Juiciest Spatchcocked Turkey truly is the juiciest turkey recipe with the best crispy skin and tender meat. Perfect Thanksgiving turkey or any holiday!
What if I told you amazing, delicious, juicy, tender turkey didn’t require 3 hours in the oven or days of brining? What if I told you that you could get all that, and it would take less than 2 hours – start to finish? Seriously. What would you say?
You’d better decide, because I’m about to tell you just that. You can make a seriously juicy and delicious turkey with crispy skin in about an hour and a half. For real. My secret? Spatchcocking the turkey.
Sounds weird right? Well… just hang on. Let me start by saying that I’ve brined many a bird and can certainly speak to the benefits. I’ve even brined and spatchcocked a turkey. But honestly, I didn’t see a big difference based on the time and effort that goes into it. Ever since I started cooking my turkey this way, I’ve never looked back.
For my recipe, you simply splay your turkey, brush it with an oil mixture filled with herbs and seasonings to give it even more flavor, and put it in the oven for 1 hour to about 1 hour and 20 minutes. And, that’s about all there is to it folks. Juicy, tender, delicious turkey in a fraction of the time!
What is spatchcocking?
Well, to put it simply, spatchcocking is butterflying. As awful as it sounds, we cut the backbone out of the turkey and press the bird flat. Eliminating that center cavity and flattening the turkey allows the heat to completely surround the bird which means it cooks faster. And the faster we cook it, the less the juices have a chance to run out. The result is a super juicy turkey in about half as much time as the traditional method.
Yeah, it might not win any awards from a presentation standpoint, but the greatly reduced time and effort more than make up for it. Carve it before it hits the table and no one will ever know the difference.
And since we’re cooking it at a super high temperature, it also helps it cook faster and gives us AMAZINGLY crispy skin – which we just love.
Tips for making the perfect turkey
Skip the wire rack! A lot of recipes that call for you to spatchcock a turkey have you place the turkey on a wire rack in a pan to allow the heat to circulate under the bird. The first two times I made a turkey like this, I did that. And it took me hours to clean those racks despite me spraying them with nonstick cooking spray beforehand. So, just skip that mess, and follow my next tip instead…
Put your turkey on a bed of coarsely chopped veggies! One day I got smart and just put the turkey on a bed of coarsely chopped veggies and it worked perfectly. And all those veggies helped to amp up the flavor of the pan drippings for my gravy – though don’t expect tons of drippings. This method keeps most of the juices in the turkey and out of the pan.
Use the right oil: For super crispy skin and great flavor, choose a neutral oil with a high smoke point and avoid butter or extra-virgin olive oil here. They can burn at these higher temps and leave the turkey tasting a little scorched instead of savory.
Use a reliable meat thermometer! A reliable meat thermometer is crucial for this method – and any method, really. It’s what allows us to cook the turkey through without overcooking it and drying it out. It’s a small investment but will prove to be beneficial in many instances once you have it. I use this inexpensive model in the test kitchen (affiliate link).
Should I spatchcock the turkey the night before?
So, this is totally up to you! I say if you think you will need to save yourself some time on the day you bake your turkey, then yes! By all means, go ahead and spatchcock the turkey the night before. However, it’s not necessary. It’s truly your choice.
If you do decide to spatchcock your turkey the night before, then make sure you return it to the refrigerator tightly wrapped. For obvious health concerns, you don’t want to risk the raw meat and juices getting on your other refrigerated items.
Ingredients
- 1 (12 to 13 pound) turkey completely thawed if previously frozen
- ½ cup high-smoke point, neutral oil* vegetable, canola, avocado, etc – see note
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 4 carrots
- 1 large onion
- 4 ribs celery
Instructions
- Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray. Very coarsely chop the vegetables and scatter them over the pan. Set aside.
- Place the turkey on a large cutting board, breast side down. Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery. Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears. You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey. the flatter the better. It may take a few tries and you'll probably hear some bones breaking. You can also now remove the excess skin around the neck and tail if you like. Place the turkey on top of the vegetables.
