If you want a juicy, evenly cooked turkey with the crispiest skin, this Spatchcock Turkey is the recipe for you. It reliably turns out perfect and cooks in under an hour and a half for a 12–14 lb. bird.
Thanksgiving is my favorite holiday and I’ve hosted it for over 15 years. I’ve prepared turkeys many different ways, but spatchcocking—removing the backbone and flattening the bird—has become my go-to method. It produces an evenly cooked, juicy turkey with maximum crispy skin and much faster oven time compared to the traditional roast.
Why you’ll love this recipe:
- Spatchcock turkey stays juicy and flavorful with outstandingly crispy skin.
- A 12–14 lb. turkey roasts at 450°F in approximately 1 to 1.5 hours—about half the time of the conventional method.
- Flattening the bird helps it cook evenly: breast and dark meat finish at nearly the same time, so nothing dries out.
- More surface area of skin is exposed for deep golden browning and crisp texture.
- If you make stock or gravy, toss the backbone and giblets into the pot for added flavor.
Recipe ingredients
This spatchcock turkey uses a very simple seasoning—only a few ingredients besides salt and pepper.
Ingredient notes
- Turkey: This recipe is written for a 12–14 lb. turkey, but you can use other sizes; cooking times will vary. Ask your butcher to spatchcock the turkey if you prefer to skip that step.
- Oil: Extra virgin olive oil helps the skin turn a beautiful golden brown. You can substitute melted butter if you prefer.
- Smoked paprika: Adds warm, smoky flavor and deep color. Regular paprika or other herbs and spices work as alternatives.
- Kosher salt: Kosher salt has larger grains than table salt; if using table salt, reduce the amount (about 3/4 tablespoon table salt for 1 tablespoon kosher).
How to make this recipe
This spatchcock turkey is straightforward to prepare and yields consistent results. Read through the steps before you begin so everything goes smoothly.
See the recipe card below for ingredient amounts, times, and nutrition.
How to spatchcock a turkey
Spatchcocking a turkey is easier than it sounds if you have sharp kitchen shears or a sturdy knife.
Pro tip: Ask your butcher to spatchcock the bird and return the backbone and giblets for stock or gravy to save time.
- Remove the giblets and pat the turkey dry. Place the turkey breast-side down with the legs facing you. Using sharp kitchen shears, cut along both sides of the backbone and remove it.
- Use a paring knife to loosen the tip of the breastbone if needed. Turn the turkey breast-side up and press firmly over the center of the breast to flatten the bird.
How to dry brine the turkey
A dry brine is simple and effective—no liquid brine is needed. Salt draws moisture out, which then reabsorbs, breaking down proteins and seasoning the meat. It also helps dry the skin so it crisps during roasting.
- Pat the turkey dry. Loosen the skin over the breast and rub some kosher salt directly onto the meat beneath the skin, then sprinkle the remaining salt over both sides of the turkey.
- Place the turkey on a rimmed baking sheet and refrigerate uncovered for 1–3 days to dry and brine.
Prep the turkey
After dry brining, finish the bird with a simple olive oil rub before roasting.
- Mix extra virgin olive oil, smoked paprika and black pepper in a small bowl.
- Rub the mixture evenly over the turkey (no extra salt is necessary because of the dry brine). Tuck the wing tips under the bird and let it sit at room temperature for 1–2 hours before cooking.
- Preheat the oven to 450°F with the rack in the lower third. Roast the turkey for about 1–1.5 hours depending on size—check for doneness after one hour. Once the skin is deeply browned (roughly 20–30 minutes), loosely cover the turkey with foil for the remainder of the roasting time.
How to check the temperature of a turkey
- Insert a thermometer into the thickest part of the thigh without touching bone; the turkey is done when the thigh reaches 175°F.
- Alternatively, check the thickest part of the breast (parallel to the bird toward the neck); the breasts are done at 160°F. The turkey will continue to rise in temperature as it rests.
FAQs
Spatchcock likely originates from older British or Irish usage and refers to splitting open a game bird so it lies flat for grilling or roasting. It’s essentially the same as butterflying the bird by removing the backbone.
