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Spatchcock Roast Turkey

Spatchcock roast turkey cooks flat on a rimmed baking sheet for evenly roasted meat and crisp, herb-buttered skin. Dry-brining the fully thawed turkey uncovered for 12 to 24 hours helps season it throughout.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Chilling and resting 12 hours 30 minutes
Total Time 14 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, fully thawed, not pre-brined or injected
  • 3 tbsp kosher salt Diamond Crystal
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic finely grated
  • 1 tbsp thyme fresh, chopped
  • 1 tbsp rosemary fresh, chopped
  • 1 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Remove the neck and giblets from the turkey and discard them.
  2. Using sturdy kitchen shears, cut along both sides of the turkey backbone and remove it.
  3. Turn the turkey breast-side up and press firmly on the breastbone until the turkey lies flat.
  4. Pat the turkey dry and season it all over with the salt.
  5. Set the turkey skin-side up on a wire rack in an 18x13-inch rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  6. Remove the turkey from the refrigerator 45 minutes before roasting.
  7. Preheat the oven to 425°F.
  8. Mix the butter with the garlic, thyme, rosemary, and black pepper.
  9. Gently loosen the skin over the breast and thighs and spread about half the butter under the skin.
  10. Rub the rest of the butter over the turkey skin.
  11. Roast the turkey skin-side up for 1 hour 15 minutes to 1 hour 45 minutes, checking the temperature after 1 hour 15 minutes.
  12. Cook until the thickest part of the breast and the innermost part of the thigh and wing reach 165°F, avoiding the bones.
  13. If the breast reaches 165°F first, loosely cover it with foil while the thigh and wing finish cooking.
  14. Transfer the turkey to a cutting board and let it rest for 30 minutes.
  15. Carve the turkey and serve.

Notes

For crisp skin, refrigerate the salted turkey uncovered for the full 12 to 24 hours. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free swap, use olive oil in place of the butter.