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Spatchcock or butterflied turkey recipe, as seen on Taste of Southern.

Spatchcock Turkey Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Varies according to size.
  • Category: Main Dish, Turkey
  • Method: Bake
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions on how to spatchcock a turkey, then roast it in the oven. This 14lb turkey cooked in one hour and ten minutes. Really. Crispy skin, moist all the way through, and ready in no time.



  • 1 Turkey, thawed
  • ½ stick Butter
  • Kosher Salt
  • Black Pepper


  1. Turkey must be fully thawed.
  2. Place turkey in sink, remove from packaging.
  3. Remove the neck from the turkey cavity if included.
  4. Remove the packet of giblets from the neck cavity if included.
  5. Cut and remove the tail of the bird if desired.
  6. Using a sharp knife or poultry shears, cut along both sides of the backbone to remove it.
  7. Rinse the turkey all over under cold running water.
  8. Trim away any excess neck skin or other excess pieces of skin as needed.
  9. Using both hands, press down on the breast bone to crack and flatten it.
  10. Using paper towels, pat the bird dry on both sides.
  11. Sprinkle both sides with Kosher salt and black pepper to serve as a dry brine.
  12. Gently slip your fingers beneath the skin to lift it from the meat.
  13. Insert several slices of butter or herbed butter underneath the skin.
  14. Place uncovered in the refrigerator for 12 to 24 hours.
  15. Remove from the refrigerator about two hours before you plan to roast the bird.
  16. Let the turkey come up close to room temperature while you preheat the oven to 425F degrees.
  17. Brush the skin side of the turkey with slightly melted butter.
  18. Place the turkey on the bottom rack of your oven
  19. Roast for ONLY 30 MINUTES at 425F degrees.
  20. REDUCE the temperature to 325F degrees and cook the turkey until done.
  21. Insert a digital thermometer into the thickest part of the thigh and breast to check for doneness.
  22. Thigh meat needs to be cooked to 185F degrees and breast meat should be cooked to 165F degrees.
  23. Remove the turkey from oven when done, place pan on wire rack. Lightly tent turkey with foil.
  24. Let the turkey rest for at least 30 minutes before slicing.
  25. Enjoy!

Keywords: Spatchcock Turkey Recipe, how to spatchcock a turkey, Thanksgiving recipes, Christmas, quick turkey recipe