Spatchcocking helps the turkey cook faster and more evenly because it lies flat. The result is a juicier bird with crisp, golden skin in a fraction of the usual cooking time.
With sharp kitchen shears it takes about five minutes. You can also ask your butcher to do it for you and request the backbone and giblets back for stock and gravy.
No. A spatchcocked turkey is flattened and cannot be stuffed in the cavity as a traditional whole turkey can.
Place the thermometer in the thickest part of the thigh or breast without touching bone. Thighs are done at 175°F and breasts at 160°F; allow the turkey to rest after roasting.
Recipe notes
- Nutrition information is estimated for a 12 lb. turkey.
- Pro tip: Ask your butcher to spatchcock the turkey and save the backbone and giblets to make turkey stock and gravy.
- Cooking time depends on turkey size. A 12 lb. bird may take about 1 hour; a 14 lb. bird may take up to 1–1.5 hours. Begin checking after 1 hour.
- Because the oven is hot, the turkey will brown quickly; loosely tent with foil after it reaches a deep golden color to prevent over-browning.
- Customize the rub with your favorite seasonings, fresh herbs, or citrus zest for extra flavor.
What to serve with spatchcock turkey:
- Cranberry orange sauce
- Homemade dinner rolls
- Green bean casserole
- Slow cooker stuffing
- Yukon gold mashed potatoes
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media to share your results.
Perfect Spatchcock Turkey
Butterflied for even cooking and the crispiest skin. Ready in under 90 minutes for a 12–14 lb. bird.
Servings and Time
Servings: 16
Prep Time: 15 mins
Cook Time: 1 hr 30 mins (approx.)
Additional Time: 1 day (for dry brine)
Total Time: 1 day, 1 hr 45 mins (including brining)
Equipment
- Rimmed baking sheet (large enough to hold the spatchcocked turkey)
- Sharp kitchen shears or sturdy knife
- Instant-read thermometer
Ingredients
- 1 tablespoon kosher salt (adjust for larger birds)
- 12–14 lb. turkey, spatchcocked
- 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika (or regular paprika)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Spatchcock the turkey: Remove giblets and pat the turkey dry. Place breast-side down and cut along both sides of the backbone with kitchen shears to remove it.
- Score the breastbone tip if needed, then flip the turkey and press firmly over the breast to flatten. If you prefer, have your butcher spatchcock the bird and return the backbone.
- Dry brine: Loosen the skin over the breast and rub some kosher salt directly onto the meat. Sprinkle remaining salt over both sides. Place the turkey on a rimmed sheet and refrigerate uncovered 1–3 days.
- Prep the rub: Combine olive oil, smoked paprika and black pepper. Rub evenly over the turkey (no extra salt needed). Tuck wings under and let stand 1–2 hours at room temperature before roasting.
- Preheat oven to 450°F and position the rack in the lower third. Roast the turkey for about 1–1.5 hours depending on size. Once the skin is deeply browned (about 20–30 minutes), loosely tent with foil for the remaining time.
- Check doneness: Insert an instant-read thermometer into the thickest part of the thigh without touching bone; thighs should read 175°F. The breast should read 160°F. Remove from oven and rest loosely tented with foil for 20–30 minutes before carving.
Notes
- Nutrition information is estimated for a 12 lb. turkey.
- Cooking times vary by bird size and oven. Start checking at 1 hour for smaller birds.
- Reserve backbone and giblets for turkey stock or gravy.
- Letting the turkey rest after roasting ensures juices redistribute and the meat stays moist.
Nutrition (estimated)
Serving: 1 • Calories: 503 kcal • Carbohydrates: 1 g • Protein: 74 g • Fat: 22 g • Saturated Fat: 5 g • Cholesterol: 245 mg • Sodium: 381 mg • Potassium: 762 mg • Sugar: 1 g • Vitamin A: 209 IU • Vitamin C: 1 mg • Calcium: 37 mg • Iron: 3 mg
Nutrition is estimated using a food database and is intended as a guideline only.
All recipes and images © Flavor the Moments.
Note: This recipe was originally published in November 2015. The text, recipe and photos have been updated.