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A perfectly roasted golden-brown spatchcock turkey, ready to serve.

Proven way to grow a perfect Spatchcock Turkey in 3 hours

This recipe provides a straightforward guide to preparing a perfectly cooked Spatchcock Turkey in approximately 3 hours, resulting in juicy meat and crispy skin.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 (12-14 lb) Whole turkey
  • 2 tbsp Olive oil
  • 1 tbsp Salt
  • 1 tsp Black pepper
  • 4 Rosemary sprigs
  • 4 Thyme sprigs
Optional Brine
  • 8 cups Water
  • 1/2 cup Kosher salt
  • 1/4 cup Brown sugar
  • 2 Bay leaves
  • 4 Garlic cloves, smashed

Equipment

  • Roasting pan
  • Roasting rack
  • Meat thermometer
  • Kitchen shears
  • Paper towels

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C) and remove the turkey from its packaging, patting it dry with paper towels.
  2. To spatchcock, place the turkey breast-side down, cut along both sides of the backbone with kitchen shears, and remove the bone.
  3. Flip the turkey, press down firmly on the breastbone until it flattens, and tuck the wing tips under the breast.
Seasoning and Roasting
  1. Rub the turkey all over with olive oil, then season generously with salt, black pepper, rosemary, and thyme.
  2. Place the turkey on a roasting rack set in a pan, ensuring even air circulation.
  3. Roast for 30 minutes at 450°F (230°C), then reduce the oven temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  4. If desired, baste the turkey with pan juices every 30 minutes during the lower temperature cooking.
Resting and Serving
  1. Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for 15-20 minutes before carving.
  2. Carve the turkey and serve immediately with your favorite side dishes.

Notes

For extra flavor and moisture, consider brining the turkey overnight before spatchcocking and roasting. Adjust cooking times based on your turkey's size and your oven's calibration. Always verify doneness with a meat thermometer.