By Krista Teigen
Published Nov 6, 2023
I love to impress on Thanksgiving, and this recipe does just that. This roasted Spatchcock Turkey recipe will leave you with juicy, tender meat, crispy skin, and a delicious garlic and herb flavor! Spatchcocking (aka butterflying) is a method of cutting the turkey that removes the backbone so it will lay flat, which helps it cook more quickly and evenly. You’ll impress your guests, and even yourself, with the out of this world flavor. It’s easy to do, totally worth it, and we’ll show you how!
What’s in This Spatchcock Turkey Recipe?
If you’re a crispy skin lover like me, then this spatchcocked turkey recipe is for you! Armed with some sharp kitchen shears, you can create the crispiest, juiciest, and most flavorful turkey ever!
- Turkey: This recipe is for a whole turkey. We used a 12-pound turkey, but you can adjust the cooking time depending on the size of your turkey. Make sure your turkey is fully thawed before spatchcocking.
- Herbs : Fresh thyme, rosemary, and sage add a fresh herbal flavor to the turkey.
- Spices : Kosher salt, onion powder, paprika, and black pepper add so much flavor to the meat.
- Garlic: Minced fresh garlic adds an earthy flavor and pungent aroma.
- Lemon: Lemon zest adds a hint of citrus flavor.
- Oil: Olive oil helps the seasonings stick to the bird and helps the skin crisp up in the oven.
Seasoning for a Spatchcocked Turkey
I love the herb and spice blend on this butterflied turkey, but you could also use our favorite turkey rub or another spice blend, like herbs de Provence , instead!
How to Store and Reheat
Store leftover spatchcock turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 300°F oven covered with foil for 20-30 minutes.
How to Freeze
Freeze roasted spatchcock turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. We do not recommend freezing turkey whole–always cut it into portions first.
Serving Suggestions
Serve this spatchcocked turkey with classic Thanksgiving sides and turkey gravy . It’s so incredibly juicy and delicious that it steals the show!
Notes from the Test Kitchen
Adjust the total roasting time to the size of your turkey. Estimate 8 minutes of cooking per pound of turkey.
Ingredients1x2x3x
- ▢ 2 tablespoons chopped fresh thyme
- ▢ 2 tablespoons chopped fresh rosemary
- ▢ 1 tablespoon chopped fresh sage
- ▢ 1 tablespoon kosher salt
- ▢ 1 tablespoon onion powder
- ▢ 2 teaspoons ground paprika
- ▢ 2 teaspoons ground black pepper
- ▢ 5 cloves garlic minced
- ▢ 1 tablespoon lemon zest (from 1 lemon)
- ▢ ½ cup olive oil
- ▢ 12 pound whole turkey thawed if frozen
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small dish, combine the fresh herbs, salt, spices, garlic, lemon zest, and olive oil. 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh sage, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons ground paprika, 2 teaspoons ground black pepper, 5 cloves garlic, 1 tablespoon lemon zest, ½ cup olive oil
- Place the turkey, breast side down, on a large cutting board. 12 pound whole turkey
- Pat the turkey dry with paper towel.
- Locate the backbone of the turkey. Using a pair of kitchen shears, cut through the ribs along both sides of the backbone. Remove the backbone.
- Once the backbone is removed, spread the rib cavity apart. The chest bone runs down the middle of the rib cavity. Use your knife to score down the breast bone.
- Flip the turkey over and push firmly on the center of the turkey where the breast bone is, so the turkey lays flat.
- Spread half of the the herb mixture all over the turkey and underneath the skin by the breasts and thighs. Then, flip it over and spread the rest on the exterior and inside the rib cavity.
- Flip the turkey over again so it lays flat on the baking sheet.
- Roast for 90 minutes or until the internal temperature at the thickest part of the breast reaches 160-165°F.
- Let the turkey rest for 20 minutes before slicing.
Equipment
- Baking Sheet
Becky’s Tips
- Adjust the total roast time based on size– 8 minuted per pound.
- If you’re using a frozen turkey, make sure it is fully defrosted before seasoning it. It’s best to let it thaw in the fridge.
- Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165°F when inserted into the middle of the breast and thigh.
- Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 20 minutes. This allows the juices to redistribute and not escape when it is carved.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Spatchcock a Turkey Step by Step
Prep the Turkey: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside. In a small dish, combine 2 tablespoons of chopped fresh thyme, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of chopped fresh sage, 1 tablespoon of kosher salt, 1 tablespoon of onion powder, 2 teaspoons of ground paprika, 2 teaspoons of ground black pepper, 5 minced cloves of garlic, 1 tablespoon of lemon zest, and ½ cup of olive oil. Place a 12-pound whole turkey, breast side down, on a large cutting board. Pat the turkey dry with a paper towel. Locate the backbone of the turkey. Using a pair of kitchen shears, cut through the ribs along both sides of the backbone. Remove the backbone.
Spatchcock the Turkey: Once the backbone is removed, spread the rib cavity apart. The chest bone runs down the middle of the rib cavity. Use your knife to score down the breast bone. Flip the turkey over and push firmly on the center of the turkey where the breast bone is, so the turkey lays flat.
Season the Turkey: Spread half of the herb mixture all over the turkey and underneath the skin by the breasts and thighs. Then, flip it over and spread the rest on the exterior and inside the rib cavity.
Roast the Turkey: Flip the turkey over again so it lays flat on the baking sheet. Roast for 90 minutes or until the internal temperature at the thickest part of the breast reaches 160-165°F. Let the turkey rest for 20 minutes before slicing.
Spatchcocking (or butterflying) is the process of removing the backbone and flattening the bird for cooking. This helps the bird to cook more evenly, resulting in a super moist turkey.
Yes, this method is totally worth the extra effort. It helps the turkey to cook more quickly and evenly, and it exposes more of the skin so you get crispy skin in every bite!
While it won’t taste different, it will be crispier and juicier than a conventional roasted bird.
While it’s not necessary, you can prep it the day before and leave it uncovered in the refrigerator until ready to bake. This will help the skin dry out a bit, leading to even crispier skin after baking.
You should cook your turkey at 425°F for the best results.
More Turkey Recipes We Love
- Easy Thanksgiving Turkey
- Dry Brined Turkey
- Christmas Turkey
- Smoked Turkey
- Spatchcock Turkey
- Deep Fried Turkey
- Honey Baked Turkey
- Sheet Pan Thanksgiving Dinner
Spatchcock Turkey Recipe
Equipment
- Baking Sheet
Ingredients
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons ground paprika
- 2 teaspoons ground black pepper
- 5 cloves garlic minced
- 1 tablespoon lemon zest (from 1 lemon)
- ½ cup olive oil
- 12 pound whole turkey thawed if frozen
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small dish, combine the fresh herbs, salt, spices, garlic, lemon zest, and olive oil. 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh sage, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons ground paprika, 2 teaspoons ground black pepper, 5 cloves garlic, 1 tablespoon lemon zest, ½ cup olive oil
- Place the turkey, breast side down, on a large cutting board. 12 pound whole turkey
- Pat the turkey dry with paper towel.
- Locate the backbone of the turkey. Using a pair of kitchen shears, cut through the ribs along both sides of the backbone. Remove the backbone.
- Once the backbone is removed, spread the rib cavity apart. The chest bone runs down the middle of the rib cavity. Use your knife to score down the breast bone.
- Flip the turkey over and push firmly on the center of the turkey where the breast bone is, so the turkey lays flat.
- Spread half of the the herb mixture all over the turkey and underneath the skin by the breasts and thighs. Then, flip it over and spread the rest on the exterior and inside the rib cavity.
- Flip the turkey over again so it lays flat on the baking sheet.
- Roast for 90 minutes or until the internal temperature at the thickest part of the breast reaches 160-165°F.
- Let the turkey rest for 20 minutes before slicing.
Notes
- Adjust the total roast time based on size– 8 minuted per pound.
- If you’re using a frozen turkey, make sure it is fully defrosted before seasoning it. It’s best to let it thaw in the fridge.
- Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165°F when inserted into the middle of the breast and thigh.
- Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 20 minutes. This allows the juices to redistribute and not escape when it is carved.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
