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    Home » Recipes » Thanksgiving

    Spatchcock Turkey

    Published: Oct 16, 2021 · Modified: Nov 19, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    Spatchcock turkey recipe. Pinterest image by foodology geek.
    Spatchcock turkey recipe. Pinterest image by foodology geek.

    This spatchcock turkey recipe is my go-to Thanksgiving turkey recipe every year because it's always flavorful, juicy, and has perfectly crispy skin.

    perfectly cooked spatchcock turkey

    Not only does the turkey cook in half the time, but it also cooks more evenly than the traditional oven-roasted turkey.

    I'm also going to show you the best way to season a Thanksgiving turkey as well as how to cook a Thanksgiving turkey to perfection in the oven, smoking it, or on the grill.

    Choosing a Thanksgiving Turkey

    I opt for Diestel turkeys on Thanksgiving. Diestel Farms is committed to animal welfare and sustainable farming. Their turkeys are delicious, and I feel good about where they come from and how they are fed.

    Size Matters

    The size of the turkey will determine its cooking time and how many people you can feed. I suggest a half-pound per person when selecting a turkey.

    Using this as a guide will usually give you enough meat to serve and a respectable amount of leftovers for making Turkey Pot Pie or Turkey Soup later in the week.

    Prepping a Turkey

    The secret to the perfectly prepared Thanksgiving turkey. It should be:

    • Well seasoned
    • Cooked at the correct temperature
    • Cooked to the proper internal temperature
    • Given time to rest before slicing

    Traditional Roasting Method

    A beautiful golden brown oven-roasted turkey is the hallmark Thanksgiving centerpiece.

    perfectly cooked roasted turkey

    How to Roast a Turkey

    1. Preheat your oven to 450℉.
    2. Roast the turkey for about 30 minutes at 450℉.
    3. Reduce the temperature to 350℉ and continue to roast until your bird reaches the appropriate internal temperature. 

    It doesn't matter what size your turkey is as long as you can remember these two temperatures, you can make a perfectly roasted Thanksgiving turkey. 

    • 165 to 175℉ at the thickest part of the thigh.
    • 155 to 165℉ at the thickest part of the breast.

    Always use a probe thermometer to make sure your Thanksgiving turkey is perfectly cooked. 

    Make sure to let your turkey rest for at least 10 minutes after you have taken it out of the oven, before carving. 

    Resting allows the moisture that the heat has pulled towards the outside of the meat to reassimilate evenly through the meat. This means a juicier turkey for you.

    How To Spatchcock Turkey

    Why you should spatchcock turkey (or chicken).

    Spatchcock turkey is arguably the juiciest, flavorful Thanksgiving turkey recipe you will ever make.

    When you spatchcock a bird, it cooks in half the time and cooks more evenly than a traditional whole roasted turkey. The skin is crispy, and the meat is ultra flavorful and juicy.

    pat dry the turkey with a paper towel
    Pat the turkey dry.
    prepping the turkey to spatchcock
    Get ready to prep the bird.
    remove the plastic tie
    Remove the plastic tie.
    cut along the one side of the back bone with poultry sheers.
    Use poultry shears to cut along one side.
    Cut all the way through to the end.
    Cut all the way through.
    Using poultry shears cut along the other side.
    Cut along the other side of the backbone.
    Remove the entire back bone.
    Remove the backbone.
    Use a knife to score along the inside of the sternum.
    Use a sharp knife to score the inside of the sternum.
    Flip the bird over and apply pressure.
    Flip the bird over and press.
    spatchcock turkey ready for cooking
    Spatchcock turkey ready for cooking.

    Making Gravy From Scratch

    You'll want to reserve the backbone and giblets to make turkey stock. Making gravy from drippings and turkey stock makes the best gravy.

    Check out the full post on How To Make Turkey Gravy.

    Turkey and homemade turkey gravy

    How to Season a Thanksgiving Turkey

    There are many ways to season a turkey. Here are a few of the most common.

    Dry Brine Method

    My typical Thanksgiving turkey seasoning is a dry rub. I like to use a dry rub and slow cure my turkey in the fridge for up to 4 days. Set the turkey on a wire rack that has been set over a baking sheet.

    I leave the turkey in my outside fridge, uncovered, for 4 days before I roast it, grill it, or smoke it.

    You can dry brine for as little as 12 hours, but I recommend as long as possible, up to 4 days.

    dry rub on a spatchcock turkey

    Why a dry rub?

    A dry rub works on the basis of osmosis. Salt and seasoning are applied to the outer flesh of the turkey, which draws water out of the bird towards the surface.

    The water that is now on the surface dissolves the salt and seasonings. Then in an effort to reach an osmotic balance the water, salt and seasonings are pulled back into the flesh of the bird. This gives the meat a fabulous flavor.