- In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture. You can even rub some under the skin of the breasts for even more flavor. Then tuck the wing tips under the turkey to keep them from burning.
- Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats. Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat will continue to cook the bird once it's out of the oven, so the temp will rise more even after being taken out. If you find the turkey starting to burn, you can always reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it's cooking to make sure it's cooked completely without drying out.
- Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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OMGosh! I followed your recipie and directions to cook a 14-pound turkey (prior to removal of neck and back bone). It was the best turkey I ever made. And, my left-over meal was also the best! My bed of vegetables produced about 1.5 cups of juice. After removing the oil, I boiled the juice to reduce it slightly, concentrating the flavors. I poured some of it over the sliced turkey, and added the remainder into the gravy. Thank you!
It looks absolutely perfect, Maggie! I’m so glad you enjoyed it!
Love spatchcock chicken so I’m trying this with a 9# Turkey tomorrow. I usually place my chicken on a cookie cooling rack in the sheet pan to keep it out of the drippings. Have you tried this before?
I have, and just found the veggies to work nearly as well with no rack to scrub. It will work either way. Hope you enjoy it!
Stacey, my husband cooked your recipe for Spatchcock Turkey today. Juiciest, most moist turkey ever! Thank you for your recipes. We love all we’ve tried, so much so that my yankee husband bought your cookbook for me, his Texas Gulf Coast Southern Belle. Your recipes are yummy!
Well y’all just made my day! Please tell your husband he absolutely nailed it—spatchcocking is the secret weapon for juicy turkey, and I’m so glad it turned out the best y’all have had. And thanks so much or getting my book! Hope you love it!
Hi! I’m looking for the perfect recipe. I’ve failed the last two times during Thanksgiving. I heard about spatchcocking and I tried it today as am experiment. It came out great…however…I saw this vid and you said brining is not necessary?! I did brine it but if I don’t HAVE to them that’s fantastic! That’s less clean up I will give this ago next month.
I’m so glad your spatchcock test run turned out great, that’s a huge win. And yep, for my method you don’t have to brine. Spatchcocking cooks the bird faster and more evenly, so it stays juicy without all the extra brine fuss. If you want a little extra insurance, you can inject it too, that’s what I do. Then season it really well (including under the skin) and, if you have time, let it sit uncovered in the fridge overnight for even better flavor and crispier skin.
This was my first turkey. Turned out great. Used Cajun seasoning. There was almost nothing left after dinner. Not even enough for a turkey sandwich!
Beautiful! So glad you enjoyed it!
Will never cook a turkey any other way again. Moist was every bite.
Love it! So glad you enjoyed it, Clara!
Can’t wait to try this! Do you have a post how to use the backbone to make gravy?
Thank you so much! I do not have a separate post on that yet, but you can roast the backbone right along with the turkey, then simmer it with the neck, a little onion and celery to make a rich broth. Strain it and use that liquid with your pan drippings to make the gravy.
This was my first Thanksgiving trying spatchcocked turkey, and it worked beautifully! Amazingly delicious and not super difficult at all. My only question is what type of roasting pan do you recommend? I used a large cookie sheet, which worked fine, but I had a 19 lb turkey, and the legs were hanging over the edge (and dripped over the edge).
I did a 20-pound turkey this year and used a large sheet pan that is slightly bigger than a half sheet. I’m not sure of the exact dimensions.
I am about to try your recipe for the first time. Based on the reviews, I am looking forward to it How long did you cook the 20lb turkey?
It took me about 2 hours.
I’ve made this 3 times now, and it always gets raves. I love that it cooks faster and attention free. It’s my go to for turkey now. Thanks
Love hearing that, Tamra!
