This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
That big, fat roasted turkey is always the main player at our Thanksgiving dinner table. But this year it is not going to be a ‘big fat’ turkey. This year, I am serving a Spatchcock Turkey. It is a delicious, moist, beautifully browned bird and one of the easiest methods ever!
In our family, the stuffing in the roast turkey is considered almost as important as the turkey for Thanksgiving dinner. There will be no ‘stuffing the bird’ for this big guy but we are still having ‘stuffing in a dish’. We will also be serving a quinoa-cranberry pilaf for all your gluten-free guests.
There are so many ideas for preparing ‘the bird’. One of the moistest, best-tasting turkeys of recent years was just a plain Roast Turkey . That may have been so moist because it was a fresh, non-frozen turkey. Here’s a list of some other methods that I have tried:
- Brining, before roasting
- Slow smoked in a Big Green Egg
- Roasted breast side down
- Roasted in an oven bag
So, this year I will be adding a spatchcock turkey to the list. A spatchcocked turkey looks a little ‘odd’ and should be carved before presenting it to the table. It will not be the ‘big fat beautiful bird’ that a traditional turkey presents.
I adapted the recipe from my cookbook, The Food Lab, by J. Kenji Lopez-Alt. In addition, I have included instructions for a really awesome gravy.
What is a Spatchcock Turkey?
Another word for spatchcock is butterflied. The backbone is removed and the bird is spread out flat, exposing more surface area to the heat. With this technique, the turkey not only cooks faster but it also cooks more evenly, creating juicy, moist and tender meat.
Since it is cooked at a higher temperature the skin becomes beautifully crispy and brown. According to the USDA Turkey Safety Guide, a twelve to fourteen-pound turkey, unstuffed, will take 3 to 4 hours to cook. A spatchcock turkey of the same weight will roast in about 1 – 1/2 hours.
How to Prepare a Spatchcock Turkey:
Surprisingly, it is not a difficult process and if I can do it, I am confident you can as well.
The process requires a good pair of kitchen shears that snip up each side the backbone of the turkey. Next, flip the turkey over, breast side up.
A good firm push of your hands on the breast breaks the breastbone and allows the turkey to lay flat. Arrange the legs in a flat position and tuck the wings in. Watch our video below and see just how easy it really is.
Equipment Needed to Roast a Spatchcock Turkey:
Besides the above-mentioned kitchen shears, you will also need a baking sheet large enough to accommodate the flattened-out turkey. I used an 18-inch by 12-inch with a 1-inch rim. You will also need a wire rack the same size as the baking sheet. Choose a reliable probe meat thermometer, or an instant-read thermometer.
The Vegetables:
First, chop the vegetables and add two-third of them to the prepared sheet pan. Spread the vegetables out evenly, and sprinkle with the wine and herbs. Set the wire rack over the top of the vegetables.
As the turkey roasts, the juices drip down into the vegetables adding a delicious flavor element to the vegetables. All those yummy vegetables will be included later in the gravy-making process. The remaining one-third of the vegetables are used for the gravy process.
Safety Tip:
Before you begin wrestling that slippery turkey, spread a kitchen towel onto the workspace and set the turkey on it. This will keep the turkey from slipping and sliding while removing the backbone and trimming off any unwanted fatty flaps.
I learned this kitchen towel tip after my first spatchcock chicken danced away from me and flipped onto the floor.
How to Spatchcock the Turkey:
Next, turn the turkey breast side down and remove the backbone of the turkey as discussed above and in our video. Also, cut off the tail and remove the neck and giblets from the neck cavity and reserve on a plate.
Rinse the turkey under the cold water tap, inside and out, then pat dry with paper towels. Sprinkle the inside of the turkey with salt and arrange on the wire rack over the vegetables. Brush the outside of the turkey with the oil, sprinkle it with salt, pepper and paprika. Or, use your choice of herbs and seasonings.
Oven Temperature and Time:
Transfer the turkey to the oven and roast at 450°F for ten minutes, then reduce the temperature to 425°F to finish the roasting. The meat thermometer should read 150°F at the deepest part of the breast and 165°F in the thighs.
Making the Gravy:
Meanwhile, brown the turkey parts then add them and the remaining vegetables and chicken broth to a saucepan. They will be cooking while the turkey roasts making a rich, delicious broth.
After the turkey has roasted and while it is resting, the vegetables from under the wire rack are added to the saucepan. All those vegetables with the drippings from the turkey really enhances the flavor to the simmering broth.