    I find that this method gives me the most tender and juicy turkey. Not to mention the best-flavored turkey that I've ever made.

    Mixture of salt and spices to make a poultry rub.
    Blend of spices for poultry rub.
    Fresh homemade poultry rub in a spice grinder.
    Homemade poultry rub.

    Wet Brine Method

    Wet brining is done by soaking your turkey in a solution of spices, salt, sugar, and liquid (usually water or juice). You will usually need 6 to 8 quarts of liquid for this process. 

    A wet brine tenderizes the meat because the salt solution acts on the proteins to denature them. Also, the salt solution draws water into the meat and imparts more moisture to the meat. 

    Butter Under The Skin Method

    Bring butter to room temperature and add salt pepper and your favorite seasonings.

    Using your fingers separate the turkey skin from the flesh. Then place the butter mixture under the skin. Use either your fingers or a spoon.

    During the cooking process, you can use melted butter to baste the turkey. The butter helps to brown and crisp the skin.

    Injectable Flavorings for Turkey

    At most cooking stores you can find a flavor injector that can be used for injecting your bird with a mixture of liquid and spices.

    Some homemade injectable flavor recipes are butter based and others are broth-based. Whichever you find this method is sure to add flavor to your turkey.

    I would probably try this spicy version of injectable flavor if it were me.

    The injectable flavor works well for the deep-fried turkey method because any seasoning on the surface will be obliterated by the heat of the oil.

    How To Cook a Spatchcock Turkey

    After your Thanksgiving turkey is seasoned it's time to cook up this bird.

    Oven Roasted Spatchcock Turkey

    1. Preheat the oven to 450℉.
    2. Set the dry brined turkey on it's wire rack over a fresh baking sheet. Place a probe thermometer in the thickest part of the breast.
    3. Roast the turkey for 30 minutes.
    4. Reduce the temperarute of the oven to 350℉
    5. Continue to roast the turkey until the internal temperature of the breast is 155 to 165℉.
    6. Remove the turkey and let it rest for at least 10 minutes before slicing.
    oven roasted spatchcock turkey

    Grilled Spatchcock Turkey

    1. Set up the grill for indirect heat. For charcoal grilling you'll want the coals on one side of the grill. Place a drip pan in the center and the turkey will be placed direclty over the drip pan.
    2. For a gas grill, heat one side of the grill.
    3. Use a cast iron wood chip box, or throw a few chunks of hard fruit wood onthe grill to get a little bit of smoke flavor.
    4. Bring the temperature of the grill to 350℉. (This is where the Thermoworks Signals Thermometer is great because you can monitor the temperature of the grill as will as the meat.)
    5. Set the dry brined turkey on it's wire rack directly on the grill grates. This makes is super easy to pull the turkey off later.
    6. Place a probe thermometer in the thickest part of the breast.
    7. Grill the turkey until the internal temperature of the breast is 155 to 165℉.
    8. Bast every 30 minutes with melted butter, if desired.
    9. Remove the turkey and let it rest for at least 10 minutes before slicing.
    Spatchcock turking being cooked on the grill

    Smoked Spatchcock Turkey

    1. Set up the smoker for a relatively long smoke.
    2. Bring the lump charcoal to 225℉.
    3. Add the fruit wood to the smoker and then add the turkey.
    4. This is where the Thermoworks Signals Thermometer is great because you can monitor the temperature of the grill as will as the meat
    5. Set the dry brined turkeydirectly on the grill grates.
    6. Place a probe thermometer in the thickest part of the breast. Smoke the turkey until the internal temperature of the breast is 155 to 165℉. I like to pullmy turkey off at 160℉. Carryover heat will bring it up to 165℉ after you take it off the grill.

    Spatchcock Turkey Cooking Time

    There is no absolute rule for cooking time. A probe thermometer is the only way to ensure that your Thanksgiving turkey is perfectly cooked.

    I like to use a probe thermometer that can be left in the bird during cooking, and that has an alarm to alert you when it's time to pull the bird off the heat or out of the oven.

    Thermoworks hands down have the best cooking thermometers on the market. My favorite one for turkey is the Thermoworks Signals Thermometer. This thermometer has 4 channels and an alarm. It's a little pricey but well worth it if you cook a lot or are really into smoking and grilling.

    A less expensive thermometer is the Thermoworks Chef Alarm. This thermometer has just one probe but is great for all of your holiday roasts and turkeys.

    Both of these thermometers make great holiday gifts too. Order one for you and one for your favorite chef.

    spatchcock turkey on a platter

    More Thanksgiving Recipes to Try

    Our Thanksgiving table isn't complete without my Aunt Jayne's Dumpling Noodles, my Aunt Donna's Dinner Rolls, and my Sausage and Apple Stuffing.

