How to Spatchcock a Turkey: The Ultimate Guide to Juicy and Crispy Thanksgiving Turkey

Want to learn the best and easiest way to cook a turkey? This tutorial takes you through how to spatchcock a turkey. With step-by-step instructions, detailed photos, and a comprehensive spatchcock turkey video, you’ll discover how to make the juiciest Thanksgiving turkey with the crispiest skin!

Updated November 6, 2023, with more helpful cooking content, tips, serving ideas, and updated photos.

It’s that time of year again: turkey season! Whether you’re preparing for a Thanksgiving feast, a Christmas dinner party, or a simple family gathering, a juicy, flavorful turkey is always a crowd-pleaser.

First things first, let’s address the elephant in the room: “spatchcock” is a peculiar word. It might feel odd to say, but get comfortable with it because once you learn how to spatchcock a turkey (or even a chicken), you’ll never want to cook poultry any other way!

I used to be intimidated by spatchcocking poultry. It seemed like a complicated, chef-level technique. But I’m here to tell you it’s NOT. Anyone can successfully spatchcock poultry!

So, roll up your sleeves, pour yourself a glass of wine, and get ready to prepare your holiday turkey. This is a detailed, step-by-step guide to making a spatchcock turkey. You’ll also find answers to frequently asked questions about cooking Thanksgiving turkey.

Read through this guide, and feel free to reach out if you have any questions.

Let’s dive into learning how to spatchcock a turkey!

What is Spatchcocking?

To spatchcock a turkey or chicken simply means to remove the backbone and flatten the bird. Some people use the terms “spatchcock” and “butterfly” interchangeably, but they are slightly different.

“Spatchcock” specifically refers to breaking down a whole bird (chicken or turkey). “Butterflying,” on the other hand, refers to slicing turkey breast meat (or other meats) without bones almost in half and then laying it flat – like a butterfly.

Once you try the spatchcock method, you’ll see why it’s the best way to cook a turkey!

Why You’ll Love Spatchcocking a Turkey

There are three main benefits to making a spatchcock turkey versus roasting your turkey whole and upright:

1. It’s Faster: Because the turkey lays flatter, the meat cooks in a fraction of the time. In fact, it generally takes HALF the time to roast a spatchcock turkey compared to an upright turkey. Less time in the oven means more time for enjoying the meal!
2. Extra Crispy Skin: If you love golden brown, crispy turkey skin like I do, you will LOVE how crispy all of the skin gets when you spatchcock a turkey! This is because the entire turkey is exposed to the oven’s heat. When you roast an upright turkey, some of the skin is hidden underneath chunks of meat and bone, preventing it from crisping properly.
3. Evenly Cooked Meat: Again, because the turkey is laying flat instead of upright, all of the meat gets equal attention from the heat. This allows the dark and white meat to cook more evenly, preventing the breast meat from drying out while the legs finish cooking.

Kitchen Tools and Equipment

You really don’t need any fancy kitchen gadgets to spatchcock a turkey. You can get the job done with just a few basic kitchen tools:

• Cutting Board: You will need a large, sturdy, non-slip cutting board. A board that is at least 14 x 18 inches should be suitable for up to a 20-pound turkey. Make sure your board is sturdy and flat, not warped; you don’t want the board slipping around on your countertop while you are breaking down the turkey.
• Kitchen Shears: Use a pair of sharp kitchen shears or poultry shears to cut out the backbone. If you don’t have kitchen shears or find that yours are dull, you can use a serrated knife or a very sharp knife (like a butcher knife or boning knife). Whatever tool you use, be very careful as you cut down the side of the backbone.
• Baking Sheet Pan or Roasting Pan: If you are roasting the bird without vegetables, use a large half sheet baking sheet. If you want to roast vegetables with the turkey, use a large roasting pan with a roasting rack. I explain how to use both in the instructions below.
• Basting Brush: Use a good basting brush or pastry brush to brush oil or butter on the turkey.

