Roast Spatchcock Turkey

By Mark Bittman

Updated Dec. 16, 2024

Roast Spatchcock Turkey
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
5(2,556)
Comments
Read comments

In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.

Featured in: THE MINIMALIST; Turning Your Slow-Lane Turkey Into a Roadrunner

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:10 servings
  • 18- to 12-pound turkey
  • 10garlic cloves, peeled and lightly crushed, more to taste
  • 1branch fresh tarragon or thyme separated into sprigs, or ½ teaspoon dried thyme or tarragon
  • ⅓cup extra virgin olive oil or butter
  • Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

536 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 70 grams protein; 1082 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.

  2. Step 2

    Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.

  3. Step 3

    Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).

  4. Step 4

    Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.

  5. Step 5

    Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Ratings

5 out of 5
2,556 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mark

A much better way to roast Thanksgiving turkey. White and dark meat came out juicy and correctly cooked at the same time (90 mins at 425-450). Dry brined for 2 days after butterflying. Put apple, onion, sage, thyme & parsley under and smeared compound butter under skin and over legs. Spatchcocked turkeys are wider than whole ones (duh...). Our 18 pounder measured 18" by 14" -- bigger than most roasting pans. Cut panels from foil pans to build out the sides -- worked fine!

KLM

You can put your dressing in a roasting pan -- place split bird on rack and rest on roasting pan -- turkey drippings go into the dressing - YUM! Remove turkey and rack to rest while top of dressing crisps up a bit -- everything done, oven space saver and dressing has that stuffing taste from turkey drippings --

MB Tonight

Yes, I have been using this recipe for years and I love it. The largest I have ever done was a 22 lb turkey 2 years ago. Use a meat thermometer and allow for extra time and you will be fine.

Sisuanna

The technique worked well for me. Bird came out beautifully, but I discovered I am not a garlic and tarragon fan. The tarragon was too strong, and I just used a half tsp dry. Next time celery, carrot, a little thyme and a little sage.

Marshs

It was a miracle! I cooked it on a sheet pan, followed the recipe The spatchciking was challenging even with my strong poultry shears but manageable. I will ask my butcher to do so next time.

Bruce

12 lb fresh turkey from the grocery store. 80 minutes to 165 degrees white meat and 185 dark. Plenty of pan juices for gravy. Best turkey I’ve ever cooked.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.