Go Back
A perfectly roasted spatchcock turkey, golden brown and juicy.

Proven way to grow a perfect Spatchcock Turkey in 3 hours

This recipe provides a proven method for growing a perfect spatchcock turkey in just 3 hours. It focuses on preparing the turkey for optimal cooking and ensuring a delicious result.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 people
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 (12-14 pound) whole turkey
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons olive oil

Equipment

  • kitchen shears
  • cutting board
  • baking sheet
  • wire rack
  • meat thermometer

Method
 

Preparation
  1. Remove the turkey from its packaging, pat it dry with paper towels, and place it on a clean cutting board.
  2. Using sharp kitchen shears, cut along both sides of the backbone, removing it completely. Flip the turkey over and press down firmly on the breastbone to flatten it.
  3. Tuck the wing tips under the breast and season both sides generously with kosher salt and black pepper.
Cooking
  1. Preheat your oven to 450°F (230°C) and place a wire rack on a baking sheet. Drizzle the spatchcocked turkey with olive oil and place it on the wire rack, skin-side up.
  2. Roast for 30 minutes, then reduce the oven temperature to 350°F (175°C) and continue to roast for 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  3. Remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving.

Notes

For extra flavor, consider rubbing the turkey with a blend of herbs and spices before roasting. Basting the turkey during the lower temperature cooking phase can help keep it moist, but is not strictly necessary due to the spatchcocking method. Always ensure the turkey reaches an internal temperature of 165°F (74°C) for food safety.