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Oven Spatchcock Turkey
This Oven Spatchcock Turkey recipe creates a flavorful, juicy bird with incredibly crispy skin. By flattening the turkey, it cooks faster and more evenly, making it a simple and reliable method for a holiday meal.
👥 12 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 45 min🔥 Cook: 1h 45m👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- pan
📝 Preparation Steps
1
Remove turkey from packaging, discarding the neck and giblets. Pat the entire turkey very dry with paper towels. Let it sit at room temperature for about ⏱️ 45 minutes.
2
Place the turkey breast-side down. Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the backbone completely.
3
Flip the turkey breast-side up. Place the heel of your hand on the breastbone and press down firmly until you hear a crack, allowing the turkey to lie flat. Tuck the wing tips under the breast.
4
Preheat the oven to 425°F (220°C). Place the turkey on a wire rack set inside a large, rimmed baking sheet.
5
In a small bowl, mix the salt, garlic powder, paprika (if using), pepper, and fresh herbs. Gently lift the skin over the breast and thighs and rub some olive oil and seasoning mixture directly on the meat. Rub the remaining olive oil and seasoning all over the skin.
garlic powder2 teaspoons
6
Roast for ⏱️ 1 hour to ⏱️ 1 hour and ⏱️ 45 minutes. Rotate the pan halfway through. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7
Remove the turkey from the oven and loosely tent with foil. Let it rest for at least ⏱️ 20 minutes before carving and serving.
Nutrition Facts
calories
480 calories
fat Content
25g fat
serving Size
1 serving
fiber Content
0g fiber
sugar Content
0g sugar
sodium Content
600mg sodium
protein Content
55g protein
carbohydrate Content
2g carbs
saturated Fat Content
7g saturated fat
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