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    Urban Bliss Life » All Recipes » Holiday Recipes » Thanksgiving Recipes » How to Spatchcock a Turkey

    Published: November 8, 2021 / Updated: November 6, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    How to Spatchcock a Turkey

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    Thanksgiving turkey with text overlay
    Thanksgiving turkey with text overlay
    How to spatchcock a turkey text with photos of the best thanksgiving turkey ever!

    If you want to learn the best and easiest way to cook a turkey, this tutorial takes you through how to spatchcock a turkey. With step-by-step instructions, detailed photos, and a step-by-step spatchcock turkey video, you'll learn how to make the juiciest Thanksgiving turkey with the crispiest skin!

    This post was first published on November 8, 2021. It was updated and republished with more helpful cooking content and tips, serving ideas, and updated photos, on November 6, 2023.

    Spatchcock turkey with herbs, grapes, and lemon slices on blue background.

    It's that time of year: turkey time!

    Whether you are preparing for a Thanksgiving feast, a Christmas party dinner, or a general family gathering, making a juicy turkey is always great option.

    First of all, let's get this out of the way: spatchcock is a weird word. It feels wrong to say but get comfortable saying it because once you learn how to spatchcock a turkey or spatchcock a chicken, you won't want to go back to any other method of cooking!

    I used to be intimidated by spatchcocking poultry. It seemed like a complicated chef-y thing to do. But I'm here to tell you it's NOT. Anyone can spatchcock poultry successfully!

    So roll your sleeves up, pour a glass of vino, and get your holiday turkey ready. This is a detailed, step-by-step guide of a spatchcock turkey recipe. You'll also find answers to some of the most frequently asked questions about cooking Thanksgiving turkey.

    Be sure to read through, and feel free to DM me on Instagram if you have any questions.

    Let's learn how to spatchcock a turkey!

    Jump to:
    • 🔪 What is spatchcocking?
    • 🦃 Why you will love spatchcocking a turkey
    • ✄ Kitchen tools and equipment
    • 🧈 Ingredient notes
    • ✅ Step-by-step instructions
    • 🥕 How to roast a spatchcock turkey with vegetables
    • ⏲ Baking instructions for with or without vegetables
    • 👩🏻‍🍳 Thanksgiving turkey FAQs
    • 🦃 Spatchcock turkey cooking time sheet
    • 🍷 Best wine pairings for turkey
    • 🦃 Leftover turkey recipes
    • 🍁 More Thanksgiving dinner recipes
    • 🥧 Thanksgiving dessert recipes
    • Spatchcock Turkey
    • Pin it:

    🔪 What is spatchcocking?

    Thanksgiving turkey  with grapes, herbs, and lemons on a set Thanksgiving table.

    To spatchcock a turkey or chicken means to break it down so that it lays flat. Some people use the terms "spatchcock" and "butterfly" interchangeably, but they are different.

    Spatchcock refers to breaking down a whole bird (chicken or turkey). Whereas, a butterflied turkey refers to slicing turkey breast meat without bones in almost half, and then laying flat - like a butterfly.

    Once you try the spatchcock method, you'll see why this is the best way to cook a turkey!

    🦃 Why you will love spatchcocking a turkey

    spatchcock turkey with herbs, grapes, and lemons, a side of mac and cheese for Thanksgiving.

    There are three main benefits to making a spatchcock turkey versus roasting your turkey upright:

    1. It's faster. Because the turkey lays flatter, the meat cooks in a fraction of the time. In fact, it generally takes HALF the time to roast a spatchcock turkey than it does an upright turkey. Less time in the oven means more time for eating!
    2. All of the extra crispy skin. If you love golden brown, crispy turkey skin like I do, you will LOVE how crispy all of the skin gets when you spatchcock a turkey! This is because the turkey is laying flat, so all of the skin is exposed. Whereas, when you roast an upright turkey, some of the skin is hiding underneath chunks of meat and bone.
    3. Dark meat and white meat sections cook evenly. Again, because the turkey is laying flat as opposed to upright, all of the juicy meat gets equal attention from the heat. This allows the dark and white meat to cook evenly.

    ✄ Kitchen tools and equipment

    KitchenAid kitchen shears to spatchcock a turkey on a cutting board.

    You really don't need any fancy kitchen gadgets to spatchcock a turkey. You can get the job done with just a few basic kitchen tools.

