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Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat on a rimmed baking sheet for evenly roasted meat and crisp, browned skin. Butter spread beneath the skin keeps the breast and thighs moist as the turkey roasts at 425°F.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 20 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound whole turkey, fully thawed, neck and giblets removed
  • 1 tbsp fine salt
  • 2 tsp black pepper
  • 0.5 cup unsalted butter softened

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and place a rack in the lower third.
  2. Set the turkey breast-side down on a cutting board.
  3. Use sturdy kitchen shears to cut along both sides of the backbone.
  4. Remove the backbone.
  5. Turn the turkey breast-side up and press firmly on the breastbone until the bird lies flat.
  6. Pat the turkey dry.
  7. Place it skin-side up on a wire rack set inside an 18x13-inch rimmed baking sheet.
  8. Season the turkey evenly with the salt and pepper, including the cavity area.
  9. Spread the softened butter beneath the skin over the breast and thighs.
  10. Roast for 1 hour 15 minutes to 1 hour 45 minutes, checking after 1 hour 15 minutes, until the thickest part of the breast and the innermost thigh register 165°F on an instant-read thermometer.
  11. Loosely tent with foil if the skin browns too quickly.
  12. Transfer the turkey to a cutting board and rest for 20 minutes before carving.

Notes

For crisp skin, pat the turkey thoroughly dry before seasoning. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a dairy-free swap, use softened dairy-free butter in place of the butter.