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    Home » Dinner Recipes

    How to Cook a Spatchcocked Turkey

    Published: Nov 24, 2020 · Modified: Feb 5, 2022 by Kim Beaulieu · This post may contain affiliate links

    2.2K shares
    • 182
    Jump to Recipe Print Recipe
    How to Cook a Spatchcock Turkey collage image.
    Spatchcock turkey collage image featuring two images of the cooked turkey

    This Spatchcock Turkey cooking method is the quickest way to cook a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!

    Spatchcock Turkey sliced and presented on a silver tray with herbs and cranberries for decoration.

    If you want to learn the quickest, easiest, laziest way to make a turkey this Spatchcock Turkey recipe is for YOU!

    That was what I wrote on my personal Facebook wall the day I made this. I put that up on my page to let all my friends and family know I was challenging myself to make a holiday meal from start to finish in under 2 hours.

    Crazy, right?

    It's not crazy at all. I know it seems like it is, but it's completely doable. They key to success was making a spatchcocked turkey. That cuts the turkey cooking time down considerably. So, you don't have to babysit your bird all day long.

    If you are unfamiliar with what a spatchcocked turkey is, it's basically a flattened turkey. People refer to the method as "butterfly", "flattened", and "spatchcocked". You remove the backbone and flatten the turkey by pressing down.

    What I absolutely love about this is the turkey cooks evenly. Most of the time when you cook a turkey the traditional way you end up with overcooked parts, and undercooked parts. That's likely why many people dislike turkey.

    Turkey is absolutely delicious if cooked properly. If it's not cooked properly you will end up scaring off future generations of turkey loving peeps. One bad bird can ruin a life, people. Or many lives. No joke.

    So "turkey" responsibly this holiday season. Make this spatchcocked turkey for Thanksgiving! Do it for all the future generations of turkey loving peeps. Turkey deserves your love and adoration. So cook it with love and care.

    Spatchcock Turkey on a wire rack with herbs and veggies.

    Ingredient Notes:

    • Turkey - My turkey was 12 pounds but buy whatever size suits your needs. You can spatchcock it yourself or ask your butcher to do it for you.
    • Butter - Salted or unsalted butter will work for this recipe.
    • Rosemary - Use fresh if you have it. The flavour and aroma are amazing.
    • Spice - Salt and pepper all sides of the bird.
    • Garlic - Use fresh garlic. We love using the garlic over bread once it's done cooking.
    • Onions - I used Vidalia onions but use any type of sweet onion. Honestly, I really love Spanish onions too.
    • Carrots - Personally, I like using fresh carrots but not the tiny little baby ones you buy in bags.
    • Tomatoes - I used Roma tomatoes. Any smallish tomato will do. Or omit altogether.
    • Celery - Buy fresh celery and chop it up.

    How to Cook Spatchcock Turkey:

    1. Preheat the oven to 450 degrees F.
    2. Next, melt the butter in a small saucepan, toss in some rosemary too. Allow it to bubble then simmer for a few minutes. Remove from heat and allow to cool a bit. Remove rosemary once it's cooled.
    3. Then, line a rimmed pan with tinfoil and spray it with non-stick spray.
    4. Toss the chopped veggies in the bottom of the pan then pop a rack over top.
    5. Next, season the turkey on all sides and brush with butter.
    6. Place the turkey in the pan and pop it the oven. Cook for about 80 to 90 minutes, or until the internal temperature reaches 150 degrees F for the breast or 165 degrees F for the thigh.
    7. Then, remove the turkey from the oven and allow it to rest for at least 20 minutes before carving.
    8. Plate and serve!

    How to Cook a Spatchcocked Turkey by cravingsofalunatic.com- This method is the quickest way to cook a whole turkey. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!

    Looking for more Thanksgiving Recipes

    • Slow Cooker Garlic Mashed Potatoes
    • Smashed Potatoes with Onions and Garlic
    • Parmesan Smashed Potatoes
    • Lamb Chops with Peach Salsa
    • Balsamic Roasted Baby Carrots
    • Kim's Cheater Stuffing

    Check out these amazing Spatchcocked Turkey Recipes

    • How to Cook a Spatchcocked Turkey from Serious Eats
    • Spatchcocked Turkey with Anise and Orange from Bon Appétit
    • How to Spatchcock a Turkey from Martha Stewart
    • Spatchcocked Roast Turkey from Food 52
    • Butterflied, Dry Brined Roasted Turkey from Food Network

    To learn how to spatchcock your own turkey watch this great video How to Spatchcock a Turkey from NY Times. The legendary Mark Bittman shows you exactly how to do it at home. All by your little old self.

    I used Serious Eats method for inspiration. Let's face it, they are the epitome of perfection where cooking is concerned.

     

    How to Cook a Spatchcocked Turkey served on silver platter with herbs and cranberries scattered about.

