Home Healthy Food Spatchcock Turkey Recipe – Match Foodie Finds

Spatchcock Turkey Recipe – Match Foodie Finds

Spatchcock Turkey Recipe – Match Foodie Finds


If you’re brief on time and on the lookout for the proper Thanksgiving turkey, give our spatchcock turkey recipe a strive! It does require a turkey dry brine the evening earlier than, however the roast time for this turkey on the day of Thanksgiving is lower than 2 hours!

Spatchcock turkey on a plate.

Should you’ve been a part of the Match Foodie Finds group for some time, you realize that we love cooking with meat. For this reason Thanksgiving is our favourite vacation –> as a result of we get to organize beautiful a Thanksgiving turkey for our households.

We needed to provide you with a turkey recipe that had all the wonderful flavors of a traditional roasted turkey, however that cooked faster within the oven. Insert –> spatchcock turkey, a detailed relative to certainly one of your favourite FFF recipes, spatchcock hen.

A fast rundown: This turkey is first dry-brained in a single day after which seasoned with our well-known turkey seasoning the morning of. Spatchcock the turkey after which stuff onion, garlic, and herbs below the pores and skin. Roast it on high of a wire rack (essential!), basting it each 20 minutes for 1.5 – 2 hours.

What You Must Make a Thanksgiving Spatchcock Turkey

The components for this spatchcock turkey recipe are damaged down into 3 parts — the dry brine, the turkey itself and the basting liquid. You want:

Dry brine

A dry brine is such a improbable manner so as to add a ton of taste. Ours is made with kosher salt, black pepper, dried thyme, and dried rosemary. Should you swear by a moist brine you should utilize that as a substitute.


  • 12-14 lb. untreated turkey: we suggest utilizing nothing greater than a 14-pound turkey in order that it doesn’t dry out.
  • White onion and garlic cloves: simply since you’re spatchcocking, doesn’t imply you possibly can’t stuff your turkey!
  • Recent herbs: we used thyme and oregano, however any recent herbs work. You’ll be making them right into a bundle and sticking them below the pores and skin.
  • Turkey seasoning: our turkey seasoning is really the very best (ask anybody on the web). We extremely suggest making and utilizing this recipe.
  • Olive oil 

Basting liquid

Basting your turkey is vital for conserving it. good and moist. And, it might probably (and must be) used as the bottom of your turkey gravy! We used white wine, broth, unsalted butter, recent thyme, and just a little extra turkey seasoning.

Learn the technique to spatchcock a turkey.

Methods to Spatchcock a Turkey

First issues first, ensure to prep and dry brine your turkey (extra within the recipe card under) to get it prepared for spatchcocking.

  1. When you’re able to spatchcock your turkey, set the turkey breast-side down on a reducing board.
  2. Use very sharp kitchen shears to chop down one facet of the backbone by way of the ribs. Repeat on the opposite facet of the backbone and discard the backbone. 
  3. Flip the turkey over onto its breasts and use your arms to firmly press on the middle of the fowl, flattening the turkey. Because you’re cooking a 14-lb. turkey, you’ll want to provide it some elbow grease.
  4. Place the flattened turkey onto a wire rack on high of a baking sheet and also you’re able to season it!

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Spatchcocked turkey on a baking sheet with fresh herbs.

Inside Temperature of a Complete Turkey

The inner temperature a turkey must be 165ºF. Some individuals observe the rule that the hen thigh temperature must be 175ºF and the breast meat ought to come out to 160ºF or 165ºF. Usually, we ensure the entire fowl is about 165ºF.

Our rule of thumb is to stay the probe of your meat thermometer within the thickest a part of the fowl to verify all of the meat reaches a secure temperature.

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How do you spatchcock a turkey?

To spatchcock a turkey, set the turkey breast-side down on a reducing board and use very sharp kitchen shears to start reducing down one facet of the backbone by way of the ribs after which repeat on the opposite facet of the backbone, and discard the backbone. Flip the turkey over onto the breasts and use your arms to press on the center of the fowl urgent down firmly to flatten the turkey. 

Is it value spatchcocking a turkey?

Sure! Whereas it does require just a little additional work to take away the backbone, a spatchcock turkey cooks extra rapidly and since all the pores and skin is evenly uncovered, it offers you crispy pores and skin with juicy meat.

Does spatchcock turkey style completely different?

It tastes even higher than a conventional roast turkey! The meat is extra moist and the pores and skin is extra evenly crispy.

Dry brine turkey on rack.


Retailer your turkey leftovers in an hermetic container within the fridge for as much as 7 days.

Methods to Freeze Turkey Meat

You possibly can simply freeze leftover turkey for sandwiches, salads, or some other recipes. Let the turkey cool fully after which place it in a freezer-safe bag and take away as a lot air as doable. Freeze it for as much as 3 months.

