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Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat on a rack in a rimmed baking sheet for evenly roasted meat and crisp, golden skin. Fresh sage, rosemary, thyme, and butter season the bird beneath and over the skin.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting 25 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole (12- to 14-pound), thawed, unbrined, neck and giblets removed
  • 0.5 cup unsalted butter softened
  • 2 tbsp sage chopped fresh
  • 1 tbsp rosemary chopped fresh
  • 1 tbsp thyme fresh leaves
  • 3 tbsp Diamond Crystal kosher salt
  • 2 tsp black pepper freshly ground

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Pat the turkey dry.
  2. Place it breast-side down on a sturdy cutting board and use poultry shears to cut along both sides of the backbone; remove the backbone.
  3. Turn the turkey over and press firmly on the breastbone until the bird lies flat.
  4. Heat the oven to 425°F with a rack in the lower-middle position.
  5. Set a wire rack in an 18x13-inch rimmed baking sheet.
  6. Mix the butter, sage, rosemary, thyme, salt, and pepper in a bowl.
  7. Gently loosen the skin over the breast and thighs, rub about two-thirds of the butter mixture underneath, and spread the rest over the skin.
  8. Place the turkey skin-side up on the rack, tuck the wing tips under, and arrange the legs outward.
  9. Roast for 1 hour 20 minutes to 1 hour 50 minutes, rotating the pan halfway through, until a thermometer reads 165°F in the thickest part of the breast and the innermost thigh without touching bone.
  10. Transfer the turkey to a cutting board and rest uncovered for 20 to 30 minutes before carving.

Notes

For the best seasoning, work the herb butter evenly underneath the skin. Refrigerate leftovers for 3 to 4 days; freeze for longer storage. For a dairy-free option, use dairy-free butter.