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Easy spatchcock turkey with crispy skin and juicy meat, perfect for Thanksgiving dinner.

Easy Spatchcock Turkey

A quick and stress-free method to prepare a juicy and crispy Thanksgiving turkey using the spatchcock technique.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Thanksgiving
Calories: 350
Ingredients Method Notes

Ingredients
  

Turkey and Brine Ingredients
  • 1 whole whole turkey (12 to 16 pounds) Thawed fully
  • 1 teaspoon kosher salt Approximately 1 teaspoon per pound of turkey
  • to taste black pepper
  • to taste garlic powder
  • to taste dried herbs Optional
For Roasting
  • 1 cup water or broth To add to the pan and prevent smoking
  • 1 large onion (chunks) Optional, for flavor in drippings
  • 1 half lemon Optional, for flavor in drippings
  • a few carrots Optional, for flavor in drippings

Method
 

Spatchcock Turkey Preparation
  1. Remove packaging and giblets from the turkey. Pat the turkey dry.
  2. Flip the turkey breast side down and cut along each side of the backbone to remove it.
  3. Turn the turkey breast side up and press down on the breastbone until it cracks and the turkey lays flat.
  4. Tuck the wing tips behind the breast to prevent burning.
Dry Brining
  1. Pat the turkey dry and salt all over, including under the skin.
  2. Refrigerate uncovered for 12 to 24 hours.
  3. Do not rinse before roasting.
Roasting
  1. Let the turkey sit out for 30 to 45 minutes while preheating the oven.
  2. Preheat the oven to 450°F.
  3. Place onion, lemon, or carrots under the roasting rack and add water or broth to the pan.
  4. Start roasting at 450°F for 25-30 minutes, then reduce to 400°F until turkey reaches 160°F in the breast and 175°F in the thigh.
  5. Let the turkey rest for 20-30 minutes before carving.

Notes

Consider using a thermometer to check the internal temperature. If the skin gets too dark, loosely lay foil over the breast near the end of roasting.