Spatchcock Turkey
This spatchcock turkey recipe is a whole turkey that’s brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!
You can’t have Thanksgiving without a turkey, but it can be difficult and time-consuming to produce the perfect turkey. This spatchcock turkey is a great solution – it’s quick to make, looks super impressive, and is sure to get rave reviews!
Safeway has fantastic deals on turkey for Thanksgiving this year. Pick up a Honeysuckle Frozen Turkey for FREE through Thanksgiving Day when you spend $100 and use a digital coupon. Check out all the turkey prices here.
The Honeysuckle fresh and frozen turkeys are already brined, so it is not necessary to brine again.
If you are purchasing a turkey that has not been brined – be sure to check out a great turkey brine recipe here.
How to Spatchcock a Turkey
Using sturdy kitchen shears, cut out the backbone of the turkey by cutting on both sides of the backbone, then removing it.
Place turkey breast side up.
Using a cast-iron skillet or your hands, press on the breastbone to “break it” until the breast is flattened. Tuck the ends of wings under the breastbone.
Tips for a Spatchcock Turkey
- If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone.
- You may need to snip some bones using just the tip of the scissors.
- I like to start cutting from the tail end of the bird. However, if you get stuck, try snipping from the neck end of the bird and have the cuts meet in the middle.
- Feel free to move the bird and backbone around a bit to see where the thinnest and easiest points to cut are located.
Safe Temperature for Turkey
For juicy, delicious and safe to eat turkey, you want the meat to reach 165 degrees F. When cooking spatchcock turkey, the breast meat will take the longest to reach the correct temperature. When you are measuring the temperature, be sure to measure from the interior of the breast meat making sure not to touch bone with the thermometer. You should also check the thickest part of the thigh to make sure that it’s at the correct temperature.
How Long to Cook a Spatchcock Turkey
Spatchcock turkey cooks quickly. An 11-pound bird takes about 1 hour and 10 minutes to cook through. Larger birds may take a little longer and smaller birds may take less time.
Remove the turkey from the oven when the meat from the thickest part of the breast reaches 165 degrees F.
Ingredients for Spatchcock Turkey
- 1 10-12 pound turkey
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
Optional: Minced herbs, such as parsley, sage, oregano, thyme or rosemary
How to Cook a Butterflied Turkey (Spatchcock)
Preheat oven to 450º. Wash and pat turkey dry. Place turkey on a cutting board lined with paper towels, breast side down.
Using kitchen shears, cut out the backbone of the turkey. Place turkey breast side up. Using a cast-iron skillet, press on the breastbone until the breast is flattened. Tuck ends of wings under the breastbone.
Place the turkey on a rimmed baking sheet with a rack. Rub olive oil over the skin and season with salt, pepper and smoked paprika.
Place in the oven for 5-6 minutes per pound or until an internal temperate of 165º is reached in the breast.
A 10 lb. turkey will cook in one hour, an 11 lb. turkey will cook in an hour and 10 minutes and a 12 lb. turkey will be done in an hour and 20 minutes.
Remove from oven and cover loosely with aluminum foil. Let rest 15 minutes before slicing.
Ingredients
- 1 10-12 pound turkey
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
- Optional: Minced herbs such as parsley, sage, oregano, thyme or rosemary
Instructions
- Preheat oven to 450º. Wash and pat turkey dry. Place turkey on a cutting board lined with paper towels, breast side down.
- Using kitchen shears, cut out the backbone of the turkey. Place turkey breast side up. Using a cast-iron skillet, press on the breastbone until the breast is flattened. Tuck ends of wings under the breastbone.
- Place the turkey on a rimmed baking sheet with a rack. Rub olive oil over the skin and season with salt, pepper and smoked paprika.
- Place in the oven for 5-6 minutes per pound or until an internal temperate of 165º is reached in the breast.
- A 10 lb. turkey will cook in one hour, an 11 lb. turkey will cook in an hour and 10 minutes and a 12 lb. turkey will be done in an hour and 20 minutes.
- Remove from oven and cover loosely with aluminum foil. Let rest 15 minutes before slicing.
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