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Spatchcock Thanksgiving Turkey with Garlic Sage Butter

Spatchcock Thanksgiving turkey roasts flat at 425°F for golden-brown skin and juicy meat, with garlic sage butter tucked under the skin and spread over the outside. Dry-brining the turkey uncovered for 12 to 24 hours seasons it throughout and helps the skin crisp.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Chilling and resting 1 day 30 minutes
Total Time 1 day 2 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey 10- to 12-pound, fully thawed
  • 2 tbsp kosher salt Diamond Crystal
For the garlic sage butter
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic finely minced
  • 1 tbsp fresh sage finely chopped
  • 1 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the turkey
  1. Remove the neck and giblets from the turkey cavity.
  2. Pat the turkey dry.
  3. Using sturdy poultry shears, cut along both sides of the backbone and remove it.
  4. Turn the turkey breast-side up and press firmly on the breastbone until the bird lies flat.
  5. Sprinkle the salt evenly over the turkey, including the cavity and under the loosened skin.
  6. Set the turkey breast-side up on a wire rack in an 18x13-inch rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
Make the garlic sage butter
  1. Stir the softened butter, garlic, sage, and black pepper together in a small bowl.
Roast and rest the turkey
  1. Heat the oven to 425°F.
  2. Take the turkey out of the refrigerator while the oven heats.
  3. Loosen the skin over the breast and thighs.
  4. Spread about half the butter under the skin and the rest over the outside.
  5. Roast for 75 to 95 minutes, rotating the pan halfway through, until the skin is golden brown and an instant-read thermometer inserted into the thickest breast and innermost thigh, away from bone, reads 165°F.
  6. Transfer the turkey to a cutting board.
  7. Rest for 20 to 30 minutes before carving.

Notes

For the crispest skin, refrigerate the turkey uncovered for the full 24 hours. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a dairy-free butter alternative.