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A perfectly roasted spatchcock turkey, golden brown and juicy.

Proven way to grow a perfect Spatchcock Turkey in 3 hours

This recipe provides a proven method for roasting a perfect spatchcock turkey in just 3 hours, resulting in a juicy bird with crispy skin.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 people
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Whole turkey 12-14 pound
  • 2 tbsp Olive oil
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper
  • 1 tbsp Fresh rosemary chopped
  • 1 tbsp Fresh thyme chopped

Equipment

  • Oven
  • Large roasting pan
  • Roasting rack
  • Cutting board
  • Kitchen shears
  • Meat thermometer
  • Aluminum foil

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C) and prepare a large roasting pan with a rack.
  2. Remove the giblets and neck from the turkey, then place it breast-side down on a cutting board.
  3. Using kitchen shears, cut along both sides of the backbone and remove it, then flip the turkey and press down firmly on the breastbone to flatten it.
  4. Pat the turkey dry with paper towels, then rub it all over with olive oil, salt, pepper, rosemary, and thyme.
Roasting
  1. Place the spatchcocked turkey on the roasting rack, skin-side up.
  2. Roast for 30 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  3. If the skin is browning too quickly, loosely tent it with aluminum foil.
Resting and Serving
  1. Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before carving.
  2. Carve the turkey and serve immediately.

Notes

For extra flavor, you can place aromatics like sliced onions, carrots, and celery in the roasting pan underneath the rack.