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!
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.
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.
- 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:
- Preheat the oven to 450 degrees F.
- 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.
- Then, line a rimmed pan with tinfoil and spray it with non-stick spray.
- Toss the chopped veggies in the bottom of the pan then pop a rack over top.
- Next, season the turkey on all sides and brush with butter.
- 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.
- Then, remove the turkey from the oven and allow it to rest for at least 20 minutes before carving.
- Plate and serve!
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.
Places to stalk Cravings of a Lunatic
How to Cook a Spatchcocked Turkey
- 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!
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