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

Spatchcock Turkey

Katerina | Diethood
A fantastic method for making a holiday staple, this easy spatchcock turkey recipe features flavorful herbs, veggies, bacon, and gravy.
Servings : 10
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Resting Time 30 minutes
Total Time 2 hours 15 minutes

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 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
 

  • 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 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.
  • 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.
  • 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.
  • 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:
  • Pour out the turkey pan juices 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
  • 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 it to a gravy bowl.
  • Transfer the turkey to the serving platter with the veggies.
  • Serve turkey and veggies with the gravy.

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: 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

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: roast turkey, spatchcock turkey, thanksgiving turkey