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Thanksgiving Spatchcock Turkey

A juicy and delicious turkey that's cooked quickly and evenly by spatchcocking, perfect for Thanksgiving.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Thanksgiving
Calories: 370
Ingredients Method Notes

Ingredients
  

Turkey Preparation
  • 1 whole turkey 1 whole turkey (around 12-14 pounds) Ensure the turkey is thawed for easy spatchcocking.
  • 1 tablespoon 1 tablespoon coarse salt For dry brining.
  • 1/2 cup 1/2 cup butter Softened, for under the skin.
  • 1 tablespoon 1 tablespoon garlic Minced, adds flavor.
  • 2 tablespoons 2 tablespoons fresh herbs Thyme, rosemary, or your choice.
  • 1 lemon 1 lemon, zested For flavor enhancement.
  • 1 teaspoon 1 teaspoon smoked paprika Optional, for added taste.

Method
 

Preparation
  1. Clear space for handling the turkey to prevent raw juices from spreading.
  2. Rinse and pat your turkey dry.
  3. Place the turkey breast-side down on a clean surface.
  4. Using kitchen shears, cut along both sides of the backbone and remove it.
  5. Save the backbone for making soup or gravy.
  6. Flip the turkey over and press down hard on the breast until it flattens.
  7. Rub the softened butter under the skin along with garlic, herbs, and lemon zest.
  8. Preheat the oven to 425 degrees F (220 degrees C).
  9. Place the turkey on a wire rack on a baking sheet for maximum crispiness.
Cooking
  1. Cook the spatchcock turkey at high heat for the first 30 minutes.
  2. Reduce the temperature slightly and continue roasting until the internal temperature reaches 160-165 degrees F in the breast.
Resting
  1. Allow the turkey to rest for 10-20 minutes before carving.
  2. Cover loosely with foil to keep it warm.

Notes

Make sure to let the turkey come to room temperature for about 45 minutes before roasting for even cooking. Using a meat thermometer is recommended to avoid dry meat. Use reserved drippings to roast root vegetables underneath the turkey for added flavor.