Roast Spatchcock Turkey

This spatchcock turkey recipe results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes to roast a whole turkey. If you've never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you'll reduce cooking time and make carving a whole lot easier, too! Once you try it, you might never go back.


Holidays and Events Recipes · Thanksgiving · Turkey · Roasted


Prep Time: 15 mins
Cook Time: 1 hrs 45 mins
Total Time: 2 hrs 10 mins
Additional Time: 10 mins
Servings: 10

Ingredients

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


Directions

  1. Gather ingredients.

Tips

If you'd like to brine your turkey, do it after you've removed the backbone in Step 2.

Melted butter can be used in place of the olive oil if desired. You can baste turkey with melted butter every 30 minutes while roasting.

Editor's Note:

Please note the differences in ingredient amounts, the omission of olive oil, the use of dried herbs instead of fresh, and the length of time for dry-brining when using the magazine version of this recipe.


Nutrition Facts (per serving)

Nutrition Facts
777 Calories
43g Fat
0g Carbs
92g Protein


Prev   Next