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Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat on a rimmed baking sheet, with herb butter tucked beneath the skin for golden, flavorful meat. Dry-brining the bird uncovered helps the skin roast crisp while the breast and thighs cook evenly.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Chilling and resting 16 hours 25 minutes
Total Time 18 hours 20 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 10- to 12-pound, whole, fully thawed, giblets removed
  • 2 tbsp kosher salt Morton
  • 6 tbsp unsalted butter softened
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh, chopped
  • 1 tbsp sage fresh, chopped
  • 1 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Place the turkey breast-side down on a cutting board.
  2. With sturdy kitchen shears, cut along both sides of the backbone and remove it.
  3. Turn the turkey breast-side up and press firmly on the breastbone until the bird lies flat.
  4. Pat the turkey dry and rub the salt over the skin and beneath any loose skin.
  5. Set it skin-side up on a rack in an 18x13-inch rimmed baking sheet and refrigerate uncovered for 8 to 24 hours.
  6. Heat the oven to 425°F with a rack in the center.
  7. Stir the softened butter, rosemary, thyme, sage, and black pepper together in a small bowl.
  8. Carefully loosen the skin over the breast and thighs and spread the herb butter underneath.
  9. Rub the olive oil over the skin.
  10. Roast for 1 hour 15 minutes to 1 hour 45 minutes, until the skin is golden brown and a thermometer inserted into the thickest part of the breast and the innermost thigh, without touching bone, reads at least 165°F; tent loosely with foil if the skin browns too quickly.
  11. Transfer the turkey to a cutting board and rest for 20 to 30 minutes before carving.

Notes

For crisp skin, keep the turkey uncovered in the refrigerator for the full dry-brining time. Refrigerate leftovers for 3 to 4 days; cooked turkey can be frozen. For a dairy-free swap, use plant-based butter in place of the unsalted butter.