Proven way to grow a perfect Spatchcock Turkey in 3 hours
This recipe provides a proven method for preparing a spatchcock turkey in just 3 hours, ensuring a perfectly cooked and flavorful bird. Ideal for a quicker holiday meal or a special Sunday dinner.
Equipment
- Roasting pan
- Roasting rack
- Kitchen shears
- Meat thermometer
- Small bowl
- Measuring cups
- Measuring spoons
Ingredients
Main Ingredients
- 1 whole turkey (12-14 lbs)
- 0.5 cup unsalted butter, melted
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
Optional Brine
- 1 gallon water
- 0.5 cup kosher salt
- 0.25 cup brown sugar
- 4 bay leaves
- 1 tbsp whole peppercorns
Instructions
Preparation
- Preheat your oven to 450°F (232°C) and prepare a roasting rack fitted into a sturdy roasting pan.
- To spatchcock the turkey, place it breast-side down, cut along both sides of the backbone with kitchen shears, and remove the backbone.
- Flip the turkey, press down firmly on the breastbone to flatten, and pat the entire turkey dry with paper towels.
Seasoning & Roasting
- In a small bowl, mix the melted butter with rosemary, thyme, garlic powder, paprika, salt, and pepper.
- Rub the butter mixture evenly over the entire turkey, including under the skin of the breast and thighs.
- Place the turkey on the prepared roasting rack and roast for 1 hour.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for another 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Resting
- Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving and serving.
Notes
For an even juicier turkey, consider brining it overnight before spatchcocking. If the turkey skin is browning too quickly, loosely cover it with foil, but avoid a tight seal to maintain crispiness.