A spatchcock turkey recipe fixes the one problem that makes roast turkey hard, which is that the breast is done long before the legs. I cut out the backbone, press the bird flat, and roast it hot at 450°F, so the thighs sit at the edges of the pan where they catch the most heat. A 12 to 14 pound bird is ready in 70 to 90 minutes, and every bit of skin faces up, which is why it browns evenly instead of steaming on one side. Serve it with turkey gravy built from the backbone and the pan drippings.
The trade-off is space and salt. A flat bird needs a baking sheet as wide as your oven rack, so anything much over 14 pounds hangs over the edge and cooks unevenly. I dry brine overnight with about 1 percent salt by weight, which seasons the meat and dries the skin enough to crisp, and I skip wet brine because a bucket of salty water makes the skin soggy. Both details matter more than any baste or butter rub.
Ingredients
- 1 whole turkey, 12 to 14 lb (5.4 to 6.4 kg), thawed, giblets and neck removed
- 6 tablespoons Diamond Crystal kosher salt (or 4 tablespoons Morton kosher salt)
- 2 teaspoons freshly ground black pepper
- 8 tablespoons (113 g) unsalted butter, softened
- 10 fresh sage leaves, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 large carrots, cut into 2-inch pieces
- 3 celery ribs, cut into 2-inch pieces
- 2 large onions, quartered
- 1 cup water or turkey stock, for the pan
Instructions
- Dry brine the turkey: Pat the turkey dry inside and out with paper towels, then sprinkle the salt over both sides and under the skin around the breast. Set it breast side up on a rack over a sheet pan and refrigerate uncovered for 24 hours, or up to 48 hours for a larger bird. The skin should feel dry and slightly tacky when you take it out.
- Remove the backbone: Place the turkey breast side down with the tail facing you and cut along one side of the backbone with sturdy poultry shears, starting at the tail and working toward the neck. Repeat on the other side and lift the backbone out, then keep it for gravy or stock. Sharp shears matter here because dull ones slip on the ribs and tear the skin.
- Flatten the bird: Flip the turkey breast side up and press both palms down on the center of the breastbone until you hear it crack and the bird lies flat. Tuck the wing tips behind the breast so they don’t burn, and trim any loose skin at the neck opening. If the bird still rocks, press again on the highest point.
- Set up the oven and pan: Heat the oven to 450°F with a rack in the middle position. Scatter the carrots, celery, and onions on a rimmed baking sheet, add the water, and set a wire rack on top so the turkey sits above the vegetables and drippings. A 12 to 14 pound bird needs a full-size sheet pan, and the rack keeps the skin out of the liquid.
- Butter and season: Mix the softened butter with the sage and thyme, then spread half of it under the breast skin and rub the rest over the outside. Season the bird with the black pepper and set it skin side up on the rack. Let it sit at room temperature for 30 minutes before it goes in, so the butter spreads instead of clumping.
- Roast hot: Roast for 40 minutes, rotate the pan 180 degrees, and continue until the thickest part of the breast reads 150°F on an instant-read thermometer, about 70 to 90 minutes total for a 12 to 14 pound bird. Check the thighs as well, since they should read 175°F to 185°F for tender dark meat. If the skin darkens too fast, tent the breast loosely with foil without sealing the pan.
- Rest and carve: Move the turkey to a cutting board and rest it loosely tented with foil for 30 minutes, during which the breast climbs to about 160°F to 165°F. Carve off the legs and thighs first, then slice the breast across the grain. Spoon the pan drippings over the sliced meat or strain them into the gravy.
Variations that still fit the flat method
- Smoked spatchcock turkey: run the brined bird at 275°F instead of 450°F and pull it when the breast hits 150°F. The lower heat gives you more smoke flavor but softer skin, so finish it under a hot broiler for a few minutes.
- Herb butter swap: replace the sage and thyme with rosemary, the zest of one lemon, and two minced garlic cloves. Keep the butter at 8 tablespoons, because extra butter only drips into the pan and smokes.
- Darker crust: add 1 tablespoon brown sugar and 1 teaspoon smoked paprika to the salt before brining. Keep the total salt the same so a sweet rub doesn’t push the bird over.
- Spatchcock chicken: use the same method on a 3½ to 4 pound chicken at 425°F and start checking the breast at 40 minutes. The backbone and a few vegetable scraps make a small pot of stock.
- Two smaller birds: for a crowd over 14 people, roast two 10 to 12 pound turkeys instead of one 20 pounder. They fit flat on separate pans, cook in the same window, and give you more crisp skin per person.
- No wire rack: coil three strips of foil into loose rings and set the bird on those. The gap under the skin matters more than the material holding it up, so leave at least half an inch of air between the turkey and the pan.
Sides that fit around the bird
- Mashed potatoes: creamy mashed potatoes hold up well because the flat bird frees the stovetop and leaves the oven door closed for most of the roast.
- Green beans: classic green bean casserole bakes at 350°F, so slide it in after the turkey comes out to rest and it finishes while you carve.
- Bread: dinner rolls warm in a 350°F oven in 5 minutes, which is the easiest way to use the heat left after the roast.
- Gravy: simmer the backbone with the neck while the bird roasts, then strain the pan drippings into it. That pot can bubble on a back burner without competing for oven space.
Storage
Cool the carved meat within two hours of roasting, then refrigerate it in a shallow container for up to 4 days. Reheat slices covered at 325°F with a splash of stock until they reach 165°F, which keeps them from drying out. Keep the carcass and backbone for stock, and freeze the picked meat for up to 3 months if you have more than you can eat in a few days. The USDA food safety service has the full leftover guidance if you want the source.
FAQ
Can I spatchcock a turkey the day before?
Yes, and it makes the holiday easier. Cut out the backbone, flatten the bird, salt it, and leave it uncovered in the fridge overnight. Roast it straight from the refrigerator the next day and add about 10 minutes to the cooking time, since a cold bird takes longer to reach temperature.
Do I have to dry brine a spatchcock turkey?
No, but the salt is what keeps the breast juicy and dries the skin for crisping. If you skip it, season the bird generously just before roasting and expect a paler crust. Never salt a self-basting or pre-brined turkey, because it is already loaded with sodium.
What size turkey fits a sheet pan?
A 12 to 14 pound bird fits a standard full-size rimmed baking sheet with a rack. Measure the inside of your oven first, since a 20 pound turkey will not lie flat and will cook unevenly at the edges. For a bigger crowd, two smaller birds beat one large one.
How long does a spatchcock turkey take to cook?
Plan on 70 to 90 minutes at 450°F for a 12 to 14 pound bird, then 30 minutes of rest. The breast is the guide, so pull it at 150°F and let carryover heat bring it to 165°F. Thighs benefit from reaching 175°F to 185°F for a tender texture.
Can I spatchcock a frozen turkey?
Only after it thaws completely, because you cannot cut through a solid bird safely. Thaw it in the refrigerator at about 24 hours per 4 to 5 pounds, so a 12 pound turkey needs 3 days. A partially frozen bird also roasts unevenly, which defeats the point of the flat method.
Can you stuff a spatchcock turkey?
There is no cavity left to stuff once the backbone is out and the bird is flat, so bake the dressing in a separate dish. That is safer anyway, because stuffing inside a bird has to reach 165°F without overcooking the meat around it. Slide the dish into the oven after the turkey comes out and let it bake while the bird rests.
