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Spatchcock turkey on serving plate with herbs and pomegranate

Perfect Spatchcock Turkey

Spatchcock Turkey is butterflied for the most evenly cooked, juicy turkey ever. It's got the crispiest skin ever and cooks up in under an hour and a half!  

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  • 1 tablespoon kosher salt
  • 12-14 lb. turkey spatchcocked*
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon smoked paprika may substitute with regular paprika
  • 1/2 teaspoon black pepper


  • Spatcock 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.
    How to spatchcock a turkey collage
  • 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.
    How to dry brine a turkey collage
  • 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.
    Spatchcock turkey prep collage
  • 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!
    How to take the temperature of a turkey collage


  • Nutrition information is based on a 12 lb. turkey.
  • Pro tip:  Ask your butcher to spatchcock your turkey for you and reserve the backbone and giblets for you for turkey stock and gravy.
  • Cooking time will vary based on the size of your turkey.  If your turkey is 12 lbs. or smaller, it may take only 1 hour to cook.  If it's 14 lbs. or larger it could take anywhere between an hour and fifteen minutes to an hour and a half.  I suggest checking the turkey for doneness after one hour and going from there, as oven temperatures do vary.
  • Due to the high temperature, the turkey will be nice and brown after 20-30 minutes or so, and should be loosely covered with foil during the remainder of the roasting time.
  • Customize your turkey with your favorite seasonings, fresh herbs or citrus.


Serving: 1g, Calories: 503kcal, Carbohydrates: 1g, Protein: 74g, Fat: 22g, Saturated Fat: 5g, Cholesterol: 245mg, Sodium: 381mg, Potassium: 762mg, Sugar: 1g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!