Ingredient Notes

There are so many wonderful Thanksgiving turkey recipes out there. This post focuses on how to spatchcock a turkey. So, we’re going to be using basic ingredients to get you a flavorful, delicious turkey:

• Turkey: Obviously, you’ll need a whole turkey. Spatchcocking works best on turkeys no more than 25 pounds. Last year, I spatchcocked a 25-pound turkey, and it was the maximum size to fit onto my extra large roasting pan and baking sheet. Any larger, and the turkey won’t fit. Remember: it needs more surface area since it lays flat. Turkeys in the 12 to 18 pound range are the perfect size.
• Butter: I prefer to use unsalted butter to coat the turkey, but you can use olive oil instead for a healthier alternative.
• Fresh Herbs: Use a combination of herbs commonly found in poultry seasoning for the best flavor. These include thyme, oregano, and sage. You can also use rosemary.
• Aromatics: Onions and garlic are essential to build flavor when it comes to roasting a turkey.

Optional: Vegetables: If you want to roast vegetables at the same time, I’ve included instructions for how to do so below. The best vegetables are classic fall root vegetables, like potatoes, carrots, parsnips, and butternut squash. Be sure to cut them into equal sizes so they cook evenly.

Step-by-Step Instructions

Okay! Now that you have your kitchen tools and ingredients, here are the super EASY instructions for spatchcocking a turkey. Be sure to save the recipe card at the bottom of this post! It has the full ingredient measurements and instructions.

1. Be sure to defrost your turkey completely if it is frozen. This could take a couple of days, depending on your turkey’s size, so plan well ahead. If your turkey comes with giblets in the cavity, be sure to remove all of the giblets completely. Save those giblets to make homemade turkey stock later!

2. Pat the turkey dry with paper towels, then place it onto an extra large cutting board. Using sharp kitchen shears or a knife, carefully remove the backbone.

3. Once the backbone is completely removed, use your muscles to push down on the turkey, breast side up, and break the breastbone. This allows the turkey to lay flat.

4. If roasting the turkey on its own, place the flattened turkey, breast side up, onto a rimmed baking sheet. Baste with olive oil or butter (your choice), dress with herbs, aromatics like onions and garlic cloves, and season with salt and pepper. If roasting with vegetables, follow the next set of instructions.

How to Roast a Spatchcock Turkey with Vegetables

If you want to roast vegetables at the same time as your turkey, follow steps 1 – 3 above. Then, place chopped vegetables at the bottom of a deep roasting pan. Place a roasting rack on top of the vegetables. Brush the turkey with the herb mixture and place it on top of the roasting rack.

Baking Instructions (with or without vegetables)

Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook for at least one hour more, checking on the turkey every 15 minutes. It’s crucial to check the turkey with a meat thermometer (instant-read thermometer). This is the only way you will know for sure when your turkey is done. The turkey is done when an internal temperature reaches 165°F.

Thanksgiving Turkey FAQs

How many pounds of turkey should you order per person?

The general rule is to plan for one and a half pounds of turkey per person. So, if you are feeding 8 people, plan for at least a 12-pound turkey; a 14 to 16 pound turkey will be even safer. And don’t forget to plan for yummy turkey leftovers too!

Are spatchcocking and butterflying the same thing?

Yes and no. Some people use the terms interchangeably, but there is a difference in the type of meat used for either. Spatchcocking refers to the process of flattening a whole chicken or whole turkey. Butterflying refers to the process of slicing a chicken breast or turkey breast – or other meat/seafood – in half and laying flat, like a butterfly.

How big of a turkey can you spatchcock?

Because the turkey takes up considerably more space in the oven when spatchcocked, it’s best to try to limit this process to turkeys under 25 pounds. It really depends on your particular oven space and your pans. Spatchcocking works beautifully for 12 to 18 pound turkeys, and they fit beautifully on half sheet baking sheets. However, I’ve also spatchcocked a 25-pound turkey and placed it on an extra large roasting pan.

What’s the best way to store leftovers?

Store leftover turkey in an airtight container in the refrigerator for up to 5 days. Or, you can freeze leftover turkey in freezer-safe, airtight containers or ziplock bags for up to two months.

What temperature do I cook turkey in a convection oven?

If using convection, lower the temperature by 25°F. So start at 425° for 20 minutes, then lower to 375°F for the remaining hour or longer, until your turkey has an internal temperature of 165°F.

Spatchcock Turkey Cooking Time Sheet

Spatchcock turkeys cook in about half the time regular upright turkeys take to roast. It’s approximately 6 to 10 minutes per pound, but it depends on many factors, including the turkey’s overall size, how flat you can spatchcock your turkey, its shape, and your oven.

