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spatchcocked turkey

Spatchcocked Turkey

Lisa Kamolnick
Snip the spine, flatten the bird, and ... bake for juicy, evenly cooked turkey.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Set overnight 8 hrs
Total Time 10 hrs
Course Main Course
Cuisine American


  • 1 whole Turkey
  • 2 TBSP salt 1 ¼ tsp salt for every 5 lb
  • 2 tsp pepper ½ tsp peper for every 5 lb
  • 2 TBSP sage 1 ¼ tsp for every 5 lb


  • Locate spine of turkey and cut one side from leg end of turkey using shears. Cut the other side and remove spine.
  • Press rib cage and flatten out bird. Pat dry.
  • Dry brine and place on baking pan or platter. Allow to sit about 8 hours or overnight for best results.
  • Preheat oven to 400° F.
  • Cook until exterior is browned, then reduce temperature to 325° F. (You can increase to 350° or even 375° for a faster cook and depending upon size of bird, just watch browning and tent if needed.)
  • Cook until internal temperature of the thickest part of the breast reaches 150° F and internal temperature of thigh is 165° F. Cover with foil to prevent overbrowning if needed.
  • Let sit 30 minutes before slicing and serving.


Serving Suggestions
Serve with traditional holiday sides or with Cacio e Pepe topped with sautéed spinach.
Keyword simple ingredients, spatchcock, turkey