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Spatchcock Turkey

Spatchcock turkey roasts at 425°F with seasoned butter tucked under the skin for crisp skin and juicy meat. Dry-brining the flattened bird uncovered helps season it throughout before it goes into the oven.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Dry brining and resting 8 hours 20 minutes
Total Time 10 hours 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, thawed
  • 2 tbsp kosher salt
  • 0.5 cup unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tsp ground black pepper
  • 1 tbsp olive oil

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Remove the neck and giblets from the turkey cavity.
  2. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.
  3. Turn the turkey breast-side up and press firmly on the breastbone to flatten the bird.
  4. Pat the turkey dry and loosen the skin over the breast and thighs.
  5. Rub the salt under the skin and all over the turkey.
  6. Set the turkey skin-side up on a rack in a rimmed baking sheet and refrigerate uncovered for 8 to 24 hours.
  7. Heat the oven to 425°F.
  8. In a small bowl, mix the butter, garlic, thyme, rosemary, and pepper.
  9. Spread the seasoned butter under the skin and over the turkey.
  10. Brush the skin with the olive oil.
  11. Roast the turkey for 75 to 100 minutes, checking starting at 75 minutes, until an instant-read thermometer reads 165°F in the thickest part of the breast and the innermost thigh without touching bone.
  12. Rest the turkey for 20 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freeze for longer storage. For a dairy-free swap, use plant-based butter.