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Spatchcock Roast Turkey

Spatchcock roast turkey is dry-brined uncovered, then roasted at 425°F with herb-lemon butter for deeply golden skin and juicy meat. Flattening the bird helps it roast evenly, and carving follows a 30-minute rest.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Chilling and resting 1 day 1 hour
Total Time 1 day 3 hours 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey natural whole, 12-14-pound, thawed, neck and giblets removed, not kosher or pre-brined
  • 3 tbsp Diamond Crystal kosher salt
  • 0.5 cup unsalted butter softened
  • 1 tsp black pepper
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp lemon zest finely grated

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Set the turkey breast-side down on a cutting board and use sturdy poultry shears to cut along both sides of the backbone.
  2. Remove the backbone, turn the turkey breast-side up, and press firmly on the breastbone until the bird lies flat.
  3. Pat the turkey dry and rub the salt over both sides and under the loosened skin.
  4. Set it skin-side up on a wire rack in a 16x13-inch roasting pan and refrigerate uncovered for 12 to 24 hours.
  5. Take the turkey out of the refrigerator 30 minutes before roasting.
  6. Preheat the oven to 425°F.
  7. Stir together the butter, black pepper, thyme, rosemary, and lemon zest.
  8. Spread the mixture under the skin and over the skin.
  9. Roast for 75 to 100 minutes, until the skin is deeply golden and an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost part of the thigh.
  10. Transfer the turkey to a cutting board and rest for 30 minutes before carving.

Notes

For deeply seasoned meat, refrigerate the salted turkey uncovered for the full 24 hours. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a dairy-free option, use an equal amount of plant-based butter.