Go Back
+ servings
overhead shot of a roasted turkey covered with bacon


Katerina | Diethood
A fantastic method for making a holiday turkey, this easy spatchcock recipe features flavorful Thanksgiving herbs, veggies, turkey, and gravy.
Servings : 10
Prep Time 30 mins
Cook Time 1 hr 45 mins


For the Vegetables:
  • 3 large carrots, cut into 3-inch pieces
  • 3 sticks 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 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


  • Preheat oven to 425˚F.
For 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.
For the Turkey:
  • Spatchcock 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.
  • Brush the turkey with the melted butter.
  • Season with sea salt and pepper.
  • Tuck in the wings.
  • Arrange the bacon slices all across the top of the turkey.
  • Place the turkey in the roasting pan, over the veggies. Make sure the wings are tucked under.
  • Take the cubes of butter and arrange over the top of the turkey.
  • Roast for 1-¼ to 1-¾ hours, basting with the cooking liquid every 20 to 30 minutes. Turkey is cooked through when internal temperature registers at 165˚F to 170˚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.
  • Remove roasting pan from oven; transfer turkey to a cutting board, cover loosely with foil and let rest for 30 minutes before cutting.
  • Transfer roasted vegetables to a serving plate; DO NOT discard the juices.
  • In the meantime, work on the gravy:
For the Gravy:
  • Pour out the turkey pan juices into a heatproof bowl. I use my large glass measuring cup. You will need 2 cups of juices. If you don’t have enough, just add some chicken broth or water to make 2 cups, all together.
  • 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 pan juices; 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 to a gravy bowl.
  • Transfer turkey to the serving platter with the veggies.
  • Serve turkey with prepared gravy.




Calories: 689 kcal | Carbohydrates: 6 g | Protein: 69 g | Fat: 43 g | Saturated Fat: 16 g | Cholesterol: 260 mg | Sodium: 847 mg | Potassium: 874 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 3567 IU | Vitamin C: 7 mg | Calcium: 53 mg | Iron: 3 mg | Net Carbs: 5 g

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.

Course: Dinner, Main Course
Cuisine: American
Keyword: easy turkey recipe, roast turkey, spatchcock turkey, thanksgiving turkey