Crispy Spatchcock Turkey for Thanksgiving
Crispy Spatchcock Turkey for Thanksgiving is a fantastic way to get that golden, crackly skin and juicy meat all at once. Spatchcocking means the turkey is flattened out by removing…
Tip: save now, cook later.Crispy Spatchcock Turkey for Thanksgiving is a fantastic way to get that golden, crackly skin and juicy meat all at once. Spatchcocking means the turkey is flattened out by removing the backbone, which helps it cook evenly and much faster. The crispy skin is packed with flavor from herbs and butter, making every bite a winner.
I love making this turkey because it takes a lot of stress off the big day. Instead of guessing if a huge bird is done, you get a beautifully cooked turkey much sooner. Plus, the turkey stays juicy inside while the skin gets super crispy outside, which is honestly my favorite part. I always rub the bird with plenty of seasoning and a good amount of butter under the skin to keep it moist and tasty.
My favorite way to serve it is straight from the oven while the skin is still crackling, alongside all the classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce. Everyone always asks for seconds—it’s just that good! Trying this spatchcock turkey might just make it your new holiday tradition too.
Key Ingredients & Substitutions
Turkey: A 10-14 pound turkey works best for spatchcocking since it lays flat and cooks evenly. If you prefer smaller birds, a chicken can be done the same way, though cooking time will be shorter.
Butter & Olive Oil: Butter adds rich flavor and helps crisp the skin. Olive oil can be swapped for melted coconut oil or a neutral oil like avocado if needed. Softened butter is easier to mix with herbs for even spreading.
Herbs & Spices: Garlic powder, onion powder, smoked paprika, thyme, and rosemary give a wonderful aromatic punch. Fresh herbs can replace dried if you have extra—just triple the amount. Paprika adds color and mild smokiness; you can skip smoked paprika and use sweet paprika if preferred.
Rosemary Sprigs: Placing these in the roasting pan infuses subtle aroma in the turkey drippings. You can also add sage or thyme sprigs as alternatives based on your taste.
How Can I Get Perfectly Crispy Skin on My Spatchcock Turkey?
Achieving crispy skin is about preparing the bird right and roasting at a high temperature. Here’s what helps:
- Pat the turkey very dry before seasoning—moisture stops the skin from crisping.
- Loosen the skin gently and spread herb butter under it, which keeps the meat moist and flavors the skin from inside.
- Roast at 450°F (230°C) so the skin browns quickly without overcooking the meat.
- Use a roasting rack so air circulates under the turkey, allowing the skin underneath to crisp too.
After roasting, let the bird rest uncovered or tented loosely so steam doesn’t make the skin soggy. Following these tips always gives me that crackly, golden skin everyone loves at Thanksgiving!
Equipment You’ll Need
- Kitchen shears – essential for cutting out the backbone easily and safely.
- Large roasting pan with rack – lifts the turkey so air can circulate for even crisping.
- Instant-read meat thermometer – helps you check the turkey’s doneness without guessing.
- Small bowl – to mix the herb butter for easy spreading under the skin.
- Aluminum foil – useful for tenting the turkey to rest and keep it warm without soggy skin.
Flavor Variations & Add-Ins
- Swap dried herbs for fresh sage and thyme for a more aromatic, earthy flavor profile.
- Mix in a teaspoon of cayenne pepper or chili powder with the rub for a little spicy kick.
- Add lemon zest and juice under the skin to brighten the flavors and keep the turkey juicy.
- Try rubbing softened butter with grated Parmesan cheese for a rich, savory crust on the skin.
Crispy Spatchcock Turkey for Thanksgiving
Ingredients You’ll Need:
For the Turkey:
- 1 whole turkey (10-14 pounds), spatchcocked (backbone removed and flattened)
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
For the Seasoning:
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh rosemary sprigs (for roasting pan and garnish)
How Much Time Will You Need?
This recipe needs about 20 minutes of preparation, including spatchcocking and seasoning the turkey. Roasting will take approximately 1 hour to 1 hour and 15 minutes, depending on your bird’s size. After roasting, allow 15-20 minutes for resting before carving and serving. So, plan for around 1 hour and 45 minutes total.
Step-by-Step Instructions:
1. Prepare the Turkey
Using kitchen shears or a sharp knife, carefully cut out the backbone of your turkey. Once removed, flip the turkey onto its breast and press firmly on the breastbone to flatten it. Pat the turkey dry well with paper towels to help the skin get crispy later.
2. Preheat Your Oven
Set your oven to 450°F (230°C). Place a roasting rack inside a large roasting pan, then lay fresh rosemary sprigs in the pan underneath where the turkey will sit; this adds wonderful aroma and flavor during roasting.
3. Make the Butter Herb Mixture
In a small bowl, mix softened butter with olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary until smooth and combined.
4. Season the Turkey
Gently loosen the skin of the turkey over the breast and legs by sliding your fingers beneath it without tearing. Spread about half of the herb butter under this skin directly onto the meat. Take the remaining herb butter and rub it all over the turkey’s outer skin for extra flavor.
5. Roast the Turkey
Place the turkey on the roasting rack, breast side up, over the fresh rosemary in the pan. Roast it uncovered in the oven for about 1 hour to 1 hour 15 minutes. Use an instant-read thermometer to check—the thickest part of the thigh should reach 165°F (74°C). The skin should be beautifully golden and crispy.
6. Rest the Turkey
Remove the turkey from the oven and tent it lightly with aluminum foil. Let it rest for 15-20 minutes to allow juices to redistribute, ensuring juicy meat when carved.
7. Carve and Serve
After resting, carve your turkey into pieces and serve immediately, garnished with fresh rosemary sprigs if you like. Enjoy your delicious crispy spatchcock turkey with all your favorite Thanksgiving sides!
Can I Use a Frozen Turkey for This Recipe?
Yes, but make sure your turkey is fully thawed before spatchcocking. Thaw it in the refrigerator for several days (about 24 hours per 4-5 pounds) to ensure safe and even cooking.
Can I Prepare the Turkey Ahead of Time?
Absolutely! You can spatchcock and season the turkey the night before. Keep it covered and refrigerated, then bring it to room temperature about 30 minutes before roasting for even cooking.
How Should I Store Leftovers?
Store turkey leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat gently in the oven or microwave, making sure not to overcook to keep the meat juicy.
What If I Don’t Have Kitchen Shears to Spatchcock?
You can use a sharp chef’s knife to cut out the backbone, but kitchen shears make the job easier and safer. If neither is available, ask your butcher to spatchcock the turkey for you before you bring it home.