Spatchcocked Roast Turkey

$Learn all the secrets to a perfect spatchcocked roast turkey with this step-by-step recipe! Yields perfectly juicy turkey for a fraction of the time it typically takes to roast a turkey.$

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Learn all the secrets to a perfect spatchcocked roast turkey with this step-by-step recipe! Yields perfectly juicy turkey for a fraction of the time it typically takes to roast a turkey.

Prep Time 1

Cook Time 2

Total Time 3

Servings servings

Calories 184kcal

Ingredients

Spatchcocked Roast Turkey

1 (14-18 lb) whole turkey, neck and giblets removed
2 cups yellow onion, diced into 1-inch cubes
1 cup carrot, diced into 1-inch cubes
1 cup celery, diced into 1-inch cubes
2 bunches thyme sprigs
2 bunches rosemary sprigs
2 tablespoons vegetable oil
Kosher salt and pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage

Gravy

1 tablespoon vegetable oil
1/2 cup yellow onion, diced into 1-inch cubes
1/4 cup carrot, diced into 1-inch cubes
1/4 cup celery, diced into 1-inch cubes
4 cups turkey or chicken stock
1/4 cup unsalted butter
1/4 cup all-purpose flour
Salt and pepper to taste

Instructions

Spatchcocked Roast Turkey

Remove the turkey from the fridge 1 hour before you plan to cook it to bring it to room temperature.
Adjust oven rack to bottom and preheat oven to 425F. Scatter onion, carrot, and celery in an even layer in the bottom of a large disposable roasting pan or foil-lined regular large sheet pan. Arrange thyme and rosemary sprigs on vegetables and place an oven-safe wire rack on top. Set aside.
Turn turkey onto a large cutting board and pat dry all over with paper towels. Turn the turkey so it is facing breast-side down with the tail facing you. Take a kitchen shears and begin cutting up the left side of the backbone until you get to the end (refer to picture tutorial at bottom of post for a visual) Begin cutting up the right side of the backbone until you get to the end. Wiggle the backbone to loosen it at the end until it snaps off (do not discard the backbone - we'll use it for gravy later) Flip the bird so it is breast-side up and use the heel of your hand to press down on both breasts until you hear a cracking noise and the bird lays flat.
Rub turkey all over with vegetable oil and season well with salt and pepper. Combine thyme, rosemary, and sage in a small bowl and rub all over turkey.
Place turkey breast-side up on prepared wire rack, gently flatten, and tuck the wings underneath bird.
Roast turkey at 425F 1-1/2 to 2 hours until the breasts register 155F and the thighs register 165F on a kitchen thermometer. Allow turkey to rest 15 minutes before carving and serving with gravy.

Gravy

Make the gravy while the turkey roasts. Chop the backbone into 2-inch pieces and lightly season with salt to prepare for gravy.
Heat a large skillet or Dutch oven over medium-high heat. Once pan is hot, add oil and swirl to coat bottom. Add turkey pieces to pan and sear pieces all over 4-5 minutes until golden-brown. Remove turkey pieces from pan and set aside.
Keep pan set over medium-high heat and add onion, carrot, and celery to pan drippings. Sauté vegetables 3-4 minutes until onion is translucent.
Pour turkey or chicken stock into pan and use a wooden spoon to scrape up any browned bits. Add turkey pieces back to pan and bring broth to a simmer over medium-high heat. Reduce heat to low, cover pan, and allow to simmer 30 minutes, stirring occasionally.
Set a strainer up over a large bowl. Pour turkey/vegetables into strainer and discard, reserving broth.
Melt butter in same pan over medium heat. Whisk in flour and cook 2-3 minutes until golden-brown. Slowly begin adding 2 cups turkey broth liquid, whisking constantly until gravy is smooth (save remaining broth for another use).
Cook gravy 3-4 minutes over medium heat until bubbly and thickened. Season gravy with salt and pepper to taste and serve warm with carved turkey. Enjoy!

Notes

Storing Instructions

Store turkey leftovers in refrigerator up to 6 days. Turkey may also be frozen up to 2 months.

Nutrition