# Spatchcock Turkey

This recipe details how to prepare a spatchcock turkey, which involves removing the backbone and flattening the bird to ensure even and faster cooking, resulting in a golden and juicy roast.

- Total time: 90 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 10 pound Turkey
- 2 tablespoons Kosher salt
- 1.5 cups Unsalted butter
- Lemon zest
- 1 Lemon
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- Sage
- Rosemary
- Thyme
- Black pepper
- Celery stalks
- Carrots
- 1 Onion

## Instructions

1. Place the turkey on a wire rack over a sheet pan.
2. Using kitchen shears, cut along both sides of the backbone to remove it.
3. Save the backbone for turkey stock.
4. Flip the turkey over and press down on the breast bone to flatten the bird.
5. Generously season the turkey with kosher salt on both sides, using about 2-3 tablespoons.
6. Place the turkey in the refrigerator overnight for dry brining.
7. Remove the turkey from the refrigerator 45 minutes before cooking.
8. Pat the turkey very dry with paper towels all over.
9. Melt 1/2 cup of unsalted butter in a small pot.
10. Place 1 cup of room temperature unsalted butter into a large bowl.
11. Zest one lemon into the bowl with the butter.
12. Slice the lemon and add it to the bottom of your roasting pan.
13. Add 1 teaspoon each of garlic powder, onion powder, and paprika to the butter.
14. Chop fresh sage, rosemary, and thyme.
15. Add the chopped herbs to the butter mixture.
16. Add freshly ground black pepper to the butter mixture; do not add salt.
17. Evenly mix the ingredients to form a compound butter paste.
18. Add celery stalks and a few carrots to the roasting pan with the lemon slices.
19. Slice and add one onion to the roasting pan.
20. Place the spatchcocked turkey on the wire rack in the roasting pan over the vegetables.
21. Inject the melted butter into various parts of the turkey.
22. Work the compound butter under and over the skin of the turkey.
23. Place the turkey into a 400-degree Fahrenheit oven.
24. Roast for 1 hour for a 10-pound bird until golden and juicy.
25. Let the turkey rest for 30 minutes after roasting.
26. Carve the turkey.
27. Save the turkey bones to make turkey stock.
28. Serve the carved turkey with gravy.

## Equipment

- Sheet pan
- Wire rack
- Kitchen shears
- Cutting board
- Small pot
- Measuring cup
- Large bowl
- Microplane
- Knife
- Roasting pan
- Baster
- Spatula
- Tongs
- Oven

## Tips

- Spatchcocking involves removing the backbone and flattening the bird to ensure even cooking and juicier meat.
- Save the turkey backbone and other bones to make turkey stock for stuffing or gravy.
- Make sure to dry brine the turkey overnight for best results.

## Source

- Original video: https://www.tiktok.com/t/ZP8U2NoYo/
- Recipe page: https://www.cliprecipe.com/recipe/e41f2a72-b0b8-4e20-853f-6265cad26045
- Extracted: 2025-12-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt