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Spatchcock turkey on a plate.
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5

Easy Spatchcock Turkey

Spatchcock Turkey makes the fastest, most reliable roast turkey. Spatchcocking allows even cooking so the bird stays juicy with crisp skin all over (not just on top!)
Prep Time20 minutes
Cook Time2 hours
Course: Dinner
Cuisine: American
Keyword: How to Spatchcock a Turkey, Spatchcock Turkey, Spatchcock Turkey Recipe, Spatchcocked Turkey
Servings: 12
Author: Jennifer Pallian BSc, RD

Ingredients

  • 6 tbsp avocado oil
  • 3 tbsp kosher salt
  • 1 tbsp onion powder
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 11 to 13 lb whole turkey fully thawed

Instructions

  • Position a rack in the center of the oven and preheat to 450°F. Line a large, rimmed baking sheet with aluminum foil and oil it well.

Prep Seasoning

  • Stir the avocado oil with kosher salt, onion powder, dried parsley, garlic powder, dried thyme, and black pepper in a small bowl.

Spatchcock the Turkey

  • Place the turkey breast-side down on a cutting board anchored with a damp towel.
    Use kitchen shears to cut along both sides of the backbone and remove it.
    Flip, and press firmly to flatten so the turkey lies evenly.

Season Turkey

  • Rub the seasoned oil mixture all over the turkey, working it into every seam and under any loose skin.

Roast Spatchcocked Turkey

  • Transfer the turkey skin-side up to the oiled, foil-lined baking sheet. Tuck the wing tips underneath to prevent burning.
  • Roast until an instant-read thermometer inserted into the thickest part of both breast and thigh reads 165°F, about 1½ to 2 hours, tenting with foil if areas darken early.
  • Transfer the turkey to a cutting board and rest 30 minutes before carving. This is essential for juicy turkey - do not skip it!

Notes

Thermometer: Doneness is 165°F in both breast and thigh. Start checking early to avoid overcooking.
Oil vs butter: Oil tolerates 450°F better; brush melted butter on at the end if you like.
Leftovers: Refrigerate up to 4 days or freeze sliced up to 2 months. Reheat gently with a splash of broth to keep slices juicy.

Nutrition

Calories: 481kcal | Carbohydrates: 1g | Protein: 64g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 2075mg | Potassium: 673mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 169IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 3mg