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Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat in the oven with herb butter tucked under the skin for flavorful meat and evenly browned skin. A dry brine and a thermometer reading of 165°F help guide the roast.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling and resting 12 hours 30 minutes
Total Time 14 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, whole, fully thawed, neck and giblets removed
  • 3 tbsp kosher salt Diamond Crystal
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 tbsp thyme fresh leaves, finely chopped
  • 1 tbsp rosemary fresh, finely chopped
  • 1 tsp black pepper freshly ground

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Pat the turkey dry with paper towels.
  2. Place it breast-side down on a sturdy cutting board.
  3. Cut along both sides of the backbone with poultry shears and remove the backbone.
  4. Turn the turkey breast-side up and press firmly on the center of the breast until the breastbone cracks and the bird lies flat.
  5. Gently loosen the skin over the breasts.
  6. Rub the salt over the entire turkey and under the loosened breast skin.
  7. Set the turkey on a wire rack over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  8. Heat the oven to 425°F.
  9. Mix the butter, thyme, rosemary, and black pepper in a small bowl.
  10. Set a flat roasting rack in an 18x13-inch rimmed baking sheet.
  11. Spread the herb butter under the breast skin and over the outside of the turkey.
  12. Tuck the wing tips under.
  13. Place the turkey skin-side up on the rack.
  14. Roast for 1 hour 15 minutes to 1 hour 45 minutes, rotating the pan halfway through, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads 165°F.
  15. Transfer the turkey to a cutting board and rest for 30 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free swap, use softened dairy-free butter.