Have never been a fan of turkey, Al way found them dry and tasteless, no matter what spice combination, liquid used in cooking or any other tips. Came across this recipe a couple of weeks ago and thought “Can’t be any worse than all the other turkeys we’ve eaten” and I was right it couldn’t be any worse BUT it WAS A MILLION TIMES BETTER!! 67 years old and have never had a turkey this juicy. This will be the only way I ever cook a turkey again. My motor and husband even ate the vegetables, said they were delicious! Thank you Stacy! Please keep the receipts coming
Thank you so much, Kathy! I’m tickled to hear this one changed your mind about the ol’ bird!
So easy…juicy, meat cuts like butter, skin crisp. Only thing next time we are going to inject with hot sauce or maybe garlic! Went right by recipe, came out perfect. We used your same recipe last year, knew we would use again this year. Thanks A bunch!
Thanks, Debra! I’ve got a new injection marinade that works perfectly for this recipe. https://southernbite.com/homemade-turkey-injection-marinade/
This came out phenomenal! So easy so quick. I will say i did brine my turkey about 20 hours prior to cooking (salt, water, orange slices, garlic, whole cloves, and brandy) but this recipe was wonderful. Thank you so much.
It’s beautiful, Kari! So glad you enjoyed it!
We loved it. We ran out of time getting the turkey into the oven so we decided at the last minute to do a spatchcocked bird. We watched your video first. It was very helpful guidance that gave us the confidence to plunge ahead. It was incredibly juicy and delicious. We will definitely do it again.
Thanks, Ada! So glad y’all were able to pivot and make it work!
making it now! 2nd time ever making a spatchcock turkey
going to the store to get the right oil! I only have spray avocado! I thought olive oil was fine 😄 tysm for making this easier than a Julia Childs recipe! 😉
Hope it turned out great for you!
Hi..so excited to try this recipe and process. This maybe a sill question and forgive if I overlooked the answer. But do you put turkey in normal middle rack? Or lower ,due to the 450 temp .
That center rack is right where it needs to be. Sure hope you enjoy it!
This is the BEST! Thanks for the recipe.
Thanks!
Should I lower the Oven Temp if I’m using a Convection Oven?
Yep. You’ll want to lower it about 25°F or so.
I’m planning to use this recipe for my thanksgiving turkey BUT I will NOT be using those rancid store-bought oils. Of the ones listed, only the avocado oil is not rancid when you buy it. The process used in other oils are in reality RANCID but don’t take my word for it. Research how it is processed. I will use either avocado or coconut oil and be very intentional while it is baking, making adjustments if necessary. I’m hopeful mine will be as lovely as your picture. (I know I didn’t have to make this comment about the rancidity of oils, but honestly….consumers need to be aware of what happens to our food once it gets into the processing plants.)
Sure hope you’ll enjoy it!
Holy hell take your conspiracy insanity elsewhere. They’re not rancid. Go back to your nursing home SHARON.
Made this recipe yesterday. Bird was 20 lbs, brined overnight, spatchcocked! I set mt oven at 450 (per instructions) and within 20 minutes the skin was turning black! =-(
I lowered the oven temp to 350 and it was done in about 3 hours! I did use an internal temp probe to monitor the temp. I believe 450 is waaaay too hot for any poultry and could be a typo!
Thanks so much for coming back to share your experience. I am really sorry your turkey started getting so dark. That is stressful when you have a big bird in the oven.
The 450° is not a typo. I have made my turkey this way for years, so I know it works well for me, but every oven is a little different and a 20 pound bird is a big one. You absolutely did the right thing by lowering the temperature and using a probe to cook it to the correct internal temp. That is the most important part.
If the skin starts to get too dark next time, you can tent the turkey with foil or just cover the darker spots so it can keep cooking without getting any darker. I really appreciate you trying the recipe and sharing this. It will be helpful for other folks who are reading the comments too.
It’s really important to use a good OVEN thermometer to double check the actual interior temperature against the digital temperature read out on display panel. You might think your temp is 400 but it may be higher or lower, so Play with it until you get the true reading on the oven thermometer. You can call your mfg’r hot line and ask them how to reset or calibrate your particular stove’s thermometer.
