Why Spatchcock?
Butterflying turkey (a.k.a. spatchcocking) removes the backbone so the bird lays flat. The result is faster, juicier, ultra-crispy holiday birds, plain and simple. 💯
- How quick are we talking? — air circulates more easily, so a 12-lb bird can cook in 70-90 minutes.
- Guarantees juicy meat, no matter which cut you prefer — the breast and thighs finish at the same time, no more dry white meat.
- Maximizes crispy skin — every inch of skin is exposed to dry heat, so it crackles like your favorite rotisserie chicken.
Consider this your personal guide for any flavored roast (think butter-sage, rosemary-garlic, lemon-pepper… you name it!). For a complete holiday menu, explore my elevated Thanksgiving recipes (think buttery mashed potatoes, bright veggie sides, and classic desserts).
Step-by-Step Overview
Full instructions can be found in the recipe card below.
Here’s my go-to article for referencing how to carve a turkey so it’s perfect every time!
Helpful Tips
- Invest in sharp shears: These are my favorite! If your shears struggle, switch to a heavy chef’s knife for the last inch near the neck.
- Size matters: Birds over 14 lb are bulky; consider two smaller turkeys for a crowd.
- Save the scraps: The backbone and neck = liquid gold stock for gravy. Toss them on the roasting tray to flavor drippings.
- Rest before carving: Even spatchcocked, give the finished turkey 15-30 minutes so juices redistribute.
The only downside, as far as I can tell, is that you’re unable to make a traditional stuffing; not because you can’t enjoy the recipe (you can! you should!), but because it’s called dressing when it’s not physically stuffed in the bird’s cavity. Don’t worry, this homemade cornbread and sausage dressing with fresh sage is everything.
How Long To Cook A Spatchcock Turkey (Based on Weight)
The instructions below outline the cook time for a 12-lb turkey. For larger birds, add ~6–7 minutes per additional pound; for smaller birds, subtract ~6–7 minutes per pound.
Examples (total times):
• 10 lb: 30 min at 425°F + 28–36 min at 375°F = 58–66 min
• 12 lb: 30 min at 425°F + 40–50 min at 375°F = 70–80 min
• 14 lb: 30 min at 425°F + 52–64 min at 375°F = 82–94 min
• 16 lb: 30 min at 425°F + 64–78 min at 375°F = 94–108 min
Always verify doneness with an instant-read thermometer: 160°F in the thickest part of the breast (carryover to 165°F) and 175°F in the thigh. If the skin is browning too quickly near the end, tent loosely with foil.
Flavor Combinations to Try Next
- Use the herb-shallot compound butter from my slow-baked salmon and slather it over the turkey.
- Season with a sprinkling of Herbes de Provence (you could easily make your own!) for a earth, herbaceous, and slightly floral flavor.
- Cajun or Blackening spice blend (this could be really delicious with a chutney served on the side!)
- Use a blend of za’atar, sumac, and sesame seeds for a Middle Eastern flare.
Whether you’re using dry seasonings or a compound butter, just be generous with the seasoning and be sure to get under the skin when possible!
Your Holiday Menu Plan
While I have dozens of recipes worthy of Thanksgiving dinner, Christmas, or really any special occasion, these are some of my family’s favorite, tried-and-true side dishes that we make year after year:
So toss your fears aside and give this easy holiday turkey recipe a try. It’s sure to impress each and every guest and, as always, requires minimal effort with big payoff. Don’t forget to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below — can’t wait to hear your feedback!
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Juicy Spatchcock Turkey with Crispy Skin and Easy Homemade Gravy
Equipment
Ingredients
For the Turkey
- ~12 lb turkey
- Kosher salt
- 1 8 Tbsp (113g) stick unsalted butter, softened
- 2 Tbsp fresh sage, finely chopped
- Freshly ground black pepper
For Basting
- 1 8 Tbsp (113g) stick unsalted butter
- ½ cup dry white wine
- 4 sprigs fresh sage
- 6 sprigs fresh thyme
- 2 garlic cloves, peeled and smashed
For the Gravy
- 3 Tbsp (42g) unsalted butter
- 2 Tbsp (16g) all-purpose flour
- 3 cups homemade or low-sodium chicken broth or turkey broth
Instructions
- To spatchcock the turkey: Begin by patting the turkey dry with paper towels. Grab a sharp pair of kitchen shears, then lay the turkey on a flat surface breast-side down with the legs directly in front of you. Use the shears to cut along one side of the rib bone, staying as close to the bone as possible. Repeat on the other side. Remove the backbone (and any giblets inside the bird). You can store these in a freezer safe container and use them to make stock.
