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Spatchcock Turkey

by Katerina

5 from 9 votes

Nov 17, 2020, Updated Nov 12, 2024

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This Spatchcock Turkey wrapped with bacon, accompanied by roasted veggies and a rich gravy, is a show-stopper with its decadent, buttery flavor! Ideal for Thanksgiving or Christmas, this mouthwatering roast turkey recipe yields a juicy, flavorful bird. Served with savory roasted vegetables and a robust gravy, it creates a complete and satisfying feast!

I love cooking for the Holidays! When Thanksgiving rolls around, it’s so rewarding to realize that it’s that time of year again for a big green bean casserole, sumptuous desserts, mashed potatoes, gravy, and, of course, a beautiful roast turkey. Only, I have a new favorite method to make our turkey the true star of the show: spatchcocking it. And bacon-wrapping it. And it’s easier, faster, and may just turn out a juicier Thanksgiving turkey!

With this spatchcock turkey recipe, even a large bird cooks in a fraction of the time, making it the perfect choice for a busy holiday. Butterflying the turkey allows both the white and dark meat to cook evenly, resulting in juicy meat throughout. The bacon wrap adds a smoky, savory layer that pairs perfectly with the juicy turkey.

Recipe Ingredients

This spatchcock turkey recipe uses simple, flavorful ingredients to bring out the best in your holiday meal. From a savory mix of carrots, celery, and onions to fresh herbs and smoky bacon, here’s everything you’ll need for this unforgettable dish!

For The Turkey

• Whole Turkey: The star of the dish! I used a room temperature 10-pound turkey for this spatchcock turkey recipe. Buy it pre-spatchcocked or spatchcock it yourself.
• Butter: Melted butter is brushed over the turkey to promote browning and add flavor. Substitute with olive oil if preferred. I also use more butter to place over the turkey and keep it moist.
• Sea Salt and Freshly Ground Black Pepper: Basic seasonings to bring out the turkey’s natural flavors. You could also use kosher salt or table salt.
• Thick-Cut Bacon: Layered over the turkey for a smoky, savory flavor. Thin bacon also works, though it may cook faster.

For The Vegetables

• Carrots & Celery: These two are always my go-to, but you can also try this recipe with sweet potatoes, parsnips, and leeks, too. Adds sweetness and a slight earthy flavor to the roasting pan, enriching the gravy. Substitute with parsnips or sweet potatoes.
• Onions: For a sweet, caramelized flavor, I like to use yellow onions, but white onions are also okay to use.
• Fresh Rosemary & Fresh Thyme: Dried rosemary and dried thyme will also work and infuse the turkey with fragrance and flavor.
• Garlic: Adds a robust flavor to the turkey and gravy. Use garlic powder if needed.
• Olive Oil: Helps the vegetables roast evenly and prevents sticking. Can be swapped with avocado or vegetable oil.
• Bay Leaves: Adds an herbal flavor to balance the dish, but you can leave it out.
• Chicken Broth: Keeps the vegetables moist and flavors the pan juices for the gravy. Vegetable broth is a good substitute.

To Make The Gravy

• Turkey Cooking Liquid: Provides a rich base for the gravy. If more liquid is needed, supplement with chicken broth or water.
• Flour: Thickens the gravy to the perfect consistency. For a gluten-free alternative, use cornstarch.
• Butter: Adds a smooth, silky texture to the gravy.
• Salt and Pepper: Enhances the overall flavor of the gravy.

How To Roast Spatchcock Turkey

A spatchcocked turkey is the key to a faster, evenly cooked, and perfectly juicy bird. By flattening the turkey, you allow it to roast more efficiently, creating crispy skin and tender meat in every bite. Follow these simple steps to get it just right!

1. Prep. Preheat the oven to 425˚F. In a large roasting pan, add the carrots, celery, onions, garlic, and fresh herbs; drizzle with olive oil and stir to combine. Add the bay leaves and pour over the chicken stock. Set aside.
2. Prepare the Turkey. Spatchcock the turkey, pat it dry with paper towels, and then brush the turkey with the melted butter. Season with salt and pepper, tuck in the wings, and arrange the bacon slices all across the top of the turkey. Place the turkey in the roasting pan over the veggies – I do not use a wire rack for this part. Take the cubes of butter and scatter them over the top of the turkey. 
3. Roast the Turkey. Roast until golden brown for about 1-1/4 to 1-1/2 hours, basting with the cooking liquid every 20 to 30 minutes, until done. Cooking time will depend on the size of the turkey. For accuracy, use an Instant-Read Thermometer in the thickest part of the thigh to check for doneness. Turkey is cooked when the internal temperature registers at 165˚F.
4. Rest the Turkey. Remove the roasting pan from the oven and transfer the butterflied turkey to a cutting board. Cover the turkey loosely with aluminum foil and let it rest for 30 minutes before cutting. Transfer the roasted vegetables to a serving plate, and save the pan juices.

