Spatchcock Turkey – Juicy & Delicious
How to spatchcock, dry brine and roast a holiday bird that cooks more evenly and faster than traditional methods.
Ingredients
- 12 to 14 lb whole turkey, thawed (neck, giblets removed)
- 4 tablespoons softened butter or olive oil
Dry Brine: - ½ cup kosher salt (or 5 Tbsp if using larger-grain salt)
- 2 Tbsp sugar (optional)
- Ground black pepper, to taste
- 1–2 tsp each dried thyme, rosemary, sage (optional)
Tools & Equipment
- Large cutting board
- Sharp poultry shears
- Sheet pan
- Thermometer (probe or instant-read)
- Optional: drip pan (for roasting)
How to Spatchcock the Turkey
- Place the turkey breast-side down on the cutting board. Use sharp poultry shears to cut along both sides of the backbone and remove it.
- Make a small incision through the top of the breastplate (optional) to help flattening. Turn the turkey breast-side up, spread out, and press firmly on the breastbone until it cracks and the bird lies flat.
- Trim off any excess skin around the neck or hanging parts that might burn.
How to Dry Brine the Turkey
- In a small bowl mix the salt and sugar (if using).
- Liberally season all sides of the turkey, and if desired, loosen skin and season underneath.
- Place the turkey on a sheet pan, uncovered, in the refrigerator for 2–3 days. Do NOT rinse after brining.
How to Roast the Spatchcock Turkey
- Remove the turkey from the refrigerator about 1 hour before cooking. Pre-heat oven to 450 °F (or if using a smoker, set to 250-275 °F).
- Rub softened butter or olive oil all over and under the skin. Insert thermometer probe into thickest part of breast.
- Place turkey flat on the sheet pan (or smoker rack) skin-side up. Roast for ~35-45 minutes (at 450 °F) orapproximately 11-13 minutes per pound (if cooking at 250 °F). For standard oven: breast should reach ~160 °F, thigh ~175 °F.
- Remove turkey, tent loosely with foil, and rest 15–30 minutes before carving.
Quick Reference Info
- Prep time: ~20 minutes (plus brine time)
- Brine time: 2–3 days
- Cook time: ~11–13 minutes per pound at 250 °F OR ~35–45 minutes at 450 °F for a 12-14 lb turkey
- Yield: ~10 servings
Top Tips for Success
- Use a thermometer — cooking to temperature matters more than time.
- For best results, keep the oven/smoker lid closed as much as possible to maintain heat.
- Use the reserved backbone and neck to make a flavorful turkey stock for gravy or soup later.
- If using a smoker, cherry, apple or maple wood chunks impart great flavor.
- Letting the turkey rest before carving ensures juicy meat and easier slicing.
Serving Suggestions
Serve with classic sides like mashed potatoes, green beans, roasted Brussels sprouts, or your favorite holiday stuffing. Collect the drippings in the pan for a quick homemade gravy — it’s the perfect finishing touch.
