How to Spatchcock a Turkey: Step-by-Step Guide
Spatchcocking, also known as butterflying, is a simple technique to prepare a turkey for faster, more even cooking. By removing the backbone and flattening the bird, you reduce cooking time while also helping the turkey cook more evenly, which results in juicier breast meat and crispier skin. If you’re looking to step up your turkey game this holiday season, here’s everything you need to know to spatchcock your bird, along with a delicious herb seasoning recipe!
Step 1: Gather Your Tools and Ingredients
Before you start, make sure you have these items on hand:
Tools
- Sharp kitchen shears (or a large chef’s knife)
- Cutting board that’s big enough for a turkey
- Paper towels for drying
- Roasting pan or a baking sheet with a rack
Ingredients
- Whole turkey, preferably 10-14 pounds
- Olive oil or melted butter for coating the skin
- Herb seasoning mix (recipe below)
Step 2: Spatchcocking the Turkey
- Prepare the Turkey: Remove any packaging from the turkey, take out the neck and giblets from the cavity, and pat the turkey dry with paper towels. Drying the turkey helps the skin crisp up during cooking.
- Place the Turkey Breast-Side Down: Lay the turkey on your cutting board, with the breast side facing down. The backbone should be facing up.
- Cut Along the Backbone: Using sharp kitchen shears, cut along one side of the backbone from the tail end up toward the neck. Repeat this cut on the other side of the backbone to completely remove it. Save the backbone for making stock or gravy if desired.
- Flatten the Turkey: Flip the turkey over, breast-side up. Press down firmly on the breastbone with both hands until you hear a crack and the turkey flattens. This step is key for even cooking. The legs and wings should now lay flat and spread out.
- Tuck in the Wings: Tuck the wing tips under the breasts to prevent them from burning.
Step 3: Season the Turkey with an Herb Seasoning Mix
Now that your turkey is prepared, it’s time to season it! This herb seasoning mix is a blend of fresh and dried herbs that will infuse your turkey with amazing flavor.
Ingredients
- 2 tablespoons olive oil or melted butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- Zest of 1 lemon (optional, for extra brightness)
Method
- Combine Ingredients: In a small bowl, mix together the olive oil or melted butter with all of the herbs and spices until well combined.
- Apply the Seasoning: Gently loosen the skin over the turkey breasts and thighs with your fingers. Rub half of the seasoning mix directly onto the meat under the skin. Then rub the remaining seasoning mix all over the skin of the turkey for maximum flavor.
Step 4: Roast the Spatchcocked Turkey
- Preheat Your Oven: Set your oven to 425°F (220°C).
- Place Turkey in the Roasting Pan: Set the spatchcocked turkey on a roasting rack in a large roasting pan or on a baking sheet lined with foil. Make sure the turkey is skin-side up and spread out evenly.
- Roast the Turkey: Place the pan in the oven and roast for about 1.5 to 2 hours, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C). Because the turkey is flattened, it will cook much faster than a traditional whole bird.
- Rest and Serve: Remove the turkey from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute and keeps the meat juicy.
Spatchcocking isn’t just for faster cooking—it also gives you more control over the turkey’s texture and flavor. The flatter shape means the breast and thighs cook evenly, reducing the chance of drying out. Plus, the skin has more surface area for crispiness, and the herb seasoning adds an aromatic, savory depth that will impress your guests.
Happy cooking, and enjoy your perfectly roasted spatchcocked turkey!
