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I’ll show you how to spatchcock a turkey, wrap it in bacon, and roast it over a bed of vegetables for the ultimate Thanksgiving or Christmas dinner! Served with a rich gravy made from the pan drippings, this juicy, flavorful spatchcock turkey recipe is an all-in-one holiday feast.
The holidays are officially here. With Thanksgiving around the corner, it’s time for green bean casserole, sumptuous desserts, mashed potatoes, gravy, and, of course, a beautiful roast turkey. Butterflying, or spatchcocking, the turkey and wrapping it in bacon is my new favorite method to make our turkey the true star of the show. A spatchcock turkey is easier than you think, faster to cook, and, dare I say it, even juicier than any Thanksgiving turkey I’ve made before.
The Things That Make This Spatchcock Turkey a Holiday Favorite
- Quicker cooking times. With this spatchcock turkey recipe, even a large bird cooks in a fraction of the time. It’s a great choice for a busy holiday.
- Flavorful and juicy. 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.
- An all-in-one Thanksgiving dinner. I roast my spatchcock turkey over a bed of my favorite roasting vegetables, and turn the leftover pan drippings into the most delicious turkey gravy. It’s ¾ of our holiday dinner, cooked in one pan!
Recipe Ingredients
This spatchcock turkey recipe uses simple, flavorful ingredients. 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. Scroll down to the printable recipe card after the post for the full amounts and recipe instructions.
For The Turkey
- Whole Turkey – The star of this recipe! I used a room-temperature 10-pound turkey for this spatchcock turkey recipe. Buy it pre-spatchcocked or spatchcock it yourself (see below for an easy How To).
- 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. The veggies add flavor to the roasting pan, enriching the gravy.
- Onions – For a sweet, caramelized flavor, I like to use yellow onions, but white onions are also okay to use.
- Herbs – I use fresh rosemary and thyme. Dried herbs will also work to infuse the turkey with fragrance and flavor. You’ll need about ⅓ of the amount of dried herbs than fresh, since the flavor is more concentrated.
- Garlic – Adds a robust flavor to the turkey and gravy. Use garlic powder if needed (about ½ teaspoon of powder per fresh clove).
- Olive Oil – Helps the vegetables roast evenly and prevents sticking. Can be swapped with avocado or vegetable oil.
- Bay Leaves – Add an herbal flavor to balance the dish, but you can leave them out if you don’t have them.
- 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.
How To Spatchcock A Turkey
“Spatchcock” is a way of cutting out the bone from a whole chicken or whole turkey so that it cooks more quickly and evenly. For a detailed step-by-step, you can check out my spatchcock grilled chicken recipe. Here’s a short overview:
- To spatchcock a turkey, first, place the turkey on a cutting board or your working surface, with the backbone facing UP.
- Using a pair of poultry scissors, or sharp kitchen shears, start cutting around the backbone to remove it. There may be some areas that are harder to cut; in those cases, try using just the tips of the shears to cut slowly and with greater precision. (Tip: the backbone and giblets can be saved for making broth or gravy!)
- Once the backbone is removed, turn over the turkey, breast side UP. Press down forcefully to flatten it. You should hear the breastbone crack as the turkey flattens out. The legs will be turned out to the sides.
Recipe Tips
- Thaw in the fridge. If you purchase a frozen turkey, be sure to allow ample time for it to safely thaw in the refrigerator. This can take longer than you think! A frozen 10-pound turkey can take up to 2-3 days to fully thaw (about 24 hours for every 4-5 pounds of turkey). Plan accordingly.
- Use sharp shears. Make sure to use a sharp kitchen shears or a very sharp knife to cut through the backbone safely and smoothly.
- Brine the turkey for better texture and flavor. Optional, but if you have the extra time, you should definitely try brining the turkey in a salted water solution, called a wet brine. This is a time-honored way of adding flavor and improving the texture of the turkey.
- Rest the turkey after roasting. After roasting, be sure to let the turkey rest for about 30 minutes. This allows the juices to redistribute throughout the meat, and it makes it easier to carve, too.
Spatchcock Turkey Cooking Times
A spatchcock turkey roasts faster than a whole turkey, so the cooking time will be shorter. Depending on the size of your spatchcock turkey, the cooking time usually varies between 1 hour to 1 hour and 45 minutes at 425ºF.
