time.
4. REST: Once the turkey is out of the oven transfer it to a cutting board or a platter and tent lightly with foil and allow it to rest for 20-30 minutes to allow all the juices to redistribute and settle.
5. MAKE GRAVY WITH DRIPPINGS: This is optional but if you want to make a very simple gravy with turkey drippings. Whisk the drippings with flour and spices. Then whisk in the broth and cook stirring until it reaches desired consistency.
6. CARVE TURKEY & SERVE: If carving - Remove the tips of the wings and then cut through the joint that attaches the wing to the turkey. Remove the leg from the thigh by cutting through the joint. Remove the breast meat by cutting down both sides of the breast bone then slice each piece of breast meat into serving slices. Remove any small pieces of meat and include them on your meat tray or save them for leftovers.
   
   

Spatchcock Turkey Roasting Tips

• Fully thaw the turkey in your fridge. Rule of thumb is 24 hours for every 4- 5 pounds of turkey.
• Place the turkey skin side up, laying it flat on the sheet pan and place it in the fridge, uncovered for 12-24 hours. Make sure nothing is touching it, and that nothing stored in the door will touch it when closed.
• Save the giblets and backbone to make a delicious homemade turkey broth for the gravy! Simple recipe and instructions included below which you can make while the turkey is in the oven or the night before if spatchcocking turkey ahead of time.
• Trim the tips of the wings off at the joint (save it to make broth), as it burns easily or you can tuck the wings under the body of the turkey.
• Minimize opening the oven door. It drops the temperature which will affect the cooking time and you won’t get that golden brown, crispy skin. This is why I don’t recommend basting the turkey every half hour as some recipes require.
• To check the doneness, place the thermometer deep in the thickest part of the breast. You should also check the temp near the wing joint, where the wing meets the breast.
• You can spatchcock a turkey at any size. However, roasting a spatchcocked turkey bigger than 15 pounds will be hard to fit on a roasting pan and in the oven. Roasting two smaller birds from 12 to 14 pounds will give you meat that’s more moist and tender.
  
  

Make Ahead Spatchcock Turkey

If you have some time the night before your big dinner, taking 30 minutes to get a head start on prepping the turkey is a great place to start. Spatchcock the turkey, place it in a roasting pan and dry brine or at the very least let it sit, uncovered, in the fridge overnight. This helps the turkey skin lose some of its excess moisture, resulting in an even crisper golden brown herb butter turkey. This not only cuts down on day-of prep time quite a bit, but will also make for an even tastier turkey!

Storage & Freezing Turkey Leftovers

• STORAGE: The cooked turkey will stay fresh in the refrigerator, in an airtight container, for around 3 day
• FREEZING: Place pieces of turkey into a resealable bag, with as much air removed as possible, and store in the freezer for up to 3 months.
  
  

What To Serve With Spatchcock Turkey

• Easy Homemade Cranberry Sauce
• Sautéed Green Beans
• Candied Sweet Potatoes
• Sweet Potato Casserole
• Honey Roasted Carrots
• Easy Roasted Parmesan Potatoes
• Simple Creamy Mashed Potatoes
• Skillet Stuffing With Sausage Sage and Apples
  
  

What to Make With Leftover Turkey

Leftovers are the best when it comes to turkey dinner - here are a few fun ideas for using leftover turkey including but not exclusively soup:

• Quick and Easy Green Chicken Chili
• Creamy Chicken Tetrazzini
• Chicken Enchiladas
• Rosemary and Squash Chicken Soup
• Lemon Chicken Orzo Soup
• Creamy Chicken And Wild Rice Soup
• Green Chile Chicken Enchiladas