Roast Spatchcock Turkey with Herb Infusion

Trying a spatchcocked turkey for Thanksgiving for the first time? This is your moment. Spatchcocking guarantees a moist, evenly cooked turkey in much less time compared to traditional roasting.

What Does 'Spatchcocking' Mean?

Spatchcocking involves removing the turkey's backbone so it can cook flat. This technique, also called butterflying, ensures even heat distribution, making the meat juicier and reducing the cooking time. By exposing the entire bird to consistent heat, both the breast and thighs finish cooking at the same time, preventing dry meat.

Ingredients for Spatchcocked Turkey

Here are all the ingredients you need to create this irresistible, perfectly roasted spatchcocked turkey:

• Turkey: This recipe calls for a 10-pound whole turkey. If your bird is larger or smaller, you'll have to adjust the cooking time.
• Oil: Olive oil is rubbed all over the turkey before cooking to keep the meat moist and juicy. Plus, it gives the herbs and seasonings something to stick to.
• Herbs: Fresh sage, rosemary, and thyme add herbaceous and earthy flavor.
• Seasonings: Right before cooking, the turkey is finished with a simple sprinkling of salt and black pepper.

How to Prepare a Spatchcocked Turkey

Spatchcocking a turkey is simpler than it sounds. Below you'll find detailed instructions, but here's a quick summary of the process:

1. Remove the Backbone: Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone, then repeat on the other side. Discard or save the backbone for making stock.
2. Break the Breastbone: Press down firmly on the breastbone with the heel of your hand until you hear a crack. Flatten the turkey as much as possible.

How to Roast a Spatchcocked Turkey

Once the turkey is spatchcocked, the cooking process is easy to follow. Here's a quick preview, with the full recipe provided below:

Place the spatchcocked turkey on a roasting rack and coat it with oil. Season generously with sage, thyme, rosemary, salt, and pepper. Roast in a preheated oven for 90 minutes, rotating the turkey every 30 minutes. Raise the temperature and continue roasting until the skin turns crispy and golden brown.

How Long Should You Roast a Spatchcocked Turkey?

This recipe will yield a perfectly cooked 10-pound turkey in approximately 1 hour and 45 minutes. Be sure to adjust the roasting time depending on the size of your turkey.

Don't forget to check the turkey's internal temperature before serving. Insert an instant-read thermometer into the thickest part of the thigh; it should read 165°F.

Nicole's Top Spatchcock Turkey Tips

"With this method, there's no need to wake up at 6 a.m. to start cooking the turkey," says culinary expert Nicole McLaughlin (also known as NicoleMcMom). "In just a couple of hours, dinner is ready to serve." Here are some of Nicole's best tips for making a perfect roasted spatchcock turkey:

• It's not hard to spatchcock a turkey yourself, according to Nicole, but you can always ask a butcher to do it for you.
• Don't throw away the backbone of your turkey! Use it to make gravy or homemade turkey stock.
• Use a paper towel to make sure the turkey is nice and dry before you add the olive oil and seasonings. This will ensure perfectly crispy skin.

Dinogo Community Tips and Praise

"I absolutely love preparing my turkey this way," says Sue. "I place the turkey on a bed of thickly sliced onions and celery at the bottom of the baking sheet, rather than using a rack. I also add a splash of chicken broth to the pan for extra flavor."

"I've made this recipe several times now and I'm always amazed at how well it works!" says Maxine Kaufman Lacusta. "I discovered how easy it is to cut along the backbone using pruning shears I picked up at the dollar store!"

"The skin turned out perfectly crispy, and I was thrilled to make the gravy in advance using the backbone and neck," raves Dinogo Allstar Elizabeth. "This is now my go-to method for cooking turkey!"

Editorial contributions by Corey Williams

Ingredients List

• 1 (10 pound) whole turkey

• ½ cup olive oil

• 1 tablespoon chopped fresh sage

• 1 tablespoon fresh thyme leaves

• 1 tablespoon finely chopped fresh rosemary

• 1 tablespoon salt

• 1 teaspoon crushed black pepper

Instructions

Prepare all your ingredients.

Place the turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone.

Cut along the other side of the backbone. Remove the backbone and save it to make turkey stock for gravy.

Press down firmly on both sides of the turkey to flatten it.

Flip the turkey so it's breast-side up and place it on the roasting rack. Tuck the wing tips behind the breast. Pat the skin dry, then rub the entire turkey with olive oil. Season generously with sage, thyme, rosemary, salt, and pepper.

Increase the oven temperature to 400°F (200°C) and continue roasting until the skin is crispy and golden, about 15 more minutes. Check the turkey’s internal temperature with an instant-read thermometer; it should read 165°F (74°C) when inserted into the thickest part of the thigh.

Remove the turkey from the oven, cover it loosely with a double layer of aluminum foil, and let it rest for 10 to 15 minutes before carving.

Serve immediately and enjoy!

Cook’s Tip

Note from the Editor:

Please take note of the differences in ingredient quantities, the absence of olive oil, the substitution of dried herbs for fresh, and the modified dry-brining time when following the magazine's version of this recipe.

Nutritional Information (per serving)