Easy Spatchcock Turkey Recipe - Perfect for Thanksgiving!

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Remove the neck and giblets from the turkey. If brined, drain, rinse and dry thoroughly. Lay it breast-side down on a rimmed baking sheet, legs toward you.
2. Using sharp poultry shears, cut along both sides of the backbone and remove it, keeping close to the spine.
3. Open the turkey, score the breastbone with a chef's knife, then flip it and press down until you hear a crack, so the bird lies flat.
4. Preheat the oven to 425°F with a rack in the lower third. Scatter the onion slices, garlic and parsley in a large roasting pan and pour the water over them.
5. Mash the softened butter with the lemon zest, lemon juice, olive oil, minced garlic, parsley, sea salt and black pepper with a fork until combined.
6. Season the inside of the turkey generously with salt and pepper (skip this if brined). Place it breast-side up in the pan and tuck the wings behind it. Add the neck and spine to the pan if there is room.
7. Loosen the skin over the breast and thighs with your fingers, working from the front and back without tearing it. Push two-thirds of the butter under the skin and smooth it over the top. Turn the legs inward. Melt the remaining butter and brush it over the outside, then season all over with more salt and pepper.
8. Roast at 425°F for 30 minutes, then reduce the heat to 400°F and roast for about 1 hour more, until the thickest part of the thigh reaches 165°F. Check several spots with an instant-read thermometer. A 12 1/2 lb bird took about 1 1/2 hours in total.
9. Loosely tent the turkey with foil and rest it for 30 minutes before carving. Spoon over the pan juices, or use them to make gravy.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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