I budget about 10 minutes per pound in this recipe, but other recipes suggest 6 minutes per pound is a good average. Check your turkey at the earliest recommended roasting time, and go from there. See the How to Roast section below the recipe card for details.
What to Serve With Your Thanksgiving Turkey
Since the gravy and vegetables come included, all this bacon-wrapped spatchcock turkey needs is a side of cheesy potatoes and cranberry sauce! Of course, you don’t have to stop there. I love this shaved Brussels sprouts salad and traditional stuffing, or a festive casserole, like scalloped potatoes, classic sweet potato casserole, or this broccoli cheese casserole.
Frequently Asked Questions
The easiest and most reliable way to test for doneness is by using a good meat thermometer. Test the temperature in the thickest section of the turkey’s thigh. Remove the turkey from the oven when the temperature registers at 165ºF.
Personally, I recommend roasting this spatchcocked turkey at 425ºF for even cooking, lots of flavor, great texture, and a beautiful golden-brown color.
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Spatchcock Turkey
Ingredients
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
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
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
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.
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!
- Prepare the vegetables. Preheat the oven to 425ºF. 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.
- 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.
- Wrap it with bacon. Next, tuck in the wings. Arrange the bacon slices all across the top of the turkey.
- Prepare to roast. Place the turkey in the roasting pan directly over the veggies (I do not use a wire rack for this part). Then, take the cubes of butter and scatter them over the top of the turkey.
- Roast. Roast the turkey and vegetables until they’re golden brown, about 1 hour and 15 minutes to 1 hour and 30 minutes. Baste the turkey with the cooking juices every 20 to 30 minutes, until done. Use a meat thermometer to check the temperature in the thickest part of the thigh. Turkey is cooked when the internal temperature registers at 165ºF.
- Rest, carve, and serve. 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 carving. Transfer the roasted vegetables to a serving plate, and save the pan juices. We’ll turn those into gravy!
How to Make the Gravy From Pan Drippings
While the spatchcock turkey rests, follow these steps to prepare a simple, flavorful turkey gravy from the leftover pan juices:
- Collect the pan drippings. Pour the turkey pan drippings into a heatproof bowl. You will need about 2 cups of pan drippings. If you don’t have enough, just add some chicken broth or water to make 2 cups.
- Make a base. Melt 1 tablespoon butter in a skillet set over medium-high heat. Whisk in the flour and cook for 1 minute, whisking frequently to make a roux.
- Add the drippings. Gradually whisk in the turkey pan juices and bring the pan to a boil. Whisk for a minute or two, or until thickened.
- Season and serve. Adjust the salt and pepper, and then pour the gravy into a gravy dish.
Storing Leftovers
- To refrigerate or freeze: Debone the turkey meat, but you can leave the drumstick meat on the bone. Transfer the meat to food storage bags or airtight containers and refrigerate for 3 to 4 days or freeze for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Place thawed leftover turkey in an ovenproof dish. Add a small amount of broth to moisten the turkey, cover with foil, and reheat for around 20 to 30 minutes at 350°F or until heated through.
This is so perfect! A must-have for Thanksgiving!
I hope you enjoy it! Thank YOU! ๐
Oh my goodness! How good and inviting this turkey is! I love all this bacon!
What a great recipe for the holidays! Made this for dinner last night and it was a hit all around the table! So unique and unexpected!
So juicy and delicious, beautiful turkey!
Thank YOU! I hope you enjoy it! ๐
This post is SO informative. I feel prepared to try spatchcock turkey this year!
Thank YOU! I hope you enjoy it! ๐
Yummy! Everything’s better with bacon and we are a bacon loving family! My family is going to love this recipe!
I hope you and your family enjoy it! ๐ Thank YOU! ๐
Delicious – my family turly enjoyed your recipe!
I am very glad you and your family enjoyed it! Thank YOU! ๐
We absolutely love this! Bacon makes everything better!
I am very glad you enjoyed it! Thank YOU! ๐
This looks amazing! Everything is better with bacon. Can’t wait to try this on Thanksgiving.
Thank you so much! I hope you enjoy it! ๐