How long should I cook a large turkey (17 lbs) after spatchcocking?
Spatchcocking really speeds things up, so I would start checking a 17 pound bird around the 1 hour 30 minute mark and expect it to take about 1 hour 45 minutes to 2 hours depending on your oven. The most important thing is to cook by temperature, not time, so pull it when the breast is around 155° and the thigh is 165°. If the skin starts to get too dark before it is done, you can always loosely tent it with foil.
How do I make the gravy.
Thanks
Here’s my recipe: https://southernbite.com/quick-and-easy-turkey-gravy/
I havent made this yet but wondering if I can swap avocado oil for olive oil? I live in a condo and the oil at a high temp makes my place smell.
everything looks so easy., I am excited to try the recipe.
Yes! Avocado oil works perfectly in this recipe.
Cooked my turkey last night! I’ve been doing the spatchcock method for a few years now, but the incredible difference in your recipe is the temperature. The high temp really did lock in the juices. This is honestly the juiciest and most flavourful turkey I have ever cooked! I forgot to dry the skin beforehand so it never crisped up (my bad), but the meat is absolutely delicious and moist! Thank you!
I’m so glad to hear it turned out so juicy and flavorful! That high temp really does make a difference. Don’t worry about the skin—sounds like the meat more than made up for it. Thanks for giving it a try and sharing your experience!
Success and so quick. Just need to balance cooking side items at lower temps.
So glad the spatchcocked turkey was a success for you! One of the great things about this method is how quick it is. After the turkey is done, you can lower the oven temp to finish cooking your sides while the turkey rests—it needs that time to redistribute the juices anyway. It’s all about finding that balance, and it sounds like you nailed it!
Followed your directions on a 16 pound turkey. It turned out very well. Will follow this recipe again for Christmas.
Love hearing that!!
I usually roast my turkey breast side down to get juicy white meat. But it’s not aesthetically pleasing with the ridges across the breast from the roasting rack. I tried this and although it did result in juicy white meat, the skin was not crispy enough to enjoy Bob any part of the bird. The amount of oil resulted in so much smoke in my kitchen that spread through my house and left my oven a mess. Going back to my regular roasting method.
Thank you for sharing your experience. I understand how frustrating that can be. If you ever try it again, reducing the oil slightly and patting the skin extra dry before roasting might help with crispiness and minimize smoke. I appreciate your feedback and hope your regular method continues to deliver great results!
It truly was juicy! White meat was moist as well as dark meat. I’m in my 70’s and this recipe delivers and is easy any quick !
Happy to hear the method worked great for you!
Hi, I have been Spatchcocking my birds for years. (I purchased a pair of garden shears that i only use for poultry). It’s only way I cook them now. I’m excited to try your oil mixture this year.
My question is: is there any way to put the bird above a pan of stuffing? I miss the dripings from the bird but wont stuff it since I learned it’s not safe.
Happy Thanksgiving Kathleen
It’s the only way I make turkey now. Because of the high temp, I don’t recommend cooking the stuffing at the same time.
Excellent recipe! Brined the turkey overnight in buttermilk to tenderize. The night before roasting I dried the turkey and placed it (tent with foil) on rack to drain in refrigerator to really dry out. My #12 turkey cooked at 450 for 1 hour 12 minutes. I did put the thigh/leg portion back in the oven for 5 minutes more. Tender, mild, perfectly seasoned turkey. The drippings made excellent gravy.
So glad to hear it turned out great for you!
I am just wondering if you would use 1 tbsp of salt in the mixture if you have a turkey that has been injected with broth prior to purchase and has been frozen? I am going to spatcock the bird the day before. Would I apply the seasoned oil then, refrigerate it overnight and the apply more oil prior to cooking? I really want a flavorful Bird! Thanks, Nancy
Hi Nancy! I typically use turkey like that, it seems most of them are like that these days, and it works fine. Feel free to use less, if you’d like. I typically just add the seasoned oil right before, but you always season it in advance and let it rest over nigh then just add plain oil. There’s lots of flexibility with this recipe.
