Description
This spatchcock turkey recipe offers a faster, juicier alternative to traditional roasting by removing the backbone and flattening the bird. Brined for 18-24 hours, then generously rubbed with a flavorful butter mixture and roasted at 400°F, it ensures tender, evenly cooked meat with crispy skin. Perfect for your holiday feast or any special occasion.
Ingredients
Scale
Turkey and Brine
- 12 pound turkey, giblets and neck removed
- 1 recipe turkey brine (see your preferred brine recipe for details)
Butter Rub
- 1/2 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray (for greasing the pan)
Instructions
- Prepare Turkey: Remove the neck and giblets from a thawed whole turkey. Set aside separately if desired for stock or discard.
- Brine the Turkey: Prepare the turkey brine according to the recipe directions. Fully submerge the turkey in the brine and refrigerate for 18-24 hours to enhance moisture and flavor.
- Rinse and Dry: After brining, remove the turkey from the brine, rinse thoroughly with cold water to remove excess salt, and pat dry with paper towels.
- Spatchcock the Turkey: Using poultry or kitchen shears, cut along both sides of the backbone to remove it completely. Flip the bird breast side up on a sheet pan, then press firmly on each breast to flatten the bird until the ribs crack slightly. Tuck the wings under the breast and arrange the drumsticks and thighs flat without damaging the skin or joints.
- Prepare Butter Rub: Mix softened butter with salt and pepper until well combined to form a flavorful rub.
- Apply Butter Rub: Generously cover the entire turkey with the butter mixture, paying special attention to joints where the wings and thighs connect to the breast to maximize flavor and moisture.
- Roast the Turkey: Preheat your oven to 400°F (204°C). Place the prepared turkey on the sheet pan and roast for approximately 1 hour and 10 minutes. Cook until the thickest part of the breast and thigh reach an internal temperature of 165°F (74°C).
- Baste Regularly: Every 20 to 30 minutes, baste the turkey with melted butter and pan drippings to keep the meat moist and enhance browning.
- Rest and Serve: Remove the turkey from the oven and let it rest for 10-20 minutes to allow juices to redistribute. Carve and serve hot.
Notes
- If you find cutting the backbone difficult, try adjusting your cutting position slightly closer or farther from the backbone.
- Use just the tip of your kitchen scissors to carefully snip through more difficult bones.
- Starting your cut from the tail end of the bird is often easier; if stuck, try cutting from the neck end so the cuts meet in the middle.
Nutrition
- Serving Size: 1 slice (~150g)
- Calories: 320
- Sugar: 0 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
