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Crispy Spatchcock Turkey Recipe

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3.8 from 11 reviews

This Crispy Spatchcock Turkey recipe offers a perfectly roasted, juicy bird with irresistibly crispy skin, achieved by flattening the turkey for even cooking. Coated with a flavorful mixture of mayonnaise and spices, it delivers a deliciously seasoned and tender holiday centerpiece.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 16 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Ingredients

Turkey

  • 1 plain whole turkey, about 16 lb, fully thawed, neck and giblets removed

Seasoning Mixture

  • 2 tbsp Diamond Crystal kosher salt
  • ⅓ cup mayonnaise
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp herb-only poultry seasoning
  • ½ tsp ground black pepper

Instructions

  1. Prepare the Oven and Spatchcock the Turkey: Heat the oven to 425°F (220°C) with a rack positioned in the lower-middle section. Place the turkey breast-side down on a work surface and use poultry shears to cut along both sides of the backbone, removing it entirely. Flip the turkey over breast-side up and press firmly down on the breastbone to flatten the bird. Tuck the wing tips underneath the body to prevent burning.
  2. Season the Turkey: Pat the turkey dry with paper towels. In a bowl, combine mayonnaise, kosher salt, garlic powder, paprika, poultry seasoning, and ground black pepper. Spread this mixture evenly over the turkey’s skin to create a flavorful coating that helps achieve crispy skin.
  3. Roast at High Heat: Place the turkey breast-side up on a sturdy rimmed baking sheet, positioning the legs toward the back of the oven. Roast for 30 minutes at 425°F (220°C) to develop browning and crisp skin.
  4. Continue Roasting at Lower Temperature: Reduce the oven temperature to 350°F (175°C) and roast for an additional 60 to 90 minutes. Begin checking the internal temperature after about 75 minutes of total roasting. Insert a meat thermometer into the breast, innermost thigh, and wing; each should reach 165°F (74°C). The thighs can reach approximately 175°F (79°C) for extra tenderness in the dark meat.
  5. Rest Before Carving: Once the turkey reaches proper temperature, transfer it to a carving board and allow it to rest for 30 minutes. This resting period helps redistribute juices for moist, flavorful meat before carving and serving.

Notes

  • The 2 tablespoons of kosher salt in the recipe account for seasoning an unseasoned turkey; reduce salt if your bird has been pre-brined or contains added salt solution.
  • Spatchcocking helps the turkey cook faster and more evenly while yielding crispy skin all over.
  • Resting the turkey after roasting is crucial to ensure juiciness and easy carving.
  • Use an instant-read thermometer for best accuracy to avoid over or undercooking.

Find it online: https://allcookedup.com/crispy-spatchcock-turkey-recipe/