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Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat on a rimmed baking sheet for crisp, golden skin and evenly roasted meat. A 12- to 24-hour uncovered chill seasons the bird, while garlic-herb butter adds flavor beneath and over the skin.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling and resting 12 hours 30 minutes
Total Time 14 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, fully thawed, giblets removed
  • 2 tbsp salt fine
  • 0.5 cup butter unsalted, softened
  • 4 cloves garlic minced
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh, chopped
  • 1 tsp black pepper ground

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Set the turkey breast-side down on a cutting board. With sturdy kitchen shears, cut along both sides of the backbone and remove it.
  2. Turn the turkey over and press firmly on the breastbone until the bird lies flat.
  3. Sprinkle the salt evenly over both sides of the turkey and inside the cavity.
  4. Set the turkey skin-side up on a wire rack over an 18x13-inch rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  5. Heat the oven to 425°F and position a rack in the lower-middle of the oven.
  6. In a small bowl, mash together the softened butter, garlic, rosemary, thyme, and black pepper.
  7. Gently loosen the skin over the breast and thighs, then spread some of the butter mixture underneath.
  8. Spread the rest of the butter mixture over the outside of the turkey.
  9. Roast for 1 1/4 to 1 3/4 hours, until a thermometer inserted in the thickest part of the breast and the innermost thigh, without touching bone, reads 165°F. Loosely tent with foil if the skin browns too quickly.
  10. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For even browning, make sure the turkey lies flat before roasting. Refrigerate leftover turkey for 3 to 4 days or freeze it for up to 3 months. For a dairy-free adaptation, use dairy-free butter in place of the butter.