From the roundup: 24 Thanksgiving Dinner Recipes Classic Enough to Please Every Table
This herb-roasted spatchcock turkey is what I make when I want Thanksgiving to feel manageable instead of like a four-hour hostage situation. Removing the backbone and flattening the bird sounds intimidating the first time, but it takes about ten minutes with a good pair of kitchen shears, and the payoff is real: 75 to 90 minutes of roasting for a 13 to 15-pound bird, and crispy skin across the whole surface, not just the top.
Most of the actual work happens the night before. You mix the butter with garlic, thyme, and rosemary, push it under the skin, rub the rest all over the outside, and park the turkey uncovered in the fridge. That overnight rest is doing two things at once: the butter is flavoring the meat, and the dry refrigerator air is pulling moisture off the skin so it crisps instead of steams the next day. Morning of, you just pull it out, let it come to temperature, and roast.
It feeds 12 comfortably and the leftovers slice cleanly because the meat stays juicy. I usually pull the drippings from the pan before the turkey even comes off the rack, so gravy is already started before anyone asks about it.
Why you will love this
- A 13 to 15-pound bird is done in 75 to 90 minutes, which frees up your oven for sides at a time when oven space is precious.
- Breast and thigh meat hit temperature at nearly the same time because the bird cooks flat, so you are not sacrificing dry breast to get the thighs done.
- The overnight butter rub means your hands-on time Thanksgiving morning is mostly just preheating the oven and pouring broth in the pan.
- The pan drippings are excellent because the broth keeps them from scorching, and you get a real head start on gravy.
- Leftover turkey holds up well in the fridge for four days and reheats without turning rubbery if you add a splash of broth.
Tips for success
- Dry skin is the whole point of the overnight fridge rest. If you skip it and roast the same day, the skin will still taste good, but it will not get that deep, even crispness. Give it at least 8 hours uncovered.
- Start checking the thigh temperature at the 70-minute mark, not at 90. Ovens vary, and a bird on the smaller end of 13 pounds can finish early. Pull it at 165 in the thigh and 160 in the breast; the breast carries over during the rest.
- The 30-minute rest is not optional. I cut into a spatchcocked turkey too early once and watched half the juice run straight onto the board. Rest it uncovered on the rack so the bottom skin does not steam and go soft.
- Make sure your sheet pan has a rim of at least an inch. A flat cookie sheet will let the broth and drippings run right into your oven.
Common questions
- Can I ask the butcher to spatchcock it for me? Yes, most grocery store meat counters will do it if you call ahead. Ask them to save the backbone so you can make stock.
- What if my turkey is still a little frozen in the middle? Do not roast it. A partially frozen bird will take much longer and cook unevenly. Thaw it fully in the fridge, which takes about 24 hours per 4 to 5 pounds.
- My bird is bigger than 15 pounds. Will this still work? It will, but add time and check earlier. A 17-pound bird might need closer to 100 to 110 minutes. The thermometer is your real guide, not the clock.
- Can I use this same method for a smaller bird? Absolutely. A 10 to 12-pound turkey will often be done closer to 60 to 70 minutes, so start checking at 55.
Substitutions
If you do not have fresh herbs, use 1 tablespoon dried thyme and 1 teaspoon dried rosemary in place of the fresh. The flavor is a little more muted but still good. Salted butter works fine if you cut the added kosher salt in the rub to 1 teaspoon and skip the extra skin seasoning. For a dairy-free version, olive oil rubbed under and over the skin will work, though the skin will be a shade less golden than with butter.
Smoked paprika can be swapped for sweet paprika or left out entirely. It mostly adds color and a very mild background note, so skipping it does not change the dish in any meaningful way.
Make-ahead and storage
The turkey can be spatchcocked and buttered up to 24 hours ahead. Keep it uncovered on the rack in the fridge for at least the last 8 hours so the skin dries properly. Do not cover it with plastic wrap right before roasting, or you lose the benefit of that dry rest. Store carved leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, arrange slices in a baking dish, add a few tablespoons of broth or saved drippings, cover tightly with foil, and warm at 325 degrees for 15 to 20 minutes. This keeps the meat from drying out. Cooked turkey can be frozen in zip bags with a little broth for up to 2 months. Thaw overnight in the refrigerator and reheat the same way. The texture holds reasonably well for soups, pot pie, or sandwiches after freezing, though it will not be quite as good as fresh.
Herb-Roasted Spatchcock Turkey
Ingredients
Equipment
Method
- The night before, place the turkey breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone from the tail end up to the neck. Remove the backbone completely and save it for stock. Flip the turkey breast-side up and press firmly down on the breastbone with the heel of your hand until you hear it crack and the bird lies flat. Pat the entire turkey dry with paper towels, including under the skin.
- In a small bowl, mix the softened butter with the garlic, thyme, rosemary, 2 teaspoons kosher salt, and black pepper until combined. Slide your fingers under the breast skin and thigh skin, loosening it gently without tearing. Push about half the herb butter directly under the skin and spread it across the meat with your fingers. Rub the remaining butter all over the outside of the turkey. Sprinkle the skin lightly with extra salt and the smoked paprika.
- Set the turkey on a wire rack inside a large rimmed sheet pan or roasting pan. Leave it uncovered in the refrigerator overnight, or for at least 8 hours. The dry air in the fridge pulls moisture from the skin surface, which is what lets it crisp up in the oven rather than steam.
- About 1 hour before you plan to roast, take the turkey out of the refrigerator and let it sit at room temperature. Heat your oven to 425 degrees with a rack in the lower third position. Pour the chicken broth into the bottom of the pan under the rack. This keeps the drippings from scorching and gives you a head start on gravy.
- Drizzle the olive oil evenly over the skin and roast the turkey at 425 degrees. A 13 to 15-pound bird will typically need 75 to 90 minutes. Start checking the thickest part of the thigh at the 70-minute mark using an instant-read thermometer. You are looking for 165 degrees in the thigh and 160 degrees in the thickest part of the breast. The breast will carry-over cook to 165 during resting.
- Once the turkey hits temperature, tilt the pan carefully and spoon off the drippings to save for gravy. Transfer the turkey on its rack to a cutting board and let it rest uncovered for at least 30 minutes before carving. Resting is not optional. Cutting too early sends all the juice onto the board instead of staying in the meat.
- To carve, remove the legs and thighs first by cutting through the hip joint. Separate the drumstick from the thigh at the knee joint. For the breast, slice straight down along the breastbone on each side to remove the whole breast half, then slice crosswise into serving pieces. Arrange on a platter and spoon any resting juices from the board over the top.
Notes
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