Description
This spatchcock turkey recipe delivers a perfectly roasted, juicy, and flavorful turkey by removing the backbone and flattening the bird for even cooking. Enhanced with a garlic and lemon butter under the skin, and roasted on a bed of aromatic vegetables, this method reduces cooking time and creates a beautifully browned turkey with crispy skin.
Ingredients
Main Ingredients
- 12 lb turkey (Anything from 11-14 lbs will work, but bake time will vary)
- Salt & pepper, to taste
- 3/4 cup unsalted butter (12 Tbsp, softened)
- 2 Tbsp light olive oil (plus more to drizzle top)
- 1 lemon (zest & juice)
- 3 large garlic cloves (finely minced for butter)
- 1/4 cup fresh parsley (chopped)
- 1/2 Tbsp sea salt
- 1/2 tsp black pepper (freshly ground)
Vegetables for Roasting
- 1 large onion (sliced into rings)
- 3 celery sticks (sliced)
- 1 carrot (sliced into rings, unpeeled)
- 4 garlic cloves (sliced, unpeeled)
- 1/2 cup water
Instructions
- Prep the Turkey: Remove the neck and giblets from the turkey. If the turkey is brined, drain the brine, rinse carefully, and pat dry thoroughly. Place the turkey breast-side down on a rimmed baking sheet with the legs towards you.
- Remove the Spine: Using sharp poultry shears, cut along both sides of the backbone to remove it, keeping shears close to the spine. This requires some strength. Rotate and continue cutting through the other side of the spine until fully removed.
- Break the Breastbone: With the turkey opened, cut a slit into the bottom of the breastbone using a chef’s knife to score it. Flip the turkey over and press down firmly on the breastbone until you hear a crack, allowing the turkey to lay flat.
- Prepare Oven and Roasting Pan: Preheat the oven to 425°F with a rack in the lower third. Scatter onion slices, garlic, celery, carrot, and parsley in a large roasting pan. Pour 1/2 cup water over the vegetables and set aside.
- Make Flavored Butter: In a medium bowl, combine softened butter, olive oil, lemon zest, lemon juice, minced garlic, parsley, sea salt, and black pepper. Mash together with a fork or pulse in a food processor until well combined.
- Season Turkey Cavity: Season the bottom/inside cavity of the turkey generously with salt and pepper unless it was brined, then seasoning can be skipped inside. Transfer the turkey breast-side up to the prepared roasting pan on top of the vegetables. Tuck the wings behind the bird to avoid burning. If desired, place neck and spine pieces in the roasting pan to add flavor to the drippings.
- Apply Butter Under Skin: Gently slide your fingers under the skin of the turkey, carefully separating it from the meat without tearing. Stuff about two-thirds of the flavored butter mixture under the skin, spreading it evenly by massaging the skin. Set the legs facing inward.
- Brush Remaining Butter: Melt the remaining butter and brush it over the outside of the turkey. Drizzle with additional olive oil if desired, then season the entire bird with more salt and freshly ground black pepper.
- Roast Turkey: Place the roasting pan in the oven and roast at 425°F for 30 minutes to initiate browning. Reduce the oven temperature to 400°F and continue roasting for about 1 hour more, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Total roasting time for a 12 lb turkey is around 1 hour 30 minutes. Check temperature in multiple spots using an instant-read thermometer.
- Rest and Serve: Remove the turkey from the oven and loosely tent it with foil. Let it rest for 30 minutes before carving. Use the pan juices from roasting to spoon over the turkey or as a base for making turkey gravy.
Notes
- Cooking time varies based on turkey size; larger birds may require more time.
- Removing the spine and flattening the turkey ensures even cooking and faster roasting.
- Do not tear the skin when sliding butter under it to keep moisture locked in.
- Resting the turkey is crucial for juicy meat and easier carving.
- Using neck and spine in roasting pan improves flavor of pan drippings for gravy.
- Check internal temperature in several places for safe doneness.
- If using a brined turkey, adjust salt accordingly to prevent over-seasoning.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
