Spatchcock Turkey
Roast a spatchcock turkey in less time with extra-juicy meat and perfectly crisp skin. This easy oven method cooks evenly and is simply delicious .
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This oven roasted spatchcock turkey nudges tradition forward in the best possible way, turning a long, slow roast into a quicker, juicier, flavor packed centerpiece. It keeps all the comfort and nostalgia of a classic holiday bird, but now it cooks evenly and efficiently, freeing you from the all day oven vigil. Ideal for Thanksgiving, Sunday dinners, Christmas, or any event needing an impressive yet simple dish. A Holiday meal would not be complete with without cornbread dressing, check out my easy Slow cooker dressing to complete your meal .
Read more: Spatchcock TurkeyWhat you will love about this Spatchcock Turkey recipe:
- Faster cook time The flattened shape roasts lightning-quick, cutting traditional turkey time almost in half.
- Even cooking from edge to edge No more dry breast meat while the dark meat lags behind. Everything reaches perfection together and leaving all the meat juicy.
- Extra crispy skin More exposed surface area means more golden crackle in every bite.
- Perfect for busy holiday kitchens This method frees up the oven so you can bake dressing, rolls, casseroles, and pies without a scheduling battle.
- Beginner friendly Spatchcocking looks fancy but it’s surprisingly simple to prepare and nearly foolproof to roast.
What you will need to make this oven roasted turkey :
- Defrosted Turkey
- Onions
- celery
- carrots
- Salt , pepper , poultry seasoning , and onion powder
- Olive oil
- Roasting rack that can be put in a pan or sheet pan
- Heavy poultry shears Tap HERE for the ones I use
- Sharp Kitchen Knife
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How to Make a Spatchcock Turkey:
- 1 Wash and dry your turkey and remove the neck and giblets .
- 2 Take a sharp knife and slice on each side of the spine making a guide
- 3 you will need heavy poultry shears like these
- 4 Following the guide you made start cutting the bones on each side of the spine
- 5 Continue cutting on each side of the spice until you can remove the spine .
- 6 Make a very slight cut next to the breast bone
- 7 Flip the turkey with breast side up and give it a hard smash to break the breast bone and make it flat
- 8 Place the turkey on a roasting rack in a pan with onions , celery and carrots beneath it .
Rub the skin with oil and sprinkle it with poultry seasoning , salt, pepper and onion powder . Bake in a preheated 425 degree oven about 4-6 minutes per pound , or until the internal temp reaches 165 degrees .
These are estimates for a 425 degree oven . Always use a meat thermometer to check for doneness , it should reach 165 in the breast and thigh .
| Turkey Weight | Approximate Cook Time |
| 10–12 lbs | 1 hour to 1 hour 15 minutes |
| 12–14 lbs | 1 hour 15 minutes to 1 hour 30 minutes |
| 14–16 lbs | 1 hour 30 minutes to 1 hour 45 minutes |
| 16–18 lbs | 1 hour 45 minutes to 2 hours |
| 18–20 lbs | 2 hours to 2 hours 15 minutes |
Tips for the Juiciest Turkey:
- Dry the skin very well before applying the oil for extra crispiness.
- Season under the skin for more flavor , like an Injection . Here is my favorite .
- Use a wire rack so heat flows under the meat.
- Let it rest for 15-20 minutes before slicing .
- Save the backbone for homemade stock and boil it to make stock for gravy, Holiday Gold.
In conclusion
This oven roasted spatchcock turkey is a holiday lifesaver, slicing your cook time and saving more time for your family. Juicy, golden, and flavorful , it’s a fresh spin on tradition that still tastes like home.
Other Holiday Recipes :
- Southern Cornbread Dressing
- Old Fashioned Turkey Gravy
- Old Fashioned Macaroni and Cheese
- Slow Cooker Cornbread Dressing
- Southern Candied Sweet Potatoes
- Cheesy Mashed Potato Bake
Spatchcock Turkey
Equipment
- Sharp/Heavy Poultry shears
- Roasting pan with a rack
Ingredients
- 1 Turkey defrosted
- 2 Tablespoons Olive oil Or oil of your choice
- 1 1/2 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion diced
- 3 ribs celery diced
- 3 large carrots diced
Instructions
- Prepare a roasting pan by lining it with onions , carrots and celery and place a roasting rack on top of that , Preheat oven to 425 degrees F .
- Wash and dry the turkey , remove the neck and giblets
- Put the turkey breast side down and take a sharp knife and cut along each side of the spine making a guide to cut out the spine .
- Using heavy duty poultry shears cut through the bone following the guide you made .
- Once both sides are cut you should be able to remove the spine .
- Make a very slight cut between the breast bone. This is optional but does make breaking the breast bone slightly easier.
- Flip the turkey over and in the center of the breast press really hard and break the bone so the turkey will be flat .
- Place the turkey on top of the roasting rack . I like to tuck the tips of the wings behind themselves but you don't have to .
- Rub the skin with olive oil and sprinkle the seasoning on top of the oil .
- Bake in the preheated oven for 4-6 minutes or until the internal temp is 165 degrees at the deepest area . Check my notes for cooking times . Let the turkey rest 15-20 minutes before slicing .
Video
Notes
| Turkey Weight | Approximate Cook Time |
|---|---|
| 10–12 lbs | 1 hour to 1 hour 15 minutes |
| 12–14 lbs | 1 hour 15 minutes to 1 hour 30 minutes |
| 14–16 lbs | 1 hour 30 minutes to 1 hour 45 minutes |
| 16–18 lbs | 1 hour 45 minutes to 2 hours |
| 18–20 lbs | 2 hours to 2 hours 15 minutes |
FAQ for Oven Roasted Spatchcock Turkey Recipe
Spatchcocking is a method where the backbone is removed so the bird can be flattened. This allows the turkey to cook faster and more evenly, giving you juicier meat and beautifully crisp skin.
Flattening the turkey exposes more surface area to heat. This eliminates the deep cavity in the center and helps the dark and white meat cook evenly, drastically reducing overall cook time
Yes , boil the bone to make a stock to add to the gravy for savor for a soup .
Brining is optional . You will get a juicy flavorful turkey without brining but you you have the time it won’t hurt to brine it .
My favorite way of cooking or smoking a turkey is spatchcock.