Spatchcock Turkey

4.94 from 15 votes

Spatchcock Turkey is a delicious, moist, beautifully browned bird and one of the easiest methods ever! The skin in a spatchcock turkey is crispy and the meat is moist and tender. The turkey giblets/parts are made into an awesome gravy.

Prep Time45

Cook Time1 15

Total Time2

Course: Main Dish

Cuisine: American

Keyword: flattened turkey, spatchcock turkey

Servings: servings

Author: Pat Nyswonger

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.

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