• A 12- to 14-pound turkey is done in about 80 minutes.
• A 20- to 25-pound turkey is done in about 2.5 hours.

Check on your turkey about every 15 minutes after lowering the heat from the initial high-heat roasting.

Best Wine Pairings for Turkey

The two most popular wines that pair best with Thanksgiving turkey are:

• Oregon Pinot Noir
• Oregon Chardonnay

A bottle of sparkling wine is also great for Thanksgiving.

Leftover Turkey Recipes

If you have leftover turkey, try making Turkey Pesto Sandwiches or Crockpot Turkey Tetrazzini.

More Thanksgiving Dinner Recipes

Complete your Thanksgiving meal these delicious and classic Thanksgiving side dishes and appetizers. Some of our favorites with turkey:

• Green Beans and Bacon
• Brussels Sprouts with Apples
• Whipped Sweet Potatoes
• Instant Pot Garlic Mashed Potatoes
• Air Fryer Bacon Wrapped Asparagus

These fall side dishes would also be delicious with any traditional roast turkey, or our Air Fryer Turkey Breast or Air Fryer Turkey Tenderloin:

• Garlic Parmesan Knots
• Dairy-Free Mac and Cheese
• Mushroom Marsala
• Slow Cooker Cranberry Meatballs

For an un-traditional but sure to become a new tradition side dish, try my recipe for Filipino Lumpia. These Filipino spring rolls are always a crowd pleaser, and once you make them at home, you’ll want to serve them at every holiday like we do!

Thanksgiving Dessert Recipes

And of course, you can’t forget Thanksgiving dessert! Try this Sweet Potato Pie with Graham Cracker Crust recipe. Or one of these delicious fall dessert recipes.

• Pumpkin Cream Cheese Roll
• Chocolate Bourbon Pecan Pie
• Pumpkin Cheesecake Bars with Gingersnap Crust
• Skillet Apple Cranberry Crisp

Did you make this recipe? Don’t forget to leave a 5-Star rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Spatchcock Turkey Recipe

Ingredients:

• 1 12-18 pound turkey, thawed completely with the giblets removed
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 1-2 yellow onions, peeled
• 4-5 whole garlic cloves, peeled
• Handful of herbs (thyme, sage, rosemary)
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions:

1. Preheat the oven to 450°F. Be sure to defrost your turkey completely if it is frozen. If your turkey comes with giblets in the cavity, be sure to remove all of the giblets completely.
2. Dry the turkey with paper towels, then place onto an extra large cutting board. Using sharp kitchen shears or a knife, carefully remove the backbone.
3. Once the backbone is completely removed, set it aside. Then push down on the turkey, breast side up, and break the breastbone. This allows the turkey to lay flat.

Instructions to roast the turkey on its own:

1. Place the flattened turkey, breast side up, onto a rimmed baking sheet. Brush the entire turkey with olive oil or butter (your choice). Place the onions and garlic along with the herbs underneath the turkey in the open cavity; sprinkle some of the fresh or dried herbs on top of the turkey too. Season with salt and pepper.
2. Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook, checking on the turkey every 15 minutes. The turkey is done when an internal temperature reaches 165°F.

Instructions to roast vegetables at the same time:

1. Follow the steps 1 – 3 above. Then, place chopped vegetables at the bottom of a deep roasting pan. Place a roasting rack on top of the vegetables. Then brush the turkey with the herb mixture and place it on top of the roasting rack. Bake at 450°F for 20 minutes, then turn the oven down to 400°F. Continue to cook, checking on the turkey every 15 minutes. The turkey is done when an internal temperature reaches 165°F.

Recipe Notes:

• Don’t discard those giblets that come inside the turkey cavity! Save those to make homemade turkey stock later!
• Turkey size: This recipe works best on turkeys that are under 25 pounds. A 12 to 18-pound turkey is just right.
• Safety First: Always make sure you keep your surfaces clean when working with raw meat. And, take extra care when using kitchen shears or a knife to cut out the backbone of the turkey.
• Storage: Store leftovers in airtight containers in the refrigerator for up to 5 days or in the freezer for up to two months.