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A spatchcocked turkey on a serving platter.

Spatchcock Turkey Recipe

Do you love turkey but hate how long it takes to cook? Then you need to try this spatchcock turkey recipe! There’s no need for constant basting or worrying about uneven cooking. This technique promises a perfect roast turkey for Thanksgiving or Christmas dinner in much less time.
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Brine Time: 1 day
Total Time: 1 day 3 hours 20 minutes
Author: Carolyn Thomas

Equipment

  • Saucepans medium and small size
  • 5 gallon Bucket for brine
  • cutting board
  • Kitchen Shears
  • chef knife
  • Baking Sheet + Rack

Ingredients

For the Brine

  • 2 gallons cold water divided
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 3 cups apple cider
  • 1 large onion
  • 5 cloves garlic smashed
  • 3 whole oranges unpeeled, cut into thick slices
  • 2 Tablespoons peppercorns white or black
  • 5 sprigs rosemary
  • 6 sprigs sage
  • 3 whole bay leaves
  • 3 cups ice cubes

For the Turkey

  • 12 pound turkey 12-14 pounds work best
  • ½ cup butter
  • salt and pepper to taste
  • 2 Tablespoons herbs finely chopped

For the Gravy

  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped, leaves and all
  • ½ onion
  • 4 cups water
  • 2 Tablespoons butter
  • 1 clove garlic minced
  • 1 teaspoon thyme
  • ¼ cup flour
  • ½ cup apple cider

Instructions

For the Brine

  • Combine 3 cups of water in a medium saucepan with the salt and brown sugar. Warm over medium heat and stir until the salt and sugar dissolve completely. Cool to room temperature.
  • In a 5-gallon bucket, combine the sugar water with the remaining brine ingredients.
  • Remove any giblets from the turkey and submerge the turkey in the brine, weighing it down as necessary to keep it below the surface of the liquid.
  • Place the brining turkey in the refrigerator or another cold place where it can stay below 40°F. Leave the turkey in the brine for 18-36 hours.

To Spatchcock Turkey

  • On your roasting day, preheat the oven to 425°F. Remove the turkey from the brine, rinse it, and pat it dry.
  • Place the turkey breast side down on a cutting board. Using strong kitchen shears, cut the turkey from end to end along one side of the backbone. Then, make an identical cut on the other side, removing the backbone completely. Set the backbone aside and use it to make the turkey stock for the gravy.
  • Flip the turkey over and use the flat of a chef’s knife to press down on the breastbone until you hear a crack.
  • Flip the thighs and legs out so the whole turkey lies flat. Place the flattened turkey on a rack inside a roasting pan.

To Roast the Turkey

  • Melt the butter in a small pot and remove it from the heat. Stir in chopped herbs, salt and pepper to taste. Brush the seasoned butter over the whole skin of the turkey.
  • Roast the turkey for 1 1⁄2 to 2 hours, or until an instant-read thermometer inserted in the thickest part of the thigh (dark meat) and breast (white meat) reads 165°F.
  • Remove the turkey from the oven and transfer it to a large cutting board. Allow the meat to rest for at least 30 minutes before carving to serve.

For the Gravy

  • While the turkey is cooking, place the turkey backbone you removed (and giblets if you have them), one large rough-chopped carrot, one large rough-chopped celery stalk, and half an onion in a large saucepan with 4 cups of water.
  • Bring to a boil, then reduce to a simmer and allow to cook for about one hour.
  • Strain your turkey stock and discard the solids.
  • In a saucepan, melt 2 tablespoon butter over medium heat. Once the butter is melted, add one minced clove of garlic and one teaspoon of thyme. Cook for one minute.
  • Whisk in flour and apple cider, and continue whisking until the mixture is completely smooth and thickened.
  • Add 2 1⁄2 cups turkey stock and whisk to combine. Cook until your gravy is thick enough to coat the back of a spoon.
  • Taste and salt and ground black pepper as desired. 
  • Carve your turkey, and serve it with the warm gravy.

Notes

Tips for the Best Spatchcock Turkey

To perfect your spatchcock turkey skills, follow these essential tips:
  • Thaw Completely – Before beginning, Make sure your turkey is fully thawed. This is crucial for even cooking and achieving the right temperature throughout.
  • Dry with Paper Towels – Pat the turkey dry with paper towels. Removing excess moisture helps achieve crispy, golden skin.
  • Preheat Your Oven – Use an oven thermometer to set your oven to the right temperature. Generally, a preheated oven at 425°F works best for roasting a spatchcocked turkey.
  • Season Generously – To enhance the flavor of your turkey, use plenty of herbs (like herbs mixed with butter) and spread evenly under and over the skin for maximum impact. You could also use an herb-infused olive oil, but we prefer the flavor of butter with our turkey.
  • Don’t Skip the Brine – Brining your turkey will make all the difference in a juicy and flavorful turkey. It’s an extra step well worth the effort!
  • Use a Baking Sheet – Roast the spatchcock turkey on a wire rack over a baking sheet. This allows for better air circulation around the turkey, ensuring even cooking.
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