Spatchcock Turkey

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A Spatchcock Turkey cooks faster and more evenly, and will be the most tender and juicy turkey you've ever cooked! Roasted or smoked, this turkey will wow your guests come Thanksgiving day.

Prep Time30

Cook Time2

Resting Time10

Total Time2 40

Course: Dinner

Cuisine: American

Keyword: spatchcock turkey, turkey

Servings:

Author: Alyssa Rivers

Ingredients

12-14 pound turkey, neck and giblet bag removed
1 recipe Turkey Seasoning (1/3 Cup)
Optional Garnishes: Rosemary, Parsley, Orange Slices, Cranberries

Instructions

To spatchcock the turkey:

Pat dry the turkey with a paper towel.
Set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
Flip the turkey over and use your hands to press firmly to flatten the ribs. Make sure the turkey is completely flat and put the thighs out on the baking sheet.
Rub the turkey generously with the turkey seasoning.

To Roast the Turkey:

Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Reduce oven temperature and cook at 400 degrees for about 1 1/2 hours or until the thickest part reaches 165 degrees.
Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Carve and serve.

To Smoke the Turkey:

Preheat your smoker to 240 degrees F.
Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.

Nutrition

QR code

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