It was so much faster and tastier than I’d ever imagined! Many compliments about how juicy and tasty it was. I’m never going back to the old method! The turkey was 22 Lbs. by the way!
Thanks for trusting the process! I’m so happy that y’all loved it!
I am going to try this today with my 24 lb dry brined turkey. How long did you cook your 22 lb bird for? Thanks!
I started at 450 degrees for 30 minutes, then went down to 400 for about 2-2:30 hours. Make sure to use a thermometer, it really helps!
Thanks for sharing that!
This has become our go to turkey recipe. After years of brining and taking up too much fridge space we have a delicious option. And it is delicious! I have 2 members of our family and don’t typically like turkey and they love it. My granddaughter said to me” Grammy I don’t like your turkey, I love it”! The flavor is amazing and Turkey is moist. My turkey is normally larger so it takes a little longer .Bonus my meat guy will spatchcock it for me!
I’m so glad to hear this has become your go-to turkey recipe! Your granddaughter’s comment is priceless—what a compliment! It sounds like you’ve got the process down perfectly. Thanks for sharing, and happy Thanksgiving!
Hi Stacey! I’m going to be doing the method for the 1st time this year. One question – do you set your oven on roast or convection roast? Does it really make a difference in cook time/results?
I typically just set mine to “bake” and the temp. You can certainly use convection roast, but it might shorten the cook time a bit because of all the moving air. Hope it turns out great for you!
I made this spatchcock turkey for the first time, this year on Thanksgiving. You were so right, I’ll never cook my turkey any other way again! It was so delicious, so moist, the skin was so crispy. I can’t say enough good things about this recipe. Even the leftovers were still good and juicy. Yum!! Thank you!!! I love getting your emails and checking out your recipes. They’re always great. Thanks again 🙂
It looks perfect! I’m so glad to hear y’all enjoyed it!
Stacey, I have been reading your recipes for more than 5 years (not sure how many). I want you to know that I think you are one of the best food bloggers on the Internet!
For example, this Spatchcocked Turkey Recipe is explained so clearly an eight-year-old could follow it. (A caveat: They should get a parent/grandparent or other trusted and vetted adult to handle the kitchen shears.)
I have a question though. Why is you site not completely swamped with ads, like many of the others. Is this intentional? If so, I really appreciate this courtesy to your readers.
If it is because advertisers don’t appreciate your genius, then “Fooey” to them.
Thanks for the care you take in your work!
Rose
Hi Rose! Thank you so very much! I appreciate that more than you could know. I work very hard to limit the ads that we display to improve your experience. We have to run them to keep this boat afloat, but try to find a balance. I’m so happy to hear that it’s been a great experience for you!
Going to make your spatchcock turkey for Thanksgiving. My husband and I tried to find the poultry shears you were using on Amazon but can’t seem to find any that match. Would you please let me know which shears you used. Thanks so much!
Sure hope you’ll enjoy it! Here’s the link to the shears I use in the video: https://amzn.to/3SF7fPV
I am always nervous cooking the turkey, and this year…even more so! I am first brining (doing that today) and then cooking a spatchcocked turkey for Thanksgiving. I have watched and read several recipes, but I loved your video. Thanks for giving the reasons WHY to do something, like use veg oil instead of butter. Several comments on other sites commented about the smoke that came off the turkey at the high heat and now I understand…it’s not necessarily the temperature but the butter used on the turkey that caused the burning and smoke. Now feel ready. I am now comfortable with both the prep and cooking of the turkey, at a higher temperature. I am so happy that I found your video.
Thanks, Marci! You’ve got this, friend! Happy Thanksgiving!
I’ve always wanted to try making a spatchcocked turkey, but it seemed so overwhelming. After watching your video, I’m definitely doing it this year!!! Thank you Stacy!
You got this! Best of luck!
