This Herb Roasted Spatchcock Turkey cooks much faster than the traditional method. The meat stays juicier and the skin crisps beautifully. Learn how to butterfly and roast a turkey for your next gathering.
Herb Roasted Spatchcock Turkey
This butterflied, herb-roasted turkey is perfect when you want a delicious bird without spending half the day in the kitchen. Spatchcocking, or butterflying, removes the backbone and flattens the turkey so it cooks faster and more evenly. The result: shorter cooking time, juicier meat, and crispier skin.
Spatchcock turkey makes holiday cooking less stressful and more predictable. No early wake-up call required—this method gets a large turkey cooked in a fraction of the time compared to the traditional roast.
Why You’ll Love This Spatchcock Turkey Recipe
- Full of savory herb flavor
- Easier and faster than traditional roasting
- Crispy exterior and moist interior
- Great for holiday meals and gatherings
- Ready in under two hours for most birds
Key Ingredients to Make Spatchcocked Turkey
- TURKEY – A 14–15 pound turkey works well for this method. Plan about 1 to 1.5 pounds per person depending on desired leftovers.
- CHICKEN STOCK – Use chicken stock, broth, or vegetable stock. A shallow pool of liquid in the pan helps keep the turkey moist as it roasts.
- BUTTER – Softened butter mixed with herbs forms a flavorful rub to tuck under and over the skin.
- HERBS & SEASONING – Seasoned salt, black pepper, and a mix of fresh parsley, sage, rosemary, and thyme. Fresh herbs brighten the flavor if you have them available.
Instructions to Make Herb Roasted Turkey
RECIPE PREP: Remove the turkey from the refrigerator at least one hour before roasting so it comes closer to room temperature. Preheat the oven to 425°F (218°C) and prepare a large baking sheet with a rack.
MAKE THE HERB BUTTER RUB: Combine softened butter with chopped herbs, seasoned salt, and black pepper in a small bowl.
SPATCHCOCK TURKEY: Spatchcocking means removing the backbone so the turkey lies flat. Either have your butcher remove it, or use sturdy kitchen shears or a sharp knife. After removing the backbone, flip the bird breast-side up and press down firmly on each side of the breastbone to flatten the turkey.
ADD THE HERB BUTTER: Gently separate the skin from the breast meat and rub some herb butter under the skin over the breasts, thighs, and legs. Spread any remaining butter on the skin.
ROAST: Place the butterflied turkey breast-side up on the prepared rack. Pour about 2 cups of chicken stock into the baking sheet (not over the bird). Roast at 425°F for 40 minutes, then reduce the oven temperature to 375°F (190°C) and roast another 40–45 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
CARVE AND ENJOY: Remove the turkey from the oven and let it rest 20–30 minutes before carving. Reserve the pan juices to make gravy if desired.
Pro Tips for Making Butterflied Turkey
- Brined turkey: This recipe assumes you are using a turkey that has already been brined. Check the label—if it lists ingredients beyond “turkey,” it has been brined. If you buy an unbrined bird, consider dry-brining for extra juiciness.
- Allow adequate thawing time: Thaw frozen turkeys in the refrigerator several days in advance (roughly 24 hours per 4–5 pounds). If needed, a cold-water thaw works: submerge the turkey in cold water and change the water every 30 minutes until thawed.
- Save the backbone: The backbone you remove can be roasted or simmered to make turkey stock or gravy base.
- Use a thermometer: Check the thickest part of the thigh (without touching bone). Pull the turkey at 165°F; residual heat will bring it a few degrees higher while it rests.
FAQ
Flattening the bird exposes more surface area to heat, so it cooks more quickly and evenly. More skin is exposed for direct heat, which helps it crisp nicely.
Butterflying allows the breast and dark meat to reach appropriate temperatures at about the same time. That prevents overcooking the breast while waiting for the thighs to finish, resulting in juicier meat overall.
A half-sheet pan fits most birds under 12 pounds. Larger turkeys will need an oversized sheet pan or roasting pan with a rack. Confirm your pan size before you start.
More Turkey Recipes To Try
- Cranberry Glazed Turkey
- Herb Roasted Turkey
- Sweet Potato and Stuffing Turkey Roulade
- Apple Cranberry Stuffed Turkey Breast
How to Spatchcock Turkey
Thanks for reading! If you try this spatchcock turkey, leave feedback and share how it turned out.
Herb Roasted Spatchcock Turkey
Ingredients
- 8 tablespoons butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme
- 2 teaspoons seasoned salt
- Pepper to taste
- 1 (14–15 pound) turkey
- 2 cups (475 ml) chicken stock or broth
Instructions
- Remove turkey from the refrigerator 1 hour before roasting.
- Preheat oven to 425°F (218°C). Line a large baking sheet with foil and place a rack inside; set aside.
- Combine butter, chopped herbs, seasoned salt, and pepper in a small bowl and set aside.
- Place the turkey breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along each side of the backbone and remove it. Discard fat pockets from the cavity and pat dry. Turn the turkey breast-side up and press down on both sides of the breastbone to flatten the bird.
- Gently separate the skin from the breast meat and rub some herb butter under the skin over the breast, thighs, and legs. Spread remaining butter over the skin. Place the turkey breast-side up on the prepared rack and pour the chicken stock into the pan.
- Bake at 425°F for 40 minutes. Reduce oven temperature to 375°F (190°C) and bake an additional 40–45 minutes, or until the thickest part of the thigh registers 165°F (74°C).
- Remove from oven and let rest 20–30 minutes before carving. Reserve pan juices to make gravy if desired.
Notes
- This recipe assumes a previously brined turkey. Check the package label to confirm if your turkey is brined. If using an unbrined or heritage turkey, consider dry-brining for better flavor and juiciness.
- Allow plenty of time to thaw a frozen turkey—refrigerator thawing is the safest method. Use cold-water thawing only if necessary, changing the water every 30 minutes until thawed.
- Save the removed backbone to make stock or gravy base.
- Plan about 1 to 1.5 pounds of turkey per person depending on how many leftovers you want.
- Use the reserved pan juices to make homemade turkey gravy if desired.
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