Spatchcock Turkey

Amethyst · November 16, 2025, 5:32pm

Spatchcock Turkey

Prep Time: 20 minutes
Cook Time:1 hour 30 minutes
Resting Time: 20 minutes
Total Time: 2 hours 10 minutes
Servings: 8

Ingredients:

1 (10-12 lb) Turkey, whole, thawed
½ cup olive oil
¼ cup fresh chopped herbs (rosemary, thyme, and sage)
1 Tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon smoked paprika (optional)
1 teaspoon freshly ground black pepper

Equipment:

Poultry Shears
Extra Large Baking Sheet, or regular size

Directions:

Optional Dry Brine (only necessary if using an organic, pasture-raised, or wild turkey): Use about 1 Tablespoon of kosher salt per 5 pounds of turkey. Pat the turkey dry and rub the salt mixture evenly all over the skin (and even under the skin if you can.) Place it on a rack over a pan (uncovered) in the fridge overnight (12–48 hours ahead). Pat the skin dry again before adding the spice rub. If adding a brine, reduce the salt in the dry rub seasoning by half.

Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey sit at room temperature for 45 minutes (this takes the chill off and allows the turkey to cook more evenly).

Remove turkey backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).

Press flat: Flip the turkey breast-side up and firmly press down with the palms of your hands to flatten the breast bone of the turkey. Pull the thigh/legs outwards to help it lie flat. Tuck the wing tips under the breast.

Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet, breast-side up.

Season: Mix spices together. Pat the turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird and sprinkle generously with spice rub.

Notes:

Olive Oil: Because we cook the turkey at a higher heat than a traditional Thanksgiving turkey, we use olive oil instead of butter, since it has a higher smoke point.

Make Ahead Instructions: Prep the turkey, removing the backbone and flattening it, and season it with salt the night before. Leave it uncovered for extra crispy skin, or cover with plastic wrap, and store it in the fridge. This is called a “dry brine,” which is great for a really flavorful, juicy turkey!

Brine: I don’t brine the turkey if using a pre-brined turkey (like a frozen Butterball or Jenni-O turkey)–these are already injected with brine. If you want to dry-brine it, it will add more flavor and yield a crispier skin. Pat the turkey dry with paper towels. Use 1 Tablespoon salt per 5 lbs. of turkey and rub salt all over the outside and under the skin. Refrigerate uncovered or drape with plastic wrap and refrigerate 12-24 hours. Proceed with seasoning the turkey as instructed, but if dry-brined, reduce the amount of salt added in the seasoning.

Spatchcock Turkey on the Grill: Scrape the grates then wipe them down to clean them well. Turn on half of the burners if using a gas grill. If using a charcoal grill, light the coals and move them to one side. Cover the grill and heat to 350°F. Carefully place the spatchcocked turkey on the indirect heat side of the grill, breast side up, and close the lid. Cook for 45 minutes to 1 hour, then check the temperature. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.

Smoked Spatchcock Turkey: Preheat smoker to 240°F and use the water pan if your smoker has one. Add smoking wood. Carefully lay the spatchcock turkey meat side up and let it cook for about 4 hours. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.

Nutritional Facts:

Recipe courtesy of Tastes Better From Scratch.com