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    Spatchcock Turkey

    November 9, 2023

    A roasted spatchcock turkey delivers full flavor and maximum juiciness. Cut down on your turkey cooking time and have beautifully browned turkey for everyone at the table this Thanksgiving.

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    A Roast Spatchcocked Turkey seasoned with sage, thyme, turmeric, garlic, pepper and paprika on a serving platter
    Photography by Gayle McLeod

    Looking for more turkey recipes?

    Our Oven Roasted Spatchcock Turkey

    Every year we find ourselves researching the best way to cook a turkey. We’re sharing our foolproof spatchcock turkey to help with your Thanksgiving meal planning. If you’d like to compare, we also have a classic Roast Turkey recipe. There’s also turkey gravy (from pan drippings), and the eventual turkey fat butter. Check out our Best Thanksgiving Sides, and a few of our favorites like Classic Mashed Potatoes, our Parker House Rolls and Brussels Sprouts Au Gratin.

    turkey, carrots, onion, celery, olive oil, pepper, sage, thyme, turmeric paprika and garlic in prep bowls

    Ingredients For Our Easy Roast Spatchcock Turkey

    • Turkey – 1 (10-12 pound) turkey

    • Herbs – fresh sage and fresh thyme

    • Spices – turmeric, granulated garlic, freshly cracked black pepper, smoked paprika

    • Vegetables – Garlic, onion, carrot, and celery

    • Pantry – Kosher salt and extra-virgin olive oil

    a raw turkey being spatchcocked with sharp scissors on top of parchment paper
    a raw turkey with the spine cut out on top of parchment paper
    a raw spatchcocked turkey on top of a cutting board and parchment paper
    a raw spatchcocked turkey in a large pot of water with salt being poured in for brining the turkey

    How To Spatchcock A Turkey

    For a complete visual guide to this process, check out How to Spatchcock a Chicken. It’s the same process, but with a smaller bird!

    1. Place the turkey on a large cutting board breast side down with the neck facing toward you.

    2. Using good quality kitchen shears, hold the neck and cut along one side of the spine, separating it from the ribs.

    3. Flip the turkey breast side up, and, using the palms of your hands, press along the breastbone to flatten.

    4. Place the turkey in a brining bag or large (non-reactive) pot and cover with cold water. Add ¾ cup of the kosher salt, cover, and refrigerate for at least 12 hours or up to 24

    a spatchcocked turkey drizzled with olive oil and rubbed with spices on top of carrots, onion & celery in a roasting pan

    Roasting A Spatchcock Turkey

    1. Preheat the oven to 450°F with a rack in the center position.

    2. Arrange the turkey, veggies, and herbs in a large roasting pan. Drizzle the turkey with the olive oil and sprinkle with the turmeric, granulated garlic, pepper, smoked paprika, and salt.

    3. Roast for 15 minutes, then reduce the temperature to 400°F. Using a turkey baster, baste the turkey with the pan juices. Roast 45 minutes more, or until the internal temperature of the turkey thigh reaches 165°F on an instant-read thermometer.

    4. Allow the turkey to rest for 5-10 minutes, then carve.

    5. Discard the vegetables. Serve on a large platter along with pan juices. Garnish with fresh sage leaves.

    A Roast Spatchcocked Turkey seasoned with sage, thyme, turmeric, garlic, pepper and paprika in a roasting pan

    How to Store Leftover Turkey + Tips

    • Leftover turkey will keep in the fridge for 3-4 days, or frozen for 3-4 months. Plenty of time for Leftover Turkey Soup with Wild Rice or turkey sandwiches stacked high.

    • Keep an eye on the turkey while it roasts. If the turkey is browning too quickly, reduce the temperature to 375°F.

    • You can ask the butcher to spatchcock the turkey for you if you prefer.

    • There’s nothing like an instant-read thermometer at Thanksgiving. It will really save you a headache by taking the guesswork out of roasting a turkey.

    A Roast Spatchcocked Turkey seasoned with sage, thyme, turmeric, garlic, pepper and paprika on a serving platter

    The Modern Proper Has Many Turkey Recipes

    There’s More Great Thanksgiving Recipes This Way

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Spatchcock Turkey

    November 9, 2023

    • Serves:  10
    • Prep Time:  12 hrs 15 min
    • Cook Time:  50 min
    • Calories:  668
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    Ingredients

    • 1 (10-12 pound) turkey
    • ¾ cup + 3 tablespoons kosher salt
    • 1 large white onion, peeled and quartered
    • 4 celery stalks, roughly chopped
    • 4 large carrots, peeled, roughly chopped
    • 1 head of garlic, cut in half
    • 3 tablespoons chopped fresh sage, plus more for garnishing
    • 6 sprigs fresh thyme
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoons ground turmeric
    • 1 tablespoons granulated garlic
    • 1 tablespoons freshly cracked black pepper
    • 1 teaspoon smoked paprika

    Method

    1. Place the turkey on a large cutting board breast side down with the neck facing toward you. Using good quality kitchen shears, hold the neck and cut along one side of the spine, separating it from the ribs. Flip the turkey breast side up, and, using the palms of your hands, press along the breastbone to flatten. Place the turkey in a brining bag or large (non-reactive) pot and cover with cold water. Add ¾ cup of the kosher salt, cover, and refrigerate for at least 12 hours or up to 24.

    2. Preheat the oven to 450°F with a rack in the center position.

    3. Remove the turkey from the brine and pat dry. Arrange the onion, celery, carrots, garlic, sage, and thyme in a large roasting pan. Place the turkey, breast side up, on top of the vegetables. Drizzle the turkey with the olive oil and sprinkle with the turmeric, granulated garlic, pepper, smoked paprika, and remaining 3 tablespoons of salt.

    4. Roast for 15 minutes, then reduce the temperature to 400°F. Using a turkey baster, baste the turkey with the pan juices. (If the turkey is browning too quickly, reduce the temperature to 375°F.) Roast 45 minutes more, start checking the turkey thigh with an instant-read thermometer every 5-8 minutes. Turkey is done when it reaches 165°F on an instant-read thermometer.

    5. Allow the turkey to rest for 5-10 minutes, then carve. Discard the vegetables. Serve on a large platter along with pan juices. Garnish with fresh sage leaves.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 668
    • Protein 99 g
    • Carbohydrates 7 g
    • Total Fat 28 g
    • Dietary Fiber 2 g
    • Cholesterol 354 mg
    • sodium 1024 mg
    • Total Sugars 2 g

    Spatchcock Turkey

    Questions & Reviews

    Join the discussion below.

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    • Dina

      Hi, I'd love to try this but have two questions: At the top it suggests approximately 30 minutes at 400 and at the bottom it says 45 minutes. Can you clarify? Also, will this work with a bigger turkey? If so, how would you suggest calculating the cooking times? Is it still 15 minutes at 450? And then approximately how much longer per pound at 400?

      Thank you!!

      Probably about 4 more minutes per pound.

    • Melanie

      Such a fun little twist on the traditional turkey. Got a turkey on a great deal and tested this out for our Thanksgiving menu and I think I'll do it on Thanksgiving! It was delicious and I love that it didn't need to bake as long as a traditional turkey which will make day of prep a bit easier. Thanks for this fun idea!

      Thanks Melanie, happy to hear it's making your menu!