Spatchcock Roasted Turkey is a wonderful way to cook your turkey. You will want to try this Spatchcock Roasted Turkey. It is juicy, moist, and it cooks so quickly. Spatchcock Roasted Turkey has a crispy skin and is just an easier way to cook your turkey.

If you are wanting to try a new way to cook your turkey, give this a try. I know you are going to love it.

 

 

 

 

What Ingredients Do I Need For Spatchcock Roasted Turkey?

Here’s a list of ingredients you’ll need to make this Turkey (scroll down for the full recipe):

 

Turkey:

• 12-15 pound turkey
• Salt
• Softened butter
• Avocado Oil
• Zest of 1 lemon
• Lemon juice
• Garlic cloves
• Fresh parsley, or dried
• Salt
• Fresh, ground black pepper
• Thyme
• Rosemary
• Sage

 

Veggies on the bottom of the pan:

• Carrots
• Celery sticks
• Large onion
• Water

 

 

 

 

How Do I Make Spatchcock Roasted Turkey?

Here’s the simple steps you’ll follow to make this Turkey (scroll down for the full recipe):

 

Turkey:

• Remove the neck and giblets. Carefully rinse the turkey and then set the turkey on a rimmed baking sheet with the breast side down, and legs toward you.
• Find the spine, then using sharp shears, cut along both sides of the backbone to remove it from your turkey. Then keeping your shears as close to the spine as possible, cut through the bones going all the way up the spine. Rotate the pan and then cut up the other side of the spine.
• Open the turkey and you will see the bottom of the breastbone. With your shears, cut a slit into the breastbone to score it. Turn the turkey over and press down on the breastbone – you should hear a crack; that will allow the turkey to flatten.
• To enhance the browning pour boiling water over the turkey while it is in a sink sitting on a rack. About 1 1/2 – 2 gallons water and just ladle it over the turkey to tighten the skin and break down the collagen.
• Sprinkle dry salt on both sides of the turkey as this acts as a brine, and allows the turkey to remain moist. Place it skin side up and place it uncovered in your refrigerator over night.
• In a medium bowl, combine the butter, avocado oil, lemon zest, lemon juice, garlic, fresh or dried parsley, salt, pepper, thyme, rosemary, and sage. Rub the mixture inside under the skin where possible and the outside of the turkey.

 

Veggies on the bottom of the pan:

• Preheat the oven to 450 degrees, with your rack in the lower third of the oven.
• Place the onions, carrots, and celery in the bottom of the pan.
• Place your turkey back onto the baking pan or wire rack and put it in the oven for about 1 hour and 10 minutes, or until the center of the turkey breast reaches 155 degrees.
• Remove the turkey and put a piece of foil over the top like a tent, allowing the turkey to continue to cook. The turkey will reach 165 degrees. Let it rest for about 30 – 45 minutes before carving.
• Use drippings in the bottom for your gravy.
• Carve your turkey and enjoy.

 

 

 

 

Can I Smoke a Spatchcock Turkey?

• Yes, you can Smoke a Spatchcock Turkey.

 

Instructions to Smoke your Spatchcock turkey:

• Preheat the smoker to 240 degrees.
• Place the spatchcock turkey in the smoker, skin side up.
• Smoke for 4 hours, or until the thickest part of the breast reaches 155 degrees.
• Then allow the turkey to rest for 45 minutes. This allows the turkey to get up to the 165 degree temperature.

 

 

 

 

Thanksgiving Recipes for You:

 

Easy Basic Turkey Gravy

Sweet Potatoes with Marshmallows

Creamy Instant Pot Mashed Potatoes

Slow Cooker Stuffing

Fast and Easy Rolls

Green Beans with Bacon

Strawberry Pecan Pretzel Salad

World’s Best Pumpkin Pie

French Silk Pie

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