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 .
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
These are baking times for ovens set to 425 degrees F
| 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 |
Tried this recipe?Let us know how it was!