Roast Spatchcocked Turkey

I’d like to welcome my Mom,  Lalo and her first of many  guest posts.  Mom Lalo is a recent retiree, who enjoys her time fixing up her 100+ year old home, gardening,  and playing with her three grandchildren.  She is my best friend and whom I constantly seek advice.  Listen up, she’s a wise cookie.

I came across a recipe and instructions for Spatchcocking a turkey last year in the Martha Stewart living magazine (Nov 2009).  It immediately sparked my interest, first off the name is hilarious.   Just say it out loud three times.  Secondly, it claimed to cook a 12 pound turkey in a little over an hour.  Thirdly, since the turkey lies flat on the baking sheet, there is even cooking through out and less chance for the breast to dry out.  Simply amazing.   After two Thanksgivings of spatchcocking I can say that this method produces a moist delicious turkey.

One of the most important items you need is a good pair of kitchen shears.  This is the pair I have and I think I will invest in a pair of poultry shears in the future.  It does take a bit of hand strength to cut through the ribs.

My preference is for a fresh turkey, but use whatever you like, and be sure to completely thaw the bird before preparations.

All you need for seasoning is olive oil, salt and freshly ground pepper.  I used Jane’s Krazy Mixed-up Original Mixed-up Salt (salt and  a mixture of dried herbs recommended by my friend MK, I can get it at my HEB), but kosher salt would be just fine.

Before you begin spatchcocking, remove any giblets, rinse inside and outside of turkey and pat dry with paper towels.

To cut out the backbone.  Start with the turkey breast side down, beginning at the tail end.  Use poultry shears to cut along both sides of the backbone.  If you hit a tough spot, try cutting with just the tip of the shears.

Remove the backbone and set aside and save to make stock.   Take hold of both newly cut edges, and open the turkey.  Remove any large pieces of fat, excess bones, etc.

Then turn the turkey, breast side up.

Place your hand on one side of the breastbone, and push down firmly until you hear a crack.  Repeat on the other side. You do have to use a fair amount of force.  Be prepared!

Place the turkey on a rimmed baking sheet. (I covered my baking dish with foil but removed it before baking.)  Generously salt and pepper the underside of the turkey.

Flatten the turkey breast side up.  Pull the thighs outward so the turkey lies flat, with the wings facing inward.

Tuck the wing tips under to secure.

Mix together the oil, salt and pepper.

Rub about half of the oil mixture over turkey, making sure to spread evenly.  Go ahead and use your hands, massage it in to every crevice.  Reserve remaining oil mixture to baste turkey during baking.

Continue with baking, or as I did, cover and refrigerate until the next day.  It is helpful for me to prepare ahead and I think that it makes for a more flavorful bird.

Remove turkey from the refrigerator at least an hour prior to baking  (See complete recipe below).  See my butternut squash, cubed and ready to roast, salad greens ready to toss (for Hearts of Palm Salad) and mashed potatoes ready to warm on Thanksgiving day.  Again, I have to prepare ahead as we generally eat our thanksgiving meal at noon.

The official photographer (Sweet Pea) didn’t arrive in time to take a picture when the bird came out of the oven, only after I had split it apart and placed it in a roaster until we were ready to carve.   I needed to make gravy from the pan drippings!

The turkey was delicious, the skin is uniformly crisp, and it is easy to prepare.  The only drawback is for those of you who like to bring the whole turkey to the table for presentation.  Not a problem for me, we always serve from the platter (the hogs family is too impatient to wait to be served).

My lovely daughter insisted that I write this post, that it would be fun, but I think that I enjoy proofreading and blog stalking much better than blogging.

Thanks Mom for the wonderful informative post, I hope you enjoyed it a bit more than you say.

Have you ever heard of spatchcocking?

Print This RecipeRoast Spatchcocked Turkey

2 or 3 tablespoons extra-virgin olive oil

1 tablespoon coarse salt

1 tablespoon fresh ground pepper

1 whole fresh turkey (about 12 pounds)

1.            Preheat oven to 450°.  Stir together oil, salt and pepper in a small bowl.

2.            Rinse inside and outside of turkey, pat dry with paper towels.  Spatchcock turkey (see steps pictured and listed below).  Transfer to a rimmed baking sheet, breast side up.  Let stand for 30 minutes.

3.            Brush or rub turkey all over with oil mixture.  Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°, about 1 hour and 10  minutes.  Let stand for 20 minutes before carving.

Spatchcocked Turkey

Cut out the backbone. Start with the turkey breast side down.  Use poultry shears to cut along both sides of the backbone, beginning at the tail end.  If you hit a tough spot, try cutting with just the tip of the shears.

Open the turkey.  Set aside backbone (and giblets) for stock.  Take hold of both newly cut edges, and open the turkey.  Remove any large pieces of fat.  Turn the turkey, breast side up.

Break the breastbone. Place your hand on one side of the breastbone, and push down firmly until you hear a crack.  Repeat on the other side.

Place the turkey on a rimmed baking sheet. (I covered my baking dish with foil but removed it before baking.)  Let stand for 30 minutes.  Generously salt and pepper the underside of the turkey.

Flatten the turkey breast side up. Pull the thighs outward so the turkey lies flat, with the wings facing inward.  Tuck the wing tips under to secure.

Rub about half of the oil mixture over turkey, making sure to spread evenly.  Reserve remaining oil mixture to baste turkey during baking.

I am happy to list this post @

11th Heaven’s Homemaking Haven’s “Homemaker Mondays”
From the Land of Monkeys “Mouth Watering Mondays”
5 Minutes for Mom, “Tackle it Tuesday”
Blessed With Grace’s “Tempt My Tummy Tuesday“,
Balancing Beauty and Bedlam “Tasty Tuesday”
All the Small Stuff, “Tuesday at the Table”
5 Minutes for Mom, “Tackle it Tuesday”
Tales from The Fairy Blogmother “What’s Cooking Wednesday”
Life as Mom “Recipe Swap”
Coupon Cooking, Tasty Traditions
Grocery Cart Challenge ”Recipe Swap”
Mom Trends, “Friday Feasts”
Simply Sweet Home, “Friday Favorites”
Designs by Gollum “Foodie Friday”
Prairie Story, Recipe Swap
and “Ann Kroeker “Food on Fridays”