thepioneerwoman
Spatchcock Turkey
Spatchcocking your Thanksgiving turkey is so worth it for a juicy bird with crispy skin! This recipe will show you just how easy this technique is.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●cutting board
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425°F.
2
Place the turkey breast-side down on a secure cutting board. Pat the turkey dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. Use your hands to hold the two sides of the split turkey and carefully spread it open slightly.
turkey, neck and giblets removed1 (12- to 15-lb.)
3
Flip the turkey so the breast is now facing upwards and the cut side is facing downwards. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the wishbone. Now, it should rest flatter against the cutting board. (For easier carving, remove the wishbone).
turkey, neck and giblets removed1 (12- to 15-lb.)
4
Line a baking sheet with heavy-duty foil. Place a wire rack on top of the foil.
5
In a small bowl, combine the salt, brown sugar, pepper, sage, thyme, chili powder, smoked paprika, granulated garlic, and onion powder.
6
Pat the turkey completely dry with paper towels and rub with ¼ cup of the oil. Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on top of the prepared baking sheet.
turkey, neck and giblets removed1 (12- to 15-lb.)
7
Roast the turkey for ⏱️ 30 minutes, then decrease the oven temperature to 350°F. Continue to roast for an additional 60 to ⏱️ 90 minutes, or until an instant-read thermometer registers 150°F in the breasts and 165°F in the thighs. (Tent with a sheet of aluminum foil if the skin is browning too quickly.)
turkey, neck and giblets removed1 (12- to 15-lb.)
8
Brush with the remaining 2 tablespoons of olive oil, and let rest for ⏱️ 15 minutes before carving.
Nutrition Facts
calories
881 Calories
fat Content
41 g
fiber Content
1 g
sugar Content
1 g
sodium Content
1326 mg
protein Content
118 g
trans Fat Content
0 g
cholesterol Content
391 mg
carbohydrate Content
2 g
saturated Fat Content
9 g
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