- Crack the breastbone. Open the turkey up like a book, then flip it over (it should now be breast-side up). Use your hands to press firmly on the center of the breast until you hear a satisfying crack and the bird lies flat.
- Tuck & trim. Place the turkey on a wire rack set on top of a foil-lined rimmed baking sheet, tucking the wing tips behind the breasts to prevent burning. If needed, trim excess fat near the tail.
- Dry brine overnight (optional, but recommended). Sprinkle 1 Tbsp kosher salt per 4 lb of turkey all over. Refrigerate uncovered at least 8 hours, or up to 2 days in advance. This draws out moisture, then re-absorbs, yielding deeply seasoned crispy skin.
- Season the turkey. In a small bowl, combine 1 stick (113g) of softened butter, 2 Tbsp chopped fresh sage, ½ tsp kosher salt, and as much black pepper as you like. Mix thoroughly. Use your hands to separate the turkey breast from the meat (I find it helpful to slide my fingers back and forth from underneath the skin to help loosen it), being careful not to rip the skin. It doesn’t have to be perfect, just go up as far as you can. Place a little sage-butter under the turkey breast skin, then use your hands from on top of the skin to help press it as far up as it’ll go.
- Bring to room temperature. Allow the turkey to rest on the counter for at least 1 hour prior to cooking.
- For basting: In a medium saucepan, combine 1 stick of butter, ½ cup white wine, 4 sprigs of sage, 6 sprigs of thyme, and 2 smashed garlic cloves. Melt over medium heat, swirling the pan occasionally. Set aside until needed.
- Roast the turkey. Preheat an oven to 425°F and set a rack in the middle of the oven. Baste the turkey with the melted butter mixture, then cook for 30 minutes. Reduce the oven temperature to 375°F, baste the bird again, rotate the an 180°, then continue cooking until the internal temperature of the breast registers between 155-160°F, another 40-50 minutes. Baste again 1-2 more times, about 15 minutes apart. Carryover heat will finish the bird as it rests. A larger bird will need more time–expect to add 6-7 minutes per additional pound.
- Rest before carving. Allow the turkey to rest for 15-30 minutes before carving, then transfer the meat to a large serving platter.
- While the turkey rests, make the gravy: Carefully transfer the turkey drippings to a measuring cup. Heat 3 Tbsp (42g) butter in a saucepan over medium heat. Once melted, make a roux by whisking in 2 Tbsp flour. Whisk constantly for at least 1 minute, until fully absorbed (I strongly prefer a dark gravy to a lighter, more white gravy–feel free to add more flour if you want it thicker). Add the turkey drippings and enough broth to get to 4 cups of liquid. Raise the heat and bring the mixture to a boil. Once boiling, reduce to a simmer and thicken until your desired consistency is reached. Taste and adjust seasoning if needed (it may not need anything if the bird was seasoned well). Serve warm alongside turkey!
Notes
- If using a frozen turkey: Thaw completely in the fridge (24 hours per 4-5 lb).
- Cook time will vary based on the weight of the bird. The internal temperature of the breast should read 160°F (71°C; it will continue to rise as it rests and reach 165°F (74°C) before carving). The internal temperature of the thigh should reach 175°F (79°C).
- Leftovers: Carved meat will keep for up to 4 days in a fridge or up to 3 months in a freezer.
- If the turkey is already brined when you purchase it (read the label!), skin the 8 hour dry-brining step. Otherwise, you risk the bird being too salty.
- Nutrition facts assume 10 servings of the turkey and gravy.
Nutrition
Photography by Jo Harding.
Great idea. Concerned about using a rimmed baking sheet — i.e., will the cooking juices splatter too much and overflow into the oven?
Mark, this is a really fantastic question and I’m so glad you asked! When a bird is spatchcocked, it cooks faster and more evenly, so less moisture is squeezed out of the meat compared to a longer whole-bird roast. Lying flat also exposes more skin to direct heat, which renders fat onto the hot pan in a thin layer that evaporates and concentrates rather than pooling. Plus, there’s no cavity to trap steam (or stuffed aromatics releasing water), so you naturally end up with fewer drippings. Let me know if this was helpful or if you have other questions. But in short, a standard rimmed sheet pan should be just fine. Ari
Thanks! Sounds good. I’m willing to give it a try, now I just have to convince my wife …
You could always do a test run with a (smaller) chicken if that makes her/you both feel better! A million different ways to enjoy roast chicken throughout the week. Excited to hear what you think! Cheers, Ari