Name: Perfect Spatchcock Turkey
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 tbsp kosher salt; 12 pounds turkey spatchcocked*; 3 tablespoons extra virgin olive oil; 1 tbsp smoked paprika; 0.5 tsp black pepper

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Perfect Spatchcock Turkey

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Ingredients

Warning0 allergens identified

Perfect Spatchcock Turkey

1 tbsp kosher salt

12 pounds turkey spatchcocked*

3 tablespoons extra virgin olive oil

1 tbsp smoked paprikamay substitute with regular paprika

½ tsp black pepper

Instructions

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Spatchcock the turkey

Remove the giblets from the turkey. Pat the turkey dry with paper towels and place on a cutting board breast side down. Using sharp kitchen sheers, cut along either side of the backbone to remove.

Using a paring knife, cut along the tip of the breast bone to make it easier to flatten the turkey. Flip the turkey over and place both hands over the center of the turkey breast and press down firmly to flatten. PRO TIP: If you'd rather not do this yourself, ask your butcher to spatchcock the turkey for you.

Dry brine the turkey: Loosen the skin over the turkey breast using your hand, being careful not to tear it. Rub the turkey breast with some of the kosher salt, then sprinkle the remaining salt over both sides of the turkey. You may need more than 1 tablespoon of salt if your turkey is larger than 14 pounds.

Place the turkey on a rimmed baking sheet and place in the refrigerator uncovered for 1-3 days.

Prep the turkey

Combine the olive oil, smoked paprika and black pepper in a small bowl and stir well to combine.

Rub the evenly with the paprika mixture (no additional salt is needed due to the dry brine), and tuck the wings under the turkey. Let stand 1-2 hours at room temperature before cooking.

Position the oven rack to the lower third of the oven and preheat the oven to 450 degrees for 1 – 1.5 hours depending on the size of your turkey (check for doneness after 1 hour). Cover the turkey loosely with foil after 20-30 minutes or once it has browned.

The turkey is done when a thermometer inserted into the thickest part of the thighs without touching bone registers at 175 degrees, or the thickest part of the breast registers at 160 degrees. Remove from heat and allow to rest loosely covered with foil for about 20-30 minutes before carving (the turkey will continue to cook as it rests). Carve and enjoy!

Nutrition

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Tips & Tricks (5)

Pat Dry for Crispy Skin 🎯
After spatchcocking, thoroughly pat the turkey dry with paper towels and let it air-dry uncovered in the refrigerator for 2-4 hours before cooking to achieve maximum skin crispiness.
Even Seasoning Distribution 🧂
Rub the kosher salt, smoked paprika, and black pepper under the skin as well as over the exterior to flavor the meat directly and create a more flavorful crust.
Strategic Oil Application 🫒
Apply extra virgin olive oil between the skin and meat rather than just on top to prevent excessive browning while ensuring the skin crisps perfectly and the meat stays juicy.
Oven Temperature Sweet Spot 🔥
Roast at 450°F for the entire cooking time (about 1.5 hours for a 12-14 lb bird) to ensure even cooking and golden-brown skin without the need to adjust temperature mid-cook.
Internal Temperature Precision 🌡️
Check temperature at both the thickest part of the thigh (165°F minimum) and the breast (160°F) since the spatchcock method allows these areas to cook at slightly different rates for optimal results.