Common Questions

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5 from 9 votes

Spatchcock Turkey

by Katerina | Diethood

This easy spatchcock turkey recipe is a fantastic way to prepare a holiday staple, featuring flavorful herbs, roasted veggies, smoky bacon, and a rich gravy.

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 10

Ingredients 

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For the Vegetables:

• ▢ 3 large large carrots, cut into 3-inch pieces
• ▢ 3 ribs celery, cut into 3-inch pieces
• ▢ 2 large yellow onions, each onion cut into 6 wedges
• ▢ 3 sprigs fresh rosemary
• ▢ 3 sprigs fresh thyme
• ▢ 4 to 6 cloves garlic, roughly chopped
• ▢ 1 tablespoon olive oil
• ▢ 2 bay leaves
• ▢ 1 cup low sodium chicken broth

For the Turkey:

• ▢ 9 to 10 pounds whole turkey, spatchcocked – read below for how to spatchcock a turkey, or you can get one that’s already spatchcocked.
• ▢ 2 tablespoons butter, melted
• ▢ sea salt and freshly ground black pepper, to taste
• ▢ 10 to 15 slices thick cut bacon, (number of slices will depend on surface size of turkey)
• ▢ 6 tablespoons butter, room temperature, cut into ½-tablespoon cubes

For the Gravy:

• ▢ 2 cups turkey cooking liquid
• ▢ 1 tablespoon flour
• ▢ 1 tablespoon butter
• ▢ salt and pepper, to taste

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Instructions 

For the Turkey:

• Prepare. Preheat the oven to 425˚F.
• Prep the vegetables. In a large roasting pan, add the carrots, celery, onions, garlic, and fresh herbs; drizzle with olive oil and stir to combine. Add bay leaves and pour over the chicken stock. Set aside.
• Spatchcock the turkey. Place the turkey on a cutting board or your working surface, with the backbone facing UP. Using a pair of poultry shears, start cutting around the backbone to remove it. You can also use a sharp knife.

  Once the backbone is removed, turn over the turkey, breast side UP, and press down forcefully to flatten it. You should hear the breastbone crack.
• Add butter and bacon. Brush the turkey with the melted butter and season with sea salt and pepper. Tuck in the wings and arrange the bacon slices all across the top of the turkey.
• Roast. Place the turkey in the roasting pan, over the veggies. Make sure the wings are tucked under. Take the cubes of butter and scatter them over the top of the turkey. Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, basting with the cooking liquid every 20 to 30 minutes. Turkey is cooked through when its internal temperature registers at 165˚F at the thigh. Use an Instant Read Thermometer for accuracy. Start checking for doneness around the 80-minute mark.

  If the bacon starts to burn before the turkey is cooked through, lightly tent a piece of foil over the turkey and continue to roast until done.
• Let it rest. Remove the roasting pan from the oven; transfer the turkey to a cutting board, cover it loosely with foil, and let it rest for 30 minutes before cutting. Transfer the roasted vegetables to a serving plate, but do not discard the juices.

For the Gravy:

• Gather the liquids. Pour out the turkey pan drippings into a heatproof bowl. I use my large glass measuring cup. You will need 2 cups of turkey juices. If you don’t have enough, just add some chicken broth or water to make 2 cups
• Make the gravy. Melt 1 tablespoon butter in a skillet set over medium-high heat. Whisk in the flour and cook for 1 minute, whisking frequently. Gradually whisk in the turkey drippings; bring to a boil. Whisk for a minute, or two or until thickened. Taste for salt and pepper and adjust accordingly. Remove from heat and transfer it to a gravy bowl.
• Serve. Transfer the turkey to the serving platter with the veggies. Serve the spatchcock turkey and veggies with the gravy.

Equipment

• Kitchen Shears
• Roasting Pan

Notes

• For a turkey that’s flavorful, well-textured, and has a beautiful golden-brown color, I suggest roasting at 425˚F. This temperature ensures even cooking throughout.
• A reliable meat thermometer is your best friend for ensuring turkey doneness. Insert it into the thickest part of the thigh, and once it reads 165˚F, the turkey is ready to come out of the oven.
• If your turkey is frozen, allocate 2 to 3 days for it to thaw completely and safely in your refrigerator. A 10-pound turkey typically fits this timeframe.
• For an extra flavor and texture boost, try brining your turkey in a saltwater solution before cooking. It’s a tried-and-true technique worth the additional time.
• After roasting, give the turkey 20 to 30 minutes to rest. This pause helps the juices redistribute, ensuring a moist meal and smoother carving.

Nutrition

Calories: 689kcal | Carbohydrates: 6g | Protein: 69g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 260mg | Sodium: 847mg | Potassium: 874mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3567IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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