Spatchcock Turkey Recipe
A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.
Servings 12 people
Calories 497kcal
Equipment
- meat cleaver
- Kitchen sheers
- meat thermometer
Ingredients
- 12-14 pound Turkey Spatchcocked
- 1/4 cup Olive Oil
- 2 1/2 tablespoons Kosher salt
- 1 tablespoon Poultry seasoning
- 2 teaspoons Garlic powder
- 1 1/2 teaspoons Black pepper
Instructions
- Place the spatchcocked turkey on a large baking sheet. Season the spatchcocked turkey with olive oil, Kosher salt, poultry seasoning, garlic powder, and black pepper. Rub the seasonings all over the turkey, including under the skin.
- Place in the refrigerator, uncovered, for 24 hours.
- Remove the turkey from the refrigerator 30 minutes prior to roasting. Use a paper towel and blot off any excess moisture on the turkey.
- Preheat the oven to 450 degrees Fahrenheit.
- Place the turkey in the oven and roast for 20 minutes. After 20 minutes, reduce the heat to 350 degrees Fahrenheit. Continue roasting for an additional 1 hour and 15 minutes, or until a quick read thermometer in the thigh registers at 170 degrees Fahrenheit.
- Remove the turkey from the oven. Allow resting for 15-20 minutes before carving.
Notes
- I spatchcock a turkey the same way I spatchcock a chicken. You may need a meat cleaver to cut through large bones.
Nutrition
Serving: 1g | Calories: 497kcal | Carbohydrates: 1g | Protein: 70g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 1815mg | Potassium: 733mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 190IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 3mg