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Spatchcock Roast Turkey

Spatchcock roast turkey is dry-brined uncovered, then roasted flat at 425°F for evenly cooked meat and crisp skin. The butter and black pepper coat the skin before roasting, and the turkey rests before carving.
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Prep Time 20 minutes
Cook Time 1 hour 28 minutes
Dry brining, tempering, and resting 19 hours 3 minutes
Total Time 20 hours 51 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound; neck and giblets removed
  • 3 tbsp kosher salt Diamond Crystal
  • 6 tbsp unsalted butter softened
  • 1 tsp ground black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Set the turkey breast-side down on a large cutting board.
  2. Using poultry shears, cut along both sides of the backbone and remove it.
  3. Turn the turkey breast-side up and press firmly on the breastbone until it lies flat.
  4. Pat the turkey dry.
  5. Carefully loosen the skin over the breasts and thighs with your fingers.
  6. Season the turkey all over, including under the loosened skin, with the salt.
  7. Set the turkey skin-side up on an oven-safe wire rack fitted in an 18x13-inch rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  8. Remove the turkey from the refrigerator 30 to 45 minutes before roasting and heat the oven to 425°F.
  9. Mix the softened butter with the black pepper.
  10. Spread the butter mixture evenly over the turkey skin.
  11. Roast the turkey skin-side up for 75 to 100 minutes, checking the temperature after 70 minutes.
  12. The turkey is done when a thermometer reads at least 165°F in the thickest part of the breast and 175°F in the innermost thigh, without touching bone.
  13. If the skin browns too quickly, loosely cover it with foil.
  14. Transfer the turkey to a cutting board and rest for 20 to 30 minutes before carving.

Notes

For accurate temperature readings, make sure the thermometer does not touch bone. Refrigerate cooked turkey for 3 to 4 days; it can be frozen. For a dairy-free variation, use a plant-based butter alternative.