Sliced turkey and mashed potatoes on a plate.

Full Your Thanksgiving Meal

We suggest serving this turkey with our home made turkey gravy, sausage stuffing, mashed potatoes, and inexperienced beans almondine.

For dessert, strive our pumpkin cheesecake bars or an apple tart.

Obtained Leftover Spatchcock Turkey?

In case you have a smaller group of individuals for this turkey you’ll undoubtedly have leftovers! Beneath are some scrumptious leftover concepts.

A spatchcock turkey on a platter with cranberry sauce.

Spatchcock Turkey Recipe

This spatchcock turkey recipe is completely seasoned with a dry brine and turkey seasoning. It is roasted for simply 1.5 – 2 hours, basting each 20 minutes. The meat is so juicy and the pores and skin crisps up completely!

Prep:13 hours

Cook dinner:2 hours

Whole:15 hours

Fats 30

Carbs 3

Protein 99



  • 12-14 lb. untreated turkey fully thawed (ours was round 13 lbs.)
  • ½ white onion diced
  • 10 cloves of garlic minced
  • 6 sprigs recent thyme
  • 2 sprigs recent oregano
  • 2-3 teaspoons turkey seasoning
  • 2 tablespoons olive oil

Basting liquid

  • 1.5 cups white wine we used Sauvignon Blanc
  • ½ cup broth hen, turkey, or vegetable
  • 2 tablespoons unsalted butter
  • 1 sprig recent thyme
  • 1 teaspoon turkey seasoning


  • Prep turkey: Take away the turkey from its packaging and take away any innards from the within of the turkey. Put aside.

  • Dry brine: Add the kosher salt, pepper, thyme, and rosemary to a small bowl and blend till mixed.

  • Separate the pores and skin from the turkey meat and rub the salt combination below the pores and skin of the turkey. Remember to rub the breasts, legs, and wings. Place the turkey in a big plastic bag or air tight container and refrigerate in a single day.

  • Take away the turkey from the fridge and discard any extra liquid. Pat the turkey dry with paper towels and put aside.

  • Preheat the oven to 400ºF and place a wire rack on a big baking sheet. Alternatively, you should utilize a big roasting pan.

  • Spatchcock turkey: To spatchcock the turkey, set the turkey breast-side down on a reducing board and use very sharp kitchen shears to start reducing down one facet of the backbone by way of the ribs after which repeat on the opposite facet of the backbone. Discard the backbone.

  • Flip the turkey over onto its breasts and use your arms to press firmly on the middle of the fowl, flattening the turkey.

  • Stuff and season: Place the flattened turkey onto the wire rack and stuff the onion and garlic below the pores and skin of the turkey. Tuck the recent herbs below the wings and season the turkey pores and skin with the turkey seasoning. Therapeutic massage the seasoning into the pores and skin.

  • Roast turkey: Drizzle the olive oil over the turkey and therapeutic massage the oil into the turkey together with your arms. Place the turkey into the oven and bake for 20 minutes at 400ºF.

  • Whereas the turkey is cooking, place all of the components for the basting liquid right into a saucepan and convey to a boil over medium/excessive warmth. Flip warmth to low.

  • As soon as the turkey has cooked for 20 minutes, baste the turkey with the basting liquid and bake for a further 60-70 minutes, basting each 20 minutes till the interior temperature of the turkey on the thickest half reaches 165ºF.

  • If the turkey pores and skin begins to brown greater than desired, place tin foil over the turkey for the final 20 minutes of the bake time.

  • Take away the turkey from the oven and let it relaxation for 20 minutes earlier than caving. We suggest saving the turkey drippings for a easy, home made turkey gravy (see recipe card for particulars).

Ideas & Notes

  • Cooking Time: the cooking time for this turkey will fluctuate relying on what measurement turkey you employ and your oven. Remember to monitor the interior temperature of the turkey all through the prepare dinner time. We used a 13.3-lb. younger turkey.
  • Turkey Seasoning: We used this home made turkey seasoning, however you should utilize any poultry seasoning you’ve gotten within the cabinet.
  • Turkey Gravyuse 1 cup of the turkey turkey drippings and/or basting liquid together with 3 cups of broth, and 2-3 tablespoons of cornstarch. Deliver the liquid to a delicate boil on the stovetop after which take away 1 cup of liquid. Whisk within the cornstarch till there aren’t any lumps after which add it again into the pot. Whisk over medium/low warmth for 3-5 minutes till the gravy thickens.
  • Be certain to thaw your fowl fully. There may be nothing worse than getting your turkey out the day of and realizing that it’s nonetheless frozen.
  • At all times use a brine earlier than cooking a turkey; dry or moist. You get a juicy fowl each time.

Vitamin info

Energy: 711kcal Carbohydrates: 3g Protein: 99g Fats: 30g Fiber: 0.4g Sugar: 1g



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