Spatchcocked Turkey

Photos by Michael Piazza / Styled by Catrine Kelty

Spatchcocking is a method of removing the turkey’s backbone to flatten its body prior to cooking. This flatter shape ensures that the meat cooks more evenly and more quickly, allowing the legs to reach a safe temperature without overcooking the breast. The result is hands-down the easiest, most reliable route to a juicy, moist turkey with incredibly crisp skin. Since the skin of a spatchcocked bird is all on top, it all crisps up beautifully, giving you more crispy skin than a conventionally cooked bird. If you like, and the weather cooperates, this is a great technique for the grill. 

Serves 6–8 with leftovers

1 yellow onion, peeled and roughly chopped 
2 cloves garlic, peeled 
¼ cup loosely packed fresh basil leaves 
2 tablespoons fresh thyme leaves 
½ cup loosely packed fresh sage leaves 
zest and juice of 1 lemon 
¼ cup extra-virgin olive oil 
1 (10- to 12-pound) turkey, with neck and giblets removed and saved for another use 
kosher or sea salt

In the bowl of a food processor fitted with the steel blade, combine the onion, garlic, herbs, lemon zest and juice. With the motor running, add the oil to emulsify the ingredients; purée until smooth. 

Twenty-four to 36 hours before cooking, spatchcock the turkey: Clip the wing tips at the joint and reserve for gravy. Flip the turkey onto its breast side. Using poultry shears or a heavy knife remove the backbone by cutting along both sides of the spine; reserve for gravy. You may find that turning the turkey around after you cut one side of the backbone makes it easier to cut the second side.

Lay the turkey breast side up and, using both hands and your body weight, press down on the breastbone until you hear a crack and the turkey lies flat. If you like, remove the rib bones with a paring knife and reserve for gravy. 

Separate the skin from the flesh on the breast and do your best to get the marinade under the skin, being careful not to tear the skin. Smear the marinade all over the outside and cavity of the turkey. Place in a large plastic storage bag or a rimmed baking sheet, cover and refrigerate.

Remove the turkey from the refrigerator 30 minutes before roasting. Scrape off and discard excess marinade. Heat oven to 400°F. Generously salt the turkey inside and out.

Lay the turkey skin side up on a wire rack inserted into a rimmed baking sheet and roast 70 to 80 minutes, or until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F. The skin should be deeply brown and crisp. Remove the turkey to a platter or cutting board and allow it to rest 30 minutes prior to carving. 

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on Turkey For a Small Holiday.