    • Cutting board - You will need a large, non-slip cutting board. I use a 14 x 18 cutting board which fits up to a 20-pound turkey. Make sure your board is sturdy and flat, not warped; you don't want the board slipping around your countertop while you are breaking down the turkey.
    • Kitchen Shears - Use a pair of sharp kitchen shears or poultry shears to cut out the breastbone. If you don't have kitchen shears or you find that yours are dull, you can use a serrated knife. Or, a very sharp knife (butcher knife or boning knife). Whatever tool you use, be very careful with the tool as you cut down the side of the backbone.
    • Baking Sheet Pan or Roasting Pan - If you are roasting the bird without anything else, use a large half sheet baking sheet. If you want to roast vegetables with the turkey, use a large roasting pan with roasting rack. I explain how to use both in the instructions below.
    • Basting brush - Use a good basting brush or pastry brush to brush oil or butter on the turkey. I love this brush because it's easy to clean.

    🧈 Ingredient notes

    preparing to spatchcock a turkey with kitchen shears on a cutting board.

    There are so many wonderful Thanksgiving turkey recipes out there. This post focuses on how to spatchcock a turkey. So we're going to be using basic ingredients to get you a flavorful, delicious turkey.

    • Turkey - Obviously, you'll need a whole turkey. Spatchcocking works best on turkeys no more than 25 pounds. Last year, I spatchcocked a 25-pound turkey, and it was the maximum size to fit onto my extra large roasting pan and baking sheet. Any larger, and the turkey won't fit. Remember: it needs more surface area since it lays flat. Turkeys in the 12 to 15 pound range are about the perfect size.
    • Butter - I prefer to use unsalted butter to coat the chicken, but you can use olive oil instead.
    • Fresh herbs - use a combination of herbs commonly found in poultry seasoning for the best flavor. These are thyme, oregano, and sage.
    • Aromatics - onions and garlic are essential to build flavor when it comes to roasting a turkey.

    Optional: vegetables - If you want to roast vegetables at the same time, I've included instructions for how to do so below. The best vegetables are classic fall root vegetables, like potatoes, carrots, parsnips, and butternut squash. Be sure to cut them into equal sizes so they cook evenly.

    ✅ Step-by-step instructions

    side of Thanksgiving turkey with grapes, herbs, and lemon slices.

    Okay! Now that you have your kitchen tools and ingredients, here are the super EASY instructions for spatchcocking a turkey. Be sure to print out the recipe card at the bottom of this post! It has the full ingredient measurements and instructions.

    1. Be sure to defrost your turkey completely if it is frozen. This could take a couple of days, depending on your turkey, so plan well ahead.

      If your turkey comes with giblets in the cavity, be sure to remove all of the giblets completely. Don't discard those giblets! Save those to make homemade turkey stock later!
    cutting out the backbone to spatchcock a turkey
    cutting out the backbone to spatchcock a turkey

    2. Dry the turkey with paper towels, then place onto an extra large cutting board.

    Using sharp kitchen shears or a knife, carefully remove the backbone. Watch our spatchcock turkey video to see how it is done.

    press down on turkey
    spatchcock turkey

    3. Once the backbone is completely removed, use your muscles to push down on the turkey, breast side up, and break the breastbone. This allows the turkey to lay flat.

    brush butter on turkey
    spatchcock turkey ready to bake in the oven

    4. If roasting the turkey on its own, place the flattened turkey, breast side up, onto a rimmed baking sheet. Baste with olive oil or butter (your choice), dress with herbs, aromatics like onions and garlic cloves, and season with salt and pepper.

    If roasting with vegetables, follow the next set of instructions.

    🥕 How to roast a spatchcock turkey with vegetables

    vegetables in roasting pan
    spatchcock turkey on roasting pan with vegetables

    If you want to roast vegetables at the same time as your turkey, follow the steps 1 - 3 above. Then, place chopped vegetables at the bottom of a deep roasting pan. Place a roasting rack on top of the vegetables.

    Then brush the turkey with the herb mixture and place it on top of the roasting rack.

    ⏲ Baking instructions for with or without vegetables

    Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook for at least one hour more, checking on the turkey every 15 minutes.

    It's important that you check the turkey with a meat thermometer (instant-read thermometer). This is the only way you will know for sure when your turkey is done. The turkey is done when an internal temperature reaches 165°F.

