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Baked spatchcock turkey roasts faster, browns deeper, and cooks more evenly than a whole bird ever could. Flattening the bird exposes more skin to the heat and gives you crisp golden skin and juicy meat from edge to edge.
Instead of a wire rack, it roasts on a bed of onions, fennel, carrots, and celery that caramelize under the drippings. The vegetables double as the foundation for a deeply savory gravy that’s rich, herbal, and full of roasted flavor.
Here’s Why This Recipe Works
Spatchcocking makes all the difference: Flattening the turkey means it cooks more quickly and evenly, with no guesswork around overdone or undercooked parts.
Roasts on a vegetable bed, not a rack: The mirepoix soaks up flavor from the drippings and becomes the backbone of the gravy.
High-heat roasting = better browning: Starting hot and dropping slightly ensures crisp skin without sacrificing tenderness.
Gravy gets double depth: Starts with a browned stock and finishes with roasted vegetables for maximum flavor extraction.
If you like this recipe, try our Traeger Smoked Turkey.
Recipe Tips
Start with a dry bird: Pat the turkey dry before oiling and seasoning to help the skin crisp up.
Don’t skip the wine: It deglazes the pan and adds acidity to balance the richness.
Use a meat thermometer: Pull at 155°F in the breast to avoid overcooking, carryover heat takes it the rest of the way.
Rest before carving: Letting the turkey sit helps the juices redistribute and makes for cleaner slices.
Press those gravy solids: When straining the broth, really mash the veggies to get every bit of flavor out.
Ingredient Notes
Onions, fennel, carrots, and celery: This mix builds a rich, aromatic base for both roasting and gravy. Fennel adds a subtle sweetness that rounds out the sharper onion and garlic.
Whole garlic head: Using an entire head (not just a few cloves) deepens the savory backbone of the dish without overpowering it.
Fresh herbs: Sage, rosemary, and thyme bring classic holiday flavor. Dividing them between the roasting pan and the gravy base layers the aroma.
Dry white wine: Adds acidity and complexity to both the vegetables and gravy. Look for something crisp and unoaked, like Sauvignon Blanc or Pinot Grigio.
Whole turkey (12–14 pounds): This size fits most standard ovens and roasting pans. If your bird is larger, extend the roasting time and check temps carefully.
Paprika (optional): Adds color more than flavor. Use it if you want an extra burnished, golden look.
Chicken broth: Homemade is ideal, but a good-quality low-sodium store-bought broth works well too. Avoid anything too salty or overly seasoned.
Butter and flour (for the gravy): A classic beurre manié thickens the gravy without lumps and adds a silky finish.
Baked Spatchcock Turkey
Spatchcocking your turkey isn’t just a party trick, it’s the smartest way to guarantee juicy meat and shatteringly crisp skin without babysitting.
With a bed of roasted vegetables pulling double duty and a gravy that builds flavor in layers, this baked spatchcock turkey earns its spot at the center of the table.
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Spatchcock Turkey
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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, 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
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, 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
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 🙂