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    How to Cook a Spatchcock Turkey served on silver platter with herbs and cranberries scattered around.
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    5 from 1 vote

    How to Cook a Spatchcocked Turkey

    This Spatchcock Turkey cooking method is the quickest way to cook a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!
    Course Main Course
    Cuisine Turkey
    Keyword how to cook a spatchcocked turkey, spatchcock turkey, thanksgiving turkey
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 12
    Calories 499kcal
    Author Kim Beaulieu

    Equipment

    • 1-Quart Saucepan
    • Large Rimmed Pan
    • Aluminum Foil

    Ingredients

    • 12 pound turkey, spatchcocked
    • ¼ cup butter
    • 4 sprigs Rosemary
    • 1 tsp salt
    • 1 tsp pepper
    • 2 heads garlic, cut through the equator
    • 1 large vidalia onion, chopped into large pieces
    • 8 baby carrots, chopped into large pieces
    • 12 roma tomatoes, whole or halved
    • 4 celery stalks, chopped into large pieces
    US Customary - Metric

    Instructions

    • Preheat oven to 450 degrees.
    • In a small saucepan melt the butter and toss in a few sprigs of rosemary. Allow the butter to bubble up for a few minutes, then lower the heat to a simmer for a few minutes. Take off heat, and leave the rosemary in the butter while you prep the bird.
    • Line a large rimmed pan with tinfoil. Spray with non-stick spray.
    • Toss chopped vegetables in the pan. Cover the pan with a flat rack.
    • Season the turkey generously with salt and pepper on bottom side. Place the turkey cut side down on the baking pan. Brush with butter. Sprinkle with salt and pepper.
    • Place turkey in the oven on the middle rack, and cook for 80 to 90 minutes, or until internal temperature reaches of the breast is approximately 150 degrees, and the thigh reaches approximately 165 degrees. My turkey took 80 minutes.
    • Remove the turkey from the oven. Allow to rest for 20 minutes before carving.
    • Serve with a big turkey loving smile!

    Notes

    Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 
     
    If you made this recipe considering giving it a star rating or leave a comment!

    Nutrition

    Calories: 499kcal | Carbohydrates: 2g | Protein: 70g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 242mg | Sodium: 604mg | Potassium: 790mg | Vitamin A: 1280IU | Vitamin C: 2.1mg | Calcium: 52mg | Iron: 3mg

    Spatchcock turkey sliced and served on a silver tray with herbs and cranberries.

     

    Thanks for visiting today!

    Swing by my recipe index for more great ideas for everything from dessert to dinner. You can search for more Thanksgiving recipes, as well as Christmas recipes, and Easter recipes.

    While you're here be sure to follow me on Pinterest. I'm always sharing lots of great recipe inspiration on there. Plus all new recipes get posted on there as soon as they go up.

    You should also swing over right now and follow me on Instagram. I share all my recipes there, new and old. It's a great way to keep up with what's happening on the blog, and my life.

    Toodles! xx

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    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Heather Kinnaird

      October 11, 2016 at 10:13 am

      what a gorgeous bird Kim! I may just have to give this a whirl this year as we are hosting Thanksgiving

      Reply
    2. Rachel @ Rachel Cooks

      October 11, 2016 at 9:31 pm

      This is SO gorgeous!

      Reply
    3. Liz

      October 12, 2016 at 5:45 pm

      Whoa, this is turkey perfection!!! It's been so long since I've spatchcocked a chicken--I hope it comes back to me as turkey will be next on my list!!!

      Reply
    4. Megan @ MegUnprocessed

      October 13, 2016 at 3:01 am

      Great photography!

      Reply
    5. Katrina @ In Katrina's Kitchen

      October 14, 2016 at 9:58 am

      This was actually super helpful! And gosh it's so pretty!

      Reply
    6. Barbara Schieving

      October 17, 2016 at 8:27 am

      I've always wanted to try cooking a spatchcock turkey. Such gorgeous color.

      Reply
    7. Liz @ The Lemon Bowl

      October 17, 2016 at 4:41 pm

      Ok you're making me so hungry!! Yes please!

      Reply
    8. Supriya Kutty

      October 21, 2016 at 6:58 am

      LOVE this go-to recipe!!! so simple, this is seriously perfect for the workweek grind

      Reply
    9. Vanessa

      October 30, 2016 at 8:57 pm

      These look amazing and I love how yummy and easy it is to make this turkey. I am pinning this for sure and I would love it if you would share these yummy recipes at a link party I am co-hosting. I hope to see you there. Have a lovely week. http://diy180site.blogspot.com/2016/10/dishing-it-and-digging-it-link-party-120.html

      Reply
    10. Raymond

      July 29, 2021 at 4:27 pm

      Thanks for sharing!

      Reply
      • Kim Beaulieu

        September 10, 2021 at 4:57 pm

        Thanks.

        Reply
    11. Jill Baird

      October 28, 2021 at 1:49 pm

      5 stars
      I love the idea of simmering the butter for a few minutes with some fresh rosemary! Wow, such a great way to cook your turkey much quicker!

      Reply
      • Kim Beaulieu

        November 04, 2021 at 4:34 pm

        Thanks so much Jill.

        Reply

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