Intro
Hi, I am Dulcia. This is my go-to spatchcock turkey recipe for reliably crisp skin and even, faster roasting. I salt the bird overnight, press it flat, and slather it with thyme-sage butter for flavor. I wrote this method for home cooks who want a showstopper roast without fuss.
Origins
Spatchcocking – removing the backbone and flattening poultry – is an old technique that speeds cooking and crisps skin more evenly. You can read more about the method on Wikipedia: Spatchcocking. For safety guidance and recommended temperatures, see the USDA food-safety resources: USDA Food Safety.
Ingredients
- 1 12 pound natural or organic turkey (no salt added) (see notes below)
- 6 tablespoons Diamond Crystal Kosher salt (or 4 tablespoons Morton’s kosher salt)
- 2 large carrots (chopped)
- 3 ribs celery (chopped)
- 2 large onions (chopped)
- 2 teaspoons black pepper
- 1 tablespoon thyme leaves
- 10 large sage leaves (minced)
- 8 tablespoons unsalted butter (softened)
Instructions
- Place the turkey on a large cutting board, breast side down and with the tail side facing you. Pat it dry with paper towels.
- Using kitchen shears, begin cutting from the tail end on one side of the backbone all the way to the neck. Repeat the same cut on the other side of the backbone. You can cut away any loose overhanging skin by the neck opening. Save the backbone for gravy or stock.
- Flip the turkey over and with two hands press the breast bone down until the turkey is splayed or flattened. You should hear a couple of cracks during this process. The goal is to flatten the turkey for even cooking.
- Place the turkey on a baking sheet and sprinkle the salt all over the bird on both sides and underneath parts of the skin if possible. Don’t worry about using every bit of the salt, just make sure to cover the bird in all areas. Refrigerate overnight uncovered.
- Remove the turkey 1 hour before roasting. Preheat the oven to 450°F and set the rack to the middle level.
- Mix the butter with the thyme and sage to form a paste.
- Place all of the vegetables on a baking sheet and then place a wire rack on top of them.
- Dry off the turkey with paper towels and season with pepper. Place the turkey on top of the baking sheet/wire rack and tuck the wings underneath to prevent burning. Spread the herb butter on top and underneath the skin.
- Place a probe into the thickest part of the breast and set the alarm to go off at 150°F. Roast turkey, rotating the pan 180 degrees at halfway point.
- Once the alarm goes off, remove it from the oven and let rest for 30 minutes before carving. See notes below for more info on optimally cooking dark meat.
- The vegetables, drippings, and backbone can be saved for making turkey gravy if desired. Enjoy!
The Perfect Roast Turkey
- Total Time: Approximately 3–3.5 hours (plus overnight salting)
- Yield: 8–10 servings 1x
Description
Spatchcocked roast turkey seasoned with kosher salt and herb butter, roasted until the breast reaches 150°F.
Ingredients
- 1 (12 pound) natural or organic turkey (no salt added) (see notes below)
- 6 tablespoons Diamond Crystal Kosher salt (or 4 tablespoons Morton’s kosher salt)
- 2 large carrots (chopped)
- 3 ribs celery (chopped)
- 2 large onions (chopped)
- 2 teaspoons black pepper
- 1 tablespoon thyme leaves
- 10 large sage leaves (minced)
- 8 tablespoons unsalted butter (softened)
Instructions
- Place the turkey breast side down on a large cutting board with the tail side facing you and pat dry with paper towels.
- Using kitchen shears, cut along one side of the backbone from tail to neck, then repeat on the other side and remove the backbone; save it for gravy or stock.
- Flip the turkey and press the breastbone down with both hands until the turkey is flattened for even cooking; you may hear a couple of cracks.
- Place the turkey on a baking sheet and sprinkle the salt all over the bird on both sides and under the skin where possible, then refrigerate uncovered overnight.
- Remove the turkey from the refrigerator 1 hour before roasting and preheat the oven to 450?F with the rack in the middle position.
- Mix the softened butter with the thyme and minced sage to form an herb butter paste.
- Arrange the chopped carrots, celery, and onions on a baking sheet and place a wire rack on top of the vegetables.
- Dry the turkey with paper towels, season with black pepper, place it on the rack over the vegetables, tuck the wings underneath, and spread the herb butter on top and underneath the skin.
- Insert a probe into the thickest part of the breast and set the alarm to 150?F, then roast the turkey, rotating the pan 180 degrees at the halfway point.
- When the probe alarm sounds, remove the turkey from the oven and let it rest for 30 minutes before carving; follow notes for optimally cooking dark meat if desired.
- Use the vegetables, drippings, and backbone to make turkey gravy if desired, then carve and enjoy.
- Prep Time: 30 mins (plus overnight salting)
- Cook Time: About 2.5–3 hours (until breast reaches 150°F)
Tips
- Salt overnight for an easy dry-brine that seasons and helps dry the skin for crisping.
- Let the turkey sit at room temperature for 1 hour before roasting so the oven time is predictable.
- Use a probe thermometer for accuracy. I set the breast target to 150°F then let the bird rest – resting carries the temperature up and distributes juices. For absolute safety, follow USDA guidance on internal temperatures.
- Save the backbone and veggies for flavorful gravy or stock.
If you want more of my recipes or kitchen tips, visit my site: dulciarecipes.com and see a fun bakery-style bread I developed here: Cheesecake Factory Bread Copycat.
Variations
- Herb options: swap rosemary or marjoram for thyme.
- Citrus twist: rub softened butter with lemon zest and a little orange zest for a bright finishing flavor.
- Low-and-slow alternative: if you prefer lower temp roasting, spatchcocked birds adapt well to 325°F for longer, gentler cooking – watch temperatures closely.
FAQ
Q: Is 150°F safe for turkey breast?
A: USDA recommends 165°F as the minimum safe internal temperature for poultry. Many chefs roast the breast to about 150°F and rely on a long rest to carry it up, while dark meat reaches a higher final temperature. If you prefer following USDA minimums strictly, roast to 165°F in the thickest part.
Q: How long will a 12-pound spatchcock turkey take?
A: At 450°F you should expect roughly 1 to 1.5 hours depending on oven and bird. I budget about 1 hour 30 minutes and use a probe for best results.
Q: What about dark meat doneness?
A: Dark meat benefits from slightly higher temperatures to break down connective tissue. If you prefer more traditional doneness, monitor thigh temperature and remove when it reaches about 165-175°F. Resting helps redistribute juices.
Conclusion
Spatchcocking gives you faster, more even roasting and super-crispy skin. This method – overnight salt, herb-butter, and a short, hot roast – is my favorite for holidays and weeknight feasts alike. Happy roasting, and let me know how your bird turns out. – Dulcia