    👩🏻‍🍳 Thanksgiving turkey FAQs

    roast turkey side
    How many pounds of turkey should you order per person?

    The general rule is to plan for one and a half pounds of turkey per person. So, if you are feeding 8 people, plan for at least a 12-pound turkey; a 14 to 16 pound turkey will be safe. And don't forget to plan for yummy turkey leftovers too!

    Are spatchcocking and butterflying the same thing?

    Yes and no. Some people use the terms interchangeably, but there is a difference in the type of meat used for either. Spatchcocking refers to the process of flattening a whole chicken or whole turkey. Butterflying refers to the process of slicing a chicken breast or turkey breast - or other meat/seafood - in half and laying flat, like a butterfly.

    How big of a turkey can you spatchcock?

    Because the turkey takes up considerably more space in the oven when spatchcocked, it's best to try to limit this process to turkeys under 20 pounds. It really depends on your particular oven space and your pans.

    I've found that spatchcocking works beautifully for 12 to 15 pound turkeys, and they fit beautifully on half sheet baking sheets. However, I've also spatchcocked a 25-pound turkey and placed it on an extra large roasting pan.

    What's the best way to store leftovers?

    Store leftover turkey in an airtight container in the refrigerator for up to 5 days. Or, you can freeze leftover turkey in freezer-safe, airtight containers or ziplock bags for up to two months.

    What temperature do I cook turkey in a convection oven?

    If using convection, lower the temperature by 25°F. So start at 425° for 20 minutes, then lower to 375°F for the remaining hour or longer, until your turkey has an internal temperature of 165°F.

    🦃 Spatchcock turkey cooking time sheet

    Spatchcock turkeys cook in about half the time regular upright turkeys take to roast. It's approximately 6 to 10 minutes per pound, and truly depends on so many factors, including the turkey's overall size, how flat you can spatchcock your turkey, how it's shaped, and your oven.

    • A 12- to 14-pound turkey is done in about 80 minutes.
    • A 20- to 25-pound turkey is done in about 2.5 hours.

    It's important to check on your turkey about every 15 minutes after you lower the heat from the initial high heat roasting.

    🍷 Best wine pairings for turkey

    white wine pairing poultry

    I'm an Oregon gal, and am proud to say that the two most popular wines we produce are also the best wine pairings for Thanksgiving turkey!

    An Oregon Pinot Noir or Oregon Chardonnay pair perfectly with roast turkey. I also love to pop open a bottle of sparkling wine on Thanksgiving.

    🥂 For more wine pairing tips, check out my Wine Pairings for Turkey post.

    🦃 Leftover turkey recipes

    If you have leftover turkey, try making Turkey Pesto Sandwiches or Crockpot Turkey Tetrazzini.

    🍁 More Thanksgiving dinner recipes

    Thanksgiving table with turkey, mac and cheese, mashed potatoes, pumpkin roll, corn on the cob

    Complete your Thanksgiving meal these delicious and classic Thanksgiving side dishes and appetizers. Some of our favorites with turkey:

    • Green Beans and Bacon
    • Brussels Sprouts with Apples
    • Whipped Sweet Potatoes
    • Instant Pot Garlic Mashed Potatoes
    • Air Fryer Bacon Wrapped Asparagus

    These fall side dishes would also be delicious with any traditional roast turkey, or our Air Fryer Turkey Breast or Air Fryer Turkey Tenderloin:

    • Garlic Parmesan Knots
    • Dairy-Free Mac and Cheese
    • Mushroom Marsala
    • Slow Cooker Cranberry Meatballs

    For an un-traditional but sure to become a new tradition side dish, try my recipe for Filipino Lumpia. These Filipino spring rolls are always a crowd pleaser, and once you make them at home, you'll want to serve them at every holiday like we do!

    🥧 Thanksgiving dessert recipes

    And of course, you can't forget Thanksgiving dessert! Try this Sweet Potato Pie with Graham Cracker Crust recipe. Or one of these delicious fall dessert recipes.