Gravy Tip:
This is how to get that rich, deep brown color with lots of flavor. After transferring the rack with the roasted turkey to another baking sheet, increase the oven temperature to 450°F again. Return the baking sheet with the roasted veggies to the hot oven.
Continue to roast the vegetables for another five minutes or so, getting a char over the tops. Then remove them from the oven and add them to the saucepan. Be sure to scrape off all those brown bits as well!
Finally, the broth is strained and thickened resulting in that awesome gravy. The turkey is carved and dinner is served!
More Recipe Ideas:
Pin this now to find it later!
Pin It
Spatchcock Turkey
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 large onions, chopped (about 4 cups)
- 1 fennel bulb, white bulb only, chopped (about 2 cups)
- 3 large carrots, chopped (about 3 cups)
- 4 stalks celery, chopped (about 2 cups)
- 1 whole garlic head, peeled and cloves chopped
- ½ cup fresh sage leaves, divided
- 8 to 10 sprigs fresh rosemary, divided
- 8 to 10 sprigs fresh thyme, divided
- ½ cup dry white wine
- 2 tablespoons olive oil
- 12 to 14 pounds whole turkey
- salt
- ground black pepper
- paprika, optional
For the Gravy:
- 5 cups chicken broth, homemade if possible
- 1 cup dry white wine
- 3 tablespoon butter, softened
- 3 tablespoons all-purpose flour
Instructions
Prep the Oven and Vegetables
- Preheat the oven to 450°F.
- Lightly coat a large rimmed baking sheet with oil spray. Set aside.
- Spray a wire rack with oil to prevent sticking.
- In a large bowl, combine the chopped onions, fennel, carrots, celery, and garlic. Toss to mix.
- Spread two-thirds of the vegetables over the prepared baking sheet. Drizzle the wine over the top, then add half of the sage leaves and herb sprigs (reserve the rest for the gravy base).
- Set the wire rack over the vegetables. Set aside while you prepare the turkey.
Spatchcock and Season the Turkey
- Use kitchen shears or a sharp knife to remove the backbone by cutting along both sides. Save the backbone, tail, neck, and giblets for the gravy.
- Flip the turkey breast-side up and press down firmly on the breastbone until it cracks and flattens.
- Place the turkey on the wire rack, tucking the wings under and positioning the legs close to the body.
- Brush the skin with 2 tablespoons of olive oil and season generously with salt and pepper. Sprinkle with paprika, if using.
Roast the Turkey
- Transfer the pan to the middle rack of the oven and roast at 450°F for 10 minutes.
- Reduce the oven temperature to 425°F. Continue roasting until the internal temperature reaches 155°F in the thickest part of the breast and 165°F in the thighs, about 70 to 90 minutes depending on the size of your bird.
- Once done, transfer the rack with the turkey to a clean baking sheet. Tent loosely with foil and let rest for 20 minutes before carving.
While the Turkey Roasts: Make the Gravy Base
- Cut the backbone into several pieces.
- In a large saucepan, heat the remaining 1 tablespoon of olive oil over high heat. Add the backbone, neck, tail, and giblets. Cook, stirring often, until deeply browned.
- Add the reserved one-third of the raw vegetables. Cook until softened and lightly caramelized.
- Pour in the chicken broth and white wine.
- Add the reserved sage leaves, rosemary, and thyme sprigs.
- Bring to a boil, then reduce the heat to low. Simmer uncovered for 30–40 minutes.
Finish the Gravy
- Once the turkey is out of the oven, add the roasted vegetables from the baking sheet to the saucepan with the simmering broth. Simmer for an additional 10–15 minutes.
- Strain the mixture through a fine-mesh sieve into a large bowl, pressing the solids to extract as much liquid as possible. Discard the solids.
- Measure out 3 cups of the strained liquid for the gravy. Skim off as much fat as possible.
- In a small bowl, combine the softened butter and flour to form a thick paste (beurre manié).
- Bring the broth to a boil in a saucepan. Whisk in the butter-flour mixture, then reduce the heat and continue whisking until thickened, about 2–3 minutes.
- Cover and keep warm until ready to serve.
Video
Notes
- A strip of folded foil wrapped around the end of each drumstick will prevent the tips from browning too much.
- For even browning, turn the sheet pan a couple time during the cooking process.
- If the vegetables under the rack begin to scorch or burn, add an additional half-cup of water.
- BeurreManié is a paste made with equal parts soft butter and flour. When it is whisked into a hot liquid, the butter melts, releasing the coated flour particles without creating lumps. This is a wonderful French process for finishing sauces to a smooth, silky consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Pin this now to find it later!
Pin ItSpatchcock Turkey
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 large onions, chopped (about 4 cups)
- 1 fennel bulb, white bulb only, chopped (about 2 cups)
- 3 large carrots, chopped (about 3 cups)
- 4 stalks celery, chopped (about 2 cups)
- 1 whole garlic head, peeled and cloves chopped
- ½ cup fresh sage leaves, divided
- 8 to 10 sprigs fresh rosemary, divided
- 8 to 10 sprigs fresh thyme, divided
- ½ cup dry white wine
- 2 tablespoons olive oil
- 12 to 14 pounds whole turkey
- salt
- ground black pepper
- paprika, optional
For the Gravy:
- 5 cups chicken broth, homemade if possible
- 1 cup dry white wine
- 3 tablespoon butter, softened
- 3 tablespoons all-purpose flour
Instructions
Prep the Oven and Vegetables
- Preheat the oven to 450°F.
- Lightly coat a large rimmed baking sheet with oil spray. Set aside.
- Spray a wire rack with oil to prevent sticking.
- In a large bowl, combine the chopped onions, fennel, carrots, celery, and garlic. Toss to mix.
- Spread two-thirds of the vegetables over the prepared baking sheet. Drizzle the wine over the top, then add half of the sage leaves and herb sprigs (reserve the rest for the gravy base).
- Set the wire rack over the vegetables. Set aside while you prepare the turkey.
Spatchcock and Season the Turkey
- Use kitchen shears or a sharp knife to remove the backbone by cutting along both sides. Save the backbone, tail, neck, and giblets for the gravy.
- Flip the turkey breast-side up and press down firmly on the breastbone until it cracks and flattens.
- Place the turkey on the wire rack, tucking the wings under and positioning the legs close to the body.
- Brush the skin with 2 tablespoons of olive oil and season generously with salt and pepper. Sprinkle with paprika, if using.
Roast the Turkey
- Transfer the pan to the middle rack of the oven and roast at 450°F for 10 minutes.
- Reduce the oven temperature to 425°F. Continue roasting until the internal temperature reaches 155°F in the thickest part of the breast and 165°F in the thighs, about 70 to 90 minutes depending on the size of your bird.
- Once done, transfer the rack with the turkey to a clean baking sheet. Tent loosely with foil and let rest for 20 minutes before carving.
While the Turkey Roasts: Make the Gravy Base
- Cut the backbone into several pieces.
- In a large saucepan, heat the remaining 1 tablespoon of olive oil over high heat. Add the backbone, neck, tail, and giblets. Cook, stirring often, until deeply browned.
- Add the reserved one-third of the raw vegetables. Cook until softened and lightly caramelized.
- Pour in the chicken broth and white wine.
- Add the reserved sage leaves, rosemary, and thyme sprigs.
- Bring to a boil, then reduce the heat to low. Simmer uncovered for 30–40 minutes.
Finish the Gravy
- Once the turkey is out of the oven, add the roasted vegetables from the baking sheet to the saucepan with the simmering broth. Simmer for an additional 10–15 minutes.
- Strain the mixture through a fine-mesh sieve into a large bowl, pressing the solids to extract as much liquid as possible. Discard the solids.
- Measure out 3 cups of the strained liquid for the gravy. Skim off as much fat as possible.
- In a small bowl, combine the softened butter and flour to form a thick paste (beurre manié).
- Bring the broth to a boil in a saucepan. Whisk in the butter-flour mixture, then reduce the heat and continue whisking until thickened, about 2–3 minutes.
- Cover and keep warm until ready to serve.
Video
Notes
- A strip of folded foil wrapped around the end of each drumstick will prevent the tips from browning too much.
- For even browning, turn the sheet pan a couple time during the cooking process.
- If the vegetables under the rack begin to scorch or burn, add an additional half-cup of water.
- BeurreManié is a paste made with equal parts soft butter and flour. When it is whisked into a hot liquid, the butter melts, releasing the coated flour particles without creating lumps. This is a wonderful French process for finishing sauces to a smooth, silky consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Spatchcock Turkey, moist and delicious.
Great video and tips! This really is an ideal way to prepare a turkey especially when having a huge crowd. Cooking time is less and when not everyone cares to see the whole bird sitting on the table before slicing.
I love your video and all your tips and the fact that you set all your veggies below to blend with the juices of the turkey. Beautifully done!
Thank you, Vicki for your nice comments! This just may be my new ‘go-to’ turkey roasting method. It sure beats trying to carve a turkey at the table….Happy Thanksgiving to you 🙂