I’m definitely going to try this next week for thanksgiving but my question to you is, how long do I cook it for if my turkey weighs 16 lbs.? And do I still have the temp at 450?
Thank you!
I’ve cooked a 20 pound at 450, but it does get a dark. You can, however, cook it at 450 for 30 to 45 minutes, then reduce the temp to 400 and continue until it’s cooked through. Enjoy!
Thanks, my turkey is 20 lbs, I’ve been searching for the right recipe, most ar for much smaller birds
So I was wondering what I needed to adjust.
I’ll drop the temperature after 30 minutes.
Happy Thanksgiving Day.
You’ve got the right idea. Mine is about 20 pounds this year, too. You might also need to tent the breast with some foil if it gets too dark.
What type of shears do you use?
I was gifted a pair of these and they’ve been the only ones that have truly lasted for me. https://amzn.to/3UIvdrQ (aff link)
Hi, Stacey. Can you use any other veggie besides celery. I just don’t like celery or the taste of it!
You could simply use more carrots and onions. Enjoy!
Questions…….I’m new to this spatchcock thing but I’m definitely interested and will make it happen. I want to add a somewhat spicy/sweet rub to this Turkey. I also want to inject it with a butter underneath the skin.
Do you think this is possible to do and get a nice juicy bird out of this? You mentioned to brush with an herb oil….Can I still get the same crispy flavorful results using butter instead?
Sounds great! When it comes to basting the turkey in butter, it will certainly still yield a crispy skin. The problem with butter is that at this high temp the milk solids in the butter will burn.
Have done this several times but I also remove the ribs, hips, thigh bones, collar bones and keel bone from the turkey. Takes a little longer to prep but the bird flattens out nicer. Usually I place it on dressing that I have made and the lost juices from the turkey go right into the dressing.
Sounds like such a great idea!
What temperature would you recommend for a 24 lb turkey? 425F? 400F? Thanks!
I think I’d go for about 425.
I’ve also done many a chicken this way. This was the easiest, juiciest, crispy skinned bird and sooo yummy!. Used a mix of EVOO & butter for the herb mix, oh sooo good. Should’ve takrn a pic. Thx for the wonderful recipe.
Yes, it works beautifully with chicken!!! So glad to hear you’ve enjoyed this method!!
The results were delicious and the meat was so moist. This is definitely our new go to recipe for turkey.
So glad to hear it turned out great for y’all!
This looks AMAZING! I knew it’s been done with chicken, but this Kentucky gal never heard of doing it with a turkey! I love the idea of doing it that way & can’t wait to do it for our bird!! Happy Thanksgiving to you & yours! God bless! 🙂
Sure hope y’all enjoy it! Happy Thanksgiving!!
I do chicken like this all the time so last year I thought why not my turkey? It turned out amazing all the skin was nice and crisp and the turkey cooked in no time. I will always do my Thanksgiving turkeys this way now. Oh and those veggies you used as a tray? I do the same and use mine in my homemade soup.
It’s so good, right!? Love the idea of using the veggies in soup, too!!
We did this over the weekend and cooked it on our pellet grill. Best. Turkey. EVER!!! Spatchcocking is now our new favorite way to fix turkey, and we’re going to have to try it with chicken, too.
Love that idea! So, so glad y’all enjoyed it!
Stacey,
Can I use a lasagna baking pan or will the rims be too high? I am definitely doing this tomorrow so thanks for the recipe ahead of time!!!
If the turkey will fit, I think it’ll work just fine!
I used a foil pan similar in size to a lasagna pan and it worked great.
Would a 20 lb. turkey work? We help feed at a Thanksgiving Dinner and need large turkeys.
Yes! I’ve done bigger turkeys, but I’d suggest lowering the temp a bit and it will take a little while longer – but still much shorter than the traditional method.
Sounds like an excellent method to roast a turkey. It would make the skin crisp, and keep it nice and juicy.
We sure love it at our house!
Can you do this with a turkey breast too?
I don’t see why not.