    My Turkey Breast and Stuffing is perfect for a smaller Thanksgiving dinner.

    • Classic Pumpkin Pie
    • Smoked Turkey Legs
    • How To Make The BEST Smoked Turkey Breast
    • Homemade Poultry Seasoning Recipe
    • Dry Rub For Turkey
    • Cheesy Scalloped Potatoes

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    spatchcock turkey on a platter
    Favorite Saved!

    Spatchcock Turkey

    Laura Reigel
    Spatchcock Turkey is arguably the juiciest, most flavorful Thanksgiving turkey recipe that you will ever make. It cooks in half the time and cooks more evenly than a traditional whole roasted Thanksgiving Turkey. The skin is crispy and the meat is ultra flavorful and juicy. 
    PRINT PIN SAVE SAVED
    Prep Time 30 mins
    Cook Time 1 hr 20 mins
    Dry Brining Time 4 d
    Total Time 1 hr 50 mins
    Course Dinner, Holiday, Main Course
    Cuisine American
    Servings 10 servings
    Calories 278.59 kcal

    Equipment

    • baking sheets
    • wire baking rack
    • probe thermometer
    • mortar and pestel
    • spice grinder
    • roasting pan

    Ingredients
      

    • 1 13 to 14 pound whole turkey neck and giblets removed and reserved for Giblet Stock

    Dry Rub For Turkey

    • 3 ½ tablespoon kosher salt
    • 1 ½ teaspoon rubbed sage
    • 1 ½ teaspoon dried thyme
    • 1 ¼ teaspoon whole black peppercorns
    • 1 ¼ teaspoon pink peppercorns
    • 1 ¼ teaspoon juniper berries
    • ½ teaspoon whole allspice berries
    Prevent your screen from going dark

    Instructions
     

    Preparing Turkey with Dry Brine

    • Four days before serving, prepare the spice blend in a spice grinder or mortar and pestle. Set aside.
    • Spatchcock the turkey: set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use heavy-duty kitchen shears to cut up one side of the backbone.
    • Turn the bird around and cut back down the other side of the spine.
    • Remove the backbone and reserve the backbone along with any giblets for turkey stock.
    • Turn the turkey breast-side up and pull sides outward. Then use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
    • Rub the seasoned salt on both sides of the turkey.
    • Place the turkey on a parchment paper-lined half sheet pan, breast-side up with legs running with the long side of the pan.
    • Store, uncovered, in the refrigerator up to 4 days.
    • Remove the turkey from the refrigerator and leave at room temperature for 1 hour before cooking.

    Roasting the Turkey

    • Preheat the oven to 425℉
    • Place the turkey on a baking rack over a half sheet pan (to catch the drippings).
    • Roast for 30 minutes.
    • Reduce the temperature to 350℉
    • Continue to roast until the thickest part of the breast is 155℉, approximately 40-50 minutes.
    • Remove the turkey and let rest for 30 minutes before carving. 

    Laura's Tips + Notes

    Hands-On Prep Time is only 30 minutes but be prepared to let this turkey set in the refrigerator for up to 4 days. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 278.59kcalCarbohydrates: 1.26gProtein: 41.99gFat: 11.06gSaturated Fat: 2.85gCholesterol: 139.13mgSodium: 2658.59mgFiber: 0.41gSugar: 0.12gCalcium: 31.3mgIron: 2.01mg
    Keyword dry brine, spice rub, Turkey
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    More Thanksgiving Recipes

    • Turkey Soup Recipe
    • Mashed Sweet Potatoes Recipe
    • Turkey Pot Pie Recipe
    • Sausage Stuffing Recipe
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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Lisa Hatfield

      November 03, 2021 at 1:46 pm

      5 stars
      Another winning Thanksgiving recipe Laura, I am making it again this year!

      Reply
      • Laura Reigel

        November 04, 2021 at 10:23 am

        Thanks Lisa! I'm glad to hear it. I hope you have a fabulous Thanksgiving. Enjoy this easy turkey recipe.

        Reply
    2. Katy Keck

      November 19, 2019 at 6:02 pm

      5 stars
      Thanks for the fantastic tips and yummy sides. Just what I need to get my feast going! Off to print the timing chart right now!

      Reply
    3. Jessica Robinson

      October 25, 2019 at 1:46 pm

      5 stars
      Such a great Turkey recipe for Thanksgiving!! Such amazing flavors!

      Reply
      • Laura

        October 25, 2019 at 1:53 pm

        Thanks, Jessica! Happy turkey day!

        Reply
    4. Brad

      October 25, 2019 at 1:44 pm

      5 stars
      So delicious!!

      Reply

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