This recipe features a spatchcocked, or butterflied, turkey roasted with a rich compound butter made from fresh herbs and garlic. By removing the backbone and flattening the bird, you get an exceptionally juicy turkey with perfectly crisp skin all over.
Spatchcocking is a technique that dramatically speeds up the cooking process. A 12-pound turkey can be fully roasted in about 90 minutes, making it a great choice for a less stressful holiday meal. The even cooking also means you don’t have to choose between moist breast meat and fully cooked thighs.
Why You’ll Love Herb Butter Spatchcock Turkey
- Even Cooking: Flattening the bird exposes all parts to consistent heat, so the breast and thigh meat finish cooking at the same time. No more dry breasts.
- Faster Roasting: A spatchcocked turkey cooks in a fraction of the time of a traditional whole bird, freeing up your oven and your schedule.
- Crispier Skin: With the entire skin surface facing up, you get more exposure to the oven’s direct heat, resulting in wonderfully golden and crispy skin.
Herb Butter Spatchcock Turkey Ingredients
- Turkey: A 12 to 14-pound bird is ideal for this method. If your turkey is larger, you will need to increase the roasting time accordingly.
- Kosher Salt: This recipe uses coarse kosher salt for the brine. If you substitute with fine sea salt or table salt, reduce the amount by about half to avoid over-salting.
- Fresh Herbs: Fresh herbs give the butter its vibrant flavor. If you must use dried, use about one-third the amount called for (e.g., 2 teaspoons of dried thyme instead of 2 tablespoons fresh).
- Unsalted Butter: Using unsalted butter lets you control the final seasoning of the turkey. If you only have salted butter, you may want to reduce the salt in your seasoning rub.
Exact quantities are in the recipe card below.
How to Make Herb Butter Spatchcock Turkey
Step 1: Spatchcock and Brine the Turkey
First, prepare the turkey by removing its backbone with poultry shears and pressing it flat. Next, make a simple brine by dissolving salt and sugar in water. Let the turkey soak in the brine for 8 to 12 hours in the refrigerator for a juicy, seasoned result.
Step 2: Dry the Skin and Make the Herb Butter
After brining, rinse the turkey and pat it very dry. For extra-crispy skin, let it air-dry on a rack in the fridge for a few hours. While it dries, mix the softened butter with chopped fresh herbs and garlic to create a flavorful compound butter.
Step 3: Season the Turkey
Carefully loosen the turkey’s skin from the breast and thighs. Push about half of the herb butter underneath the skin, directly onto the meat. Spread the rest of the butter on the outside and finish by sprinkling a simple spice rub all over.
Step 4: Roast, Rest, and Carve
Roast the turkey in a hot oven on a wire rack until the internal temperature is correct. It is essential to let the turkey rest on a cutting board for at least 15 minutes before carving; this allows the juices to redistribute throughout the meat.
Storage Tips for Herb Butter Spatchcock Turkey
Store leftover turkey in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in an oven-safe dish with a splash of broth or water, cover with foil, and warm in a 325°F (165°C) oven until heated through.
Expert Tips for Herb Butter Spatchcock Turkey
- For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C). The temperature will rise during the resting period.
- A good pair of poultry shears makes removing the backbone much easier and safer than using a knife.
- Brining is an optional step, but it is highly recommended for the most moist and flavorful results. If you skip the brine, be sure to season the turkey generously with salt.
- You can save the backbone and giblets to make a flavorful turkey stock for gravy.
What to Serve with Herb Butter Spatchcock Turkey?
This turkey is wonderful with classic side dishes like mashed potatoes, roasted vegetables, and stuffing.
Herb Butter Spatchcock Turkey Recipe FAQs
Do I have to brine the turkey?
Brining is optional, but it makes a significant difference in the moisture and flavor of the meat. If you are short on time, you can skip this step, but your turkey may not be as juicy.
What is the best tool for spatchcocking a turkey?
A sturdy pair of poultry shears is the best and safest tool for the job. They are designed to cut through bone and make the process much easier than using a knife.
Can I prepare parts of this recipe ahead of time?
Yes. You can spatchcock and brine the turkey the day before roasting. The herb butter can also be made up to 3 days in advance and stored, covered, in the refrigerator. Just let it soften before using.
Herb Butter Spatchcock Turkey
Ingredients
- 1 whole turkey giblets and neck removed, 12 to 14-pound / 5.4 to 6.3 kg
- 1 gallon cold water 3.8 L
- 1 cup coarse kosher salt 275g
- ¾ cup packed dark brown sugar 150g
- ½ cup unsalted butter softened, 113g
- ¼ cup fresh parsley finely chopped, 15g
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh chives finely chopped
- 4 cloves garlic minced
- 1 tablespoon smoked paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- To spatchcock the turkey, place it breast-side down on a cutting board. Using sturdy poultry shears, cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.
- In a large pot or brining bag, combine the cold water, kosher salt, and brown sugar. Stir until the salt and sugar are fully dissolved. Submerge the spatchcocked turkey in the brine, ensuring it is fully covered. Refrigerate for 8 to 12 hours.
- Remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly inside and out with cold water. Pat the turkey completely dry with paper towels. For the crispiest skin, place the turkey on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours or up to overnight to air-dry the skin.
- Preheat your oven to 425°F (220°C). Place an oven rack in the lower-middle position. In a small bowl, combine the softened butter, parsley, thyme, chives, and minced garlic. In a separate small bowl, mix together the smoked paprika, black pepper, onion powder, and garlic powder to create the rub.
- Gently slide your fingers between the skin and the meat of the breasts and thighs to create pockets. Spread about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the skin. Sprinkle the spice rub evenly over the entire turkey.
- Place the turkey on a wire rack set inside a large, rimmed baking sheet. Transfer to the preheated oven.
- Roast for 70 to 90 minutes. The turkey is ready when an instant-read thermometer inserted into the thickest part of the breast registers 160°F (71°C) and the thickest part of the thigh registers at least 170°F (77°C).
- Carefully transfer the turkey to a large cutting board. Let it rest for 15 to 20 minutes before carving. The internal temperature of the breast will continue to rise to a safe 165°F (74°C) during this time. Carve and serve.
