Spatchcock Turkey

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Spatchcock turkey is a cooking method that will give you the most delicious and flavorful turkey every time. With more surface area, your turkey will be perfectly crispy – and will stay perfectly juicy on the inside!

Some of the best parts of the holidays are those moments spent with friends and family around the dinner table. It’s not only a time to reconnect with our loved ones, but it’s also a time to try out new recipes—or make a few twists on some tried-and-true meals. One of the most daunting dishes is the iconic turkey. Traditional turkey recipes can take hours to cook. That’s where this spatchcock turkey recipe really comes in handy! By essentially flattening the bird, it will cook faster and more evenly. Plus, as mentioned, more surface area means a crispier finish – who doesn’t love a crunchy golden brown end result? You might just have to draw lots to avoid competing for first choice for the best turkey nugget!

What is Spatchcock Cooking?

Spatchcock cooking is a cooking method used on poultry such as chicken, turkey or duck. It requires you to remove the spine so it lies flat in the baking dish. It ensures even cooking, crispier outside and juicier inside. This is a great way to make a Thanksgiving meal—you don’t have to worry about baking for hours when you cook this way!

The best way to do this is with a good pair of kitchen shears. That said, you can also use a sharp serrated knife. Remember, the bigger the bird, the bigger the bones. Watch your fingers and be careful!

What size turkey should I use?

To make a spatchcock turkey, it is best to use a turkey that is 14 pounds or smaller. Anything bigger won’t fit on the baking sheet!

Seasoning Options:

We use a basic seasoning mix in our turkey recipes, which includes salt, pepper, paprika, garlic, and onion powder. Don’t underestimate the power of mixing it with butter and then subbing the mixture – it can really make a difference in flavor and juiciness. Here are some other additions you can add to your seasoning mix:

  • chili
  • thyme
  • rosemary
  • oregano
  • wise man
  • coriander

Cooking time:

It’s hard to determine how long to cook for this recipe because it depends a lot on the size of the turkey. You want the internal temperature of the breast to reach 155 degrees Fahrenheit, while dark meat can reach 175 degrees Fahrenheit for the juiciest results. After about 2 hours, check your thermometer with a food safe thermometer – it could take up to 3 hours if you’re working with a large bird!

Top view of a spatchcock turkey.

Storage and Reheating Instructions:

You can store any leftover turkey in an airtight container in the refrigerator for up to four days. Reheat single servings in the microwave in 30-second increments until heated through. Reheat larger portions in a baking dish of the oven, low and slow, at 300 degrees until heated through, about 20-30 minutes. Just be sure to cover it with foil to keep all those delicious juices intact. You can also add a little broth or butter to the pot as it heats up.

If you liked this recipe, you might be interested in these other delicious Thanksgiving recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Cooked turkey on cooling rack.

Spatchcock turkey is a cooking method that will give you the most delicious and flavorful turkey every time. With more surface area, your turkey will be perfectly crispy – and will stay perfectly juicy on the inside!

Preparation time 15 minute

cooking time 2 Hour 30 minute

rest 20 minute

total time 3 Hour 5 minute

raw material

  • 1 whole turkey 12-14 lbs
  • 3/4 cup butter Room temperature
  • 2 teaspoon kosher salt
  • 2 teaspoon Black pepper
  • 2 teaspoon chili
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • olive oil poured on the skin


  • Using a clean surface, place the bird breast down and identify the spine.

  • Using kitchen shears, cut the sides of the spine until completely removed. Discard the spine.

  • Flip the bird over and spin out the legs. Press firmly on the center of the breastbone. This will help the bird lie flatter.

  • Preheat oven to 400°F.

  • Place bird on a high rack, breast side up, on a parchment-lined baking sheet. Tuck the wings in, making sure they don’t stand up and burn.

  • In a bowl, combine all dry seasonings: salt, pepper, paprika, garlic powder, and onion powder. Stir until well combined.

  • Mix half of the seasoning with the butter and rub under the skin of the turkey.

  • Drizzle the outside of the turkey with a little olive oil, rub it in and season the turkey with the remaining dry seasoning.

  • Roast in a 400 degree oven until the internal temperature of the breast meat reaches 155 degrees Fahrenheit and the dark meat reaches 175 degrees, about 2-3 hours. Actual cooking time depends on the size of the turkey. Use a meat thermometer for accuracy.

  • Let the turkey rest for 10 to 20 minutes before cutting.


Grilling Instructions: Preheat a gas or charcoal grill to 350°F. Once the grill is up to temperature, adjust the heat source to create an indirect heat source for cooking. Place the turkey breast side up on the indirect heat side of the grill. Cover and cook until the internal temperature of the turkey reaches 165°F, about 2-3 hours. For extra crispy skin, flip the chicken over and cook breast side down over direct heat for 3-5 minutes to crisp up. Smoking notice: Preheat the smoker to 225 degrees Fahrenheit. Place the spatchcocked turkey breast side up in the smoker. Cover and smoke until the internal temperature reaches 165°F, about 3 – 3 1/2 hours, depending on the size of the turkey.

Calories: 106kcal | carbohydrate: 1G | protein: 0.3G | fat: 12G | Saturated fat: 7G | Polyunsaturated fats: 0.5G | Monounsaturated fats: 3G | Trans fat: 0.5G | cholesterol: 31mg | sodium: 480mg | Potassium: 25mg | fiber: 0.3G | sugar: 0.1G | Vitamin A: 521unit | Vitamin C: 0.1mg | calcium: 8mg | iron: 0.2mg