    • pumpkin cream cheese roll.
      Pumpkin Cream Cheese Roll
    • right half ogf Chocolate Bourbon Pecan Pie
      Chocolate Bourbon Pecan Pie
    • pumpkin cheesecake bars on a white cake stand with kitchen towel
      Pumpkin Cheesecake Bars with Gingersnap Crust
    • skillet apple cranberry crisp with three scoops of vanilla ice cream
      Skillet Apple Cranberry Crisp

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    spatchcock turkey cooked

    Spatchcock Turkey

    5 from 7 votes
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 10 minutes mins
    Resting Time: 15 minutes mins
    Total Time: 1 hour hr 45 minutes mins
    Recipe by Marlynn Schotland
    Step-by-step tutorial on how to spatchcock a turkey for the BEST Thanksgiving turkey with the juiciest meat and crispiest skin!
    Servings: 12 servings
    Calories: 376kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Ingredients

    • 1 12-18 pound turkey, thawed completely with the giblets removed
    • ½ cup (1 stick) unsalted butter, melted and slightly cooled
    • 1-2 yellow onions, peeled
    • 4-5 whole garlic cloves, peeled
    • handful of herbs (thyme, sage, rosemary)
    • ¾ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    Get Recipe Ingredients

    Instructions

    • Preheat the oven to 450°F. Be sure to defrost your turkey completely if it is frozen. If your turkey comes with giblets in the cavity, be sure to remove all of the giblets completely.
    • Dry the turkey with paper towels, then place onto an extra large cutting board. Using sharp kitchen shears or a knife, carefully remove the backbone. Watch our spatchcock turkey video to see how it is done.
    • Once the backbone is completely removed, set it aside. Then push down on the turkey, breast side up, and break the breastbone. This allows the turkey to lay flat.

    To roast the turkey on its own:

    • Place the flattened turkey, breast side up, onto a rimmed baking sheet. Brush the entire turkey with olive oil or butter (your choice). Place the onions and garlic along with the herbs underneath the turkey in the open cavity; sprinkle some of the fresh or dried herbs on top of the turkey too. Season with salt and pepper.
    • Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook, checking on the turkey every 15 minutes. The turkey is done when an internal temperature reaches 165°F.

    To roast vegetables at the same time:

    • Follow the steps 1 - 3 above. Then, place chopped vegetables at the bottom of a deep roasting pan. Place a roasting rack on top of the vegetables.
      Then brush the turkey with the herb mixture and place it on top of the roasting rack. Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook, checking on the turkey every 15 minutes. The turkey is done when an internal temperature reaches 165°F.

    Video

    Notes

    Don't discard those giblets that come inside the turkey cavity! Save those to make homemade turkey stock later!
    Turkey size: this recipe works best on turkeys that are under 25 pounds. A 12 to 16 pound turkey is just right. 
    Safety first: as always, make sure you keep your surfaces clean when working with raw meat. And, take extra care when using kitchen shears or a knife to cut out the backbone of the turkey. 
    Storage: store leftovers in airtight containers in the refrigerator for up to 5 days or in the freezer for up to two months. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 376kcal | Carbohydrates: 1g | Protein: 47g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 387mg | Potassium: 502mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    Pin it:

    How to spatchcock a turkey text with photos of the best thanksgiving turkey ever!

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      Reader Interactions

      Comments

      1. Tavo says

        November 10, 2021 at 12:03 pm

        5 stars
        Very informative post! Comes super handy for the upcoming holidays.

        Reply
      2. Andrea says

        November 10, 2021 at 11:37 am

        5 stars
        Not as hard to do as I thought. Really appreciate the detailed post and video.

        Reply
      3. Dannii says

        November 10, 2021 at 11:05 am

        5 stars
        This is such a great step by step guide. I am going to give it a try.

        Reply
      4. katherine says

        November 10, 2021 at 10:37 am

        5 stars
        Thanks for such a detailed post with so much info so I could spatchcock the turkey perfectly!

        Reply
      5. MaryJo Manzanares says

        November 08, 2021 at 5:38 pm

        But what about dressing? We spatchcock chicken all the time, but my husband is having a tough time letting go of in-the-bird stuffing.

        Reply
        • Marlynn Jayme Schotland says

          November 08, 2021 at 5:53 pm

          5 stars
          You could make dressing instead (I personally prefer it). The only difference is that dressing is cooked outside of the turkey and stuffing is cooked inside a turkey. I have a great recipe for wild rice dressing! https://urbanblisslife.com/wild-rice-dressing/ You could try roasting the dressing on the lower rack to have the turkey aromas permeate the stuffing if that's what he really likes about stuffing versus dressing.

      5 from 7 votes (2 ratings without comment)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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