A spatchcocked turkey has its backbone cut out so the bird lies flat in the pan. That shortens the roasting time and exposes more skin to the oven, which is why it browns and crisps well. This recipe uses a 12 to 14 pound turkey seasoned with salt, pepper, garlic powder and onion powder, buttered and rubbed with lemon, and tucked with fresh rosemary. It roasts at 450°F (232°C) for 1.5 to 2 hours and feeds 8 to 10 people.
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The seasoning is a simple dry mix, so most of the work is the spatchcocking itself, which takes a pair of sharp kitchen shears.
Why Spatchcock
Flattening the bird cuts the cooking time, which leaves you more time for the side dishes. It also helps the seasoning reach the meat evenly, and the larger area of skin exposed to the oven gives a crisp finish. A 12 to 14 pound turkey is a size that cooks evenly this way and still gives enough slices for 8 to 10 guests.
What Goes on the Turkey
- Whole turkey (12 to 14 pounds): the main ingredient.
- Kosher salt (1 tablespoon): its coarse texture makes it easy to sprinkle evenly.
- Black pepper (1 tablespoon): warmth and a little heat.
- Garlic powder (1 tablespoon) and onion powder (1 tablespoon): the savory base of the seasoning.
- Unsalted butter (1 stick, softened): spread over the skin for richness and a golden finish.
- Lemon (1, zested and juiced): the zest and juice get rubbed into the butter on the skin.
- Fresh rosemary (4 sprigs): placed under the skin so the meat picks up the herbal aroma.
Spatchcocking and Roasting
Preheat the oven to 450°F (232°C). Use kitchen shears to remove the backbone of the turkey and press the bird flat. Season it generously with the salt, pepper, garlic powder and onion powder. Spread the softened butter over the skin and rub in the lemon zest and juice, then slide the rosemary sprigs under the skin.
Roast the turkey for 1.5 to 2 hours, until the internal temperature reaches 165°F (74°C). Let it rest for at least 30 minutes before carving.
Tips for Crisp Skin and Even Cooking
- Start at room temperature: let the turkey sit out before cooking so it cooks more evenly.
- Pat the skin dry: use paper towels. The drier the skin, the better it browns.
- Use sharp shears: they make spatchcocking easier and safer.
- Use a meat thermometer: put it in the thickest part of the breast without touching the bone and look for 165°F (74°C). It helps you avoid a dry bird.
Ways to Change It
- Seasoning: smoked paprika adds smokiness, cayenne adds heat, and a blend of Italian herbs changes the flavor.
- Other cooking methods: a spatchcocked turkey can be grilled over indirect heat or smoked instead of roasted.
What to Serve With It
Mashed potatoes with gravy, green bean casserole and cranberry sauce are the classic sides, and the tartness of the cranberry cuts through the savory turkey. Roasted Brussels sprouts with balsamic glaze or a citrusy quinoa salad give a fresher contrast. Roasted seasonal vegetables and a green salad also work.
Carve the turkey onto a large platter and decorate it with fresh herbs or lemon wedges. Homemade gravy and stuffing round out the table.
How Long It Takes
Prep is about 30 minutes, including spatchcocking and seasoning. Roasting takes 1 hour and 45 minutes according to the card, and the total is 2 hours and 15 minutes. Prepare side dishes while the turkey roasts.
Nutrition per Serving
A serving is one slice. It has about 350 calories, 20 grams of fat (7 grams saturated), 40 grams of protein and 500 milligrams of sodium, with no carbohydrates, fiber or sugar. The dish is gluten-free.
FAQ
What is spatchcocking?
It is removing the backbone of the turkey so the bird lies flat. That gives more even cooking and crispier skin.
How long does it take to cook a spatchcock turkey?
About 1.5 to 2 hours at 450°F (232°C). The time varies with the size of the bird, so check that the internal temperature reaches 165°F (74°C).
Can I prepare the turkey in advance?
Yes. Spatchcock and season it the day before and refrigerate it overnight. The flavors soak in and it saves time on the day.
What sides go with it?
Mashed potatoes, stuffing and cranberry sauce. Roasted vegetables or a salad make a fresher choice.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Traditional Spatchcock Thanksgiving Turkey
Ingredients
Instructions
Preheat your oven to 450°F (232°C).
Remove the backbone of the turkey using kitchen shears to spatchcock it.
Season the turkey liberally with salt, pepper, garlic powder, and onion powder.
Spread softened butter over the skin and rub in lemon zest and juice.
Place fresh rosemary under the skin for added flavor.
Roast the turkey in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
Let the turkey rest for at least 30 minutes before carving.
Notes
Spatchcocking the turkey reduces cooking time and promotes crispy skin.
Let the turkey come to room temperature before cooking.
Use a meat thermometer for precise doneness.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 350 calories |
| Sugar Content | 0 g |
| Sodium Content | 500 mg |
| Fat Content | 20 g |
| Saturated Fat Content | 7 g |
| Unsaturated Fat Content | 10 g |
| Trans Fat Content | 0 g |
| Carbohydrate Content | 0 g |
| Fiber Content | 0 g |
| Protein Content | 40 g |
| Cholesterol Content | 100 mg |