Tender Juicy Spatchcock Turkey
This Tender Juicy Spatchcock Turkey recipe will show you how to cut the backbone from the bird to produce a perfectly butterflied masterpiece. This roasted turkey is ready in no time with an hour and a half of cook time.
Servings 28 servings
Calories 326kcal
Equipment
Ingredients
- 10-14 pound whole turkey
- Injectable Butter Marinade Optional. You will need 1 ounce per pound of turkey. See notes for information on what I used.
- 1/2 cup olive oil Or olive oil spray. I use a lot less by using oil I've added to a bottle.
- 1/2 teaspoon dried or ground oregano
- 1/2 teaspoon dried or ground thyme
- 2-3 tablespoons poultry seasoning
- 1 teaspoon paprika I used Smoked Paprika.
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 425 degrees.
- Pat turkey dry. Remove all of the contents from the inner cavity.
- Place the turkey breast side down and locate the backbone of the turkey. It runs down the middle of the back and below the neck.
- Glide your sharp cooking shears or knife along the side of the backbone and cut to remove it. Do this for both sides of the backbone to remove it completely.
- Flip the turkey over and flatten the breasts of the turkey you should hear a crack. Turn the drumsticks so that they are positioned properly. I like to tuck the wings back below the breast. This helps keep them from browning quickly and is great for presentation.
- Place the turkey on a rimmed baking sheet or roasting pan.
- Inject the turkey with the marinade. Focus on areas throughout the entire turkey, the breasts, legs, etc.
- Drizzle the turkey with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it's also injected with butter.
- Season the entire turkey and rub the spices into the skin.
- Roast the turkey for 1 1/2 - 2 hours (depending on size) to cook based on the size.
- Check if the turkey has finished cooking by using a meat thermometer. You always want to test the thickest part of the turkey, which is typically between the thigh and leg. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.
- Allow the turkey to rest for a minimum of 20 minutes prior to slicing to allow the juicies to settle. If you slice too soon it will result in dry turkey.
- Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.
Notes
- Feel free to season the turkey with any of your favorite rubs.
- Ensure the turkey is fully coated with spices. Add additional spices if necessary.
- You can use any store-bought injectable marinade or make your own. Here are options: Tony Chachere’s Butter Injection Marinade and Garlic and Herb Injection Marinade.
- If using an injection marinade you should inject 1 ounce of the marinade per pound of turkey you have. This turkey was 14 pounds so I used about 14 ounces of marinade.
Nutrition
Serving: 1servings | Calories: 326kcal | Carbohydrates: 1g | Protein: 50g | Fat: 13g